If you’ve been searching for a pie crust that feels like a warm hug from your oven, then this All Butter Pie Crust Recipe is going to become your new best friend. It’s incredibly simple, incredibly buttery, and delivers that perfect flaky texture without any fuss. With just a few pantry staples and a little technique, you’ll have a pie crust that elevates every sweet or savory filling you want to create. Trust me, once you master this all butter crust, your pies will never be the same again.
Ingredients You’ll Need
The magic of this All Butter Pie Crust Recipe lies in its simplicity. Each ingredient plays a crucial role, combining to create a tender, flaky, and flavorful base that’s far superior to anything store-bought.
- 1 cup all purpose flour: The structure of your crust starts here; make sure it’s fresh for the best texture.
- 1/2 teaspoon salt: Just enough to enhance the natural flavors without overtaking them.
- 1/2 teaspoon sugar: Adds a subtle touch of sweetness that balances the butter’s richness.
- 6 tablespoons cold unsalted butter, cubed into marble sized pieces: The star of the show, cold butter creates that sought-after flakiness.
- 4 tablespoons ice cold water: Helps bring everything together without warming the dough.
How to Make All Butter Pie Crust Recipe
Step 1: Combine Dry Ingredients
Start by adding the flour, salt, and sugar into your food processor and pulse just a few times to mix everything evenly. This simple step ensures that those flavors are well distributed, creating a balanced base for your pie crust.
Step 2: Incorporate the Butter
Next, add the chilled, cubed butter into the food processor. Pulse 5-6 times until the mixture resembles a combination of pea-sized and coarser crumbs. This variety in size helps create layers in the crust, giving you that perfect flaky texture.
Step 3: Add Ice Water and Form Dough
Slowly add your ice cold water while pulsing another 5-6 times. The dough will come together into small clumps but don’t over-process it or you’ll risk a tough crust. Once combined, tip the mixture onto a floured surface and gently bring it into a ball with your hands. If you’re not using it right away, wrap it in plastic and pop it in the fridge to keep cool.
Step 4: Roll Out the Dough
On a generously floured surface, roll out your dough to your desired thickness. Be patient and keep sprinkling flour on both sides to prevent sticking. If at any point it feels too soft or sticky, chill it briefly in the fridge before continuing. Carefully transfer the rolled dough to your pie plate and shape it neatly for an even, buttery base for your pie filling of choice.
How to Serve All Butter Pie Crust Recipe
Garnishes
While the crust itself is often the unsung hero, a dusting of powdered sugar, light brush of egg wash for a golden shine, or even a sprinkle of coarse sugar on top can turn it into a showstopper. These small touches add a delightful finishing flair that pairs beautifully with fruit or custard pies.
Side Dishes
For savory pies made with this all butter crust, consider serving alongside a crisp, fresh salad or roasted vegetables to balance the richness. The buttery crust provides a luscious, tender contrast to crunchy, bright sides that keep your meal well-rounded and satisfying.
Creative Ways to Present
Use cookie cutters to create fun lattice patterns or decorative edges for a personal touch. You can also cut out small shapes from the excess dough and place them on top of savory pies to elevate their look. This All Butter Pie Crust Recipe adapts beautifully to creative presentations that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftover pie crust, wrap it tightly in plastic wrap and keep it in the refrigerator for up to two days. This resting period actually helps relax the gluten and develop flavor, making it even better when you’re ready to bake again.
Freezing
This dough freezes beautifully. Simply wrap it well in plastic wrap and place it in an airtight container or freezer bag for up to three months. Thaw overnight in the fridge before rolling out, and it’s as good as fresh.
Reheating
Reheat baked pie slices at a moderate oven temperature around 325°F for 10-15 minutes to revive the flaky texture and buttery aroma. Avoid microwaving, as it will turn the crust soggy and lose that delightful crispness.
FAQs
Can I use salted butter in this All Butter Pie Crust Recipe?
While you can use salted butter, it’s best to stick with unsalted to control the salt content precisely. This way, you avoid an overly salty crust and can season fillings separately if needed.
What if I don’t have a food processor?
No worries! You can make this dough by hand using a pastry cutter or two knives to cut the butter into the flour mixture. It just takes a bit more elbow grease but the results are just as delightful.
Why is the butter kept cold?
Keeping the butter cold ensures it doesn’t fully blend into the flour, which creates the pockets of steam during baking that make the crust flaky and tender.
Can I double this recipe for a larger pie?
Definitely! This recipe scales up beautifully. Just double the ingredients and you’ll have plenty of crust for a standard 9-inch pie or two smaller pies.
How thin should I roll out the dough?
Roll the dough out to about 1/8-inch thickness to get the perfect balance of a sturdy yet tender crust that bakes evenly.
Final Thoughts
Making your own pie crust might sound intimidating, but this All Butter Pie Crust Recipe breaks it down into simple steps that anyone can follow. The buttery, flaky results make every pie feel truly special, whether sweet or savory. So go ahead, gather your ingredients, and bring this classic crust to life—you’re going to love every delicious bite.
