If you’ve ever dreamed of a pie crust that’s tender, flaky, and bursting with buttery goodness, this All Butter Pie Crust Recipe is exactly what you need in your baking repertoire. It’s a simple yet magical concoction where every ingredient plays a starring role, resulting in a crust that crumbles beautifully and holds up perfectly to your favorite fillings. Once you master this recipe, your homemade pies will never be the same, delivering that rich, melt-in-your-mouth experience that makes pie night the best night.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and the secret to getting that perfect pie crust texture and flavor. Each item below is essential, providing the right balance of moisture, structure, and that addictive buttery taste.
- Cold unsalted butter (1 cup/225g): The star ingredient that gives the crust its flakiness and rich flavor; keep it cold to create distinct layers.
- All-purpose flour (2 1/2 cups/312g): The base that forms the dough’s structure but is tender enough to yield a soft crumb.
- Salt (1 teaspoon): Enhances the natural flavor of the butter and balances the overall taste.
- Granulated sugar (1 tablespoon, optional): Adds a touch of sweetness, especially if you’re making a fruit or dessert pie.
- Ice cold water (6 to 8 tablespoons): Hydrates the dough while keeping the butter chilled to ensure flakiness.
- Chopped fresh herbs (rosemary, thyme – optional): For an herb-infused crust that elevates savory pies with subtle aromatic notes.
- Whole wheat flour (substitute half): For a nutty twist and heartier texture in your crusts.
- Gluten-free flour blend with xanthan gum: A perfect swap to craft a gluten-free version without sacrificing texture.
- Extra sugar (1-2 tablespoons): For those who want a sweeter, more dessert-style crust.
- Cinnamon or nutmeg: Add warm spices for a cozy, spiced pie shell, fantastic with autumn fillings.
How to Make All Butter Pie Crust Recipe
Step 1: Chill Your Ingredients
Start by chilling your butter and ice cold water in the refrigerator for at least an hour. This chill time is crucial because cold butter melts slower during baking, creating those signature flaky layers that everyone’s after. Trust me, don’t skip this step—your crust will thank you.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your all-purpose flour, salt, and sugar if you’re using it. This simple step helps evenly distribute the salt and sugar throughout the flour, which means consistent flavor in every bite and no clumps when the butter goes in.
Step 3: Cut in the Butter
Using a pastry cutter or your fingertips, cut your chilled butter into the flour mixture until you see pea-sized crumbs. Leaving some larger butter bits is actually good; they melt during baking and create beautiful flaky pockets. This crumbly texture is the soul of the All Butter Pie Crust Recipe.
Step 4: Add Ice Cold Water
Slowly add ice cold water, one tablespoon at a time, gently mixing with a fork just until the dough starts forming. It’s tempting to add lots of water, but a light touch is key here because too much water will toughen your crust. Remember, the goal is a tender, flaky texture, so be gentle.
Step 5: Form and Chill the Dough
Once the dough starts to come together, gather it into two discs and wrap each tightly with plastic wrap. Pop them into the refrigerator for at least an hour. This resting period lets the flour fully hydrate and the gluten relax, meaning your crust will roll out easier and stay tender after baking.
Step 6: Roll Out and Use
Lightly flour your surface and roll each chilled dough disc out to about 1/8-inch thickness. Then, carefully transfer the dough to your pie dish, trim the edges neatly to fit, and you’re ready to fill and bake. This is where your creativity shines! Whether it’s a classic apple, a zesty lemon, or a savory quiche, this crust is the perfect foundation.
How to Serve All Butter Pie Crust Recipe
Garnishes
Simple garnishes like a sprinkle of coarse sugar before baking can add a lovely crunch and sparkle to sweet pies. For savory pies, a brush of beaten egg wash means a golden, glossy finish that looks as good as it tastes.
Side Dishes
Serve your pie with complementary sides to round out the meal beautifully. If it’s a savory pie, fresh greens or a crisp salad with a tangy vinaigrette balance the richness. For sweet pies, a scoop of vanilla ice cream or a dollop of freshly whipped cream feels like dessert perfection.
Creative Ways to Present
Get playful with presentation by cutting pie dough into decorative shapes like leaves or stars to top your pie. You can also weave strips for a classic lattice crust. These little touches make the All Butter Pie Crust Recipe feel that much more special and homemade.
