Creating a truly exceptional pie starts with an equally exceptional crust. This Homemade All Butter Pie Crust recipe delivers on that promise, offering a flaky, buttery foundation that elevates any filling, making it an indispensable tool for any home baker looking to master the art of homemade pies.
Key Ingredients for Homemade All Butter Pie Crust
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks or 8 ounces) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup ice water, plus 1-2 tablespoons more if needed
How to Make Homemade All Butter Pie Crust
This Homemade All Butter Pie Crust is surprisingly simple to whip up, proving that delicious, from-scratch baking doesn’t have to be complicated. In under 30 minutes of active preparation, you’ll have a perfectly tender and flaky crust ready to encase your favorite sweet or savory fillings, promising a satisfying bite every time.
Step-by-Step Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. This brief step ensures that the salt and sugar are evenly distributed throughout the flour, which is crucial for consistent flavor and texture in your Homemade All Butter Pie Crust.
- Cut in the Butter: Add the very cold, cubed unsalted butter to the flour mixture. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. It’s important to work quickly to keep the butter cold. These visible pieces of butter are what create the flaky layers in your Homemade All Butter Pie Crust.
- Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork after each addition. Continue adding water until the dough just begins to come together. You may not need all of the ½ cup of ice water, or you might need a touch more. The dough should be moist enough to hold together when squeezed but not sticky. Overmixing at this stage will develop the gluten too much, resulting in a tough crust, so tread lightly!
- Form the Dough: Turn the dough out onto a lightly floured surface. Gently gather the dough into a ball, being careful not to overwork it. Divide the dough in half. Shape each half into a flat disk, about 1-inch thick. This will make it easier to roll out later.
- Chill the Dough: Wrap each disk tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days. Chilling is a vital step for your Homemade All Butter Pie Crust as it allows the gluten to relax and the butter to firm up, which contributes to a tender and flaky crust.
Why You’ll Love This Homemade All Butter Pie Crust
The absolute star of this recipe for Homemade All Butter Pie Crust is its incredible flakiness and rich, buttery flavor, achieved through simple ingredients and proper technique. Unlike store-bought crusts that can taste bland or greasy, this homemade version offers a superior texture and taste, making your pies taste like they came straight from a gourmet bakery. Plus, the cost savings of making your own pie crust are significant, especially if you bake pies regularly, proving that delicious homemade food doesn’t need to break the bank.
This Homemade All Butter Pie Crust is the perfect canvas for any filling, from classic apple and pumpkin to savory quiches and pot pies. Imagine the satisfying crunch of a perfectly golden-brown crust giving way to a warm, luscious filling – it’s pure comfort! Its versatility makes it a must-have skill for any home baker. So why wait? Give this Homemade All Butter Pie Crust a try and taste the difference homemade baking can make!
Storing and Reheating Tips
- Storing Unbaked Dough: After shaping the dough into disks and wrapping them tightly in plastic wrap, your Homemade All Butter Pie Crust dough can be refrigerated for up to 2 days. For longer storage, tightly wrap the disks in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before proceeding with rolling and baking.
- Storing Baked Crust: Once baked, a Homemade All Butter Pie Crust can be stored at room temperature, loosely covered with foil or plastic wrap, for up to 2 days if it has a dry filling (like a cookie crust). If it contains a moist filling (like a custard or fruit pie), it should be refrigerated and will stay fresh for 3-4 days.
- Reheating: If you need to reheat a baked pie crust, you can do so in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and slightly crisped. This is especially helpful if your pie has become a little soft after refrigeration.
Final Thoughts
This Homemade All Butter Pie Crust is the foundation of truly memorable pies, offering unparalleled flavor and texture that store-bought simply can’t match. Embrace the simplicity and satisfaction of baking from scratch; you’ll be amazed at how delicious and rewarding the process is. Give it a go and elevate your pie-making game today!
Homemade All Butter Pie Crust
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. This brief step ensures that the salt and sugar are evenly distributed throughout the flour, which is crucial for consistent flavor and texture in your Homemade All Butter Pie Crust.2.5 cups all-purpose flour, 1 teaspoon granulated sugar, 1 teaspoon salt
- Add the very cold, cubed unsalted butter to the flour mixture. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. It’s important to work quickly to keep the butter cold. These visible pieces of butter are what create the flaky layers in your Homemade All Butter Pie Crust.1 cup unsalted butter
- Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork after each addition. Continue adding water until the dough just begins to come together. You may not need all of the ½ cup of ice water, or you might need a touch more. The dough should be moist enough to hold together when squeezed but not sticky. Overmixing at this stage will develop the gluten too much, resulting in a tough crust, so tread lightly!0.5 cup ice water
- Turn the dough out onto a lightly floured surface. Gently gather the dough into a ball, being careful not to overwork it. Divide the dough in half. Shape each half into a flat disk, about 1-inch thick. This will make it easier to roll out later.
- Wrap each disk tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days. Chilling is a vital step for your Homemade All Butter Pie Crust as it allows the gluten to relax and the butter to firm up, which contributes to a tender and flaky crust.