The Best No-Fail All-Butter Pie Crust
This all-butter pie dough recipe makes enough filling for two 9-inch pie pans or for one 9 X 13 baking dish. If using 9-inch pie pans, make 2 recipes of the pie dough for 2 pies with a double crust. If using a 9 X 13 pan, one recipe of pie crust will top one single top crust pot pie.
This all-butter pie dough recipe makes enough filling for two 9-inch pie pans or for one 9 X 13 baking dish. If using 9-inch pie pans, make 2 recipes of the pie dough for 2 pies with a double crust. If using a 9 X 13 pan, one recipe of pie crust will top one single top crust pot pie.
- Carbohydrate 128.202012931618 g
- Cholesterol 1.63333333001956 mg
- Fat 2.0092755770243 g
- Fiber 4.59262282330864 g
- Protein 18.1741903381312 g
- Saturated Fat 0.48571625965668 g
- Serving Size 1 1 9-inch pie crust (335g)
- Sodium 6295.95346721006 mg
- Sugar 123.60939010831 g
- Trans Fat 0.56268584348272 g
- Calories 618 calories
Step-by-step
- Whisk together flour, salt, sugar, and baking powder.
- Cut in frozen butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to your desired thickness.
- Transfer the dough to your pie plate or baking dish.
- Bake according to your recipe instructions.
My Secret to the Flakiest, Tastiest Pie Crust
As a busy mom, I don't have a lot of time for fancy baking projects. But there's one thing I always make from scratch: my pie crust. Nothing beats the taste and texture of a homemade all-butter crust, and I've perfected a recipe that's both foolproof and incredibly delicious. It's become a staple in my kitchen, transforming simple fruit pies into elegant desserts and savory pot pies into comforting meals.
What sets my recipe apart? It's all about the butter. Using cold, high-quality butter is key to achieving that signature flakiness. I actually freeze my butter cubes before adding them to the flour mixture, ensuring the butter remains cold and doesn't melt too quickly. This prevents the gluten in the flour from developing too much, which can make the crust tough. The secret is in the balance—cold butter for flakiness, and just enough ice water to bring the dough together.
Many pie crust recipes can be intimidating. They seem to require an almost magical touch, a perfect balance of technique and intuition. But this one isn't like that. This is a no-fail recipe. It's simple, straightforward, and produces a wonderfully flaky crust every single time. I've used it for everything from classic apple pies to savory chicken pot pies, and it's never let me down.
The best part? It's incredibly versatile. This recipe yields enough dough for two 9-inch pies or a single 9x13 inch pan. This is perfect for when I'm making multiple pies for a holiday gathering or just want to have some extra dough on hand for another baking adventure. The flexibility allows me to plan ahead and save time without compromising on quality.
Over the years, I’ve shared this recipe with friends and family, and it's become a favorite amongst them. They appreciate its simplicity and reliability, especially those who are new to baking. It's also great for those who might have struggled with other pie crust recipes. The clear instructions and straightforward steps make it accessible for everyone. Whether you're a seasoned baker or a complete novice, this recipe will empower you to create beautiful, delicious pies at home. And the satisfaction of crafting that perfect, buttery crust? That's the ultimate reward.
Beyond the recipe itself, there's a certain joy in the process. The feel of the cold butter crumbling into the flour, the gentle kneading of the dough, the satisfying thud as the rolling pin creates a perfect circle. This isn't just baking; it's a moment of mindful creation, a small escape from the everyday hustle and bustle. And the aroma that fills the kitchen as the pie bakes? That's pure magic.
So, next time you're looking for a delicious and easy pie crust, try this recipe. It's my go-to, and it's sure to become yours too. Remember, the key is in the cold butter and a gentle hand. And with a little bit of patience and care, you'll be rewarded with a pie crust that's perfectly flaky, buttery, and utterly irresistible.
This recipe has been a lifesaver on countless occasions, from family gatherings to impromptu dessert cravings. Its simplicity and consistent results make it a true culinary workhorse, always ready to elevate any pie or tart. So, give this recipe a try, and I guarantee you'll never buy store-bought pie crust again!
Ingredients: (Remember to use cold ingredients!)
1 teaspoon baking powder
1 teaspoon kosher salt
2 tablespoons sugar
12 ounces all-purpose flour
8 ounces unsalted butter (cut into 6-8 pieces and frozen)
4-5 ounces ice-cold water
