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All Butter Pie Crust Recipe

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This All Butter Pie Crust Recipe is a super easy recipe that uses only 4 ingredients and tastes better than the rest! This perfectly flaky and buttery pie crust will be your go-to recipe anytime you need to make a pie crust.

butter pie crust in a pie plate on a tablescape

Butter vs Shortening Pie Crust​


Pie Crust is a simple recipe usually made up of fat, water, and flour, plus some salt for flavoring! When it comes to making the perfect pie crust, the choice between butter and shortening is a common debate among bakers. On one hand you have butter crusts that are flaky and full of flavor, but can be a little trickier to work with as the ingredients should be kept cold. On the other hand, shortening crusts are tender and more crumbly. Which type you use really just comes down to your personal preference.

I’ve made this simple and easy by developing a recipe that makes you not one, but two pie crusts. And to make this recipe even more appealing, these two pie crusts come together in about 20 minutes. If you don’t have any butter on hand, never fear! Try this other classic pie crust recipe, using shortening.

all butter pie crust ingredients

Ingredients Needed For This All Butter Pie Crust Recipe​


I want to break down this simple recipe and tell you what each ingredient does to make such a buttery, homemade pie dough. And, because knowledge is power, people. I want you to know why this recipe works so well!

  • All-Purpose Flour – this gives the pie all the structure it needs.
  • Salt – a flavor enhancer! Something else to note is to use small-grained salt, nothing like sea salt. This is because the smaller the grain the better dispersed it is into the dough. Any fine grind salt is perfect.
  • Cold Butter – first important thing is that this butter needs to be cold. But not so cold that it’s impossible to mash into the flour and salt mixture. The other thing about the butter is flavor and its unbeatable flaky pie crust texture. Salted or unsalted butter can be used. If using salted, reduce the amount of salt you use in the dough.
  • Cold Water – like cold water with ice cubes cold. This helps the butter stay cold and helps the whole dough come together. Add small amounts at a time.
unbaked pie crust in a pie plate

Tips For Success For the Perfect Pie Crust​


Use these 5 tips to get a perfect pie crust every time!

  • Use very cold ingredients (butter and water)
  • Do not overmix the dough.
  • Chill dough thoroughly before rolling.
  • Use a pastry cutter or food processor for even butter distribution.
  • Blind bake for a crisp bottom crust.

How to Make All Butter Pie Crust​


For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are step by step directions for making this easy pie crust dough:

Step 1: Combine Dry Ingredients​


Place flour and salt together in food processor an d pulse one time to combine. If using the sugar (for a sweet pie), add it to the food processor in the first step, along with the flour and salt. If using pie crust for a savory dish, like chicken pot pie – omit the sugar.

flour and salt in a food processor


Pro Tip: If you do not have a food processor, you can totally do this by hand by cutting the cold butter cubes into the flour using a pastry cutter/pastry blender or even a fork and using your hands to incorporate everything.

Step 2: Add Butter​


Cut butter into half inch cubes and place into food processor with flour mixture.

a person cutting butter

a person cutting butter into cubes

cubed butter on a wooden cutting board


Pulse the cold butter into flour to create small pea-sized chunks.

cubes of butter added to the food processor with flour mixture

butter pulsed into pea sized chunks

Step 3: Incorporate Water​


Slowly incorporate ice water, a little at a time, into the flour and butter mixture. Keep pulsing after every bit of water until a moist ball of dough forms. Be careful to not add too much water. Do NOT overmix.

adding water to dough mixture

adding water to the dough mixture in a food processor

Step 4: Chill Dough​


Remove dough from food processor and divide evenly into 2 discs. Wrap dough discs in plastic wrap (or airtight plastic bags) and refrigerate 1 hour or until ready to use.

pie dough on a counter

a person flattening half the dough into a disc

a person forming the dough into 2 halves

Step 5: Roll Out Dough (when ready to use)​


When ready to use, place pie dough on a clean, lightly floured work surface. Using a rolling pin, roll out the dough to be a little bigger than your pie dish.

a rolling pin rolling out dough

a person rolling out dough with a rolling pin

a person rolling dough onto a rolling pin

Step 6: Shape + Trim​


Place pie dough into pie plate of choice, gently pressing into the sides of the pie plate. Cut off any excess dough with a pair of kitchen shears.

a person pressing the dough into the pie plate

cutting the excess dough off with kitchen sheers

cutting off excess dough with kitchen sheers


Using your fingers, crimp the edges to create a fluted pie crust design. Alternatively, you can use the tines of a fork by gently pressing the fork along the rim of the pie plate.

