Easy All-Butter Flaky Pie Crust Recipe
This pie crust recipe method makes consistent dough that's a dream to roll out. Using a food processor eliminates variability, but you can also do this by hand.
This pie crust recipe method makes consistent dough that's a dream to roll out. Using a food processor eliminates variability, but you can also do this by hand.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -inch double crust pie (11g)
- Sodium 522.336067453005 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Add 1 1/2 cups flour, salt and sugar (optional) to a food processor. Pulse 2 to 3 times until combined.
- Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).
- Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
- Transfer to a medium bowl then sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.
- Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
- Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.
- Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
- Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.
- Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).
- Sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.
- Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
- Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
- Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.
- Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
- Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
- Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
- If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.
- Heat the oven to 425 degrees F. Place a baking sheet on a middle oven rack.
- Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevents air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.
- Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F. Bake 20 to 30 minutes or until the crust is golden.
- Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.
The Secret to a Perfect Pie Crust: Mastering the All-Butter Flaky Technique
As a busy professional woman, time is my most precious commodity. Juggling work, social life, and trying to maintain a semblance of a healthy lifestyle often leaves me with limited time for elaborate cooking projects. That's why I adore recipes that are both simple and incredibly rewarding, like this all-butter flaky pie crust. It's the perfect example of how a little finesse can yield astonishing results without requiring hours of painstaking work.
What initially drew me to this particular recipe wasn't just its ease, but its consistency. I've experimented with numerous pie crust recipes over the years, often ending up with a tough, dry crust or one that crumbled before I could even transfer it to the pie dish. This recipe, however, changed the game. The method of incorporating the butter ensures a perfectly flaky texture every single time, a feat that's consistently impressive, even on my most hectic days. The food processor is a game-changer, making quick work of the butter and flour mixture. But, let's be clear, it's not required. The recipe works perfectly well with a little elbow grease and a pastry blender.
The beauty of this recipe lies in its versatility. It's a blank canvas for any pie filling imaginable – from classic apple to creamy pumpkin, from savory quiches to decadent chocolate cream pies. I have used this method countless times over the years, using a range of filling combinations. And, the best part is that this crust keeps well too! Pre-making it and storing it in the fridge means I always have a readily available base for any spontaneous pie cravings. Whether I'm hosting a dinner party or simply craving a comforting slice of pie on a chilly evening, this recipe is my go-to. The recipe is also perfect for a busy family that needs a quick dessert on the table without any fuss.
Moreover, the steps are straightforward and easy to follow, even for novice bakers. The detailed instructions provide guidance for both food processor and hand methods, making it accessible to all skill levels. Even better is its adaptability; I've often adjusted it depending on my ingredients on hand. Sometimes I might substitute other types of butter for the unsalted butter. Or, I might use different types of flour depending on availability and need. There is a lot of room for experimentation and personal preference, which is a bonus for a busy woman looking for a reliable, customizable recipe.
Beyond the convenience, there's a certain satisfaction derived from creating something delicious from scratch. The aroma of freshly baked pie crust fills the kitchen with warmth and comfort. It's a simple act that transforms ordinary ingredients into something extraordinary, and that's a feeling I cherish. Especially, when my guests always compliment how delicious and flaky the crust is.
This recipe transcends the realm of simple baking; it's about creating memories, sharing joy, and indulging in the small pleasures of life. It's a reminder that even amidst the chaos of a busy schedule, there's always time for a little homemade happiness, particularly in the form of a perfect, flaky pie crust.
And I encourage you to try it out for yourselves and discover how effortlessly you can add some magic to your kitchen table. The secret ingredient? It is not a certain spice or flour, but the satisfaction of making a perfect crust from scratch.
