Flaky Homemade All Butter Pie Crust
Delicious, flaky, homemade all butter pie crust! Yield: qty 2, 9" pie crusts
Ingredients
- 2 & ¼ cups all purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter *see note below
- 8-10 tablespoons ice water *see note below
Recipe notes:
Unsalted butter / Ice water: keep your butter cold by leaving it in the refrigerator until you are ready to use it and by using ice water in your dough rather than cold or room temperature water. Keeping your butter cold will make the crust flakier once baked! Plant based butter: I have tested this recipe with two different kinds of plant based butter: Good & Gather Buttery Sticks from Target and Miyoko's Plant Butter. Both worked really well.Instructions
- Measure flour & salt into a mixing bowl and whisk them together.2 & ¼ cups all purpose flour, ½ teaspoon salt
- Take butter out of the refrigerator and cut into small cubes. Add cubes to dry ingredients.1 cup unsalted butter
- Use a pastry cutter or two forks to cut butter into the dry ingredients. When the mixture looks like coarse crumbs you can begin adding ice water.8-10 tablespoons ice water
- Add ice water a little at a time and stir the mixture with a spatula after each addition.
- Once you have a shaggy mess of dough that contains little to no dry ingredients, dump the contents out onto a clean, dry surface or pastry mat and press into a ball using your hands.
- Cut in half with a knife or bench scraper and make two smaller balls of dough. Each ball makes a 9 inch pie crust. You can also use one ball for crust and the other for lattice work or decorations.
- Roll dough out and transfer to a pie baking dish. If making ahead, wrap balls of dough in cellophane and store for 2-3 days in the refrigerator or freeze for up to 3 months.
Baking Pie Crust:
- For baking instructions, reference your pie recipe. Some require par-baking (baking crust solo without filling) and some don't. Different recipes will also require varying oven temperatures.
Par Or Blind Baking:
- Check your pie recipe for par or blind baking instructions. If required, you'll generally be directed to line raw crust with parchment paper and fill with dry rice, dry beans or pie weights to prevent shrinking. Some recipes may instruct you to poke small holes in the bottom of the raw crust to prevent puffing. I use dry rice to blind bake this crust for my Eggnog Pumpkin Pie.