Use and bake as desired. (Bake only VERY COLD pie crusts for the best flaky crust.)

a person crimping the edge of the pie dough with their fingers

pie crust in a pie plate


How to Crimp the Pie Crust: using your finger, place the tips of your thumb and index finger a half inch apart against the inside rim of the pie crust (like you’re making a sign for a half an inch). Using your index finger from your other hand, push the dough from the outer edge between your inside finger tips. Repeat along the entire rim of the pie.

pie crust ready for the oven

Storage + Make Ahead Directions​


Keep dough wrapped in plastic wrap in the fridge until you’re ready to use it.

To Freeze: Wrap the dough tightly in plastic wrap and store in freezer bags for up to 3 months. Allow to thaw overnight in the fridge.

Make Ahead: The dough can be refrigerated for up to 2 days.

pie crust in a pie plate

Best Pies For This Crust


This crust is perfect for fruit pies, pumpkin pie, and savory pies like chicken pot pie. Here are few of my favorites:

For Some More Adventurous Pies…Try These Recipes!​


With this All Butter Pie Crust recipe, you’ll get a flaky crust every single time, perfect for any pie recipe from apple pie to a savory chicken pot pie. Enjoy the rich, buttery layers that this homemade pie crust brings to your pies! It really is the best pie crust recipe. The printable recipe card is below! Have a great day, friends!
🙂


If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

butter pie crust in a pie plate on a tablescape


Print

All Butter Pie Crust​






This All Butter Pie Crust is a super easy recipe that uses only 4 ingredients and tastes better than the rest! This recipe makes 2 pie crusts.
Course Dessert
Cuisine American
Keyword All Butter Pie Crust, How to Make Pie Crust, Pie Crust, Pie Crust Recipe
Prep Time 20 minutes minutes
Total Time 20 minutes minutes
Servings 2 pie crusts
Calories 1397kcal
Author Katie – Lauren’s Latest

Ingredients​

  • 2 ½ cups all purpose flour
  • 1 teaspoon salt
  • ½ pound butter unsalted, very cold (1 cup, 2 sticks)
  • ½ cup plus 2 tablespoons of ice water may not use all
  • 2 teaspoons granulated sugar optional (if using for a sweet pie*)
US CustomaryMetric

Instructions​

  • Place flour and salt together in food processor** and pulse one time to combine.*
    flour and salt in a food processor
  • Cut butter into half inch cubes and place into food processor with flour.
    a person cutting butter into cubes
  • Pulse the cold butter into flour to create small chunks the size of peas.
    cubes of butter added to the food processor with flour mixture
  • Slowly incorporate ice water, a little at a time, into the flour and butter mixture.
    adding water to dough mixture
  • Keep pulsing after every bit of water until a moist ball of dough forms. Do NOT overmix.
    adding water to the dough mixture in a food processor
  • Remove dough from food processor and divide evenly into 2 discs.
    a person forming the dough into 2 halves
  • Wrap dough discs in plastic wrap (or airtight plastic bags) and refrigerate 1 hour or until ready to use.
  • When ready to use, place pie dough on a lightly floured surface. Using a rolling pin, roll out the dough to be a little bigger than your pie plate.
    a rolling pin rolling out dough
  • Place pie dough into pie plate of choice, gently pressing into the sides of the pie plate. Cut off any excess dough with a pair of kitchen shears.
    a person pressing the dough into the pie plate
  • Using your fingers***, crimp the edges to create a fluted pie crust design. Alternatively, you can use the tines of a fork by gently pressing the fork along the rim of the pie plate.
    a person crimping the edge of the pie dough with their fingers
  • Use and bake as desired.
    pie crust ready for the oven

Video​

Notes​

*If using the sugar (for a sweet pie), add it to the food processor in the first step, along with the flour and salt. If using pie crust for a savory dish, like chicken pot pie – omit the sugar. **If you do not have a food processor, you can totally do this by hand by cutting the cold butter cubes into the flour using a pastry cutter or even a fork and using your hands to incorporate everything. ***To crimp the pie crust, using your finger, place the tips of your thumb and index finger a half inch apart against the inside rim of the pie crust (like you’re making a sign for a half an inch). Using your index finger from your other hand, push the dough from the outer edge between your inside finger tips. Repeat along the entire rim of the pie. Bake only VERY COLD pie crusts for the best flaky crust.

Nutrition​

Calories: 1397kcal | Carbohydrates: 123g | Protein: 17g | Fat: 94g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1895mg | Potassium: 195mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2834IU | Calcium: 51mg | Iron: 7mg

The post All Butter Pie Crust Recipe appeared first on Lauren's Latest.
 
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