Making an all-butter pie crust is a great way to create a tender and flaky base for various pies, whether sweet or savory. This pie crust without shortening recipe guarantees that even beginner bakers can consistently achieve a tender and flaky pie crust.
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It has become one of my top go-to pie crust recipes due to its simplicity: the crust boasts a buttery, flaky texture, and the dough is easy to handle and roll out. Moreover, it maintains its shape well during baking.
The key technique here is to keep the dough chilled before baking, ensuring optimal results.
Another advantage of this recipe is its yield, providing enough dough for four crusts, making it ideal for the holiday season. For inspiration, consider trying some of our favorite pies: Dutch Apple Pie, Bourbon Pecan Pie, Pumpkin Pie, or Sweet Potato Pie.
Note: The full instructions are provided in the recipe card below.
Begin by dicing the unsalted butter and placing it in the freezer while preparing the flour mixture. Combine the flour and salt in a mixer.
Add the chilled butter and blend using the paddle attachment on medium speed until pea size nugget forms, about 3 minutes.
For flaky dough, aim for butter pieces of about ½ inch to ¾ inch (1.5-2cm). For a denser, more substantial dough, aim for a texture resembling coarse cornmeal.
In a measuring cup, combine chilled water and vanilla. Add the water-vanilla mixture all at once to the mixer and continue to mix until the dough just starts to come together; don't overmix!
Turn out the dough onto a work surface lightly dusted with flour. Shape and scale the dough according to your needs. Wrap the dough tightly and refrigerate for at least 1 hour before rolling it.
Camila's Tip: When preparing this pie dough, I find it helpful to divide it into four equal portions, with each portion weighing approximately 348 grams. This makes assembly easier.
Don't let pie dough scraps go to waste! Gather them, press into a ball, and roll out to a ¼ inch thickness. For an extra touch of sweetness, brush with melted unsalted butter, sprinkle liberally with cinnamon sugar, then cut into your desired shapes. Place these on a parchment-lined baking sheet and bake at 350°F until golden, about 12 minutes.
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Recipe
Easy All Butter Pie Crust
Equipment
Ingredients
- 680 g all-purpose flour
- 2 tablespoons granulated sugar
- 455 g (4 sticks) unsalted butter chilled, and cut into pieces
- 210 ml ice water
- 1 Tablespoon pure vanilla extract or chilled water
- 10 g kosher salt
Instructions
- Begin by dicing the unsalted butter and placing it in the freezer while preparing the flour mixture. Combine the flour and salt in a mixer. Add the chilled butter and blend using the paddle attachment on medium speed until pea size nugget forms, about 3 minutes. For flaky dough, aim for butter pieces of about ½ inch to ¾ inch (1.5-2cm). For a denser, more substantial dough, aim for a texture resembling coarse cornmeal.
- In a measuring cup, combine chilled water and vanilla. Add the water-vanilla mixture all at once to the mixer and continue to mix until the dough just starts to come together; don't overmix! Turn out the dough onto a work surface lightly dusted with flour. Shape and scale the dough according to your needs. Wrap the dough tightly and refrigerate for at least 1 hour before rolling it.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
