Ah, the All Butter Pie Crust! If there’s one kitchen staple that makes me feel like a true culinary wizard, it’s this one. The first time I made a pie from scratch, I remember the excitement bubbling in the kitchen like it was yesterday. I had invited some friends over, and we were going to have a pie-making party. I’ll never forget the look on their faces when I pulled that golden, flaky crust out of the oven. It was the pièce de résistance of the evening, and let me tell you, it had everyone asking for seconds!
What I love about this crust is its simplicity and the way it takes any pie to the next level. Using all butter instead of shortening or lard gives it an incredible flavor and flaky texture. It’s versatile—perfect for sweet pies like apple or pecan, or savory pies like quiches. You might even just find yourself standing in the kitchen, rolling it out and gobbling up the scraps with a sprinkle of sugar, reminiscing about the pie that will soon be enjoyed. So, let’s dive into making this delightful crust together!
What’s in All Butter Pie Crust?
All-Purpose Flour: The main ingredient that provides structure. I usually grab a good brand like King Arthur Flour because they’re consistent and reliable.
Unsalted Butter: This is where the magic happens! The butter adds richness and flavor. Make sure to use cold butter—this helps in achieving that flaky texture we crave. I like to chop mine into small cubes and keep it in the freezer for a quick chill.
Granulated Sugar: Just a touch of sugar adds a lovely depth to the crust, especially if it’s for a sweet pie. I find that about a tablespoon is perfect without making it overly sweet.
Cold Water: This helps to bind the dough and keeps it from being dry. Use ice-cold water to keep everything nice and cool while we work!
Is All Butter Pie Crust Good for You?
Let’s be honest, pie crust is not exactly a health food, but it has its perks!
Butter: While it is high in calories and saturated fat, the flavor it brings is unmatched. It has healthy fats that can be part of a balanced diet if consumed in moderation.
All-Purpose Flour: This gives the crust structure but has limited nutritional value—again, moderation is key! Consider using a mix of whole wheat flour for added fiber if you’re looking to boost the health factor a bit.
Despite its indulgence, making this crust from scratch allows you to control the ingredients and skip the preservatives found in many store-bought options. So, while we don’t want to eat pie crust every day (or do we?), enjoying it occasionally in a homemade pie is absolutely fine!
Ingredients for All Butter Pie Crust
– 2 1/2 cups all-purpose flour (plus more for dusting)
– 1 teaspoon granulated sugar
– 1 teaspoon salt
– 1 cup unsalted butter, chilled and diced
– 5 to 8 tablespoons ice water
This recipe makes one delicious pie crust. You can double it if you’re feeling adventurous or want a top crust too!
How to Make All Butter Pie Crust?
1. In a large bowl, combine the all-purpose flour, sugar, and salt. Toss them together until well mixed.
2. Add the cold, diced butter into the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until it resembles coarse crumbs. (This part is fun, but don’t overwork it! You want to see bits of butter.)
3. Slowly add ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to hold together. Don’t overmix; a little bit of crumbliness is okay!
4. Divide the dough into two equal balls and flatten them into disks. Wrap each disk in plastic wrap and let them chill in the refrigerator for at least 1 hour. (This resting time is crucial for the dough to relax.)
5. When you’re ready to roll it out, flour your surface and gently roll the dough out into a 12-inch circle. Always keep some extra flour on hand to keep it from sticking!
6. Carefully transfer the rolled-out dough to a pie pan, pressing it into place and trimming the edges as needed. Fill it with your favorite pie filling and bake according to your pie recipe’s instructions!
Pie Crust Secrets for Success!
– Always keep your ingredients cold! The colder they are, the flakier your pie crust will be.
– If you want to make it in advance, this dough can be frozen for up to 3 months—just wrap it well!
– Experiment with adding some herbs or spices to elevate the flavor, especially for savory pies.
Trust me, once you master this All Butter Pie Crust, every time you pull a fresh pie from the oven, it’ll be a little celebration in your home! I can’t wait for you to give it a try. Enjoy the process, get your hands a bit messy, and don’t forget to share your pie-making stories with me!
