Flakey All Butter Pie Crust Recipe
You can make a perfect pie with this perfect pie crust recipe!
When it comes to pie, people often shy away from making a homemade pie crust because they think it’s too difficult. With just a little practice, it doesn’t have to be.
In fact, it’s really simple once you’ve found a great pie crust recipe. When it comes to pie crust dough, you’ll find about a million online. Some use lard and other ingredients in the mix but I prefer an all-butter crust.
When it comes to making fruit pies, all butter crust, in my opinion, is the best. They come out super tender, flakey and of course buttery. As certain fruits come in season during the summer months, you can also take advantage of the fruit bounty and make several at a time by freezing them.
This is when your all-butter pie crust becomes your best friend! You see, the hight content of butter in the flour mixture allows your fruit pie to stay fresh when frozen and not absorb too much moisture when frozen.
I don’t know how our grandmas used to mix this dough by hand but for this pie crust recipe, your mixture is your best friend. All you need to do is placer your dry ingredients in a food processor and add chunks of cold butter until it resembles coarse crumbs. Once you’ve achieved that consistency, add ice cold water a tablespoon at a time until the dough comes together.
And guess what? There’s no need to knead! Once you dump the dough onto a floured board all you need to do is form a ball of dough and cut it in half, wrap in plastic and refrigerate. It’s important not to overwork the dough and overwork the gluten. Overworking the dough will make it chewy and you don’t want that.
Once you’ve chilled the dough, roll it out between plastic wrap (a saver) and place in your pie tin. Add your favourite fruit filling and bake for about 45-50 minutes, until filling is bubbly and crust is golden. You can be decorative with your crust as I did, or you can use a flat top crust. Be sure to poke some holes the center to let some steam escape.
Here is a pretty no-fail recipe that’s a classic.
All Butter Pie Crust Recipe
- 2 1/2 cups all purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 4-6 tablespoons (or less) ice water (Use your judgement. You don’t want a wet dough)
- Mix flour, sugar, and salt in processor.
- Add butter; pulse until coarse meal forms.
- Gradually blend in enough ice water until dough clumps together.
- Gather dough into ball and cut in half.
- Form dough into 2 balls and then gently flatten into 2 disks.
- Wrap each in plastic; chill at least 2 hours or overnight.