The Flaky King A Proper AllButter Pie Crust Single or Double

Proper Flaky All Butter Pie Crust Recipe

0.0 / 5 (0 Review)

Preparation time:30 Mins

Cooking time:25 Mins

Servings:One 9-inch double-crust pie or Two 9-inch single-crust pies

Ingredients:

• 2 1/2 cups (300 g) All-Purpose Flour, plus extra for dusting
• 1 Tbsp (15 g) Granulated Sugar (optional, improves browning)
• 1 tsp (5 g) Fine Sea Salt
• 1 cup (2 sticks) (227 g) very cold Unsalted Butter, cut into 1/2 inch cubes
• 1/2 cup (120 ml) Ice Water (must contain ice cubes, start with 80 ml)

Instructions:

• Prep Ingredients: Ensure butter is cubed and returned to the freezer for 10 minutes. Prepare the ice water.
• Combine Dry: Whisk together the flour, sugar, and salt in a large bowl.
• Cut in the Butter: Add the cold butter cubes to the dry ingredients. Quickly cut the butter into the flour using a pastry blender, a fork, or a food processor (pulsing 8–10 times).
• Achieve Texture: Stop when the butter pieces range in size from large peas down to small lentils. Do not let the mixture turn homogenous or paste-like.
• Add Water Gradually: Pour 4 Tbsp (60 ml) of the ice water over the flour mixture. Gently toss with a fork until just combined. Add the remaining water 1 Tbsp at a time, until the dough holds together when squeezed but is not sticky or wet.
• Form Discs: Divide the dough in half. Gently bring each half together into a flat disc (about 1 inch / 2.5 cm thick). Handle the dough as little as possible.
• Chill First Time: Wrap both discs tightly in plastic wrap. Refrigerate for a minimum of 30 minutes, or up to 2 days. This step is non-negotiable.
• Prepare to Roll: Lightly flour a work surface. Remove one disc and let it sit at room temperature for 5 minutes (to prevent cracking, but keep it cold).
• Roll Out: Roll the dough evenly from the center outwards, turning and flipping the dough often (dusting lightly with flour if necessary) to prevent sticking. Aim for a 12-to-13-inch (30-33 cm) circle, roughly ⅛ inch (3 mm) thick.
• Transfer: Carefully roll the dough onto the rolling pin, then unroll it over the pie dish. Gently press the dough into the bottom and sides of the dish. Trim the excess dough, leaving a 1-inch (2.5 cm) overhang.
• Shape Edges: Tuck the overhang under itself, creating a thick rim. Flute, crimp, or decorate the edges as desired.
• Chill Second Time: Cover the lined pie dish and place it back in the refrigerator for at least 30 minutes (or the freezer for 15 minutes). This prevents shrinkage during baking.
• Bake as Required: Bake according to your chosen pie filling recipe. For blind baking, line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake at 400°F (200°C) for 15 minutes with weights. Remove weights and paper, then bake for another 5–10 minutes until lightly golden.

Nutrition Facts

Calories	41 kcal
Protein	1.2 g
Fat	9.2 g
Carbs	8.6 g
Fiber	0.0 g
Sodium	4446 mg

Recipe Info

Category	Baking; Dessert; Pastry
Cuisine	American

Mastering the Art of the Ultimate Pie Base

Every exceptional pie, whether sweet or savory, relies entirely on the quality of its foundation. The crust is not merely a vessel; it is a fundamental component of the flavour profile and the textural experience. After years of testing and refining, I can confidently share my method for creating the Best Pie Crust Recipe : a pure, All Butter Pie Crust . This is a medium-difficulty foundational skill that promises light, ethereal flakiness and the deep, incomparable richness that only high-quality butter can provide. This particular all butter pie crust recipe yields enough dough for one generous 9-inch double-crust pie or two 9-inch single-crust pies, making it the perfect starting point for any baking project.

Quick Navigation: What’s Inside This Expert Guide

This comprehensive guide moves beyond a simple ingredient list, delving into the precise science and technique required to achieve bakery-quality results at home. We will cover everything from ingredient selection and critical temperature control to professional rolling techniques and essential troubleshooting advice. Pay close attention to the mandatory chilling times, as temperature management is the non-negotiable secret to producing an Easy Flaky Pie Crust every single time.

Why All-Butter Pastry Beats Shortening Every Time

The debate between fats often pits flavour against stability. While shortening (often used in classic recipes) delivers impressive structural flakiness due to its high melting point, it lacks any inherent flavour, leaving the crust tasting flat. The all butter pie crust vs shortening comparison is stark: butter offers a complex, nutty richness and a truly tender mouthfeel that shortening simply cannot replicate. Our goal is to achieve the best of both worlds—maximum flavour from pure butter combined with remarkable flakiness—by focusing intensely on maintaining cold temperatures throughout the process.

