Flaky All Butter Pie Crust Recipe You’ll Love

The aroma of freshly baked pie crust wafts through the air, instantly transporting you to grandma’s cozy kitchen. You know, the one where laughter mingles with the scent of butter and flour, creating a warm embrace that feels like home. Chocolate Dipped Pretzels This All Butter Pie Crust is not just any pastry; it’s the golden hug your fillings have been dreaming of!

Imagine biting into a slice of pie with a crust so flaky and buttery that it practically dances on your taste buds. It’s the kind of experience that makes you forget about your diet and say, “I’ll start tomorrow!” The beauty of this crust lies in its versatility—perfect for sweet or savory pies, it’s always ready to shine at family gatherings or cozy nights in.

Ingredients for All Butter Pie Crust

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is your main ingredient; choose unbleached flour for a more natural taste.

• Unsalted Butter: Use high-quality, cold butter for the best flavor and flakiness.

• Salt: A pinch enhances the flavor; opt for fine sea salt for better distribution.

• Ice Water: Helps bring the dough together without warming it up; keep it super cold!

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this lemon bars recipe recipe.

How to Make All Butter Pie Crust

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients. Measure out the flour and salt into a large mixing bowl—this is where your pie dreams begin!

Step 2: Cut in the Butter

Using a pastry cutter or two forks, cut the cold butter into the flour mixture until it resembles coarse crumbs. Don’t worry if there are some larger pieces; they’ll help create that flaky texture!

Step 3: Add Ice Water

Gradually add ice water to the mixture—just enough until the dough starts to hold together. Remember, less is more! Too much water can lead to tough crusts.

Step 4: Form and Chill

Gather the dough into a ball and flatten it into a disc. Wrap it tightly in plastic wrap and refrigerate for at least one hour. This step helps relax the gluten and ensures flakiness.

Step 5: Roll It Out

Once chilled, remove the dough from the fridge and let it sit for about 10 minutes. On a lightly floured surface, roll out your dough into a circle about 12 inches in diameter.

Step 6: Fit Into Your Pie Dish

Carefully transfer your rolled-out dough to a pie dish by gently rolling it onto your rolling pin. Press it into place without stretching; nobody likes an angry pie crust! Trim any excess overhang as needed.

For an extra touch of flair (and to prevent those dreaded soggy bottoms), you can chill again before baking or blind bake if using for custard-based pies.

Now that you’ve mastered this All Butter Pie Crust recipe, fill it with your favorite fillings—whether it’s sweet apples or savory veggies—and watch as everyone gathers around for seconds (or thirds!). Crescent Roll Apple Pie Enjoy every flaky bite!

Perfecting the Cooking Process

Slicing through the buttery goodness of this all butter pie crust starts with chilling the ingredients. First, blend the flour and cold butter until crumbly. Gradually add ice water and mix until just combined, then chill before rolling out for a flaky finish.

Add Your Touch

Feel free to customize your all butter pie crust! Swap half the all-purpose flour for whole wheat for added nuttiness, or sprinkle in some spices like cinnamon or nutmeg for extra flavor. You can also use flavored extracts like vanilla or almond to make it uniquely yours!

Storing & Reheating

Store your all butter pie crust in the refrigerator wrapped in plastic wrap for up to three days or freeze it for up to three months. When ready to use, thaw in the fridge overnight and roll out directly from chilled.

Baking this all butter pie crust reminds me of my grandmother’s kitchen filled with laughter and floury chaos as we attempted to bake our first pie together—let’s just say it turned into a delicious disaster!

FAQs :

What is an All Butter Pie Crust?

An All Butter Pie Crust is a type of pastry made primarily with butter, flour, and a few other ingredients. This crust is known for its rich flavor and flaky texture. Unlike other pie crusts that may use shortening or lard, the butter provides a delicious taste and helps create a tender, melt-in-your-mouth experience. The key to achieving the perfect All Butter Pie Crust lies in keeping the butter cold and handling the dough minimally to avoid toughening it. For more inspiration, check out this guide to perfect pie crust recipe.

How do I make my All Butter Pie Crust flaky?

To achieve a flaky All Butter Pie Crust, ensure your butter is very cold before mixing it into the flour. Cut the butter into small pieces and mix it until you have pea-sized lumps. Add cold water gradually to bring the dough together without overworking it. Chill the dough before rolling it out; this helps the gluten relax and results in a more tender crust. Baking at a high temperature also promotes flakiness.

Can I use an All Butter Pie Crust for savory pies?

Yes, an All Butter Pie Crust works wonderfully for both sweet and savory pies. Its rich buttery flavor complements savory fillings like quiches or pot pies exceptionally well. You can even adjust the seasoning in your dough by adding herbs or spices to enhance its flavor profile further. Just remember that the cooking time may vary depending on your filling.

How long can I store an All Butter Pie Crust?

You can store an unbaked All Butter Pie Crust in the refrigerator for up to three days or freeze it for up to three months. If freezing, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag to prevent freezer burn. When you’re ready to use it, simply thaw it overnight in the refrigerator before rolling out.

Conclusion for All Butter Pie Crust :

In summary, mastering an All Butter Pie Crust can elevate your baking game significantly. The key points include using cold butter, minimizing dough handling, and allowing adequate chilling time. This method guarantees a deliciously flaky and flavorful crust suitable for both sweet and savory dishes. Mini Pecan Pies With practice, you’ll be able to create beautiful pies that impress family and friends alike! Enjoy experimenting with different fillings while utilizing this versatile pie crust recipe.

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All Butter Pie Crust

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Create a flaky, buttery masterpiece with this All Butter Pie Crust recipe! Perfect for sweet or savory fillings, this crust is your ticket to pie perfection. Whether you’re baking a classic fruit pie or a delicious quiche, the rich flavor and tender texture of this homemade crust will leave everyone asking for seconds. With just a few simple ingredients and easy-to-follow steps, you’ll master pie-making in no time!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: Varies by filling
• Total Time: 57 minute
• Yield: Approximately 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour (unbleached)
• 1 cup unsalted butter (cold, diced)
• 1 tsp fine sea salt
• 6 to 8 tbsp ice water

Instructions

1. In a large mixing bowl, combine the flour and salt.
2. Cut in the cold butter using a pastry cutter or forks until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough starts to hold together.
4. Form the dough into a ball, flatten it into a disc, wrap in plastic wrap, and refrigerate for at least one hour.
5. Roll out the chilled dough on a lightly floured surface to about 12 inches in diameter.
6. Transfer the dough to your pie dish without stretching it, then trim any excess.

Nutrition

• Serving Size: 1 slice (50g)
• Calories: 210
• Sugar: 0g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: - For added flavor, mix in herbs or spices into the dough. - Chill the rolled-out dough before baking for an even flakier result. - Store any leftover crust wrapped tightly in plastic wrap in the fridge for up to three days or freeze for up to three months.