The Ultimate Allbutter Pie Crust

Recipe Introduction

Ever wondered how bakeries get that perfectly flaky pie crust ? Honestly, it’s not as hard as you think! We are tackling the all butter pie crust today.

We will achieve that rich, buttery flavor everyone raves about!

Buttery Beginnings: The All Butter Pie Crust

This pie crust recipe is a game changer. It is the foundation for any incredible pie. We're talking melt-in-your mouth, flaky pie crust perfection.

This homemade pie crust is simple to make if you follow the steps below.

This is an American classic. It's about creating a buttery, flaky pie crust that elevates your baking. This butter pie crust recipe makes one 9 inch pie or two smaller ones.

Benefits of the Best Pie Crust Recipe

This recipe uses all butter , boosting flavor and texture. This is a perfect holiday treat or any special occasion. This crust will transform your desserts from so-so to spectacular!

And the best part? It is simple enough for beginners. You don’t need to be Mary Berry to nail this easy pie crust recipe ! Let's get started with the pie crust ingredients .

We will have a perfect pie crust in no time!

Ingredients & Equipment

Alright, let's talk about what you'll need for this all butter pie crust masterpiece. Trust me, nailing the ingredients and having the right tools makes all the difference! It's like having a good cuppa while watching "Bake Off" essential.

This is hands down the best pie crust recipe ever!

Main Ingredients

• All-purpose flour: 2 ½ cups (315g) . Plain flour is what we call it in the UK. Just make sure it’s fresh!
• Granulated sugar: 1 teaspoon (6g) . Just a touch for a hint of sweetness.
• Salt: 1 teaspoon (6g) . Don't skip this! It balances the flavors.
• Unsalted butter: 1 cup (226g or 2 sticks) . This is where the magic happens. Get the good stuff the flavor really shines through. The key to a flaky pie crust ? Make sure it's fridge cold. Cut it into ½-inch cubes.
• Ice water: 6-8 tablespoons (90-120ml) . Keep it ice-cold !

Seasoning Notes

We're keeping it simple with sugar and salt. You could add a pinch of cinnamon or citrus zest. Think lemon or orange! It would make a crazy perfect pie crust ! This is now your classic pie crust recipe!

Equipment Needed

Honestly, you don't need a ton of fancy kit. This easy pie crust recipe is all about using what you've got.

• Food processor: Optional, but speeds things up. You can easily create a food processor pie crust !
• Large mixing bowl: If you're doing it by hand.
• Measuring cups and spoons: Obvs.
• Pastry cutter or fork: For cutting in the butter if you're not using a food processor.
• Plastic wrap: For chilling the dough.
• Rolling pin: For rolling out the dough.
• 9 inch pie plate: Or two 6 inch pie crust !
• Fork: For crimping the edges. This homemade pie crust is perfect for any occasion, even a holiday pie crust !

Making an all butter crust can feel a little daunting, I know. I remember the first time I tried, it was a disaster .

But trust me, once you get the hang of it, it's so rewarding. A little tip: cold butter pie crust is the way to go.

Keep everything chilled, and you'll be golden. Remember, this pie crust recipe can be adjusted to become an apple pie recipe or a savory pie crust too! It's all about experimenting and having fun.

You will have a perfectly flaky pie crust with this butter pie crust recipe .

Alright, let's talk pie crust! Honestly, there’s nothing like a good homemade pie. And the secret? A perfectly flaky pie crust .

Today, we’re diving into making an all butter pie crust recipe . Forget those store-bought horrors we're doing it properly.

This recipe will make one 9 inch pie crust .

Prep Like a Pro

Before we even think about flour, let's get our ducks in a row. This is your essential mise en place .

First, measure out 2 ½ cups all-purpose flour , 1 teaspoon sugar , and 1 teaspoon salt . Next, cube 1 cup of really cold butter .

I'm talking fridge cold, almost frozen. Finally, have 6-8 tablespoons of ice water ready. Honestly, the colder, the better. This will help create a perfectly flaky pie crust .

Time saving tip? Measure everything out before you even start. Get it all organised. Safety reminder: Don't lick the spoon!

The Secret: Cold Butter and Quick Work

Right, here we go.

1. Dry Ingredients: In a food processor (or a large bowl), whisk together the flour, sugar, and salt. I like using a food processor as it's quick, making a great food processor pie crust .
2. Cut in the Butter: Pulse the food processor (or use a pastry cutter if you're going old school) until the butter is in pea-sized pieces. This creates pockets of fat that melt in the oven, giving us that super flaky pie crust .
3. Add Ice Water: Slowly add the ice water, one tablespoon at a time, until the dough just comes together. Do. Not. Overmix. Seriously, overmixing is the enemy.
4. Form Disks and Chill: Divide the dough into two disks, wrap in plastic wrap, and chill in the fridge for at least 1 hour . This is crucial!
5. Roll and Bake (or Blind Bake): Roll out the dough on a floured surface and transfer it to your pie plate. If you need to blind baking pie crust , bake at 375° F ( 190° C) for 15- 20 minutes with pie weights, then another 5- 10 minutes without.