Understanding the Science of Flakiness (Gluten Control)

Flakiness in pastry is achieved when tiny, distinct pieces of fat remain suspended within the dough. When the crust enters a hot oven, the moisture trapped within those butter pockets turns rapidly into steam, pushing the surrounding layers of flour apart. This separation creates the characteristic light, crisp layers. Conversely, toughness results from overworking the dough, which encourages the development of gluten strands. The key to making a truly No Fail Pie Crust Recipe is minimizing mixing and ensuring the butter remains in visible, distinct pieces, ranging from the size of large peas down to small lentils, preventing the flour from hydrating too uniformly.

Achieving the Ideal Texture: Light, Crisp, and Tender Layers

The ideal Perfect Pie Crust Recipe is characterized by three key textures: it should be light (not dense), incredibly crisp (not soggy), and tender enough to practically dissolve on the tongue. This perfect balance is secured by the precise control of hydration—using just enough ice water (starting with 60ml and adding slowly, up to 120ml total) to bring the flour and fat together, but stopping before the dough becomes tacky or smooth. Visible streaks of butter in the final dough disc are actually a sign of success, indicating those crucial layers are waiting to be created by the oven heat.

The Essential Pantry: Ingredients for Your Flaky All Butter Pie Crust

Building the foundation for your pie requires just four simple ingredients, but their quality and condition are paramount. You will need 2 ½ cups (300g) of All-Purpose Flour, 1 tsp (5g) of fine sea salt, 1 Tbsp (15g) of optional sugar (which aids in browning), and, most critically, 1 cup (227g) of unsalted butter, plus up to ½ cup (120ml) of true ice water.

Sourcing the Best High-Fat Butter (and Why Temperature Matters Most)

For the best flavour, select a high-quality unsalted butter. Crucially, the butter must be exceptionally cold—not just cold from the fridge, but diced into ½ inch cubes and returned to the freezer for a final 10-minute blast before incorporating it.

Temperature is the single most important rule here; if the butter begins to melt during mixing, it coats the flour evenly, leading to toughness rather than flakiness. The colder the butter, the easier it is to achieve those wonderful, separated layers.

Selecting the Right Flour Grade for Optimal Structure

We rely on standard All-Purpose flour for this recipe. While specialty flours exist, AP flour provides the right protein content to hold the structure without encouraging excessive gluten formation.

Always whisk the flour, sugar, and salt together thoroughly before introducing the fat; this ensures the essential salt and optional browning sugar are evenly distributed throughout the dry mixture.

Equipment Check: Must-Have Tools for Pastry Success

While the ingredients are simple, having the right tools makes the task efficient and minimizes heat transfer from your hands. You will need a large mixing bowl. When cutting in the butter, you can opt for the traditional method using a pastry blender or two knives, guaranteeing an all butter pie crust by hand . Alternatively, for rapid, temperature-controlled mixing, an all butter pie crust food processor is highly effective, requiring only 8 to 10 short pulses to achieve the correct pea-sized texture. Don't forget plastic wrap for the mandatory chill and a rolling pin for the final shaping.

Related Recipes Worth Trying

• The Only Gooey Pecan Pie Recipe Youll Ever Need — Forget dry overly sweet pies Master this easy Pecan Pie recipe for a deeply caramelized gooey centre and crunchy pecans Perfect for the holidays
• Easy Buttermilk Donut Bars Recipe with Brown Butter Glaze — The ultimate baked buttermilk donut bars recipe Get that tender cake donut flavour in an easy sheet pan bake topped with a rich brown butter glaze Simple...
• Flaky Southern Buttermilk Biscuits From Scratch Recipe — Learn how to make authentic flaky Southern Buttermilk Biscuits with this foolproof recipe Achieve meltinyourmouth layers perfect for biscuits and gravy

Step-by-Step Technique: Building the Foundation of Flavour

Achieving a truly flaky crust is more about methodology than mystery. After combining the dry ingredients, the next critical step is quickly introducing the cold, cubed butter. Whether you are using a pastry blender or a food processor, work quickly until the butter is incorporated into the flour, resembling coarse sand interspersed with larger lentil-to-pea-sized pieces of fat. This process, known as "cutting in," must be done rapidly to prevent the butter from warming. Once the initial texture is achieved, you are ready for hydration, the gateway to your beautiful Perfect Pie Crust Recipe .

Preparing the Shell: Approaches to Blind Baking and Pre-Baking

This crust is robust enough for both double-crust applications and complex recipes requiring a fully pre-baked shell (blind baking), such as quiches or lemon tarts. For blind baking, once the dough is shaped and chilled, line it with parchment paper and fill with pie weights or dried beans. Bake the shell at 400°F (200°C) for 15 minutes with the weights, then remove the weights and paper and bake for another 5 to 10 minutes until lightly golden. This ensures a crisp base free from a dreaded 'soggy bottom.'

The Cold Challenge: Cutting Fat into Flour Without Melting

The crucial goal during the cutting-in stage is to ensure the butter pieces remain coated in flour and do not smear or melt into the mixture. If you notice the texture becoming uniformly moist or paste-like, you have overworked it or your ingredients are too warm. If using the all butter pie crust by hand method, use quick, vertical motions with the pastry blender. If using the food processor, pulse only briefly—over-pung is the fastest way to ruin a flaky crust.

