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Perfect All-Butter Pie Crust Recipe

Perfect All-Butter Pie Crust Recipe
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★★★★★

5.1 from 26 reviews

Learn how to make the perfect all-butter pie crust with this easy recipe. This flaky and buttery crust is ideal for both sweet and savory pies.

Ingredients

Scale

For the Crust:

  • ½ cup (113g) unsalted butter (1 stick), cold and cut into small cubes
  • 1 ¼ cups (150g) all-purpose flour, plus extra for dusting
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon vodka (or substitute with buttermilk)
  • 2–3 tablespoons ice-cold water, plus more if necessary

Instructions

  1. Chill the Butter: Before starting the dough, cut the butter into small cubes and place them on a plate. Put the butter in the freezer for 15-30 minutes to ensure it’s very cold.
  2. Make the Dough: In a food processor, combine the flour, sugar, and salt by pulsing a few times. Add the cold butter cubes and pulse for 20-30 seconds until the mixture resembles coarse crumbs with pea-sized butter pieces.
  3. Add Liquids: Pour in 1 tablespoon of vodka and 2-3 tablespoons of ice-cold water. Pulse the mixture until it begins to come together into small beads of dough. The dough should be slightly crumbly but should stick together when you squeeze a bit between your fingers. If it’s too dry, add additional water, 1/2 tablespoon at a time. If the dough feels too wet, add flour by the 1/2 tablespoon until it comes together.
  4. Form and Chill the Dough: Transfer the dough onto a well-floured surface and press it into a disk. Wrap it in plastic wrap or place it in a reusable bag. Chill the dough in the fridge for at least 30 minutes to 1 hour (up to 2 days). If you want to store it for longer, freeze it for up to 2-3 months, wrapped tightly in plastic and foil.
  5. Roll the Dough: Once chilled, place the dough on a floured surface and use a floured rolling pin to roll it into a round shape. The circle should be about 1 inch larger than an upside-down 9-inch pie plate. Fold the dough in half to make it easier to transfer to the pie plate. Unfold and gently fit it into the pie plate. If the dough tears or stretches, reshape it into a disk and roll it out again.
  6. Trim and Flute the Edges: Trim any excess dough around the edges of the pie plate and discard it. Flute the edges using your fingers or a fork, then cover the pie crust with plastic wrap and refrigerate while you prepare your pie filling.
  7. This recipe makes one single pie crust. Double the ingredients if you need a double crust for your pie.

Nutrition

Keywords: pie crust, butter crust, homemade pie crust

Find it online: https://kitchenbyrita.com/perfect-all-butter-pie-crust-recipe/