All Butter Pie Crust Recipe — Simple, Flaky & Foolproof

I’m a self-proclaimed pie fanatic and this simple, All Butter Pie Crust is my absolute favourite pie crust recipe! It’s tremendous flaky, simple to make, and comes collectively shortly!

I’m right here to show you easy methods to make a do-it-yourself pie crust that will probably be really easy, so scrumptious, and so flaky with none stress! Making a pie crust from scratch is among the most intimidating recipes {that a} dwelling baker will encounter. Yeast bread is nearly equal, and I can’t solely educate you easy methods to make each, however I could make you an skilled!

Your pie crust texture is 100% depending on the fats that you just select to make use of. I’ve experimented with all of it, and I’ve obtained a suggestion for you.

For those who’re a newbie and also you’ve already struggled with making a do-it-yourself pie crust recipe, let’s take a step again and make my mother’s fail-proof pie crust recipe. It’s so simple and the addition of egg and vinegar together with utilizing chilly shortening makes for a very easy pie crust recipe.

Nonetheless, in the event you’re actually searching for the greatest pie crust recipe that’s not tough and actually brings taste and texture, effectively that’s an all butter pie crust.

Substances in an All Butter Pie Crust

Making a flaky pie crust is among the most simple recipes with completely primary components:

• Flour: Types the construction of the crust — it supplies the gluten community that holds every little thing collectively whereas nonetheless permitting for a young, flaky texture.
• Salt: Enhances taste and balances the richness of the butter.
• Butter: The star of the crust! Chilly butter creates steam pockets because it melts throughout baking, providing you with that tender, flaky texture and wealthy buttery taste.
• Ice Water: Brings the dough collectively with out activating an excessive amount of gluten. The chilly temperature retains the butter from melting earlier than baking, which helps keep flakiness.
• Sugar: I’ve discovered it doesn’t sweeten the crust however does create a flakier, extra golden crust.

**Hold studying to search out out why I made this an all butter pie crust recipe! 

The way to Decide the Finest Supply of Fats for Your Pie Crust

There are just a few totally different fat that you should use for a pie crust. I’ve used lard just a few instances, however actually I don’t discover it to be value it. Right here’s a breakdown of every fats and why I’ve settled on butter.

Utilizing Lard in Pie Crust

• Professionals: Lard produces an especially crisp, flaky crust. Its melting level is increased than butter, so it doesn’t soften as shortly when you deal with it so you may actually bust out a superb crust.
• Cons: I don’t like lard as a result of it’s too darn arduous to discover a good high quality lard. And your pie can 100% style like no matter lard you utilize. No thanks.

Utilizing Shortening in Pie Crust

I’ve completely nothing in opposition to shortening. It’s cheaper to purchase than butter, so there’s that going for us. Generally I exploit each shortening and butter in order that I can get within the taste however nonetheless find yourself with an ornamental crust.

• Professionals: Shortening has a better melting level than every other fats, so it’s simple to chop into pie dough and roll out. It’s additionally superior when making any type of ornamental pie crust, as a result of doughs made with shortening maintain their form one of the best throughout baking.
• Cons: The flavour is missing with a shortening crust.

Utilizing Butter in Pie Crust

Ahhhhh, one of the best ingredient in all of the world. I really like the flavour, I really like the feel of the flaky crust and I really like that I at all times have butter readily available.

• Professionals: Butter has one of the best taste and it types mild, flaky layers in pie crust. This is available in half from the water content material of butter, which evaporates because the pie bakes and turns to steam, separating and puffing up the layers in dough. It’s a heavenly factor.
• Cons: Butter is usually a bit tougher to work with than shortening as a result of it warms and melts so shortly. In case your dough feels too delicate? Chill it for quarter-hour. Too arduous? Permit it to sit down on the counter for a couple of minutes.

The way to Make a Pie Crust From Scratch (with Pictures!)

Step 1: Be certain that your fats is within the fridge retaining chilled. Place the flour, salt and sugar in a big bowl and blend to mix.

Step 2: Shortly reduce the chilly butter into massive chunks and add to the flour. Minimize in utilizing a pastry blender relying on what you’ve selected above. 

Step 3: Fill your measuring cup with ice and water to maintain it further chilly and create a effectively within the heart of the flour and shortly add utilizing tablespoons and stirring along with a fork till the combination is simply beginning to come collectively however continues to be very shaggy and floury.