Make Ahead and Storage
Storing Leftovers
Leftover pie crust dough can be tightly wrapped and refrigerated for up to 2 days. Keep it wrapped well to prevent drying out. If you’ve baked the pie already, store slices in an airtight container in the fridge, where it should stay fresh for 3-4 days.
Freezing
The dough freezes beautifully. Wrap each disc in plastic wrap, then place in a zip-top bag and freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator before rolling out. You can also freeze baked pies to extend their shelf life.
Reheating
For reheating baked pie, warm slices briefly in a 350°F oven for about 10-15 minutes to refresh the crust’s flakiness and bring the filling back to life without drying it out. Avoid microwaving if you want to keep that perfect texture.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the added salt in the recipe to avoid an overly salty crust. Unsalted butter gives you better control over seasoning.
What if I don’t have a pastry cutter?
No worries! You can use your fingertips to cut the butter into the flour, or pulse it briefly in a food processor for a quick, effortless mix.
How do I know if I’ve added too much water?
The dough should just hold together when pressed but not be sticky or wet. If it feels too tacky, add a bit more flour and proceed carefully when rolling out.
Can I add flavorings, like herbs or spices, to the crust?
Absolutely! Adding chopped fresh herbs like rosemary or thyme, or even a pinch of cinnamon or nutmeg for sweet pies, brings beautiful layers of flavor to your crust and complements your filling perfectly.
Why is chilling the dough so important?
Chilling keeps the butter cold and helps relax the gluten in the flour, which prevents toughness and allows the crust to bake up beautifully flaky and tender. Skipping this step will make a big difference in texture.
Final Thoughts
There’s something truly wonderful about making your own pie crust from scratch, especially when it’s this reliable and delicious All Butter Pie Crust Recipe. It’s the perfect mix of simple ingredients and precise technique that rewards you with a stunning, flaky crust every single time. Give it a try and enjoy pie like never before—once you taste it, I promise it will become your go-to crust for all your baking adventures.
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All Butter Pie Crust Recipe
- Total Time: 1 hour 15 minutes
- Yield: 2 pie crusts (enough for two 9-inch pies) 1x
Description
This All Butter Pie Crust recipe delivers a tender, flaky base perfect for both sweet and savory pies. Made with cold unsalted butter, all-purpose flour, and a touch of salt and sugar, the dough ensures a delicate crumb that holds up well to fillings. The technique of chilling ingredients and incorporating cold water creates a buttery, flaky texture, while optional herbs or spices can customize the crust to your taste. Ideal for home bakers seeking a classic, versatile pie crust from scratch.
Ingredients
Butter and Water
- 1 cup (225g) cold unsalted butter, cubed
- 6 to 8 tablespoons ice cold water
Dry Ingredients
- 2 1/2 cups (312g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional)
Optional Add-ins
- Chopped fresh herbs (rosemary, thyme) for herb-infused crust
- Extra sugar (1-2 tablespoons) for sweetened crust
- Cinnamon or nutmeg for spiced crust
Instructions
- Chill Your Ingredients: Place the cold unsalted butter and ice cold water in the refrigerator for at least one hour to ensure they remain chilled. This is crucial for achieving a flaky texture.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and granulated sugar if using. This evenly combines the dry ingredients and prevents clumping when butter is added.
- Cut in the Butter: Using a pastry cutter or your fingertips, cut the chilled butter into the flour mixture until pea-sized crumbs form. Leaving some larger butter pieces is important as they create flakiness.
- Add Ice Cold Water: Slowly add the ice cold water one tablespoon at a time, gently mixing with a fork just until the dough begins to come together. Be careful not to overwork the dough to keep it tender.
- Form and Chill the Dough: Gather the dough into two discs, wrap them tightly in plastic wrap, and chill in the refrigerator for at least 1 hour. This hydrates the flour and relaxes the gluten, helping in rolling out the dough easily.
- Roll Out and Use: Lightly flour your work surface and roll each dough disc to about 1/8 inch thickness. Transfer to your pie dish, trim the edges neatly, and proceed with your favorite pie filling and baking.
Notes
- Keep all ingredients very cold to maximize flakiness.
- Do not overwork the dough as it can result in a tough crust.
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier whole wheat crust.
- For a gluten-free version, use a gluten-free flour blend with xanthan gum.
- Incorporate herbs or spices into the dry ingredients to customize the crust flavor.
- Extra sugar or spices can be added to sweeten or spice the crust for dessert pies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Pie Crust
- Method: No-Cook
- Cuisine: American
