This Homemade All Butter Pie Crust is flaky, buttery and good enough to eat without any filling at all …
Please tell me you’re hungry, because it’s officially Pie month here at Sugar Apron 🙂
…things become quite mashed up in the bowl…whether the pie dough will roll over the rolling pin without brake, and gently slip into pie pan…..? – find out on Homemade season 3 episode 1.
If you read this blog regularly, you’ll know that I decided to make a few episodes or seasons of my Homemade alternatives to store-bought products, and today on the list is Pie Crust.
Yes, you can make your own homemade pie crust! It’s not hard, once you get the hang of it, and the result is so much better than your typical frozen pie crust that you get at the store. Some bakers use lard in their pie crust, while others turn to shortening, many of them swear by a half-butter-half-shortening crust, or even use a 4:1 ratio with butter to shortening.
I’m sure that all variants give good results, but for me, all-butter is your best bet !! it’s easy to find, it has fantastic flavor, and it yields a tender, flaky crust.
This is an all-butter pie crust recipe that will make flaky, buttery crust and good enough to eat without any filling at all, and just makes you wanna keep pinching lil pieces of crust off the edge to eat. You know what I’m talking about? 🙂
Homemade All Butter Pie Crust
This Homemade All Butter Pie Crust is flaky, buttery and good enough to eat without any filling at all ...
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup butter, chilled and diced
- 1/4 cup ice water, but possibly less
- Begin with very cold butter, you can put it in the freezer for 10 minutes.
- Dice it with a knife into cubes about 1/3" across, they don't have to be exact.
- In a large bowl, combine flour, sugar and salt.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Add the ice water a tablespoon at a time and mix swiftly and gently.
- Add just enough water to allow the dough to form into a loose ball.
- Flatten the dough into disks, wrap tightly in plastic wrap and refrigerate at least 2 hour or overnight.
- Roll the dough out to the desired size (12-13" circle for a 9" pie pan) on a floured surface with a floured rolling pin.
- Turn it frequently to maintain its shape and prevent sticking.
- Gently roll it over the rolling pin and transfer to your pie pan.
- Press the dough evenly into the bottom and sides of the pie plate.
- Trim dough to a 1-inch overhang using kitchen shears, fold under, and seal to form a rim, then crimp the rim with fingertips and knuckle.
- Using a fork poke holes at the bottom of pie.
- Wrap with plastic wrap and set in the fridge or freezer.
- The dough must be well chilled before baking.
- Add some aluminum foil or parchment paper onto the dough then weigh it down with rice, dried beans or pie weights.
- Bake in preheated oven at 375 F for 20-30 min or until golden brown, then remove the foil or parchment.
- * You can brush the entire shell with egg wash and bake a little longer.(The egg wash helps make the pie shell shiny and golden, but it also seals the bottom of the pie shell and prevents the filling from making the crust soggy)
- Cool completely and set aside.
- *If using a pie filling recipe that needs baked, bake according to that particular recipe.