Butter Pie Crust Recipe: A homemade pie crust is easier than you think! It takes easy and simply pantry ingredients. Feel free to use your own hands or a food processor when making this pie crust recipe. Why all butter? It was the best flavor and truly melts in your mouth.
COMMON QUESTIONS | BUTTER PIE CRUST
Can I use veg shortening?
I would not recommend it for this recipe. Stick with all butter for the best flavor.
Can I substitute gluten free flour?
I would not for this recipe. If you need a gluten free pie crust, here is one.
Can I freeze the dough?
Yes, I recommend to roll out the pie dough into a pie pan and wrapping it in plastic wrap. Learn how to roll out pie crust easily, here.
How do you cut in the butter into the dry ingredients?
You can do it with your hands. Rub the small pieces of cold butter in the dry ingredients until the butter is the size of small peas.
A faster way: grate the butter on a standing cheese grater. Find out how to do it, here. This is my favorite way to do it because it makes the butter pieces even and uniform. The butter blend and melts evenly in the pie crust.
Why all butter?
All butter = best flavor for your pie crusts! Butter adds color, richness, and flavor to your crust.
Homemade butter pie crust is fairly simple and a great beginner baker recipe. With the holidays right around the corner, this is one recipe you can use over and over again.
Make this for sweet or savory pies! Make my chicken pot pie recipe.
Need a vegan pie crust recipe? Make this one from Nora Cooks.
Why cold ingredients?
Cold butter will melt in the oven and expand, thus creating layers. If warm butter is used or your pie crust is warm, it will spread and lose structure. Using ice water helps create layers and keep the butter pie crust cold, too.
STEPS | BUTTER PIE CRUST
- Sift all dry ingredients in a medium size bowl. Don’t have a flour sifter? That is OK! Use a whisk and stir all the ingredients together until there are no visible lumps.
- Cut in the cold butter. Do this by hand and rub the butter until it is the size of small peas. Or, grate your butter because it is fast and makes it uniform.
- Using a bowl scrapper, or rubber spatula and hands, slow add the ice water 1-2 tablespoons at a time. I like to put the ice water in a volume measuring cup, with a spout, and slowly pour it in. At the same time, “fold” and mix it until a soft dough comes together.
- When in doubt, I add a touch (1-2 tablespoons) more water. You want zero flour clumps in the bottom of the bowl.
- Wrap the pie dough in plastic wrap. Chill it in the fridge for at least 2 hours. You can make this the day before.
- Your butter pie crust is ready to roll and use. Learn how to roll out pie crust easily, here.
TROUBLESHOOTING | BUTTER PIE CRUST
Too many rips and tears when rolling: Not enough ice water was used. You want the pie crust to look like soft dough or a soft pillow.
Pie crust is tough after baking: The pie dough was over worked. This is common when the water is added to the dry ingredients. Or, when you rolled out the pie dough, too much flour was added and over worked. Make sure you use a light sprinkle of flour. Butter pie crust is sensitive! Make sure your roll it out with ease and softness!
Burnt edges: No pie shield. Make sure you cover the edges with a pie shield or foil.
Crust is leaking butter: The measurements are off. Either too much butter or not enough flour was measured out.
How do I make it in a food processor?
Add all dry ingredients in the food processor and pulse until clumps form. Stop. Add cubed, chilled butter. Pulse until butter is the size of small peas. Add iced water water slowly. Pulse again until a dough forms. Add more water as needed. Place in a bowl and form into a disk.
All Butter Pie CrustCourse: Dessert, Pie, Pie CrustCuisine: AmericanDifficulty: Easy
1 1/4 cups all purpose flour
1/2 teaspoon white sugar
1 teaspoon fine sea salt
1/2 cup (1 stick) chilled, cubed, unsalted butter
Approx. 1/2 – 1/4 cup chilled ice water
- Sift dry ingredients in a medium bowl: 1 1/4 cups all purpose flour, 1/2 teaspoon white sugar, and 1 teaspoon salt
- ‘Cut’ in the cubed, chilled butter into the dry ingredients. Simply, rub the butter between the ingredients until the butter is the size of peas. Another option is to grate the butter on a cheese grater.
- Add chilled water 1-2 tbsp at a time. Use a bowl scrapper or spatula to stir while adding the chilled water. Add enough water until a dough forms.
- Wrap in plastic wrap and let chill, in the fridge, for 2 hours before using.
- Pastry cutters are optional. I like to use my hands, they are the best tools.
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