My Favorite Flaky Butter Pie Crust Recipes

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MY FAVORITE PIE CRUST RECIPE



My Favorite Pie Crust Recipe image

With this simple recipe, making a tender and flaky homemade pie crust is totally doable, even for beginners!

Categories     How To & Resources

Time 30m

Yield 1 9-inch deep dish pie crust

Number Of Ingredients 6

1½ cups all-purpose flour, spooned into measuring cup and leveled with a knife
½ teaspoon salt
⅛ teaspoon baking powder
6 tablespoons very cold unsalted butter, sliced into ¼-inch pieces
3 tablespoons very cold vegetable shortening, in 3 pieces
4 tablespoons very cold water

Steps:

  • Combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. Process for 5 seconds to blend.
  • Add the butter and shortening. Pulse until you have coarse crumbs with lots of pea-sized clumps of butter and shortening within, 15 to 20 one-second pulses.
  • Add the water and pulse until the mixture is just evenly moistened and very crumbly, 7 to 10 one-second pulses.
  • Dump the crumbly dough out onto a work surface and gather it into a ball.
  • Pat the dough into a 5-inch disc and wrap it in plastic wrap. Refrigerate for at least 45 minutes or up to 3 days to rest.
  • Take the dough out of the refrigerator and dust your work surface lightly with flour. Place the dough on top and sprinkle a little flour over the dough. Use your hands to quickly knead the dough into a soft and malleable disc (don't overwork it; you want it just supple enough to roll).
  • Roll the dough, turning it frequently and adding more flour as necessary so it doesn't stick, into a 13-inch circle.
  • Fold the dough into quarters without creasing it and transfer it to a 9-inch deep-dish pie pan.
  • Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up.
  • Trim the edges to ½-inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the refrigerator for at least 30 minutes, and then proceed with your pie recipe.
  • If your crust requires blind baking: Preheat the oven to 375°F. Remove the crust from the refrigerator and cover with a piece of parchment paper. Fill the crust at least halfway full with dried beans or pie weights. Bake for 15 to 20 minutes, or until the crust is pale and partially cooked. Remove the parchment and dried beans/pie weights and proceed with your pie recipe.
  • Freezer-Friendly Instructions: The pie crust dough can be frozen for up to 3 months after you've formed it into a disc. Wrap it tightly in a layer of plastic wrap and a layer of foil. Before using, thaw the dough in the fridge overnight and then proceed with the recipe.

Nutrition Facts :

BUTTER PIE CRUST



Butter Pie Crust image

This flaky, tender Butter Pie Crust is THE BEST pie crust recipe...and it's unbelievably EASY to make from scratch with a few tricks and tips and just FOUR ingredients!

Provided by Samantha Skaggs

Categories     Dessert

Time 1h20m

Number Of Ingredients 4

1 cup (2 sticks) unsalted butter (cut into 1/4-inch cubes and chilled)
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Steps:

  • Pulse the butter, flour, and salt in a food processor until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
  • Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
  • Dump the mixture onto a work surface and push it together into a big lump using your hands. Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks. Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days. Remove the dough from the refrigerator 3 to 4 minutes ahead of time so that it just starts to soften and is easier to roll.
  • Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie pan. If the edges of the crust start to split, pinch them together before continuing. Once the crust is rolled out, allow it to rest for 5 minutes.
  • Carefully transfer the pie crust to the pie pan, flute the edges, and proceed with your pie recipe as directed. (To prebake your crust, see 'Notes' section below for directions. Further details can also be found in the post above the recipe card.)

Nutrition Facts : Calories 165.71 kcal, Carbohydrate 13.42 g, Protein 1.94 g, Fat 11.68 g, SaturatedFat 7.32 g, Cholesterol 30.5 mg, Sodium 147.63 mg, Fiber 0.47 g, Sugar 0.06 g, ServingSize 1 serving

EASY ALL-BUTTER FLAKY PIE CRUST



Easy All-Butter Flaky Pie Crust image

This pie crust recipe makes consistent dough and makes dough that's a dream to roll out. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand.

