Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

All-Butter Pie Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 8 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes (including blind baking)
  • Total Time: 1 hour 5 minutes (including chilling and blind baking)
  • Yield: 8 servings (enough dough for 1 double-crust pie or 2 single-crust pies, approximately 24 ounces dough)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This All Butter Pie Crust recipe yields a tender, flaky crust made with cold unsalted butter, flour, and a touch of cinnamon and vanilla for subtle flavor. The dough is easy to handle once chilled and is perfect for sweet and savory pies alike. It can be made by hand with a pastry blender or in a food processor for convenience. The recipe includes tips for rolling out the dough, fitting it into a pie pan, chilling, and blind baking to ensure a crisp, golden crust.

Ingredients

Dry Ingredients

  • 2½ cups all-purpose flour (10.63 ounces)
  • 1 teaspoon salt
  • ¼ teaspoon ground cinnamon

Butter

  • 8 ounces unsalted butter, cold (1 cup or 2 sticks)

Liquids

  • 1 teaspoon pure vanilla extract
  • Ice water, about 5 to 8 tablespoons (as needed)

Instructions

  1. Get Organized: Prepare a clean, large workspace for rolling out dough and have all ingredients and tools ready. Keep the butter and ice water chilled until needed.
  2. Combine Dry Ingredients: In a large bowl, mix 2½ cups all-purpose flour, 1 teaspoon salt, and ¼ teaspoon ground cinnamon.
  3. Cut in the Butter: Slice the cold unsalted butter into small ¼-inch cubes. Toss the butter cubes into the flour mixture to coat them.
  4. Work Butter into Flour: Using a pastry blender, press repeatedly to combine the butter and flour until the mixture becomes shaggy and crumbly with pea-sized butter pieces. Flatten any larger pieces by squeezing between your fingers for flakiness.
  5. Add Flavor and Liquids: Stir in 1 teaspoon pure vanilla extract. Then add ice water one tablespoon at a time, tossing gently after each addition. Continue until dough just begins to clump.
  6. Check Dough Consistency: Squeeze a handful of dough to confirm it holds together without crumbling. Stop adding water once the dough is cohesive.
  7. Form and Fold Dough: Turn the dough out onto a lightly floured surface, squeeze it together with your hands a few times, then use a bench scraper to fold over and press down the dough 4 to 5 times until it just comes together. Avoid overworking to keep it flaky.
  8. Divide and Chill: Split the dough into two halves, flatten each into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
  9. Rolling Out Dough: On a floured surface, roll out chilled dough starting from the center moving outward, rotating the dough a quarter-turn between rolling to form a ¼-inch thick circle large enough for your pie pan.
  10. Fit Dough into Pie Plate: Cut a dough circle to fit your pan, drape it over a rolling pin to transfer to the pie pan, gently press it into the bottom and sides, allowing an overhang around the edges. Chill the shell while preparing the top crust.
  11. Blind Baking (Optional): Trim overhang to about 1 inch, fold under and crimp edges. Line with foil or parchment and fill ¾ with pie weights. Chill 30 minutes in fridge. Bake at 375°F for 20 minutes, remove weights and liner, prick crust with fork, then bake an additional 5 minutes if the pie will be filled and baked again, or 10 minutes longer for a fully baked crust. Cool before filling.
  12. Adding Top Crust: Roll out the top crust similarly to the bottom. Cut decorative vents if desired. Lift and drape over the filled pie, trim edges, and crimp the top and bottom crust edges firmly. Chill the assembled pie for 30 minutes before baking according to your pie recipe.
  13. Storage Tips: Wrapped dough can be refrigerated up to 3 days or frozen up to 3 months. To thaw frozen dough, place in refrigerator overnight. Hardened dough can be softened by gently pounding with a rolling pin.
  14. Food Processor Variation: Combine dry ingredients, transfer to food processor bowl. Add cubed butter; pulse until mixture is shaggy. Add vanilla and ice water gradually while running on low until dough just clumps. Turn out, squeeze gently, divide, and refrigerate as usual.
  15. Savory Variation: Omit cinnamon and vanilla. Add 1 teaspoon dried thyme to the flour before cutting in butter. Works well for quiches and savory pies.

Notes

  • Butter pieces visible in the dough ensure a flaky crust; do not overwork the dough.
  • Adjust ice water quantity based on humidity; dry days require more water, humid days less.
  • Chilling dough firms it up, making it easier to roll and resulting in a flaky texture.
  • Blind baking helps prevent soggy crusts, especially for custard or no-bake pies.
  • Use a bench scraper to fold dough gently to avoid overworking gluten.
  • For savory pies, skip cinnamon and vanilla, and add dried herbs like thyme.
  • Keep all ingredients cold to ensure a tender, flaky crust.
  • Dough can be frozen and thawed for future use without loss of quality.

Find it online: https://suerecipe.com/all-butter-pie-crust-recipe/