There’s nothing as satisfying as the taste of a flaky crust for a pie that’s buttery made by hand. When you bake a traditional apple pie or a quiche with savory flavors or quiche, this homemade pie crust made with butter will make the perfect base. In contrast to the store-bought pie crusts, this one is thick, soft, and extremely flavorful. Today, I’ll take you through the easy steps needed to create the perfect pie crust from scratch—with many tricks to ensure your success.
Let’s get going on creating the most delicious pie crust with butter!
Introduction
An excellent crust for pie is the base of a great pie, and this butter-free version elevates it to a new level. It’s smooth and sweet and melts into the mouth. Contrary to shortening-based doughs, butter offers the benefit of a better flavor and a golden brown final.
The secret? Cold butter and a proper method. This recipe uses basic ingredients, but how you prepare it can make all the difference. If you’ve ever had trouble with dry, hard, or soggy crusts for pie, this guide will aid you in avoiding common mistakes and getting the perfect pie crust!
Ingredients
To make this cozy pie crust that is made from all-butter, you’ll need:
- 2 1/2 cups all-purpose flour (300 g)
- 1 cup unsalted butter, chilled, then cut into cubes (225 grams)
- 1/4 cup of granulated sugar (50 grams) (optional for sweet pie crusts)
- 1 teaspoon of salt (3 g)
- 1/4-1/2 cup of ice water (60-120 milliliters)
Alternatives to HTML0:
- Alternate whole wheat flour to get a more nuttier taste.
- Make use of gluten-free all-purpose flour for a gluten-free choice.
- Include one spoonful of white vinegar to increase the flakiness.
How to Make Homemade All-Butter Pie Crust
Use these instructions to make an original delicious crispy pie crust:
- Make the butter Cut the butter into smaller cubes and put it in the freezer for 10 minutes.
- Blend dry components: In a large mixing bowl, mix in the flour, salt, and sugar.
- Blend in butter: Use a pastry cutter or your fingers to mix the butter and flour until the consistency of coarse crumbles.
- Make sure to add ice. Gradually add the ice water, one tablespoon at a time, and mix until the dough holds together.
- Chill the dough. Make the dough into a disc, wrap it in plastic, then chill it for a minimum of 30 minutes.
- Roll the dough out. Lightly flour a surface before rolling the dough into a 12-inch circle.
- It can be placed on the pie plate. Gently transfer the dough onto the pie plate, 9 inches in diameter. Press it on the edges.
- Chill before baking. Put the pie in the fridge for about 15 minutes before baking.
- Make filling or baking as necessary: For an already baked crust, bake at 375 deg F (190degC) for 15 to 20 minutes.
Pro Tip:
Make sure to keep all ingredients chilled to ensure the most flaky results. Butter must appear firm when mixed in the flour.
Helpful Tips
- Use a food processor for quicker mixing.
- Don’t work the dough too much—it will still be noticeable butter pieces.
- Make sure to freeze your pie dough for use in the future; thaw it before rolling.
Cooking Tips
- To get a flakier texture, wrap and roll out the dough several times before the final roll-out.
- Don’t stretch the dough before placing it in the pie dish to avoid shrinkage.
- If the dough seems excessively sticky, you can add a bit of flour. If the dough is excessively dry, add one teaspoon of ice.
Serving Suggestions
This flaky, buttery pie crust goes well with:
- Classic apple pie: A classic.
- Pumpkin pie is perfect for the holiday season.
- Quiches with a hint of savory. Perfect for brunch.
- Hand pies: Create delicious turnovers.
Nutritional Information
This homemade pie crust made with all-butter is high in healthy carbohydrates and fats, which makes it an ideal dessert for special events.
Nutrition Data (per portion)
- Calories: 250
- Carbohydrates: 28g
- Protein: 3g
- Fat: 14g
- Saturated Fat: 9g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 100mg
- Potassium: 45mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 400IU
- Vitamin C: 0 mg
- Calcium: 10mg
- Iron: 1mg
This dish contains carbs, butter, and sugars, so take it slowly!
Storage and Leftovers
Refrigerate:
Wrap the dough in plastic wrap and place it in the refrigerator for 3 days.
Freeze:
To store the dough for longer periods, keep the dough frozen in the freezer for up to three months. Let it sit overnight in the fridge before rolling it out.
Reheat:
For a refreshment of a baked crust that has been baked, you can warm in the oven to 350°F (175°C) for 5 to 10 minutes.
Frequently Asked Questions (FAQs)
Do I have to make use of salted butter instead of salted butter?
Yes! You can reduce salt by half. Half of the salt added is added when you use salted butter.
Why is my dough so crumbly?
It may require more water—add one teaspoon of water ice until it’s a solid mass.
Do I have the ability to create this crust without the aid of a food processor?
Absolutely! You can use a pastry cutter, or your hands are perfect.
What can I do to avoid a soggy crust?
The crust can be baked blind by baking it in advance using pie weights before adding a moist filling.
Related Recipes
If you like this homemade crust that is all-butter, take a look at these recipes:
Conclusion
Making your homemade pie crust of butter is much simpler than you thought! With just a handful of ingredients and the proper technique, you can have the perfect flaky dough that is buttery to any pie.
I hope you try this recipe! Write a comment on the post below with your top pie-filling suggestions. Happy baking!
Description
There’s nothing as satisfying as the taste of a flaky crust for a pie that’s buttery and made by hand. When you bake a traditional apple pie or a quiche with savory flavors or quiche, this homemade pie crust made with butter will make the perfect base. In contrast to the store-bought pie crusts, this one is thick, soft, and extremely flavorful. Today, I’ll take you through the easy steps needed to create the perfect pie crust from scratch—with many tricks to ensure your success.
To make this cozy pie crust that is made from all-butter, you’ll need:
Alternatives to HTML0:
How to Make Homemade All-Butter Pie Crust
Use these instructions to make an original delicious crispy pie crust:
- Make the butter Cut the butter into smaller cubes and put it in the freezer for 10 minutes.
- Blend dry components: In a large mixing bowl, mix in the flour, salt, and sugar.
- Blend in butter: Use a pastry cutter or your fingers to mix the butter and flour until the consistency of coarse crumbles.
- Make sure to add ice. Gradually add the ice water, one tablespoon at a time, and mix until the dough holds together.
- Chill the dough. Make the dough into a disc, wrap it in plastic, then chill it for a minimum of 30 minutes.
- Roll the dough out. Lightly flour a surface before rolling the dough into a 12-inch circle.
- It can be placed on the pie plate. Gently transfer the dough onto the pie plate, 9 inches in diameter. Press it on the edges.
- Chill before baking. Put the pie in the fridge for about 15 minutes before baking.
- Make filling or baking as necessary: For an already baked crust, bake at 375°F (190°C) for 15 to 20 minutes.
Notes
Make sure to keep all ingredients chilled to ensure the most flaky results. Butter must appear firm when mixed in the flour.
Helpful Tips
- Use a food processor for quicker mixing.
- Don’t work the dough too much—it will still be noticeable butter pieces.
- Make sure to freeze your pie dough for use in the future; thaw it before rolling.