I love the taste of an all butter crust. It’s rich and salty and has the perfect crumble. It takes a little more time to make and is a trickier dough to manage as compared to my Oil Pie Crust. So, depending on my mood, and how much meal planning I’ve done, I’ll go back and forth between the two recipes. Try them both and see which one you like best.
Thank you for reading this post, don't forget to subscribe!Too much handling of this dough will yield a crust that is tough and chewy. To combat this, I use a food processor to keep from overworking the dough or melting the butter with my hands. This results in a tender and flaky crust every time.
To make this crust, add ¾ cups of all purpose flour to the food processor along with ½ teaspoon of salt and one stick of frozen unsalted butter that has been roughly chopped. Pulse the ingredients until the butter is the size of green peas. Slowly drizzle 3-4 tablespoons of ice water into the food processor, making sure to pulse while adding. (The amount of water used will depend on how much water is in your butter.) As soon as the dough starts to come together stop pulsing/adding water. Place the dough onto a piece of cellophane, press dough into a disc and make sure the plastic wrap is completely covering the dough. Refrigerate for one hour.
When ready, unwrap the dough and place on a floured surface. Roll the dough out into a 12 inch diameter circle then carefully place dough into your pie pan. Crimp edges.
At this point your pie dough is ready to be filled or blind baked. Follow your pie recipe accordingly to determine which technique should be used. This dough works great either way.
All Butter Pie Crust
Ingredients
- ¾ cup all purpose flour
- 1 stick (½ cup) unsalted frozen butter, roughly chopped
- 3-4 tbsp ice water
- ½ tsp salt
Instructions
- Add flour, salt and frozen chopped butter to a food processor.
- Pulse the ingredients until the butter is the size of green peas.
- Slowly drizzle in 2-4 tablespoons of ice water and pulse until the dough starts to come together.
- Shape dough into a disk, wrap in cellophane and refrigerate for one hour.
- After one hour, unwrap the dough and place it on a floured surface.
- Roll the dough out into a 12 inch diameter circle, then carefully place it into the center of your pie pan. Crimp edges.
- At this point, your pie dough is ready to be filled or blind baked. Follow your pie recipe accordingly to determine which technique you should use. This dough works great either way.