Step 4: Place plastic wrap on the counter and dump the dough and flour bits out. Collect right into a ball as greatest you may and wrap tightly within the plastic.

Step 5: Place within the fridge to sit back once more for a couple of minutes earlier than utilizing.

Tip: Do the squeeze take a look at and if it stays in your hand the pie crust is prepared despite the fact that it seems to be shaggy within the bowl. Additionally, whenever you type it into disks, a marble slab might help hold it cool.

Wrapping the pie dough in plastic wrap retains the dough from drying out and permits it to sit back within the fridge in order that the butter isn’t melting within the crust.

Selecting the Finest Pie Crust for Your Pie

First, inform me what sort of filling you’re going to be making. Ahhhh, you didn’t assume I’d be asking that, proper? The way in which you make your pie crust is decided by the filling. Right here’s why:

When to Make a Flaky Pie Crust

Flaky crusts are greatest for fruit pies, like our razzleberry pie. You need that tender, lofty flake when paired with a fruit. Flaky crusts are made by leaving the fats in bigger items within the crust – the scale of walnut halves or barely smaller.

Why? Bigger items of fats start to evaporate moisture when the pie goes into the oven and the evaporation creates steam which types air pockets within the crust, making a flaky remaining texture

When to Make a Mealy Pie Crust

Mealy Crusts are greatest for cream or custard pies, like our French silk pie, as a result of it gained’t get soggy because the pie rests. Mealy crusts are made by mixing the butter into smaller items — pea-sized or smaller. Much less evaporation happens, making a tighter, firmer crust.

Right here’s an awesome instance. When making a hen pot pie crust you’d select which type of pie crust?

It’s not a fruit, nevertheless it’s not a custard both…

You’re proper, nonetheless go together with a extra mealy crust since you need that sauce inside to not destroy the crust! Make sense?

Pie Crust FAQs

The way to Crimp Pie Edges

I discovered easy methods to crimp a pie crust edge after I was rising up and due to that I haven’t actually thought a lot of it till I wanted to show my very own daughters.

To crimp the sides: Utilizing the index knuckle or finger of 1 hand, push the inside edge out whereas pinching the outer edge in with the thumb and index finger of the opposite hand.

The way to Blind Bake and Keep away from a Soggy Pie Crust

One of the best methods to keep away from a soggy pie crust are to blind bake with each a docking and weights methodology adopted by an egg wash and additional baking. For all the main points on making a blind-bake pie crust, take a look at or lemon meringue pie recipe.

Suggestions for Making the BEST Pie Crust

• It’s essential that your whole components are tremendous chilly! Use ice water and butter that was taken straight from the fridge, in any other case your pie crust gained’t end up flaky!
• As soon as the components have all been mixed, stir simply till the pie dough comes collectively. Do NOT overwork the dough, in any other case you’ll wind up with a dense pie crust.
• I typically transfer my dough into the fridge after slicing within the butter and once more as soon as every little thing is mixed simply to hold it chilled.
• Place the all butter pie crust into the freezer for a couple of minutes earlier than baking to keep away from shrinking.

Important Pie Baking Instruments

Whether or not or not you’re a pie fanatic you’re going to need these few necessities to make sure your pie seems.

• Pastry Blender: I’m an enormous fan of hand slicing within the fats over a meals processor which might over work the dough. Search for one with a superb deal with and robust cutters. I desire this OXO model.
• Silicone Baking Mat: It’s massive, you don’t want further flour which is able to dry out the crust and it’s obtained sizes on it so no ruler wanted to roll out the right sized crust.
• Picket Rolling Pin: I’ve at all times used a dealt with rolling pin however have lately determined {that a} French pin is rather more my model because it’s simple to show and clean to roll the dough.
• Pastry Cutter: Making a lattice pie or simply desire a fancier edge? It’s all about this one easy software and bonus, this one is double sided.
• The BEST Pie Dish: The gold on this pie dish will promote even baking with out darkish edges!
• Pastry Brush: To make a stunning crust you want an egg wash and that is the pastry brush I desire.
• Pie Stamps: That is NOT important but when the highest crust makes you nervous you may stamp out cute shapes and bam, it’s lovely!
• Pie Weights: Ditch the dried beans and purchase reusable pie weights. They’re a should for a blind pastry crust.

You’re by no means going to want one other pie crust recipe once more! This one is so buttery and flaky and excellent! I might nearly simply eat the crust plain, however why would I try this after I fill it with much more deliciousness?!

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Watch How This Pie Crust Comes Collectively…