This easy all butter pie crust recipe provides you a flaky, tender, and scrumptious pie crust excellent for each candy and savory pies. Made with simply 4 fundamental elements, this selfmade pie dough is straightforward to organize and so a lot better than store-bought crusts. When you strive making it from scratch, there’s actually no going again. Beneath, I additionally share my tried-and-tested ideas that will help you take advantage of buttery, flaky pie dough — plus the way to roll it out evenly and beautify the perimeters with a traditional fluted sample.
About All Butter Pie Crust
An all butter pie crust is a traditional pastry dough made utilizing solely butter because the fats — with none shortening or oil. Together with butter, the dough sometimes contains all-purpose flour, salt, and chilly water.
Some variations may add a bit sugar if making a candy pie. The butter is lower into the flour to type a crumbly combination, then introduced along with chilly water to make a dough.
The result’s a flavorful, flaky, and tender crust that works completely for every kind of pies – each savory and candy.
The key lies in utilizing chilly elements; particularly chilly Butter, in order that when the crust bakes, the butter steams and creates gentle, delicate layers.
This easy all butter pie crust recipe provides you a flaky, tender, and scrumptious pie crust. Made with simply 4 fundamental elements, this selfmade pie dough is straightforward to organize and so a lot better than store-bought crusts.
When you strive making it from scratch, there’s actually no going again. Beneath, I additionally share my tried-and-tested ideas that will help you take advantage of buttery, flaky pie dough — plus the way to roll it out evenly and beautify the perimeters with a traditional fluted sample.
This recipe for all butter pie crust has been my go-to recipe for years and has develop into my signature recipe.
I simply needed to share the recipe with you, as a result of it yields the crispiest, butteriest pie crust round. I can nearly assure you’ll make it time and again!
As I’ve talked about above, another excuse why this selfmade pie crust recipe is so nice is that butter is the one fats required, that means you don’t should go to the trouble of seeking out particular elements like shortening.
And for all of you fellow vegetarians, this recipe doesn’t name for any lard, that means it’s a excellent vegetarian possibility.
Lastly, this recipe is straightforward sufficient to make with only a few elements and only a few kitchen instruments. When you’ve got a mixing bowl and both a pastry cutter, knife, fork and even simply your fingers, you may make this straightforward and ideal dough.
Wow your loved ones and pals by making them an ideal American model pie with the very best, flakiest crust round!
Do try my Pumpkin Pie and Tomato Pie recipe made with this buttery crust. In the event you love pies, give this crust a strive — use it to make Apple Pie, Pizza Puffs, savory tarts, quiches, or any selfmade pie you get pleasure from.
Step-by-Step Information
How one can Make Pie Dough
With my straightforward step-by-step information make this straightforward flaky buttery pie crust recipe from scratch!
Preparation
Earlier than starting, fill a big glass with ice cubes, then high with cool water. Working with chilly butter and ice water are important to creating a scrumptious and flaky pie crust.
1. Measure 250 grams (2 cups) of all-purpose flour and ¼ teaspoon of salt in a mixing bowl.
2. Combine the flour and salt with a spoon.
3. Add 125 grams of chilly, unsalted butter lower into small cubes or grated on the facet of a field grater.
Tip: Chilly butter is important to creating an excellent, flaky pie crust. Remember to maintain butter within the freezer or fridge till you’re able to make your crust.
Reduce Butter Into Flour
4. Utilizing a pastry cutter, lower butter into the flour. You can too use a stand mixer or perhaps a meals processor to chop the butter into the flour in much less time.
Tip: You may even combine chilly butter within the flour with two forks, knife or your finger-tips.
5. The combination ought to have pea sized butter dispersed within the flour along with tinier or smaller items of butter. These completely different sizes of butter contribute to getting a flaky crust within the pie.
6. Add chilly water in elements.
7. Start to combine gently with a spoon.
Make All Butter Pie Crust
8. Proceed including water in elements and mixing till the flour combination comes collectively in a ball. You can too use your fingers when including water to softly combine the dough.
Don’t knead – you might want to simply barely convey the combination collectively to type a dough. The specks of butter ought to nonetheless be seen if you find yourself performed.
9. Take away the whole combination in your working floor and mix collectively. Refrigerate for not less than 15 to twenty minutes earlier than you begin to make any pie.
How one can roll an ideal pie dough
10. Mud your working floor and rolling pin with some flour. Additionally evenly mud the pie dough with flour.
Tip: Utilizing a small mesh strainer might help you evenly distribute a skinny layer of flour fairly simply. I additionally like to make use of parchment when rolling out dough in hotter climate, because it prevents sticking with out the addition of an excessive amount of flour.
11. Start to roll the dough outwards from the middle, sprinkling extra flour as wanted. Rotate the dough usually to make sure that you’re rolling it out evenly and that it isn’t sticking to your work floor.
