Description
Homemade all butter pie crust delivers flaky, tender perfection with just four simple ingredients. Crisp edges and rich butter flavor make this classic pastry essential for bakers seeking authentic, delicious pie foundations.
Ingredients
Scale
- 2.5 cups (590 ml) all-purpose flour
- 1 cup (226 g or 2 sticks) unsalted butter, cold and cubed
- 1 tbsp granulated sugar (omit for savory pies)
- 1 tsp salt
- 6–8 tbsps ice water
Instructions
- Dry Ingredient Fusion: Whisk flour, salt, and sugar in a large mixing bowl until uniformly blended, creating a consistent dry base.
- Butter Integration: Introduce cold, cubed butter into the flour mixture, methodically breaking it down using a pastry blender or fingertips until the texture transforms into coarse, crumbly fragments with visible butter pockets.
- Dough Hydration: Gradually add ice-cold water, gently folding and incorporating each addition until the dough forms a cohesive, malleable mass that holds together without crumbling or becoming overly wet.
- Dough Preparation: Divide the delicate dough into two equal portions, shaping each into a flattened circular disc, then wrap individually in plastic film for refrigeration.
- Chilling and Resting: Refrigerate the dough discs for at least one hour, allowing gluten networks to relax and butter to solidify, which ensures a flaky, tender crust.
- Dough Shaping and Placement: Roll out a chilled dough disc on a flour-dusted surface into a thin, 12-inch circular sheet, carefully transferring it to a 9-inch pie dish, trimming excess edges and crimping the border for an elegant finish.
- Pre-Baking Preparation: For recipes requiring a pre-baked crust, preheat the oven to 375°F, line the dough with parchment paper, fill with ceramic weights, and bake until the edges turn a rich, golden-brown color.
Notes
- Chill Butter Strategically: Cut butter into small cubes and freeze for 10-15 minutes before mixing to ensure maximum coldness and optimal flaky texture.
- Minimize Handling: Work quickly and touch the dough minimally to prevent butter from warming, which can result in a tough, dense crust instead of a light, crispy result.
- Master Moisture Balance: Add water sparingly and incrementally; the perfect dough should hold together when gently squeezed without feeling wet or crumbly – aim for a delicate, cohesive consistency.
- Resting is Crucial: Refrigerating the dough allows gluten to relax and butter to firm up, guaranteeing a tender, flaky crust with clean, defined edges during baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 690
- Sugar: 2 g
- Sodium: 290 mg
- Fat: 55 g
- Saturated Fat: 35 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg