Description
This All Butter Pie Crust recipe delivers a flaky, tender base perfect for sweet or savory pies. Made with cold unsalted butter, all-purpose flour, and a touch of salt and sugar, this classic crust is easy to prepare and can be customized with herbs or spices. The process involves chilling butter and water to achieve maximum flakiness, cutting the butter into the flour mixture, and chilling the dough before rolling it out for your favorite pie filling.
Ingredients
Scale
Basic Ingredients
- 1 cup (225g) cold unsalted butter, cubed
- 2 1/2 cups (312g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional)
- 6 to 8 tablespoons ice cold water
Optional Variations and Additions
- Chopped fresh herbs (rosemary, thyme) for herb-infused crust
- Substitute half the flour with whole wheat flour for a whole wheat blend
- Gluten-free flour blend with xanthan gum for gluten-free crust
- Extra sugar (1-2 tablespoons) for sweetened crust
- Cinnamon or nutmeg for spiced crust
Instructions
- Chill Your Ingredients: Place the cold unsalted butter and the ice cold water in the refrigerator for at least one hour to keep them thoroughly chilled, which is key to achieving a flaky pie crust.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and granulated sugar if using. This ensures even distribution and prevents clumping when the butter is added.
- Cut in the Butter: Use a pastry cutter or your fingertips to cut the chilled butter into the flour mixture until the texture resembles pea-sized crumbs, leaving some larger pieces to enhance flakiness.
- Add Ice Cold Water: Gradually add the ice cold water one tablespoon at a time, mixing gently with a fork just until the dough begins to come together. Avoid overmixing to keep the dough tender and the butter cold.
- Form and Chill the Dough: Gather the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least one hour to allow the flour to hydrate and the gluten to relax, improving texture and workability.
- Roll Out and Use: Lightly flour a clean surface and roll each dough disc to about 1/8 inch thick. Transfer the rolled dough to your pie dish, trim the edges neatly, and proceed with your desired pie filling and baking instructions.
Notes
- Keep all ingredients as cold as possible to ensure a flaky crust.
- Do not overwork the dough to prevent toughness.
- For a gluten-free crust, substitute with a gluten-free flour blend containing xanthan gum.
- Adding herbs or spices can infuse the crust with additional flavor suitable for savory or sweet pies.
- The dough can be prepared ahead and frozen if wrapped well.
