Pie crusts are one those things that I feel like people are afraid of but should not be afraid to make. They taste so good when they are homemade and fresh. My grandmother was a master at homemade pies. Her pies were some of the best I can remember having and she always made her own crusts. She used shortening in her crust. The type of fat that you use will impact the taste of your crust. There are debates about the best fat. Some recipes use all shortening, all butter or a mixture of the two. There are also recipes that use lard or oil. I have only personally tried shortening and butter. The best way to figure out which one you like best? Try out different crusts. Different crusts taste good and can make a good pie but it really comes down to personal preference. Shortening will give you a flaky crust and melt in your mouth and it is easy to work with. I prefer the flavor and taste of all butter crusts. You can have nice flaky layers with the buttery taste. You can also make a combination of the two. When you are making crusts, no matter what type of fat you use, you want to be careful not to overwork the flour. I like using a food processor when I make butter crusts but I prefer a pastry cutter for shortening. Shortening is softer and I think it is easier to work the shortening into the flour by hand so that it isn’t over blended.
This recipe is for an all butter pie crust that makes two 9 inch pie crusts. It is good for both sweet and savory pies. I have found that in addition to making it a day ahead or so and storing it in the refrigerator, it also freezes well. Especially in the fall, I will make several batches one after the other and freeze the pie crusts so they are ready for whatever quiche or pie I am in the mood to make. When I freeze a disc, I make sure it is wrapped tightly with cling wrap and then put into a freezer bag. I pull it out the night before I am planning to use it and let it defrost in the refrigerator.
Quick tip : If you are pre-baking or blind-baking the crust, place it in the freezer to chill for 30 minutes or so before baking. This will help the dough not to shrink as it bakes.
Butter Pie Crust Recipe (9 inch double crust)
All butter crust that is good for both sweet and savory recipes.
- 8 oz unsalted butter (227 grams)
- 2 1/4 cups all purpose flour
- 1 tsp salt
- 2 tsp sugar (optional)
- up to 1/2 cup of ice cold water (5-8 Tbsp)
- Cut 8 oz of cold butter into chunks and place in the freezer for 15-20 minutes.
- Put the water into a bowl or cup along with several ice cubes to make sure it is very cold. (Don’t use crushed ice as you don’t want any pieces of ice going into the dough)
- Put the flour into a food processor along with the salt and sugar and pulse it a couple of times to blend.
- Add in the very cold butter and pulse the butter into the flour in short bursts of 1 to 2 seconds each.
- Pulse the butter until it is about the size of peas.
- Add in 1/4 cup of the ice cold water slowly while pulsing. Then add water 1 Tbsp at a time until the dough sticks together when you pinch it between your fingers. It will still look somewhat crumbly but once it sticks together it is ready. You only want to add as little water as needed.
- Pour out the mixture on a clean work surface and divide it in two. Try to handle the dough as little as possible to not overwork the flour.
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I like to use my palms to press the dough together. Form the dough into discs and wrap in cling wrap. Place the discs in the refrigerator for at least an hour.
- Pull the dough out of the refrigerator and leave it on the counter for 10-15 minutes before rolling out.
- Flour your work surface and roll out the dough. Roll the dough from the center out and turn it every so often to make sure it isn’t sticking to your work surface.
- Gently lift the crust into your pie pan and press into the sides and the bottom. Cut away any excess dough from the side of the pan.
Alternative method
- If you do not have a food processor you can cut the butter into the flour using a pastry cutter.
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Cut 8 oz of cold butter into chunks.
- Put the water into a bowl or cup along with several ice cubes to make sure it is very cold. (Don’t use crushed ice as you don’t want any pieces of ice going into the dough)
- Put the flour, salt and sugar into a bowl and stir together.
- Add the chunks of cold butter to the flour and coat them with the flour.
- Using a pastry cutter, cut the butter into the flour until the butter is about the size of peas.
- Slowly stir in 1/4 cup of the cold water and then add more water 1 tbsp at a time until the dough sticks together when you press it between your fingers.
- Pour out the mixture on a clean work surface and divide it in two. Try to handle the dough as little as possible to not overwork the flour. I like to use my palms to press the dough together. Form the dough into discs and wrap in cling wrap.
- Place the discs in the refrigerator for at least an hour.
- Pull the dough out of the refrigerator and leave it on the counter for 10-15 minutes before rolling out.
- Flour your work surface and roll out the dough. Roll the dough from the center out and turn it every so often to make sure it isn’t sticking to your work surface.
- Gently lift the crust into your pie pan and press into the sides and the bottom.
- Cut away any excess dough from the side of the pan.
- Enjoy!