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–+ servings
Anna's Apple Pie

Butter Pie Crust

Course: Dessert
Cuisine: American
Keyword: Butter Pie Crust, Pie Crust
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 1 Double pie crust
Calories: 251kcal
This is a master recipe for a butter pie and tart crust. Use it for sweet and savory recipes that call for a flaky crust. It's perfect for a sweet or savory 8- or 9-inch double-crusted pie, galette, or tart.
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US Customary - Metric

Ingredients

  • 2 1/4 cups all-purpose flour In Europe, I use T65 flour.
  • 3/4 teaspoon salt
  • 3/4 cups diced cold unsalted butter (1 3/4 sticks American style butter 1 3/4 sticks)
  • 1/3 - 1/2 cup ice cold water

Optional

  • 1 teaspoon sugar For sweet tarts and pies.
  • 1 teaspoon dried herbs For savory pies and tarts.

Instructions

To make the pie crust dough using a food processor:

  • Add flour, salt, and sugar (or herbs for savory recipes) to the bowl of a food processor. Pulse the blade a few times to mix the dry ingredients.
    All-Butter Pie Crust ingredients in food processor
  • Add the cold cubed butter and pulse until the butter is in pea-sized pieces.
    All-Butter Pie Crust in processor showing small bits of butter
  • Add the ice water a bit at a time, pulsing the processor a few times each time. Only add enough water for the dough to hold together. It may appear shaggy, which is fine.
    All-Butter pie crust dough mixture
  • Remove the dough and make one or two round discs. Wrap each in plastic wrap, parchment, or wax paper.
    All-Butter pie crust wrapped in paper
  • Set in the refrigerator to relax and chill for at least 30 minutes.
    Chilled All-Butter Pie crust dough
  • You can also freeze the dough at this point for future use.
    All-Butter pie crust dough rolled out

Notes

To make the crust by hand:

  1. Place the dry ingredients in a large bowl.
  2. Add the diced butter and toss to coat.
  3. Using your fingertips, press and smash the butter into the flour until you have a shaggy mixture with flattened pieces of butter throughout.
  4. Gradually drizzle in the chilled water, tossing the mixture with a fork after each addition. Add just enough water so the dough holds together.
  5. Divide the dough into two balls, one slightly larger than the other (the larger for the bottom crust).
  6. Flatten each into a disc and wrap in plastic wrap or wax paper.
  7. Refrigerate for at least 30 minutes.
  8. You can freeze the dough at this stage for later use.

Nutrition

Serving: 9servings | Calories: 251kcal | Carbohydrates: 24g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 197mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 473IU | Calcium: 10mg | Iron: 1mg