12. Roll to a neat rectangle or circle having 0.5 to 1 mm thickness. This whole pie dough recipe will simply match a ten to 11 inches pan.
Relying on the scale of pan used, roll to massive rectangle or circle 2 to three inches bigger than the pan. This permits for some extra that you need to use to make a fairly fluted edge.
Tip: In case you are working with a extra normal 8 inches spherical pie pan, halve the dough. One half ought to be sufficient to suit the underside of the pan, and you’ll have sufficient leftover to both cowl the pie or make a second.
13. Utilizing your rolling pin to stabilize the rolled out dough, gently roll it onto the rolling pin. Place your rolling pin above your pie pan, then slowly unravel your dough, putting it gently on the pie pan.
14. Trim or lower the perimeters with a knife and flute the perimeters utilizing the forefinger and thumb of your non-dominant hand and the thumb of your dominant hand.
15. Observe the pie recipe directions concerning par-baking the all butter crust earlier than utilizing.
Pie Crust Necessities – My Go-To Ideas
- Chilly butter: For a light-weight, flaky texture, at all times use chilly butter. You may refrigerate it for a couple of hours or freeze it for 15 to twenty minutes earlier than utilizing. Chilly butter releases steam whereas baking, which creates these tender, flaky layers.
- Salted butter: If utilizing salted butter, scale back the added salt within the recipe to only ⅛ teaspoon to steadiness the flavour. Keep on with the complete quantity in the event you’re utilizing unsalted butter.
- Ice chilly water: The water used to convey the dough collectively have to be ice chilly. Heat or room-temperature water can soften the butter too shortly and make the dough greasy.
- Adjusting the dough: If the dough seems sticky or too moist, sprinkle in 1 to 2 tablespoons of flour and blend gently. If it’s dry, crumbly, or not coming collectively, add 1 to 2 teaspoons of chilly water and gently mix till the dough holds collectively easily.
- Chill earlier than rolling: At all times chill the dough for not less than half-hour after making it. This permits the gluten to chill out and the butter to agency up, making the dough simpler to roll and form.
Rolling, Storing, and Serving
- Rolling out: Use a small mesh strainer to evenly mud the work floor with flour. In the event you’re working in a heat local weather, rolling the dough between parchment sheets helps stop sticking; and limits the necessity for extra flour.
- Make forward: You may put together the dough upfront and refrigerate it for as much as 7 days. For longer storage, freeze it (wrapped nicely) for as much as 2 months. Thaw in a single day within the fridge earlier than utilizing.
- Scaling: This recipe could be simply doubled or tripled. You may freeze additional parts and use them later for pies, tarts, or quiches.
- Yield and serving: This recipe yields about 500 grams of dough — sufficient for one 10 to 12 inch pie or two 7 to eight inch pies. You can too use it to make small pot pies, galettes, savory tarts, or mini quiches.
- Blind baking (non-compulsory): If utilizing a really moist filling or making a no-bake pie, blind baking is useful. Place parchment paper over the crust, add pie weights or dried beans evenly in a single layer, and pre-bake. This helps maintain the underside from turning soggy.
FAQs
Completely! On the very least, this straightforward pie dough requires quarter-hour of resting time previous to utilizing. I personally wish to make a double batch at any time when I make a pie in order that I can freeze the remaining crusts for later.
Unbaked dough ought to maintain for every week when wrapped tightly within the fridge. Wrapped dough ought to maintain for as much as three months when frozen.
To me, all of it comes right down to taste. Whereas shortening does get pleasure from the next melting level making it simpler to deal with, pie dough recipes that decision for shortening lack the depth of taste of an all butter pie crust, and can even find yourself tasting oily.
Some pie dough recipes name for a tablespoon or two of sugar. I personally favor to omit it, which permits me to make both candy or savory pies with the ensuing crust. That stated, you’re welcome so as to add a little bit of granulated sugar with the flour.
An alternative choice to extend the sweetness of the pie dough is to do a easy egg wash or milk wash on the perimeters of the dough previous to baking. As soon as the milk wash is on, you’ll be able to sprinkle plain granulated sugar or turbinado sugar previous to baking so as to add sparkle and crunch.
Sure, and I like to recommend that you just do! Each time I make pie dough, it’s a little bit of a manufacturing and flour will get everywhere in the counter tops. To make the method much more worthwhile, double the batch and freeze your leftovers. That approach, you’ll be able to simply make a pie at any time when the craving strikes!
That relies upon fully on the pie that you just’re planning on making with it! For custard or pudding stuffed pies, or for some quiche recipes, sure. For pot pies, fruit pies or different pies that require a baked filling, no. Simply comply with the pie recipe as written, utilizing this completely flaky pie dough recipe nevertheless it requires.
