All Butter Pie Crust

Name: All Butter Pie Crust
Prep time: 20 min
Total time: 20 min
Yield: 2 pie crusts
Ingredients: 2 ½ cups all purpose flour; 1 teaspoon salt; ½ pound butter; ½ cup plus 2 tablespoons of ice water; 2 teaspoons granulated sugar

User Reviews

4.9

33 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
2 pie crusts
Calories
1397 kcal
Course
Dessert
Cuisine
American

All Butter Pie Crust

Talon Wilson

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This All Butter Pie Crust is a super easy recipe that uses only 4 ingredients and tastes better than the rest! This recipe makes 2 pie crusts.

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Ingredients

Servings

2 ½ cups all purpose flour
1 teaspoon salt
½ pound butter unsalted, very cold (1 cup, 2 sticks)
½ cup plus 2 tablespoons of ice water may not use all
2 teaspoons granulated sugar optional (if using for a sweet pie*)

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Instructions

Place flour and salt together in food processor** and pulse one time to combine.*
Cut butter into half inch cubes and place into food processor with flour.
Pulse the cold butter into flour to create small chunks the size of peas.
Slowly incorporate ice water, a little at a time, into the flour and butter mixture.
Keep pulsing after every bit of water until a moist ball of dough forms. Do NOT overmix.
Remove dough from food processor and divide evenly into 2 discs.
Wrap dough discs in plastic wrap (or airtight plastic bags) and refrigerate 1 hour or until ready to use.
When ready to use, place pie dough on a lightly floured surface. Using a rolling pin, roll out the dough to be a little bigger than your pie plate.
Place pie dough into pie plate of choice, gently pressing into the sides of the pie plate. Cut off any excess dough with a pair of kitchen shears.
Using your fingers***, crimp the edges to create a fluted pie crust design. Alternatively, you can use the tines of a fork by gently pressing the fork along the rim of the pie plate.
Use and bake as desired.

Notes

*If using the sugar (for a sweet pie), add it to the food processor in the first step, along with the flour and salt. If using pie crust for a savory dish, like chicken pot pie - omit the sugar.
**If you do not have a food processor, you can totally do this by hand by cutting the cold butter cubes into the flour using a pastry cutter or even a fork and using your hands to incorporate everything.
***To crimp the pie crust, using your finger, place the tips of your thumb and index finger a half inch apart against the inside rim of the pie crust (like you're making a sign for a half an inch). Using your index finger from your other hand, push the dough from the outer edge between your inside finger tips. Repeat along the entire rim of the pie.
Bake only VERY COLD pie crusts for the best flaky crust.
Bake only VERY COLD pie crusts for the best flaky crust.

Nutrition Information

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Calories 1397kcal (70%) Carbohydrates 123g (41%) Protein 17g (34%) Fat 94g (145%) Saturated Fat 59g (295%) Polyunsaturated Fat 4g Monounsaturated Fat 24g Trans Fat 4g Cholesterol 244mg (81%) Sodium 1895mg (79%) Potassium 195mg (6%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 2834IU (57%) Calcium 51mg (5%) Iron 7mg (39%)

Nutrition Facts

Serving: 2pie crusts

Amount Per Serving

Calories 1397 kcal

% Daily Value*

Calories	1397kcal	70%
Carbohydrates	123g	41%
Protein	17g	34%
Fat	94g	145%
Saturated Fat	59g	295%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	24g	120%
Trans Fat	4g	200%
Cholesterol	244mg	81%
Sodium	1895mg	79%
Potassium	195mg	4%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	2834IU	57%
Calcium	51mg	5%
Iron	7mg	39%