Description
This recipe guides you through making a perfect all-butter pie crust, known for its flaky texture and rich flavor. It’s an easy butter pie crust that’s ideal for sweet or savory fillings. Learn how to make pie crust with butter for a truly homemade butter pie crust.
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour, chilled
- 1 teaspoon salt
- 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup (120ml) ice water, plus more if needed
Instructions
- Combine the chilled flour and salt in a large bowl. You want a well-mixed base for your butter pastry dough.
- Add the very cold butter cubes to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. This is key for a flaky butter pie crust.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, as this can make your homemade butter pie crust tough.
- Divide the butter pie dough from scratch in half. Flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. This chilling step is crucial for the perfect butter pie crust technique.
- On a lightly floured surface, roll out one disk of the cold butter pie crust method dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges as desired.
- Repeat with the second disk of butter-rich pie dough if making a double-crust pie.
- Blind bake the pie crust if your recipe calls for it, following specific instructions. You’ll love this recipe for all-butter pie dough.
Notes
- Use very cold ingredients for the best results; this ensures a flaky butter pie crust.
- Do not overwork the dough; overmixing develops gluten and makes the crust tough.
- If your kitchen is warm, chill your flour beforehand.
- For a sweeter crust, you can add a tablespoon of sugar to the dry ingredients.
- This classic butter pie pastry freezes well. Wrap tightly and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes (for blind baking, if applicable)
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of a pie
- Calories: 350
- Sugar: 1g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
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