Provided by Adam and Joanne Gallagher

Categories     Dessert, Pie

Time 1h15m

Yield Enough for one 9-inch double crust pie

Number Of Ingredients 5

2 ½ cups (325 grams) all-purpose flour
1 teaspoon kosher salt or use 1/2 teaspoon fine sea salt
1 tablespoon sugar, optional
1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
4 to 8 tablespoons ice water

Steps:

  • Add 1 ½ cups flour, salt, and sugar (optional) to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later.
  • Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).
  • Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
  • Transfer to a medium bowl then sprinkle ice water over mixture - start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
  • Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using it).
  • Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.
  • Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
  • Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 - 2 minutes.
  • Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).
  • Sprinkle ice water over the mixture - start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
  • Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
  • Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
  • Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below - add a small amount of flour when necessary.
  • Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
  • Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
  • Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
  • If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.
  • Heat the oven to 425 degrees F. Place a baking sheet on a middle oven rack.
  • Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil or parchment paper. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.
  • Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F. Bake 20 to 30 minutes or until the crust is golden.
  • Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.
  • Oven temperature and bake time for double crust pies will vary depending on the pie recipe you plan to follow. As an example, we set our oven to 400 degrees Fahrenheit for our double crust cherry pie (see the recipe here).
  • Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch (1/8-inch thick) circle.
  • Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. Carefully press the dough into the dish. Spoon the pie filling into pie crust.
  • Roll out second half of dough then top pie. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.
  • Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate pie at least 20 minutes or freeze for 5 minutes before baking.
  • Just before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 3 to 4 slits in top of pie. Bake as directed by the specific recipe you are following.

Nutrition Facts : ServingSize 1/8 of dough, Calories 345, Protein 4 g, Carbohydrate 30 g, Fiber 1 g, Sugar 0 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg

BUTTER FLAKY PIE CRUST



Butter Flaky Pie Crust image

Butter makes this buttery flaky recipe the perfect crust for your pie!

Provided by Dana

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Time 4h15m

Yield 8

Number Of Ingredients 4

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  • Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g

MY FAVORITE PIE CRUST



My Favorite Pie Crust image

Make and share this My Favorite Pie Crust recipe from Food.com.

Provided by pammyowl

Categories     < 15 Mins

Time 15m

Yield 2 pie crusts

Number Of Ingredients 8

3 cups flour
2 tablespoons dry buttermilk
1 teaspoon . salt
1/2 teaspoon baking powder
1/2 cup shortening
1/2 cup butter, cold
2 teaspoons cider vinegar
6 -10 tablespoons ice water

Steps:

  • Whisk together all of the dry ingredients, reserving a few tablespoons of the flour. Work in the shortening, mixing until the mixture is the texture of sand and all the flour particles are coated. Now cut in the butter, but do not completely Incorporate it. You want small pea sized dots of butter, this will add flakiness.
  • Sprinkle the vinegar and ice water over the dough while tossing with a fork. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough. Flatten the dough into a disk and wrap the two disks in plastic wrap or waxed paper. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
  • When you're "ready to roll," remove the dough from the fridge. Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling. If you've made the dough with all vegetable shortening, you'll be able to work with it directly from the refrigerator. A dough made with all butter will need to warm slightly (10 to 15 minutes) before rolling, as butter becomes brittle when it's refrigerated.
  • Roll the dough to the size needed (about 13" for a 9" pie). Fill and bake as directed in your recipe.

Nutrition Facts : Calories 1569.2, Fat 99.5, SaturatedFat 42.5, Cholesterol 126.5, Sodium 1697.6, Carbohydrate 146.6, Fiber 5.1, Sugar 3.7, Protein 22.1

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From littlesunnykitchen.com


MY FAVORITE HOMEMADE PIE CRUST RECIPE | BLESS THIS MESS
2019-10-13 How to make pie crust: Measure the flour by scooping it in your measuring cup and leaving off the top with the back side of the butter knife. Add the flour, salt, and shortening to a medium bowl. Cut the butter into thin pieces, or you can grate it with the large holes of your cheese grater, and add to the flour.
From blessthismessplease.com


SIMPLE FLAKY AND TENDER BUTTER PIE CRUST · COOK EAT LAUGH
2017-09-20 Add the vinegar and about 2 tbsp. of water to the flour mixture. Give it about 5-6 pulses. Pinch a small amount of the mixture and see if it holds together between your fingers. If not add another additional tablespoon of the water and pulse it 2-3 times, check again to see if the mixture holds together.
From cookeatlaugh.com


FLAKY, ALL-BUTTER PIE CRUST - BEIGNETS, BUTTER, AND BOURBON
2021-11-16 ingredients you'll need. Flour: The base of your pie crust, stick with an all purpose flour to keep the gluten formation low.You can make this with a cake flour, but it will be extremely soft and will probably need an egg to bind it. Butter: Fat is the true star of a good pie crust. Full of flavor, the butter crumbles into the crust.
From beignetsbutterandbourbon.com


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