I’m a self-proclaimed pie fanatic and this straightforward, All Butter Pie Crust is my absolute favourite pie crust recipe! It’s tremendous flaky, straightforward to make, and comes collectively rapidly!
I’m right here to show you methods to make a do-it-yourself pie crust that will probably 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} house baker will encounter. A yeast bread is nearly equal, and I cannot solely train you methods to make each, however I could make you an knowledgeable!
Your pie crust texture is 100% depending on the fats that you simply select to make use of. I’ve experimented with all of it, and I’ve received a suggestion for you.
For those who’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 mom’s fail-proof pie crust recipe. It’s so straightforward and the addition of egg and vinegar together with utilizing chilly shortening makes for a very easy pie crust recipe.
Nonetheless, in case you’re actually on the lookout for one of the best pie crust recipe that’s not troublesome and actually brings taste and texture, properly that’s an all butter pie crust.
Components in an All Butter Pie Crust
Making a flaky pie crust is without doubt one of the most elementary recipes with completely fundamental 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.
Preserve studying to seek out out why I made this an all butter pie crust recipe!
Tips on how to Decide the Greatest 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 occasions, however actually 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 when you deal with it so you’ll be able to 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 some other fats, so it’s straightforward to chop into pie dough and roll out. It’s additionally superior when making any sort of ornamental pie crust, as a result of doughs made with shortening maintain their form one of the best throughout baking.
- Cons: The flavour is missing with a shortening crust.
Utilizing Butter in Pie Crust
Ahhhhh, one of the best ingredient in all of the world. I really like the flavour, I really like the feel of the flaky crust and I really like that I all the time have butter readily available.
- Professionals: Butter has one of the best taste and it kinds mild, 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 is usually a bit tougher to work with than shortening as a result of it warms and melts so rapidly. In case your dough feels too mushy? 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: Make sure that your fats is within the fridge retaining chilled. Place the flour, salt and sugar in a big bowl and blend to mix.
Step 2: Shortly minimize the butter into giant 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 properly 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’ll be able to and wrap tightly within the plastic.
Step 5: Place within the fridge to relax 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 regardless that it seems shaggy within the bowl. Additionally, if you kind it right into a disc, a marble slap may also help maintain it cool.
Wrapping the pie dough in plastic wrap retains the dough from drying out and permits it to relax within the fridge in order that the butter isn’t melting within the crust.
Watch How This Pie Crust Comes Collectively…
Choosing the Greatest Pie Crust for Your Pie
First, inform me what sort of filling you’re going to be making. Ahhhh, you didn’t suppose I’d be asking that, proper? The best way you make your pie crust is set 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 scale 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 kinds 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 scale of peas or smaller. Much less evaporation happens, making a tighter, firmer crust.
Right here’s an excellent instance. When making a pot pie crust you’ll select which sort of pie crust?
It’s not a fruit, however 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 vital? I feel 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 a giant function in stopping shrinking.
Tips on how to Crimp Pie Edges
I discovered methods to crimp a pie crust edge once 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 sides: Utilizing the index knuckle or finger of 1 hand, push the inside 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
The very best methods to keep away from a soggy pie crust are to blind bake with each a docking and weights methodology adopted by an egg wash and additional baking. For all the small print, take a look at or lemon meringue pie recipe.
Can You Freeze Pie Crust to be Used Later?
Sure, pie dough freezes very properly. 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 typically transfer my dough into the fridge after reducing within the butter and once more as soon as all the things 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 a giant fan of hand reducing within the fats over a meals processor which might over work the dough. Search for one with a great deal with and powerful cutters. I choose this OXO model.
- Silicone Baking Mat: It’s giant, you don’t want additional flour which can dry out the crust and it’s received sizes on it so no ruler wanted to roll out the proper sized crust.
- Wooden Rolling Pin: I’ve all the time used a handled rolling pin however have lately determined {that a} French pin is rather more my model because it’s straightforward to show and clean to roll the dough.
- Pastry Cutter: Making a lattice pie or simply need a fancier edge? It’s all about this one easy instrument 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 beautiful crust you want an egg wash and that is the pastry brush I choose.
- Pie Stamps: That is NOT important but when the highest crust makes you nervous you’ll be able to 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 ideal! I might nearly simply eat the crust plain, however why would I try this once I fill it with much more deliciousness?!
Our Favourite Pie Recipes:
Description
This All Butter Pie Crust is my absolute favourite pie crust recipe! It is tremendous flaky, straightforward to make, and comes collectively rapidly!
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Place the flour, sugar and salt right into a bowl and blend properly.
2 ½ Cups All-Goal Flour, 1 teaspoon Granulated Sugar, 1 teaspoon Salt
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Add the butter and utilizing a pastry cutter or two forks, combine till the butter is pea sized.
1 Cup Unsalted Butter
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Add the ice water (*see notice), just some tablespoons at a time, stirring gently with a fork till the dough is simply coming collectively however continues to be crumbly. Check that the dough is prepared by squeezing the dough in your fingers till it holds.
8 Tablespoons Ice Water
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Smash the dough collectively and separate into two balls.
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Wrap in plastic wrap and relaxation within the fridge for 1-2 hours or as much as 2 days upfront (you may need to let the dough sit on the counter a great 10 minutes earlier than rolling). **See notes for freezing.
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Enable to take a seat out for a couple of minutes after which roll out dough because the pie recipe instructs. ***See notes for info on blind baking a pie crust.
**Pie crust may be made forward and frozen for as much as 2 months. Enable to thaw fully on the counter earlier than rolling
*** Tips on how to Blind Bake a Pie Crust – head to our Lemon Meringue Pie put up for all the small print on blind baking a crust.
Energy: 348kcal