My Favourite All Butter Pie Crust Recipe (So Straightforward!)

I’m a self-proclaimed pie fanatic and this simple, All Butter Pie Crust is my absolute favourite pie crust recipe! It’s tremendous flaky, simple to make, and comes collectively rapidly!

I’m right here to show you the right way to make a do-it-yourself pie crust that might be really easy, so scrumptious, and so flaky with none stress! Making a pie crust from scratch is without doubt one of the most intimidating recipes {that a} residence baker will encounter. A yeast bread is sort of equal, and I can’t solely train you the right way to make each, however I could make you an skilled!

Your pie crust texture is 100% depending on the fats that you just select to make use of. I’ve experimented with all of it, and I’ve acquired a suggestion for you.

When you’re a newbie and also you’ve already struggled with making a do-it-yourself pie crust, let’s take a step again and make my mother’s fail-proof pie crust recipe. It’s so simple and the addition of egg and vinegar together with utilizing chilly shortening makes for a very easy pie crust recipe.

Nonetheless, in the event you’re actually in search of the very best pie crust recipe that’s not troublesome and actually brings taste and texture, nicely that’s an all butter pie crust.

Elements in an All Butter Pie Crust

Making a flaky pie crust is without doubt one of the most elementary recipes with completely primary components:

• Flour
• Salt
• Butter
• Ice Water
• Sugar

You’ll discover this recipe provides a contact of sugar, which I’ve discovered doesn’t sweeten the crust however does create a flakier, extra golden crust.

Hold studying to search out out why I made this an all butter pie crust recipe! 

Tips on how to Choose the Finest Supply of Fats for Your Pie Crust

There are a number of totally different fat that you need to use for a pie crust. I’ve used lard a number of instances, however truthfully I don’t discover it to be price it. Right here’s a breakdown of every fats and why I’ve settled on butter.

Utilizing Lard in Pie Crust

• Professionals: Lard produces a particularly crisp, flaky crust. Its melting level is increased than butter, so it doesn’t soften as rapidly whilst you deal with it so you possibly can actually bust out a great crust.
• Cons: I don’t like lard as a result of it’s too darn arduous to discover a good high quality lard. And your pie can 100% style like no matter lard you employ. No thanks.

Utilizing Shortening in Pie Crust

I’ve completely nothing in opposition to shortening. It’s cheaper to purchase than butter, so there’s that going for us. Generally I exploit each shortening and butter in order that I can get within the taste however nonetheless find yourself with an ornamental crust.

• Professionals: Shortening has a better melting level than another fats, so it’s simple to chop into pie dough and roll out. It’s additionally superior when making any type of ornamental pie crust, as a result of doughs made with shortening maintain their form the very best throughout baking.
• Cons: The flavour is missing with a shortening crust.

Utilizing Butter in Pie Crust

Ahhhhh, the very best ingredient in all of the world. I like the flavour, I like the feel of the flaky crust and I like that I all the time have butter available.

• Professionals: Butter has the very best taste and it varieties gentle, flaky layers in pie crust. This is available in half from the water content material of butter, which evaporates because the pie bakes and turns to steam, separating and puffing up the layers in dough. It’s a heavenly factor.
• Cons: Butter could be a bit more durable to work with than shortening as a result of it warms and melts so rapidly. In case your dough feels too comfortable? Chill it for quarter-hour. Too arduous? Enable it to take a seat on the counter for a couple of minutes.

Tips on how to Make a Pie Crust From Scratch (with Pictures!)

Step 1: Ensure your fats is within the fridge conserving chilled. Place the flour, salt and sugar in a big bowl and blend to mix.

Step 2: Shortly reduce the butter into massive chunks and add to the flour. Lower in utilizing a pastry blender relying on what you’ve selected above. 

Step 3: Fill your measuring cup with ice and water to maintain it additional chilly and create a nicely within the middle of the flour and rapidly add utilizing tablespoons and stirring along with a fork till the dough is simply beginning to come collectively however continues to be very shaggy and floury.

Step 4: Place plastic wrap on the counter and dump the dough and flour bits out. Collect right into a ball as finest you possibly can and wrap tightly within the plastic.

Step 5: Place within the fridge to sit back once more for a couple of minutes earlier than utilizing.

Tip: Do the squeeze check and if it stays in your hand the pie crust is prepared although it appears to be like shaggy within the bowl. Additionally, while you type it right into a disc, a marble slap can assist maintain it cool.

Wrapping the pie dough in plastic wrap retains the dough from drying out and permits it to sit back within the fridge in order that the butter isn’t melting within the crust.

