If you do a quick internet search for “pie crust recipe” there are literally millions of results. Over the years, I have tried several. And, I have come to the realization that I prefer all butter crusts, especially when making a dessert pie.
Below is the only pie crust recipe that you will need. It’s buttery, flaky and very versatile.
All Butter Pie Crust Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp sugar optional
- 1 tsp salt
- 1 cup butter cold and cubed
- 6 to 10 tbsp ice water
Instructions
When using a food processor
- Add 1 1/2 cups flour, salt and sugar to a food processor. Pulse a few times just to combine.
- Add butter cubes to the flour and process until a dough begins to form. This will take about 10 to 15 seconds.
- Scrape bowl, redistribute the flour and butter mixture. Add remaining 1 cup of flour. Pulse a few times until flour is evenly distributed. Dough should be a little crumbly.
- Transfer to a medium bowl.
- Sprinkle 4 tbsp of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water at a time and continue to press until dough comes together. In my latest attempt it took 10 tbsp of ice water for it to come together.
- Remove dough from bowl and place in a mound on a clean surface. I like to do this on a piece of parchment paper to help with cleanup.
- Press the dough together just enough to form a ball. Then, cut ball in half then form each half into discs.
- Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
When making by hand
- Add 1 1/2 cups flour, salt and sugar to a medium bowl. Stir just until combined.
- Add butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
- Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.
- Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. Dough should be crumbly with pea-sized pieces.
- Sprinkle 4 tbsp of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water at a time and continue to press until dough comes together. In my latest attempt it took 10 tbsp of ice water for it to come together.
- Remove dough from bowl and place in a mound on a clean surface. I like to do this on a piece of parchment paper to help with cleanup.
- Remove dough from bowl and place in a mound on a clean surface. I like to do this on a piece of parchment paper to help with cleanup.
- Press the dough together just enough to form a ball. Then, cut ball in half then form each half into discs.
- Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
When you are ready to roll out the dough, remove it from the refrigerator and let it sit for about 5 minutes.
Lightly flour work surface, top of dough and rolling pin. Again, to make the clean up easier, I like to do this on a sheet of parchment paper. Keep rolling until the dough is large enough to fit in your dish.
Blind Baking Instructions
What is blind baking? It simply means baking the crust without any filling. It ensure that the crust is fully baked and prevents it from being soggy because of a wet filling. If you are making a cream or custard pie or a quiche, you need to do this.
To bake, preheat the oven to 425° F. Place a baking sheet on a middle oven rack.
Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork. By doing this, it will help prevent air bubbles from forming during the baking. Line the crust with two sheets of aluminum foil. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights.
Place pie crust onto preheated baking sheet and reduce oven temperature to 400° F. Bake 20 to 30 minutes or until the crust is golden brown.
Optional – if you want to make an egg wash by whisking one egg yolk and 1 tablespoon of cream or milk in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes.
After you blind bake, you need to let the crust cool down before adding the filling.
Double Crust Pie Instructions
If you are making a double crust pie, follow the baking instructions of the recipe that you are making.
Finally, if you are craving sweets and are looking for other great recipes, below are a few of our favorites:
- Pecan Pie Recipe
- Blueberry Lemon Scone Recipe
- Chewy Gingersnap Cookie Recipe
- Choco-Macaroon Muffin Recipe
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