All Butter Pie Crust

All Butter Pie Crust

2 pie crusts

Ingredients

  • 2 and 1/2 cups all-purpose flour

    plus more as needed, 313g

  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter

    chilled and cubed, 16 Tbsp; 226g

  • 1/2 cup ice water

    plus more as needed, 120ml

Directions

  1. 1

    Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.

  2. 2

    Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.

  3. 3

    Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.

  4. 4

    Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.

  5. 5

    Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.

  6. 6

    When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. (See video above.) Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.

  7. 7

    Proceed with the pie per your recipe’s instructions.

All Butter Pie Crust

All Butter Pie Crust

4.7(152)20 min2 pie crusts

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Ratings & Reviews

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Based on 152 ratings

sallysbakingaddiction.com
4.7(152 reviews)
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About this Recipe

Craving the foundation for a truly unforgettable homemade pie? This All Butter Pie Crust recipe delivers the perfect flaky, rich base you need for any sweet or savory creation, making your baking dreams a delicious reality. This recipe yields two pie crusts, ideal for a double-crust pie or two single-crust options.

The magic of this recipe lies in its simplicity and high-quality ingredients, primarily the generous use of chilled, unsalted butter. This essential fat is meticulously cut into the flour, creating tiny pockets that steam in the oven, resulting in an exceptionally tender and gloriously flaky texture. It's the secret to a crust that tastes as incredible as your filling, setting your homemade pies apart.

Prepare for a pie crust that is the epitome of classic baking: golden brown, crisp, and boasting a remarkably tender crumb with countless flaky layers. Each bite offers a satisfying richness from the pure butter, perfectly balanced with a hint of sweetness from the granulated sugar and a touch of salt to enhance all the flavors. While often perceived as challenging, crafting an all-butter pie crust is a rewarding process that yields two beautiful discs, ready to be transformed into your favorite pies or tarts. You'll find the journey to a homemade crust surprisingly approachable, leading to a result far superior to store-bought options.

For a savory application, you can slightly reduce the sugar or omit it entirely, adding a pinch of dried herbs like thyme or rosemary to the flour mixture for an aromatic twist. If you're planning a sweet dessert, consider incorporating a teaspoon of vanilla extract into the ice water for an extra layer of flavor.

This versatile All Butter Pie Crust is your ideal starting point for holiday pies, comforting weeknight quiches, or elegant tarts for special occasions. It pairs beautifully with everything from apple to pumpkin, or a rich chocolate cream filling.

Frequently Asked Questions