I’m a self-proclaimed pie fanatic and this straightforward, All Butter Pie Crust is my absolute favourite pie crust recipe! It’s tremendous flaky, straightforward to make, and comes collectively rapidly!

I’m right here to show you tips on how to make a selfmade pie crust that will probably be really easy, so scrumptious, and so flaky with none stress! Making a pie crust from scratch is among the most intimidating recipes {that a} residence baker will encounter. A yeast bread is sort of equal, and I cannot solely train you tips on how to make each, however I could make you an skilled!

Your pie crust texture is 100% depending on the fats that you just select to make use of. I’ve experimented with all of it, and I’ve obtained a suggestion for you.

If you happen to’re a newbie and also you’ve already struggled with making a selfmade pie crust, let’s take a step again and make my mother’s fail-proof pie crust recipe. It’s so straightforward and the addition of egg and vinegar together with utilizing chilly shortening makes for a very easy pie crust recipe.

Nevertheless, should you’re actually on the lookout for the most effective pie crust recipe that’s not tough and actually brings taste and texture, properly that’s an all butter pie crust.

Substances in an All Butter Pie Crust

Making a flaky pie crust is among the most elementary recipes with completely primary substances:

• Flour
• Salt
• Butter
• Ice Water
• Sugar

You’ll discover this recipe provides a contact of sugar, which I’ve discovered doesn’t sweeten the crust however does create a flakier, extra golden crust.

Hold studying to seek out out why I made this an all butter pie crust recipe! 

The right way to Decide the Greatest Supply of Fats for Your Pie Crust

There are a couple of completely different fat that you need to use for a pie crust. I’ve used lard a couple of occasions, however actually I don’t discover it to be price it. Right here’s a breakdown of every fats and why I’ve settled on butter.

Utilizing Lard in Pie Crust

• Professionals: Lard produces an especially crisp, flaky crust. Its melting level is larger than butter, so it doesn’t soften as rapidly when you deal with it so you’ll be able to actually bust out an excellent crust.
• Cons: I don’t like lard as a result of it’s too darn laborious to discover a good high quality lard. And your pie can 100% style like no matter lard you utilize. No thanks.

Utilizing Shortening in Pie Crust

I’ve completely nothing towards shortening. It’s cheaper to purchase than butter, so there’s that going for us. Generally I exploit each shortening and butter in order that I can get within the taste however nonetheless find yourself with an ornamental crust.

• Professionals: Shortening has the next melting level than some other fats, so it’s straightforward to chop into pie dough and roll out. It’s additionally superior when making any sort of ornamental pie crust, as a result of doughs made with shortening maintain their form the most effective throughout baking.
• Cons: The flavour is missing with a shortening crust.

Utilizing Butter in Pie Crust

Ahhhhh, the most effective ingredient in all of the world. I like the flavour, I like the feel of the flaky crust and I like that I at all times have butter readily available.

• Professionals: Butter has the most effective taste and it varieties mild, flaky layers in pie crust. This is available in half from the water content material of butter, which evaporates because the pie bakes and turns to steam, separating and puffing up the layers in dough. It’s a heavenly factor.
• Cons: Butter generally is a bit tougher to work with than shortening as a result of it warms and melts so rapidly. In case your dough feels too delicate? Chill it for quarter-hour. Too laborious? Permit it to sit down on the counter for a couple of minutes.

The right way to Make a Pie Crust From Scratch (with Images!)

Step 1: Be certain your fats is within the fridge holding chilled. Place the flour, salt and sugar in a big bowl and blend to mix.

Step 2: Shortly lower the butter into giant chunks and add to the flour. Reduce in utilizing a pastry blender relying on what you’ve selected above. 

Step 3: Fill your measuring cup with ice and water to maintain it further chilly and create a properly within the middle of the flour and rapidly add utilizing tablespoons and stirring along with a fork till the dough is simply beginning to come collectively however continues to be very shaggy and floury.

Step 4: Place plastic wrap on the counter and dump the dough and flour bits out. Collect right into a ball as finest you’ll be able to and wrap tightly within the plastic.

Step 5: Place within the fridge to sit back once more for a couple of minutes earlier than utilizing.

Tip: Do the squeeze check and if it stays in your hand the pie crust is prepared despite the fact that it seems to be shaggy within the bowl. Additionally, while you type it right into a disc, a marble slap may help preserve it cool.

Wrapping the pie dough in plastic wrap retains the dough from drying out and permits it to sit back within the fridge in order that the butter isn’t melting within the crust.

