Easy All Butter Pie Crust
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 simple recipe guarantees that even beginner bakers can consistently achieve a tender and flaky 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
How to Store:
The all-butter pie crust can be refrigerated for up to 3 days.
Make-Ahead & Freeze:
The all-butter pie crust dough can be prepared a day in advance and stored in the refrigerator. After shaping it into a disk, wrap it tightly in plastic wrap and place it in a large ziplock plastic bag. It can be refrigerated for up to 3 days.
Alternatively, the pie crust dough can be frozen for up to 1 month. To freeze, divide the dough into 4 equal pieces using a bench scraper or knife. Flatten each dough ball to about ½-inch thick using a rolling pin or your hands to facilitate rolling later.
Individually wrap each piece of dough tightly in plastic wrap, followed by foil, and place them in a large freezer ziplock bag. Seal the bag securely and freeze until needed. Thaw the dough in the refrigerator overnight before using.
Nutrition
Nutrition Facts
Easy All Butter Pie Crust
Amount per Serving
Calories
1467
% Daily Value*
Fat
94
g
145
%
Saturated Fat
59
g
369
%
Trans Fat
4
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
24
g
Cholesterol
245
mg
82
%
Sodium
1473
mg
64
%
Potassium
214
mg
6
%
Carbohydrates
136
g
45
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
19
g
38
%
Vitamin A
2843
IU
57
%
Calcium
56
mg
6
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
