All Butter Pie Crust
This all-butter pie crust is the ultimate recipe for creating a tender, flaky, and buttery foundation for any pie or tart. Made with simple ingredients like all-purpose flour, unsalted butter, and a touch of salt, this classic dough is enhanced with optional sugar for sweet pies or a splash of apple cider vinegar for extra tenderness. The key to its perfect texture lies in using cold, diced butter and carefully combining it with flour to maintain small, pea-sized chunks, ensuring layers of flakiness. With just 15 minutes of prep time, this versatile crust can be made ahead and refrigerated, making it ideal for both sweet and savory baking projects. Whether you're crafting an indulgent fruit pie or a savory quiche, this recipe is your go-to for a homemade crust that never disappoints.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, diced)
- 1 tsp Salt
- 1 tbsp Granulated sugar (optional, for sweet pies)
- 6 tbsp Ice water
- 1 tsp Apple cider vinegar or lemon juice (optional for tenderness)
Instructions
In a large mixing bowl, combine the flour, salt, and sugar (if using).
Add the cold, diced butter to the bowl. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks of butter remaining.
In a small bowl, mix together 6 tablespoons of ice water and the vinegar or lemon juice (if using).
Gradually add the ice water mixture, 1 tablespoon at a time, to the flour and butter mixture. Use a fork or your hands to gently combine until the dough just comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface. Divide the dough in half, shape each portion into a flat disc, and wrap tightly in plastic wrap.
Refrigerate the dough for at least 1 hour (or up to 2 days) before rolling out. This allows the butter to firm up and helps create a flakier crust.
When ready to use, remove the dough from the refrigerator and let it sit for 5-10 minutes to soften slightly. Roll out on a lightly floured surface to your desired thickness and shape.
Use the dough as needed for your pie or tart recipe. If baking the crust on its own (blind baking), dock the surface with a fork, line with parchment paper, fill with pie weights, and bake according to your recipe instructions.
Nutrition Facts
Calories |
2911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.4 g | 253% | |
| Saturated Fat | 124.0 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 1962 mg | 85% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 13.0 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 89 mg | 7% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 322 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