In case your pie dough isn’t coming collectively in a shaggy ball, chances are you’ll want so as to add extra water. Ensure your water is ice chilly and solely add a tablespoon at a time till the correct consistency is achieved.
In case your dough is just too moist and sticky, add a tablespoon of flour at at time till the suitable consistency is achieved. It’s best to see flecks of butter and the dough ought to be comparatively clean to the contact.
Extra DIY Recipes To Attempt!
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All Butter Pie Crust Recipe (Do-it-yourself)
This straightforward all butter pie crust recipe yields a deliciously flaky and tender crust that works nice for every kind of pies, whether or not savory or candy. Made with simply 4 fundamental elements, this selfmade pie dough is easy to organize and so a lot better than store-bought. The recipe makes sufficient for one 10 to 11 inch single crust pie or two smaller 7 to eight inch single crust pies.
Prep Time 10 minutes
Prepare dinner Time 0 minutes
Refrigerating time 20 minutes
Complete Time 30 minutes
Stop your display from going darkish whereas making the recipe
Making pie dough
Earlier than starting, fill a big glass with ice cubes, then high with cool water. Working with chilly butter and ice water is necessary in making a flaky pie crust.
Take the flour and salt in a mixing bowl. With a spoon or spatula combine nicely.
Add the chilly, unsalted butter lower into small cubes or grated on the facet of a field grater. Remember to maintain butter within the freezer or fridge till you’re able to make your crust.
Utilizing a pastry cutter, lower butter into the flour. You can too use a stand mixer or perhaps a meals processor to chop the butter into the flour in much less time.
The combination ought to look sandy with pea sized butter dispersed within the flour along with tinier or smaller items of butter.
Add the chilly water in elements and with a spoon start to combine gently until the flour combination comes collectively in a ball. You may even use your fingers when including water and mixing it gently with the dough.
Take away the whole combination in your working floor and mix collectively.
Refrigerate for quarter-hour to twenty minutes earlier than you begin to make any pie.
Rolling an ideal selfmade pie dough
This whole pie dough recipe will simply match a ten to 11 inches pan. Relying on the scale of pan, roll to massive rectangle or circle 2 to three inches bigger than the pan. This permits for some extra that you need to use to make a fairly fluted edge.
In case you are working with a extra normal 8 to 9 inch spherical pie pan, halve the dough. One half ought to be sufficient to suit the underside of the pan, and you’ll have sufficient leftover to both cowl the pie or make a second.
Mud your working floor and rolling pin with some flour. Additionally evenly mud the pie dough with flour.
- Start to roll the dough outwards from the middle, sprinkling extra flour as wanted. Rotate the dough usually to make sure that you’re rolling it out evenly and that it isn’t sticking to your work floor.
Roll to a neat rectangle or circle with even thickness of about 0.5 to 1 mm.
Use your rolling pin to softly elevate and roll the pie dough on it. Place your rolling pin above your pie pan, then slowly unravel your dough, putting it gently on the pie pan.
Trim or lower the perimeters with a knife and flute the perimeters utilizing the forefinger and thumb of your non-dominant hand and the thumb of your dominant hand.
Observe the pie recipe directions concerning par-baking the all butter crust earlier than utilizing.
Wrap and refrigerate this flaky pie crust for every week or freeze for a few months.
- Salted Butter: You should utilize salted butter, however add solely ⅛ teaspoon salt within the pie crust recipe.
- Water temperature: The water must be ice-cold. Don’t use water which is at room temperature or heat.
- Make forward and storing: This selfmade pie crust could be saved within the fridge for every week or you’ll be able to even freeze it for a few months.
- Scaling: The recipe could be simply halved or doubled or tripled.
- Serving measurement: This pie dough recipe weighs about 500 grams and can be utilized to make one massive 10 to 12 inches single pie or two 7 to eight inches single pie. You may even make smaller sized pot pies, quiches or tarts.
- Sticky dough: If the dough turns into sticky and moist, add some tablespoons of flour.
- Dry dough: If the dough appears dry or floury, sprinkle some chilly water and gently mix.
Diet Info
All Butter Pie Crust Recipe (Do-it-yourself)
Quantity Per Serving
Energy 181 Energy from Fats 90
% Day by day Worth*
Fats 10g15%
Saturated Fats 6g38%
Ldl cholesterol 27mg9%
Sodium 149mg6%
Potassium 27mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 312IU6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin Ok 1µg1%
Calcium 7mg1%
Vitamin B9 (Folate) 46µg12%
Iron 1mg6%
Magnesium 6mg2%
Phosphorus 30mg3%
Zinc 1mg7%
* % Day by day Values are primarily based on a 2000 calorie food regimen.
Pie Crust recipe from the archives was first printed on November 2020.
