Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

All Butter Pie Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 43 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://mamabrisrecipes.com/all-butter-pie-crust-recipe/