Hydrating the Dough: The Ice Water Drizzle Method

Once the fat is cut into the flour, it’s time to add the liquid. Always use water straight from a container that contains ice cubes. Begin by pouring 4 Tbsp (60 ml) of the ice water over the flour mixture and gently toss it with a fork. Add the remaining water one tablespoon at a time, testing the dough after each addition.

The mixture is ready when it holds together when squeezed firmly, but still looks shaggy and uneven. Stop immediately when this point is reached; excess water activates too much gluten, resulting in a tough crust.

The Crucial Rest: Why Chilling is Non-Negotiable

After hydration, gently divide the shaggy mass into two equal discs and wrap each tightly in plastic wrap. Refrigerate the dough for a mandatory minimum of 30 minutes per disc, or a total of 60 minutes if preparing a double crust simultaneously. This chilling phase serves two vital functions: it firms up the butter pieces, preparing them to create steam and layers in the oven, and it allows the gluten developed during mixing to fully relax. This relaxation is key to achieving a tender final texture and preventing shrinkage later.

Rolling and Transferring: Professional Techniques to Prevent Tearing

When you are ready to roll, remove one disc and let it sit at room temperature for just 5 minutes to prevent cracking, but ensuring it remains fundamentally cold. Lightly flour your work surface and rolling pin. Roll the dough consistently from the centre outward, turning and flipping the dough frequently to ensure it is not sticking and maintains a circular shape. Aim for a 12-to-13-inch circle, approximately ⅛ inch (3 mm) thick. To transfer the delicate dough, either fold it gently into quarters or, for a more reliable approach, roll the pastry lightly around the rolling pin and then unroll it directly over the pie dish, pressing it gently into the corners.

Troubleshooting Your All Butter Pie Crust: Common Pitfalls and Fixes

Even experienced bakers face challenges, particularly with the sensitive nature of an all-butter dough. The most common issues involve shrinkage during baking or developing a sticky, unmanageable dough during mixing. Mastering these fixes ensures your next attempt at the All Butter Pie Crust Recipe is successful.

Preventing Shrinkage: The Key to Crisp and Uniform Edges

Shrinkage during baking typically happens because the gluten was not sufficiently relaxed before being subjected to oven heat. After lining your pie dish, trim the excess dough, leaving a 1-inch overhang, and tuck it under itself to create a thick, stable rim. Most importantly, place the lined pie dish back into the refrigerator for at least 30 minutes (or the freezer for 15 minutes) before baking. This second crucial rest stabilizes the fat and ensures the rim holds its shape beautifully while baking.

Handling Sticky Dough: Adjusting Hydration and Flour Dusting

If you find your dough feels excessively sticky after adding the water, it means you have likely added too much liquid. Do not attempt to add large amounts of flour directly to the disc. Instead, when rolling, be diligent about lightly dusting your work surface and the rolling pin.

If the dough is still too wet to handle, sprinkle a teaspoon of flour over the dough disc, fold it over itself once or twice, and return it to the refrigerator for a quick 10-minute chill. Cold temperatures firm up the dough, making it more manageable.

Long-Term Storage: Freezing Dough Discs for Future Use

This Easy Flaky Pie Crust is an ideal candidate for meal prepping. After forming the dough into discs and wrapping them tightly in plastic wrap, they can be stored in the refrigerator for up to 2 days. For longer storage, place the tightly wrapped discs into a freezer-safe bag. They will keep beautifully in the freezer for up to 3 months. When ready to use, thaw the discs overnight in the refrigerator before proceeding to the rolling stage.

Scaling the All Butter Pie Crust Recipe for Deep Dish Pies

The base recipe provides two standard 9-inch single crusts or one standard double crust. If you are preparing an extra-deep dish pie (typically 10-inch or more), you may need to increase the ingredient quantities by about 25% to ensure ample dough for a generous, fluted edge.

Remember that scaling up means increasing the initial chilling time slightly to ensure the larger mass of dough and butter is uniformly cold before rolling.

Adding Subtle Aromatics: Spice, Citrus, and Savory Twists

The neutral richness of an all-butter base makes it perfect for subtle flavour enhancements. For sweet pies, you can add 1 tsp of ground cinnamon and ¼ tsp of nutmeg alongside the dry ingredients for a spiced autumn crust. For a savory No Fail Pie Crust Recipe suitable for quiche or pot pies, reduce the sugar to just ½ tsp and incorporate 1 Tbsp of finely chopped fresh rosemary or thyme, perhaps with a touch of grated Parmesan cheese, during the dry mixing stage.

Nutrition Snapshot and Preparation Time Breakdown

This recipe is rated as Medium difficulty due to the precision required for temperature control, but the time investment is minimal compared to the payoff. Active preparation, including measuring and mixing, takes only about 15 minutes. However, the mandatory cumulative chilling time totals 60 minutes ( 30 minutes per disc, and 30 minutes for the final chilled shell), bringing the required commitment to 1 hour and 35 minutes before the pie is ready for the oven. Based on an estimate of 1/8th of a single crust, a serving typically contains 280–310 kcal, offering roughly 18–20 g of total fat and 28 g of carbohydrates—a small price for a truly outstanding, homemade crust.