ALL BUTTER PIE CRUST RECIPE

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5 from 1 vote

Easy no-knead recipe for the flakiest, homemade all-butter pie crust, perfect to make sweet or savory pies.

Prep Time20

Cook Time35

Chill30

Total Time1 25

Course: Dessert, pie

Cuisine: American

Keyword: All Butter Pie Crust

Servings:

Calories: 192kcal

Author: Jessica & Nellie

Equipment

Measuring cups and spoons
1 Bowl
Food processor (optional)
Pastry cutter (optional)
Rolling Pin

Ingredients

1 ½ cups all-purpose flour 7.1 oz
7 TBSP cold unsalted butter cubed (3 ½ oz)
½ teaspoon salt
3 TBSP powdered sugar
1 egg yolk
2-3 TBSP ice-cold water

Instructions

In the bowl, put the all-purpose flour, a pinch of salt, the powdered sugar, and the cubed cold butter.
With your clean hands, start mixing the butter with the rest of the ingredients. You want to break down the butter until you get small pea-sized pieces, it doesn't matter if some are bigger than others. Be careful not to overwork the butter. These bits of un-mixed butter will help to create the flakiness of the crust. You can do this step with a pastry cutter or a food processor.
Once you achieve said consistency, add the egg yolk and mix.
Add one by one the cold water tablespoons and mix. You want to achieve a consistency that is not too wet. It needs to stay barely together when pressed and should not stick to your hands. It’s best to add the very cold water one tablespoon at the time, and check if the dough needs more water or not. Remember you can always add, but never take out.
Keep mixing until you form a ball of dough, you should end up with a “clean” bowl.
Form a disk, wrap it in cling wrap and let it cool in the fridge for 30 minutes. This will allow the flour to hydrate and drop the temperature of the dough a bit.
Once it has cooled down for 30 minutes, roll on a floured surface, like this: Roll one direction several times, then turn 90 degrees. Roll again and turn 90 degrees. Repeat.
Transfer the dough into the pie mold using your hands or your rolling pin and adjust to the mold. Make sure there are no air bubbles, and that the dough is well adjusted to the mold, especially in the corners.
Cut the excess dough or leave a bit to create a nice border by pinching it or marking it with a fork.
Bake as needed for your recipe or at 350F (180C) for 30-35 minutes.

Notes

This recipe makes for a 8/9 inches pie pan (20-22 cm) pie pan.

Nutrition