Expert Tips for a Perfect Pie

Okay, listen up, because these pro tips are game changers.

First, cold butter pie crust is everything . If the butter gets too warm, the crust will be tough. Pop it back in the fridge if it gets sticky.

Second, don't be afraid to use a little extra flour when rolling out the dough. Just don't go overboard! This will prevent your dough from sticking.

Third, you can totally make the dough ahead of time! Just keep it wrapped in the fridge for up to two days.

Or, freeze for longer storage. A great and easy pie crust recipe . You could even call it the best pie crust recipe if you want.

Recipe Notes: Pie Crust Perfection!

So, you're about to embark on the quest for the perfect pie crust , eh? Fantastic! Before you dive headfirst into this all butter pie crust recipe , let's chat about a few things.

Because honestly, sometimes the little details are what make or break a flaky pie crust .

Serving Suggestions: From Plate to Palate

Okay, you've got this gorgeous butter pie crust recipe result, now what? Presentation is key, my friend! Think about it: a simple dusting of icing sugar elevates any pie.

Or, fancy it up with some artfully arranged fruit slices.

For sides, vanilla ice cream is always a winner. But have you ever tried a slice of sharp cheddar with your apple pie? Trust me, it's a revelation! And naturally, a cuppa tea or coffee makes the homemade pie crust experience complete.

Storage Tips: Keepin' It Fresh

Listen, life happens. Maybe you baked this easy pie crust recipe ahead of time. No worries! Just wrap that 9 inch pie crust well in plastic wrap.

It'll happily chill in the fridge for up to 2 days.

Want to freeze it? You got it! Wrap it super tight in plastic wrap and then foil. It'll keep for a couple of months.

When you're ready to use it, thaw it in the fridge overnight. If you have used the technique of blind baking pie crust , let it cool completely before wrapping.

To reheat, bake it in a moderate oven (about 350° F or 175° C) until it's warmed through. This is particularly helpful if you baked the savory pie crust and plan to fill it later.

Variations: Remix Your Crust

Feeling adventurous? Let's tweak this pie dough recipe a bit. For a gluten-free twist, swap the all-purpose flour for a gluten-free blend designed for baking. Just follow the package instructions carefully.

Or, embrace the seasons! A little lemon zest in spring? Genius! A pinch of cinnamon and nutmeg in the autumn, for your apple pie? Chef's kiss .

Remember to check your pie crust ingredients freshness.

Nutrition Basics: A Slice of Real Talk

Alright, let's keep it real. This all butter crust is delicious, not a health food. A slice will set you back around 350 calories, with a fair bit of fat.

But remember, everything in moderation!

The good news? You're making it from scratch. You know exactly what's going into it. No weird additives or preservatives. See pie crust tips below!

Seriously though, making an all butter pie crust might seem daunting, but you've got this! Don't be afraid to experiment, have fun and cold butter pie crust is absolutely the way to go.

And if it's not perfectly flaky pie crust the first time, who cares? You'll learn something, and you'll get there.

Now go bake something amazing, you star! This best pie crust recipe is made for you!

Frequently Asked Questions

Why is my all butter pie crust tough? I thought it was supposed to be flaky!

A tough all butter pie crust usually means the gluten in the flour has been overdeveloped. This can happen from overmixing the dough or adding too much water. Remember, less is more! Use a light touch when mixing, and only add enough ice water for the dough to just come together, like a wet sand.

How do I prevent my all butter pie crust from shrinking when baking?

Pie crust shrinkage is a common baking woe! The key is to chill the dough properly at least an hour, but even overnight is better. This allows the gluten to relax, preventing it from snapping back when heated. Also, make sure you're not stretching the dough when pressing it into the pie plate.

Can I make all butter pie crust ahead of time?

Absolutely! Making the dough ahead is a great way to streamline your baking. You can store the wrapped dough disks in the refrigerator for up to 2 days. For longer storage, freeze the dough for up to 3 months. Just thaw it in the refrigerator overnight before rolling it out simple as that!

What's the best way to get that beautiful golden brown color on my pie crust?

A lovely golden brown crust is all about the egg wash! Before baking, whisk together an egg with a tablespoon of milk or water and brush it evenly over the crust. The egg wash helps the crust to brown beautifully and gives it a lovely sheen worthy of the "Great British Baking Show"!

I'm new to this - do I really need to blind bake my all butter pie crust?

Blind baking is pre-baking the crust before adding the filling. You only need to blind bake if your pie filling doesn't require baking, like a chocolate cream pie, or if the filling has a very short bake time compared to the crust. Otherwise, you'll end up with a soggy bottom crust.

Remember to use pie weights or dried beans to prevent the crust from puffing up during blind baking!

Can I add any flavourings to the all butter pie crust dough?

Adding flavourings to your all butter pie crust is a fun way to customise your bake. Try adding citrus zest like lemon or orange for a bright, fresh flavour that works well with fruit pies. You can also add a pinch of warm spices like cinnamon, nutmeg, or even a little ginger for a comforting touch.

Just be mindful not to add too much, so the butter flavour still shines.