Simple All Butter Pie Crust
This all butter pie crust has tons of buttery flavor. It's quick and easy to make and renders that perfect flaky crust! Beginner friendly!
Ingredients
- 2 1/2 cups flour
- 1 cup butter 2 sticks
- 2 tsp sugar for dessert pies
- 1/2 tsp salt
- 1/2 cup ice water add 1 tbsp at a time if more is needed
Instructions
- Mix all the dry ingredients together in a mixing bowl.
- Cut in the butter with a pastry cutter or food processor. Don't cut the butter in too much. There should be some big chunks of butter among smaller ones. These butter chunks are what make the dough become flaky when cooked.
- Add about 1/2 cup ice water a little at a time working gently with your hands until the dough begins to come together. If the dough is dry, add one tablespoon of ice water in at a time. The dough should feel moist but not wet. Gather into your hand, and squeeze. It should hold together. Don't over work the dough or your crust will become tough.
- Gather the dough into a ball. Flatten into a disc (single-crust) or cut dough ball in half and make two disks (double crust) and wrap in plastic wrap.
- Chill for at least 30 minutes before using. The longer the dough is chilled the better.
- Once chilled, place the disk on a well floured surface. Place some flour in a small bowl. Use the flour to keep your surface, rolling pin and hands floured. This helps to prevent the dough from sticking to the surface and to the rolling pin.
- When rolling the pie dough, work from the center out. Turn the dough and continue to lightly flour the surface and rolling pin to prevent sticking.
- If making a standard pie (9 inches) roll out dough into a 12-13 inch circle. Once the dough has been rolled out, carefully fold the dough into quarters, and gently lift into the pie plate or tart pan.
- If using a tart pan, work the dough into the flutes of the tart pan. Once completed, continue on with your baking directions.
- Single-Crust: fold the edge of the crust under itself and gently squeeze it together. Crimp or flute the edges. Continue on with your baking instructions.
- Double-Crust: trim the edges of the bottom crust leaving about 1/2 inch of dough. Once the filling is added, repeat the process for the top crust and place it over the center of the pie. Tuck the top crust under the edge of the bottom crust, pressing the two together.
- To crimp the pie edge, use a fork and gently press down working your way around the pie plate. To flute, use your thumb and pointer finger of one hand and the pointer finger on the other hand and press together. Continue your way around the pie plate.
- Refrigerate the pie if the dough becomes warm. This enables the fat to chill, which ultimately gives your pie that flakey crust.
- Optional: before baking brush the crust with milk or a lightly beaten egg. Sprinkle coarse sugar over the top of the crust.
- For filled pies, cut about 5 slits in the top crust before baking. This helps the steam to escape when baking. Continue on with your baking instructions.
