Homemade All Butter Pie Crust Recipe from Scratch

Introduction

A great pie begins with a stellar crust, and there’s nothing quite like the taste and texture of a homemade all butter pie crust. This recipe offers a straightforward approach to creating a flaky and flavorful pie crust from scratch, delivering the perfect base for your favorite fillings.

Why Make This Recipe

Making your pie crust allows you to control the ingredients and avoid preservatives or additives found in store-bought versions. Plus, nothing beats the buttery aroma that fills your kitchen as the crust bakes to golden perfection. This all butter recipe guarantees a rich flavor and tender texture, making it an excellent choice for both sweet and savory pies.

How to Make Homemade All Butter Pie Crust

Ingredients:

1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup butter, chilled and grated
1/4 cup ice water

Directions:

Chill the butter until it’s very cold, then grate it with a cheese grater. Put it back in the fridge while you move to the next step.
In a large bowl, combine flour, sugar, and salt.
Using a pastry blender or your hands, cut in the grated butter until the mixture resembles coarse crumbs.
Add the ice water a tablespoon at a time, just enough to form the dough into a ball.
Flatten the dough a bit, wrap it tightly in plastic wrap, and refrigerate overnight (or for at least an hour or two!).
Use the dough like you would any pie crust, rolling it out on a very lightly floured surface with a floured rolling pin. Alternatively, roll it out on a pastry mat. A pastry mat can help prevent the crust from becoming tough.
Transfer it into the pie plate. If you’re making a single crust pie, trim and flute the edges and poke the middle with a fork. Wrap in plastic wrap and return to the fridge for 20 minutes or so.
Bake the shell with a piece of foil or parchment paper weighted with pie weights. If you’re filling it, top it with another pie crust and bake.
For the Shell, bake in a preheated oven at 375°F for 20-30 minutes or until golden brown, then remove the foil or parchment.

How to Serve Homemade All Butter Pie Crust

This versatile pie crust can be paired with a variety of fillings, from classic apple and pumpkin to savory quiches and pot pies. Serve with a scoop of ice cream for dessert pies or top savory dishes with a sprinkling of herbs for added flavor.

How to Store Homemade All Butter Pie Crust

If you have leftover dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to three days, or freeze it for up to three months. For baked pie crust, let it cool completely before wrapping it tightly in plastic wrap. Store in the refrigerator for up to a week.

Tips to Make Homemade All Butter Pie Crust

Ensure your butter is well-chilled for a flaky texture.
Don’t overwork the dough; handle it gently to keep it tender.
If the dough is sticky, sprinkle a little more flour as you roll it out.

Variation

You can switch up the flavors by using different types of butter, such as herb-infused or even nut-flavored, for a unique crust. For a touch of sweetness, consider adding a bit of vanilla extract to the dough.

FAQs

1. Can I use margarine instead of butter?
While you can use margarine, butter gives the crust a richer flavor and better texture.

2. How do I know when my pie crust is done baking?
Your pie crust is done when it is golden brown and has a firm texture; you can gently lift the edge to check the color.

3. Can I make this pie crust vegan?
You can substitute the butter with a plant-based butter alternative and use cold water to form the dough for a vegan option.

All Butter Pie Crust

A simple and delicious homemade all butter pie crust recipe that creates a flaky and flavorful base for any filling.

Prep Time 30

Cook Time 30

Total Time 1

Serving Size crust

Ingredients

For the crust

1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup butter, chilled and grated Ensure the butter is very cold for best results.
1/4 cup ice water Add slowly to form the dough.

Instructions

Preparation

Chill the butter until it’s very cold, then grate it with a cheese grater. Put it back in the fridge while you move to the next step.
In a large bowl, combine flour, sugar, and salt.
Using a pastry blender or your hands, cut in the grated butter until the mixture resembles coarse crumbs.
Add the ice water a tablespoon at a time, just enough to form the dough into a ball.
Flatten the dough a bit, wrap it tightly in plastic wrap, and refrigerate overnight (or for at least an hour or two!).

Baking

Use the dough like you would any pie crust, rolling it out on a very lightly floured surface with a floured rolling pin.
Transfer the rolled-out dough into the pie plate. If you’re making a single crust pie, trim and flute the edges and poke the middle with a fork.
Wrap the crust in plastic wrap and return to the fridge for 20 minutes.
Bake the shell in a preheated oven at 375°F for 20-30 minutes or until golden brown, using foil or parchment paper weighted with pie weights.

Notes

This pie crust pairs well with both sweet and savory fillings. Make sure not to overwork the dough for the best texture. Leftover dough can be stored in the refrigerator for up to three days, or frozen for up to three months.