Easy All-Butter Pie Crust Recipe

Name: Easy All-Butter Pie Crust Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Yield: 2 crusts
Cuisine: Canadian
Ingredients: 2 1/2 cups all-purpose flour (spooned and levelled); 1 teaspoon salt; 1 tablespoon sugar; 1 cup unsalted butter (cold, cut into cubes); 6 to 8 tablespoons ice water

95 min 2 crusts Easy

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Easy All-Butter Pie Crust Recipe

Master the perfect all-butter pie crust with our step-by-step guide to a flaky, tender pastry.

Prep

20 min

Cook

15 min

Total

95 min

Servings

Difficulty

Easy

Creating the perfect pie crust at home is a rewarding experience. With just a few simple ingredients, you can craft a flaky, golden crust that complements any filling. This recipe focuses on an all-butter approach, which offers a rich flavour and a tender crumb. The key to a successful pie crust is keeping everything cold. From the butter to the water, cold ingredients help inhibit gluten formation, resulting in a tender crust. Additionally, resting the dough is crucial for relaxing any gluten that may have formed, making your pie crust easier to handle.

Ingredients

Servings

For the Dough

Instructions

Mix dry ingredients

In a large bowl, combine the flour, salt, and sugar. Stir to mix well.

Pro tip: Use a whisk to fully incorporate the dry ingredients before adding butter.

Add butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Pro tip: Work quickly to keep the butter from warming up.

Incorporate ice water

Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough starts to come together. It should be slightly crumbly but hold together when pinched.

Pro tip: Add just enough water for the dough to hold together; too much will make it sticky.

Form dough into discs

Divide the dough into two equal parts. Flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

Pro tip: Resting the dough allows the gluten to relax, making it easier to roll out.

Preheat oven

If blind baking, preheat your oven to 190°C (375°F).

Roll out dough

On a lightly floured surface, roll out one disc of dough to fit your pie dish. Aim for about 30 cm (12 inches) in diameter for a standard pie plate.

Pro tip: Rotate the dough occasionally to prevent sticking.

Blind bake (optional)

For a pre-baked crust, line the dough with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake for an additional 5-7 minutes until golden.

Pro tip: Blind baking prevents a soggy bottom when adding a wet filling.

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Tips & Tricks

<ul><li>Keep all your ingredients as cold as possible to ensure a flaky crust.</li><li>Look for pea-sized butter pieces in your dough for the right texture.</li><li>Allow the dough to rest in the fridge to relax the gluten and enhance flavour.</li><li>Use a light touch when rolling out the dough to avoid tearing.</li></ul>

Serving Suggestions

This all-butter pie crust pairs beautifully with any filling, from sweet fruits to savoury meats. For a complete meal, consider serving your pie with fresh whipped cream or a scoop of vanilla ice cream. You can make the dough ahead of time and store it in the fridge for up to 2 days or freeze it for up to 3 months. When ready to use, thaw in the refrigerator overnight before rolling out.