I reach for this pie crust recipe when I want tender layers and a clean butter flavor. Cold butter meets cold water and the dough comes together fast. The edges hold shape. The bottom bakes crisp. No trick gear. Just a bowl, a fork, and a calm hand. We use a butter pie crust recipe that stays simple and strong. A pie crust recipe with butter gives a rich bite. For pumpkin pie crust recipe plans, this dough fits the pan and supports the fill. I keep a backup disk in the freezer since homemade pie crust recipe easy wins on busy days. I tweak little things and the dough tells me what it needs. A touch more water. A rest in the fridge. It bakes up light and flaky. Friends call it the best pie crust recipe. I note swaps for a vegan pie crust recipe so no one feels left out.
Table of Contents
- 1 Key Takeaways
- 2 Easy Flaky All Butter Pie Crust Recipe
- 3 Ingredients for Flaky All Butter Pie Crust
- 4 How to Make Flaky All Butter Pie Crust
- 5 Tips for Making Flaky All Butter Pie Crust
- 6 Making Flaky All Butter Pie Crust Ahead of Time
- 7 Storing Leftover Pie Crust
- 8 Try these pies next
- 9 Flaky All Butter Pie Crust
- 10 Nutrition
1 Key Takeaways
I keep the method calm and clear. Cold butter meets cold flour. Water comes last. We get lift and layers.
The dough stays tender. The edges hold shape. The base bakes crisp. A simple bowl and a steady fork do the job.
From sweet to savory, this crust fits. The steps scale well. New bakers learn fast. Old hands feel at home.
2 Easy Flaky All Butter Pie Crust Recipe
On Elena Cooks we keep a pie crust recipe that works on busy days and slow days. I write and test for Elena and I keep notes for you. The pie crust recipe shows up at holidays and on quiet nights. The pie crust recipe stays simple so you can relax.
I love how the dough feels cool as it comes together in the bowl. Butter breaks into flat sheets and traps steam. The bite turns light and crisp. Friends ask for seconds and the last slice goes fast.
Find more at https://www.elenacooks.com where we keep clean steps and plain words. Here we build skill through small wins. By the next bake you will shape neat crimps and a firm base that does not sag.
3 Ingredients for Flaky All Butter Pie Crust
All purpose flour gives structure and bite. I use a brand you trust so water lines stay steady. Measure by weight if you can for steady results.
Fine sea salt adds balance and keeps the butter flavor bright. A small pinch here does strong work across the whole crust.
Granulated sugar rounds the taste and helps browning. The crust turns a soft gold and smells warm and toasty.
Unsalted butter cold and cubed builds flaky layers. Cold butter stays in thin sheets and makes lift in the oven.
Ice water pulls the dough together without turning sticky. Add a spoon at a time and watch the dough clump in soft lumps.
Apple cider vinegar optional keeps the dough tender and helps prevent a tough chew. A small splash goes a long way.
Extra flour for dusting keeps the surface smooth as you roll. Use a light touch so the dough stays soft.
4 How to Make Flaky All Butter Pie Crust
Step 1 chill and prep Cut the butter into neat cubes and chill it hard. Stir flour salt and sugar in a large bowl until blended.
Step 2 cut in fat Press the cold butter into the flour with a cutter or your fingertips. Leave pea size bits and a few flat flakes. Those flakes lift the layers.
Step 3 add water Sprinkle on ice water one spoon at a time. Toss with a fork. Squeeze a small handful. If it holds with no cracks stop.
Step 4 rest and divide Gather the dough. Add a small splash of vinegar if you like. Press into two disks. Wrap each disk and chill for one hour.
Step 5 roll and fit Dust the counter. Roll from the center out. Turn the dough often so it will not stick. Ease it into the plate and crimp the edge.
Step 6 bake For blind bake prick the base. Line with parchment and add weights. Bake hot until set then bake bare until light gold. For filled pies keep the shell cold and bake with the filling per recipe.
5 Tips for Making Flaky All Butter Pie Crust
Keep tools cold and your hands light. Warm rooms call for a brief chill of flour and bowl. A cool bench buys time and calm.
Use clear glass to track browning. If the rim colors fast shield it with foil. The base should look dry and pale gold before you pull it.
For flavor play add a short fold like a book. Roll into a long sheet then fold top to center and bottom to center. Chill then roll. Layers grow and flakes rise.
6 Making Flaky All Butter Pie Crust Ahead of Time
I keep disks in the fridge for two days and in the freezer for two months. Wrap tight and press air out. Label the date so you stay on track.
To thaw set a disk in the fridge until cool and pliable. If the edge cracks, press it back and give it five minutes on the counter. The dough wakes up fast.
This plan makes holiday work light. You roll when you have space. You bake when the filling is ready. A steady rhythm keeps stress away.
7 Storing Leftover Pie Crust
Store baked shells at room temp for one day in a covered spot. For longer hold, chill them and keep the cover loose so the crust keeps its snap.
For scraps press into small tart shells and bake as little treats. A brush of jam makes a quick bite with tea. Nothing goes to waste.
Unbaked disks keep best when double wrapped. The butter stays firm and the flour stays dry. Your next bake starts fast.
8 Try these pies next
9 Flaky All Butter Pie Crust
Flaky All Butter Pie Crust Recipe
Ingredients
- 2 1/2 cups all purpose flour 315 g
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 1 cup unsalted butter cold cubed 226 g
- 6 to 10 tablespoons ice water as needed
- 1 teaspoon apple cider vinegar optional for tenderness
- Extra flour for dusting
Instructions
- Cube the butter and chill it. Stir flour sugar and salt in a large bowl.
- Work in the cold butter with a pastry cutter or your fingertips until pea size bits remain. Keep some larger flakes for lift.
- Sprinkle on ice water a tablespoon at a time. Toss with a fork. Stop when the dough holds with a gentle squeeze.
- Drizzle in vinegar if using. Gather the dough. Divide into two disks. Wrap each disk. Chill for 1 hour.
- Dust the counter. Roll one disk from the center out. Turn the dough often so it does not stick.
- Fit the dough into a pie plate. Trim and fold the edge. Crimp with your fingers. Chill the shell for 20 minutes.
- For a blind bake prick the base with a fork. Line with parchment. Fill with weights. Bake at 400 F for 15 minutes. Remove weights. Bake 8 to 12 minutes more until light gold.
- For a filled pie keep the shell cold. Add filling. Bake as the pie recipe directs.
10 Nutrition
One single crust makes eight slices. A slice carries about one hundred eighty calories and a mellow butter taste. Sodium stays modest and sugar remains low.
The dough brings fats that satisfy. Serve with fruit to add fiber. A balance plate keeps you full and happy.
Questions and tweaks live on Elena Cooks where I post notes from my bakes. I test and I share so you can trust the steps and build skill with each pie.
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