Get step-by-step directions on how to make pie crust with butter, 3 essential tips for making any pie crust recipe a success, and an amazing all butter pie crust recipe!
Learning how to make pie crust isn't hard - it's something everyone can do and it takes no time at all! In all honesty, setting up to take photos of this process took way longer than actually making the pie crust. Ha! Instead of purchasing pie crust this holiday season, make your own! It will change your life. Promise.
I like an all-butter pie crust because one of the mantras of my life is "when you have to choose between 100% butter or anything less, you always choose 100% butter." My life mantras usually revolve around food. Ahem. I took step by step photos for this post {over 15!} to make sure you have all the information you need to successfully make perfect pie crust! Let's dive in.
How to Make Pie Crust
First, you need to prep your ingredients. The first tip for how to make pie crust is to keep the ingredients very cold.
- Start by preparing the butter and water.
- Fill a 2 cup measure halfway with ice and then top it off with water and put it in the fridge.
- For the butter, I cut it into slices or cubes and then put the bowl in the freezer.
- Leave the butter in the freezer for about 10 minutes. I usually measure out and combine all my dry ingredients while I'm waiting.
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- Next, you're going to cut the butter into the dry ingredients.
- I like to do this by hand, but you can, of course, use a food processor to make it go a little faster.
- The goal is to cut the butter in until it looks to be the size of peas, like this. There will be some larger and some smaller pieces, you're going for an average here.
- Now, it's time to add your wet ingredients.
- Remember, keep everything very cold!
- I use sour cream in my recipe so I leave that in the fridge until I'm ready to add it.
- To make it mix in a little easier, I dilute it with a tablespoon or so of the ice water.
- Do not add too much water during this step, just a tablespoon will do.
- After I add the sour cream dilution, add the ice water a tablespoon at a time until the dough just barely starts to come together.
- It will be a cold shaggy mess at this point and when you dump it onto the counter, it will fall apart and there will be dry crumbs. Don't panic! That's what is supposed to happen.
- The second tip for how to make pie crust is to not add too much water.
- Add just the right amount for the dough to come together.
- Flour your surface and work it together briefly with your hands until it makes a semi-smooth ball. Divide this recipe into two pieces for two pie crusts.
- Next, it's time to roll out the dough. If your dough doesn't feel cold to the touch, stick it in the freezer for 10 more minutes before rolling it out.
- You want to keep the butter in the dough cold, this is what gives pie crust a flaky texture. You should be able to see the pea-sized pieces of butter in the dough when you roll it out.
- Roll out the dough into a circle 12 inches across. Or roughly that. Fun fact: most bench scrapers are 6 inches long, so just use that to measure! As you roll, rotate the dough 90 degrees after each pass with the rolling pin. This keeps it from sticking.
- Then, you'll need to transfer your dough to the pie plate. Just place the rolling pin on top of the dough and gently fold it over the pin.
- Then just pick up the pin and roll it out into the pie plate. Easy as...pie!
- Gently lift the edges of the dough and help it settle down into the bottom of the plate.
- Once you have it down in the crease of the plate, just fold under the excess that's hanging off the edges.
- Now, if you rolled the dough a little large and there is a lot of excess, you'll need to trim it. But if you rolled it to about 12 inches, there should just be a small amount that will fold under easily.
- If I have a section with a lot of excess, I'll relocate it to a portion of the crust with less. If you try to fold it under and you have way too much excess, the edge of the crust will be too heavy and it will literally melt off your pie as you bake it. Ask me how I know....
- Then just design the edge however you choose. I did a classic ruffle here. You don't want to over-handle the dough.
- Not only does this warm it up, it works the flour more which can make your pie crust tough and cause it to shrink. The third tip for how to make pie crust is to handle the dough as little as possible.
- If you are making a pie recipe where you need to pre-bake the pie crust, like in pumpkin pie, stick it in the refrigerator until you're ready to use it.
Tips for making Pie Crust with Butter
- The first tip for how to make pie crust is to keep the ingredients very cold.
- The second tip for how to make pie crust is to not add too much water.
- The third tip for how to make pie crust is to handle the dough as little as possible.
Here's my recipe! But if you apply these tips to any pie dough recipe you have, it will turn out great. Now you know just how to make pie crust.
How to serve Pie Crust made with Butter
You can serve pie crust made with butter as you would any other pie crust or pie recipe.
How to store All Butter Pie Crust
If you are pre-baking a pie crust, let it cool and then cover and store for up to a few days. If you're storing the dough, store in the fridge for up to 3 days and in the freezer for up to 6 months.
Pie Crust with Butter FAQ
The secret to a good pie crust is two-fold. First, don't add too much liquid. There should be just enough so that it comes together. Second, don't overwork the dough. Work it until it just comes together and no more.
It depends on your application. I like using a butter pie crust for most things, but it shrinks a bit more than a Crisco pie crust.
An all-butter pie crust, an all-shortening pie crust, or a combination of both.
Yes! Making your own pie crust is so easy and it will elevate any pastry you make.
Not in this pie crust. Some recipes call for it, but the all-butter pie crust doesn't need the richness.
No, pastry dough is more fluffy and flaky. It is similar to Puff Pastry you can purchase in the freezer section.
Pie crust is a type of pastry dough, as opposed to a quick bread dough or yeast dough. It doesn't contain any leavening agent.
Pie crust dough is most often used for pies.
Delicious Pie Recipes for Homemade Pie Crust
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Butter Pie Crust Recipe
Equipment
Ingredients
- 2 ½ cups flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 cup butter (2 sticks, very cold)
- 3 tablespoons sour cream
- ¾ cup water, ice cold (add it gradually, you may not use it all)
Instructions
- Cut butter into slices and place in the freezer for 10 minutes.
- Whisk together dry ingredients.
- Cut butter into dry ingredients until it is the size of peas.
- Mix 1 tablespoon of the ice water into the sour cream. Drizzle into the dough.
- Add ice water, one tablespoon at a time, mixing gradually, until the dough just starts to come together.
- Turn it onto a floured surface and gently bring it together with your hands. It shouldn't be falling apart, if it is, add another tablespoon of water. Do not over-work the dough!
- Divide it into two portions and refrigerate until you are ready to use it.
Alli
My favorite pie crust recipe!