This All Butter Pie Crust is a super easy recipe that uses only 4 ingredients and tastes better than the rest! Just in time for the Holidays!
Pie Crust is a simple recipe usually made up of fat, water, and flour, plus some salt for flavoring! My All-Butter Pie Crust Recipe is no different. I’ve taken simple and made it even easier by developing a recipe that makes you not one but four pie crusts. Talk about Holiday prepping! And to make this recipe even more appealing, these four pie crusts come together in about 20 minutes. If you don’t have any butter on hand, never fear! Try this other classic pie crust recipe, using Crisco.
All Butter Pie Crust Recipe
I want to break down this simple recipe and tell you what each ingredient does to make such a buttery and delicious pie crust. And, because knowledge is power, people. I want you to know why this recipe works so well!
- Flour – this gives the pie all the structure it needs.
- Salt – also a flavor enhancer! Something else to note is to use small-grained salt, nothing like sea salt. This is because the smaller the grain the better dispersed it is into the dough. Regular table salt is perfect.
- Cold Butter – first important thing is that this butter needs to be cold. But not so cold that it’s impossible to mash into the flour and salt mixture. The other thing about the butter is flavor and its unbeatable flaky texture.
- Cold Water – like ice-cold water. This helps the butter stay cold and helps the whole dough come together. Add small amounts at a time.
How to Make Pie Crust
- Whisk flour and salt together in a large bowl until combined.
- Cut cold butter into flour mixture to create small chunks the size of peas.
- Slowly incorporate water, a little at a time, into the flour and butter mixture. Stir the water in using a fork to start until a dough starts to form moist clumps. Gather into a ball of dough.
- Divide evenly into 4 discs, wrap in plastic wrap or airtight plastic bags and refrigerate 1 hour or until ready to use.
Cut the butter into the flour until it’s the size of peas. You want it distributed pretty evenly.
Do your best not to knead the dough balls or do anything to form gluten in the pastry. Gluten does not equal flaky crust.
When rolling out the dough, don’t shy away from flouring the board or lifting the pastry up, adding more flour underneath and/or flipping it while rolling. You want to avoid it sticking and flour is the way to do that.
If it cracks or rips, just press it back together. This recipe is very forgiving. Whether that is while you’re rolling it out or placing it into your pie plate, no one will know once it’s all filled.
Freezing Pie Crust
The Holidays are hectic. Family and friends coming and going. People to host and mouths to feed. So even though this pie crust recipe is easy and quick it is still a great option to freeze it to get ready for the holidays.
To freeze make the pie crust accordingly. Instead of placing in your fridge, wrap tightly in plastic wrap and then into a freezer bag. Then place the dough into your freezer for up to two months.
To bake, thaw the pie dough in your fridge, roll out and then transfer to your pie dish!
All Butter Pie Crust
- Whisk flour and salt together in a large bowl until combined. Cut cold butter into flour to create small chunks the size of peas.
- Slowly incorporate water, a little at a time, into the flour and butter mixture. Stir the water in using a fork to start until a dough starts to form moist clumps. Gather into a ball of dough. Divide evenly into 4 discs, wrap in plastic wrap or air tight plastic bags and refrigerate 1 hour or until ready to use.
Pies to Try!
I have a plethora of pies on my blog and more to come! But today I want to share with you a couple of my favorites that are also perfect for Thanksgiving, Christmas or even Pi day!