Watch How This Pie Crust Comes Collectively…

Selecting the Greatest Pie Crust for Your Pie

First, inform me what sort of filling you’re going to be making. Ahhhh, you didn’t assume I’d be asking that, proper? The best way you make your pie crust is decided by the filling. Right here’s why:

When to Make a Flaky Pie Crust

Flaky crusts are finest for fruit pies, like our razzleberry pie. You need that tender, lofty flake when paired with a fruit. Flaky crusts are made by leaving the fats in bigger items within the crust – the scale of walnut halves or barely smaller.

Why? Bigger items of fats start to evaporate moisture when the pie goes into the oven and the evaporation creates steam which varieties air pockets within the crust, making a flaky ultimate texture

When to Make a Mealy Pie Crust

Mealy Crusts are finest for cream or custard pies, like our French silk pie, as a result of it received’t get soggy because the pie rests. Mealy crusts are made by mixing the butter into smaller items — the scale of peas or smaller. Much less evaporation happens, making a tighter, firmer crust.

Right here’s an awesome instance. When making a pot pie crust you’ll select which sort of pie crust?

It’s not a fruit, nevertheless it’s not a custard both…

You’re proper, nonetheless go together with a extra mealy crust since you need that sauce inside to not destroy the crust! Make sense?

Ought to I Use an Egg Wash on This Pie Crust?

Why use an egg wash for pie crust and is it needed? I believe so! You can not obtain that stunning, golden, shiny crust with out an egg wash.

Why is Pie Crust Too Crumbly to Roll Out?

If the crust is crumbly and laborious to roll, it’s too dry. Add a couple of sprinkles of chilly water, till the dough is evenly moist. Don’t deal with the dough an excessive amount of.

Why Does Pie Crust Shrink?

Pie crust shrinks when the dough hasn’t been “rested” lengthy sufficient. Resting time permits the gluten to calm down, and can play an enormous position in stopping shrinking.

The right way to Crimp Pie Edges

I discovered tips on how to crimp a pie crust edge once I was rising up and due to that I haven’t actually thought a lot of it till I wanted to show my very own daughters.

To crimp the perimeters: Utilizing the index knuckle or finger of 1 hand, push the interior edge out whereas pinching the outer edge in with the thumb and index finger of the opposite hand.

The right way to Blind Bake and Keep away from a Soggy Pie Crust

The perfect methods to keep away from a soggy pie crust are to blind bake with each a docking and weights technique adopted by an egg wash and additional baking. For all the main points, try or lemon meringue pie recipe.

Can You Freeze Pie Crust to be Used Later?

Sure, pie dough freezes very properly. Wrap the unbaked pie crust tightly with heavy-duty aluminum foil or plastic freezer wrap, or place in a freezer bag and seal tightly. Thaw within the fridge for two hours earlier than baking.

Suggestions for Making the BEST Pie Crust

• It’s essential that your entire substances are tremendous chilly! Use ice water and butter that was taken straight from the fridge, in any other case your pie crust received’t prove flaky!
• As soon as the substances have all been mixed, stir simply till the pie dough comes collectively. Do NOT overwork the dough, in any other case you’ll wind up with a dense pie crust.
• I usually transfer my dough into the fridge after slicing within the butter and once more as soon as all the things is mixed simply to maintain it chilled.
• Place the all butter pie crust into the freezer for a couple of minutes earlier than baking to keep away from shrinking.

Important Pie Baking Instruments

Whether or not or not you’re a pie fanatic you’re going to need these few necessities to make sure your pie seems.

• Pastry Blender: I’m an enormous fan of hand slicing within the fats over a meals processor which might over work the dough. Search for one with an excellent deal with and powerful cutters. I favor this OXO model.
• Silicone Baking Mat: It’s giant, you don’t want further flour which can dry out the crust and it’s obtained sizes on it so no ruler wanted to roll out the proper sized crust.
• Wood Rolling Pin: I’ve at all times used a dealt with rolling pin however have lately determined {that a} French pin is rather more my model because it’s straightforward to show and clean to roll the dough.
• Pastry Cutter: Making a lattice pie or simply need a fancier edge? It’s all about this one easy instrument and bonus, this one is double sided.
• The BEST Pie Dish: The gold on this pie dish will promote even baking with out darkish edges!
• Pastry Brush: To make a stunning crust you want an egg wash and that is the pastry brush I favor.
• Pie Stamps: That is NOT important but when the highest crust makes you nervous you’ll be able to stamp out cute shapes and bam, it’s lovely!
• Pie Weights: Ditch the dried beans and purchase reusable pie weights. They’re a should for a blind pastry crust.

You’re by no means going to want one other pie crust recipe once more! This one is so buttery and flaky and excellent! I might virtually simply eat the crust plain, however why would I try this once I fill it with much more deliciousness?!

Our Favourite Pie Recipes:

Really helpful Merchandise