Homemade all Butter Pie Crust Recipe from Scratch

[ijefoz]

Homemade all Butter Pie Crust Recipe from Scratch

Four basic ingredients are required to achieve the perfect pie crust, butter, water, flour, and salt. An all butter pie crust results in a light, flaky, tender crust that is golden in appearance.

You Need:
1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup butter, chilled and grated
1/4 cup ice water

1. Chill the butter until it’s very cold, then grate it with a cheese grate. Put it back in the fridge while you move to the next step.
2. In a large bowl, combine flour, sugar and salt.
3. Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs.

4. Add the ice water a tablespoon at a time, just enough to form the dough into a ball.



5. Flatten the dough a bit, wrap it tightly in plastic wrap and refrigerate overnight (or for at least an hour or two!)



6. Use the dough like you would any pie crust, roll it out on a very lightly floured surface with a floured rolling pin. Or roll it out on a pastry mat. I prefer a pastry mat because then the crust doesn’t get tough.

7. Transfer it into the pie plate, if you’re making a single crust pie, trim and flute the edges and poke the middle with a fork. Wrap in plastic wrap and return to fridge for 20 minutes or so.



8. Bake the shell with a piece of foil or parchment paper weighted with pie weights, else fill with filling of your choice, top with another pie crust and bake.
9. For Shell, Bake in preheated oven at 375 F for 20-30 min or until golden brown, then remove the foil or parchment.

See Also:

Cream Cheese Piecrust

Homemade all Butter Pie Crust Recipe from Scratch- Print Now

Homemade all Butter Pie Crust Recipe from Scratch

An all butter pie crust results in a light, flaky, tender crust that is golden in appearance.

Print
Pin
txt
Email
Add to Collection Go to Collections

Prep Time: 15 minutes

Cook Time: 0 minutes

Chill: 2 hours 20 minutes

Total Time: 2 hours 35 minutes

Servings: 8

Calories: 174kcal

Author: Melissa 'Liss' Burnell

Cost: 98¢

Cook ModePrevent your screen from going dark

Equipment

• ▢
  Chilled Mixing Bowl
• ▢
  Pastry Blender
• ▢
  Pastry Mat
• ▢
  Rolling Pin

Ingredients

 

.51x2x3x

• ▢ 1 ¼ cups all-purpose flour
• ▢ ½ teaspoon sugar
• ▢ ¼ teaspoon salt
• ▢ ½ cup butter - chilled and grated
• ▢ ¼ cup ice water

Instructions

• Chill the butter until it’s very cold, then grate it with a cheese grater. Put it back in the fridge while you move to the next step.
• In a large bowl, combine flour, sugar and salt.
• Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs.
  
• Add the ice water a tablespoon at a time, just enough to form the dough into a ball.
  
• Flatten the dough a bit, wrap it tightly in plastic wrap and refrigerate overnight (or for at least an hour or two!)
  
• Use the dough like you would any pie crust, roll it out on a pastry mat.
  
• Transfer it into the pie plate, if you’re making a single crust pie, trim and flute the edges and poke the middle with a fork. Wrap in plastic wrap and return to fridge for 20 minutes or so.
  
• Bake the shell with a piece of foil or parchment paper weighted with pie weights, else fill with filling of your choice, top with another pie crust and bake.

Nutrition

Serving: 1slice | Calories: 174kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 175mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Calcium: 7mg | Iron: 1mg | Net Carbs: 14g

Tried this recipe?Mention @Budget101com or tag #Budget101com!

Homemade all Butter Pie Crust Recipe from Scratch

An all butter pie crust results in a light, flaky, tender crust that is golden in appearance.

• Chilled Mixing Bowl
• Pastry Blender
• Pastry Mat
• Rolling Pin

• 1 ¼ cups all-purpose flour
• ½ teaspoon sugar
• ¼ teaspoon salt
• ½ cup butter (chilled and grated)
• ¼ cup ice water

1. Chill the butter until it’s very cold, then grate it with a cheese grater. Put it back in the fridge while you move to the next step.
2. In a large bowl, combine flour, sugar and salt.
3. Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs.
   
4. Add the ice water a tablespoon at a time, just enough to form the dough into a ball.
   
5. Flatten the dough a bit, wrap it tightly in plastic wrap and refrigerate overnight (or for at least an hour or two!)
   

6. Use the dough like you would any pie crust, roll it out on a pastry mat.

   

7. Transfer it into the pie plate, if you’re making a single crust pie, trim and flute the edges and poke the middle with a fork. Wrap in plastic wrap and return to fridge for 20 minutes or so.
   
8. Bake the shell with a piece of foil or parchment paper weighted with pie weights, else fill with filling of your choice, top with another pie crust and bake.

Dessert, pastry

American

dessert, frm-recipe, from scratch, homemade, pastry, pie

Pastry

Attachments:

You must be logged in to view attached files.

[Author]

Posts