This post on a foolproof, flaky all butter pie crust is three years in the making. This is the recipe and method I’ve been using for almost ten years. My mom is a master pie baker, I think my lack of fear of pastry dough comes from her. She taught me to use half butter and half shortening, but I prefer all butter for taste, texture and health reasons. For most of my adult years I’ve been the designated pie baker at Thanksgiving, bringing various Pumpkin Pies and my favorite, Chocolate Espresso Pecan Pie. I like baking, and letting someone else host the rest of the meal works for me.
So, ever notice how successful food bloggers post recipes well in advance of a holiday? (The reason is so that the post has time to get shared on Pinterest and Facebook.) I’m clearly not organized enough to be one of them, although I have aspirations. I tend to just bake/cook and take pictures if I can. Writing and posting happens when I have free time. We took pictures of making this butter pie crust three Thanksgivings ago! I actually started drafting this post in September, and I’m only remembering to share it today as my friend asked me for an all butter pie crust recipe last night. Today (the Sunday before Thanksgiving) is actually the perfect day to make pie crust. It will be just fine in the fridge. Little Bird and I are starting our pie dough today, so join us in real-time baking! This is also the perfect recipe for procrastinators as it is one of the few that doesn’t have to be chilled before rolling.
Tips for making a flaky butter pie crust:
- The secret is really to have big chunks of butter suspended in the dough. They steam a little when they bake, making pockets in the pastry, which gives it the crunch and flake.
- You don’t want the butter to ever melt, either from a hot kitchen, or warm hands. Fortunately freezing the butter this way really helps.
- Don’t over handle the dough. If you mess up, just try to patch it back together with a little water. Don’t ever ball up the dough and roll it out again. Over-handling it like that makes it tough.
- With this much butter in the recipe, the quality of your butter will be apparent. Use a good grass-fed or cultured butter if you can. And make sure it is unsalted!
- Make crust “cookies” (kid-cook friendly) with any extra dough (or make an extra batch!)
- There is no “perfect” in baking, and letting go a little helps. I’ve actually heard of pie baking being good therapy for anxiety. Maybe one day I’ll combine my private practice (psychotherapy) with baking in a workshop!
- I really should do a video to show more of the rolling technique, but in the mean time, don’t worry about it being a perfect circle. If you historically struggle, make 1.5x the dough you need, so that it is bigger than what you need when you roll it out. Then use a knife to cut it into a circle! The scraps can be used for crust cookies or decorating.
- The dough can be prepared the weekend before Thanksgiving. Make a round, 1.5″ thick disc of the dough. Wrap tightly in plastic and store in the fridge, up to 4-5 days. Can also be freezer for longer.
- Pies taste the best when baked the day of. That way the bottom crust is still flaky. When stored in the fridge after baking, it can get tough or mushy. You can, however, roll out the dough the day before, put it in the bottom of the pie pan, cover in plastic and store, unbaked, in the fridge for a day or two. Then fill it and bake the day you want to serve it.
- For more pie tips from Matt Gordon of Urban Solace, along with a Sweet Potato Pecan Pie recipe, click here.
Flaky All Butter Pie Crust
Author: Abby Burd (Baby Birds Farm)
Recipe type: Dessert
Cuisine: American
Makes a double crust. For a single crust pie, such as pumpkin pie, freeze the other half for an easy pie crust in the future. From The Baker’s Dozen Cookbook via eggbeater.
Ingredients
- 2 Cups all purpose flour
- 4 Tablespoons sugar (optional, I usually omit)
- ½ teaspoon kosher salt
- 8 ounces unsalted butter
- ice water, to incorporate
Instructions
- Cut the butter evenly into small pieces, place on a plate in the freezer and chill for about 30 minutes. Put ice and cold water in a measuring cup and chill (you won't use it all, but might as well have it cold.)
- Place all dry ingredients in the bowl of a Kitchen-Aid mixer. When butter is frozen, use paddle attachment with mixer on the very lowest setting, and drop butter in a few pieces at a time. Stay close by. When the chunks of butter are slightly larger than pea size, dribble in the ice water until dough does not appear dry and JUST begins to come together.
- Move the dough to a dry surface and push together with the heel of your hand. Try not to knead or overwork the dough, you want it to come together so you can roll it out. This dough can be used right away! This amount makes enough for a top and a bottom. If you are not going to use it right away, double wrap it in plastic and refrigerate for 3-4 days or freeze for up to a month.
Pin the recipe to remember it for next year!
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