Watch How This Pie Crust Comes Collectively…

Selecting the Finest Pie Crust for Your Pie

First, inform me what sort of filling you’re going to be making. Ahhhh, you didn’t assume I’d be asking that, proper? The best way you make your pie crust is decided by the filling. Right here’s why:

When to Make a Flaky Pie Crust

Flaky crusts are finest for fruit pies, like our razzleberry pie. You need that tender, lofty flake when paired with a fruit. Flaky crusts are made by leaving the fats in bigger items within the crust – the dimensions of walnut halves or barely smaller.

Why? Bigger items of fats start to evaporate moisture when the pie goes into the oven and the evaporation creates steam which varieties air pockets within the crust, making a flaky ultimate texture

When to Make a Mealy Pie Crust

Mealy Crusts are finest for cream or custard pies, like our French silk pie, as a result of it received’t get soggy because the pie rests. Mealy crusts are made by mixing the butter into smaller items — the dimensions of peas or smaller. Much less evaporation happens, making a tighter, firmer crust.

Right here’s an incredible instance. When making a pot pie crust you’d select which type of pie crust?

It’s not a fruit, nevertheless it’s not a custard both…

You’re proper, nonetheless go along with a extra mealy crust since you need that sauce inside to not destroy the crust! Make sense?

Ought to I Use an Egg Wash on This Pie Crust?

Why use an egg wash for pie crust and is it needed? I believe so! You can not obtain that stunning, golden, shiny crust with out an egg wash.

Why is Pie Crust Too Crumbly to Roll Out?

If the crust is crumbly and arduous to roll, it’s too dry. Add a number of sprinkles of chilly water, till the dough is evenly moist. Don’t deal with the dough an excessive amount of.

Why Does Pie Crust Shrink?

Pie crust shrinks when the dough hasn’t been “rested” lengthy sufficient. Resting time permits the gluten to chill out, and can play an enormous position in stopping shrinking.

Tips on how to Crimp Pie Edges

I realized the right way to crimp a pie crust edge after I was rising up and due to that I haven’t actually thought a lot of it till I wanted to show my very own daughters.

To crimp the perimeters: Utilizing the index knuckle or finger of 1 hand, push the internal edge out whereas pinching the outer edge in with the thumb and index finger of the opposite hand.

Tips on how to Blind Bake and Keep away from a Soggy Pie Crust

One of the best methods to keep away from a soggy pie crust are to blind bake with each a docking and weights technique adopted by an egg wash and additional baking. For all the main points, take a look at or lemon meringue pie recipe.

Can You Freeze Pie Crust to be Used Later?

Sure, pie dough freezes very nicely. Wrap the unbaked pie crust tightly with heavy-duty aluminum foil or plastic freezer wrap, or place in a freezer bag and seal tightly. Thaw within the fridge for two hours earlier than baking.

Suggestions for Making the BEST Pie Crust

• It’s essential that all your components are tremendous chilly! Use ice water and butter that was taken straight from the fridge, in any other case your pie crust received’t prove flaky!
• As soon as the components have all been mixed, stir simply till the pie dough comes collectively. Do NOT overwork the dough, in any other case you’ll wind up with a dense pie crust.
• I usually transfer my dough into the fridge after slicing within the butter and once more as soon as every thing is mixed simply to maintain it chilled.
• Place the all butter pie crust into the freezer for a couple of minutes earlier than baking to keep away from shrinking.

Important Pie Baking Instruments

Whether or not or not you’re a pie fanatic you’re going to need these few necessities to make sure your pie seems.

• Pastry Blender: I’m an enormous fan of hand slicing within the fats over a meals processor which might over work the dough. Search for one with a great deal with and robust cutters. I want this OXO model.
• Silicone Baking Mat: It’s massive, you don’t want additional flour which can dry out the crust and it’s acquired sizes on it so no ruler wanted to roll out the right sized crust.
• Picket Rolling Pin: I’ve all the time used a dealt with rolling pin however have lately determined {that a} French pin is far more my fashion because it’s simple to show and clean to roll the dough.
• Pastry Cutter: Making a lattice pie or simply desire a fancier edge? It’s all about this one easy device and bonus, this one is double sided.
• The BEST Pie Dish: The gold on this pie dish will promote even baking with out darkish edges!
• Pastry Brush: To make a stunning crust you want an egg wash and that is the pastry brush I want.
• Pie Stamps: That is NOT important but when the highest crust makes you nervous you possibly can stamp out cute shapes and bam, it’s lovely!
• Pie Weights: Ditch the dried beans and purchase reusable pie weights. They’re a should for a blind pastry crust.

You’re by no means going to want one other pie crust recipe once more! This one is so buttery and flaky and excellent! I’d nearly simply eat the crust plain, however why would I try this after I fill it with much more deliciousness?!

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