With just four ingredients you’ll get enough All Butter Pie Crust to make four pies! This is a super easy recipe that yields great results every time.
Pie crust is one of the easiest kinds of pastry to make and yet so so many people think it’s daunting. Never fear, the team at Best Desserts are here! Typically always made up of flour, water, salt, and some sort of fat, this All-Butter Pie Crust Recipe is no different! Instead of using some combination of fats, instead, it uses all butter (hence the name). Plus it makes enough for four pies and can be frozen for later if needed!
Butter Pie Crust Ingredients
Four ordinary ingredients when mixed together can create a buttery, flakey pie crust! Here’s what you need to make all butter pie crust:
- Cold Butter – when I say cold I mean right out of the fridge cold, but not frozen. You need to be able to cut it with a knife. I usually use salted butter for that extra flavor but you can use unsalted butter as well.
- Cold Water – by cold, this time I mean, ice-cold water. This helps bring the dry ingredients into the butter and also helps the butter to stay cold.
- Salt – this is all for flavor. Regular table salt is fine, the smaller grains disperse better throughout the dough.
- Flour – all the structure needed for the pie crust is in the flour.
Tips and Tricks
With such a simple recipe it can be easy to forget some of the basics when it comes to pie crust. So here are some of my tips and tricks for perfect butter pie crust every time!
- Cutting In the Butter: Cut in the butter until they are the size of peas. That way, when rolling out the dough, the butter will be distributed more evenly. Also, you want little chunks! It’ll add to the flakiness of the finished pie crust.
- Don’t Knead: Kneading causes gluten to form, which makes the dough chewy. We’re not making cinnamon rolls or pizza dough, so work the dough as little as possible.
- Rolling out the Dough: Don’t be afraid to flour the board or move the dough around while rolling out.
- Cracking/Ripping: It’s okay if the dough rips or cracks while rolling out or placing in the pie pan. Simply press together or fill in, this recipe is very forgiving!
How to Make Pie Crust
Four ingredients, four easy steps and four potential pies to be made! For full details on how to make all butter pie crust, see the recipe card below.
- In a large bowl whisk flour and salt together.
- Cut cold butter into the flour mixture.
- Add cold water, little by little, mix with a fork until clumps form. Gather into one big disc of dough.
- Divide evenly into four smaller discs. Wrap each disc tightly in plastic wrap and refrigerate at least an hour.
Freezing All Butter Pie Crust
After that hour is up you are ready to use your pie crusts! Whether you need to blind bake them first or use them as they are, they are ready. If you only need one or two pie crusts you can freeze the other discs until ready to use. This is especially useful during the holidays when everything seems to busy!
Simply wrap the pie dough with plastic wrap and place in a freezer-safe bag. Freeze for up to two months.
When ready to use, thaw in the fridge, roll out and bake!
Pie Recipes to Make!
Pie can be enjoyed at any time of the year. Whether it be for birthdays, Pi day, or during the holidays! Here are a couple of classics to try:
- Gingerbread Cream Pie
- Pumpkin Cream Pie
- Cherry Pie Recipe
- Chocolate Pie
- Perfect Pumpkin Pie
- Apple Pie Recipe
All Butter Pie Crust
Ingredients
- 5 cups all-purpose flour
- 2 teaspoons salt
- 1 pound butter ( very cold) 2 cups, 4 sticks
- 1 1/4 cups cold water
Instructions
- In a large bowl whisk flour and salt together.
- Cut cold butter into the flour mixture.
- Add cold water, little by little, mix with a fork until clumps form. Gather into one big disc of dough.
- Divide evenly into four smaller discs. Wrap each disc tightly in plastic wrap and refrigerate at least an hour.
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