You’ll love this easy, homemade, all butter pie crust recipe! It’s the first pastry that I learned to make well and I use it for sweet and savory pies. Instructions for blind baking the crust and for freezing are included.
For this recipe you’ll need: all-purpose flour, sugar (for sweet pastry), salt, butter, ice water, vodka (optional)
I had a rough time learning to make pie crust. It seemed like it either cracked and crumbled or it was gooey and sticky. It took several years of working on it before I figured it out and now I can pretty much whip out a pie dough in just a few minutes.
This dough is so simple it will become a favorite. The butter gives it lots of flavor while the ice water and cold ingredients keep it flaky and light.
Can you do this? You sure can. This is so easy you can even make one of my twisted lattice crusts with it. It really holds together that well.
Butter Pie CrustPrint Add to Collection Go to Collections
- 1 1/4 cups flour, , all purpose
- 1-1/2 teaspoons sugar, , for sweet pastry – omit for savory
- 1/2 teaspoon kosher salt
- 1/2 cup butter, , unsalted- cut into cubes and chilled in the freezer for 5 minutes
- 1/4 cup more or less of ice water
- 1 teaspoon vodka, , ice cold helps cause the pie to be flaky – may omit and substitute ice water.
- Stir together the dry ingredients.
- Add to the bowl of a food processor.
- Add the butter, a little at a time, with the processor running.
- Once all the butter is added pulse until it looks pebbly and coarse.
- Mix 2 tablespoons of the ice water and vodka.
- Slowly add to the food processor with the machine running.
- If the dough isn’t forming a ball, slowly add remaining ice water, a little at a time, stopping as soon as the dough holds together.
- Press into a ball, flatten into a disk, and wrap in plastic wrap.
- Chill for 30 minutes.
- Unwrap the dough.
- Place on a lightly floured surface and roll out from center to edge, turning one turn to the right after each roll.
- DO NOT roll all the way across the center. It smooshes it and keeps it from being flaky.
- Roll into a 14-inch diameter circle, about 1/8 of an inch thick.
- Pull and edge of the dough up over the rolling pie and gently life the rolling pin. The dough should come away from the counter easily. If it sticks – pull it up, dust with flour and give it a quick roll to seal any holes. THEN pull up and lift as above.
- Position it in the pie pan.
- Press gently against the bottom and sides of the pan.
- Crimp the edges by pressing the dough between your index finger and the thumb of one hand to form a scallop.
- Freeze for 30 minutes.
- Fill and bake as directed in your recipe… OR
- Blind Bake the Crust: Pierce the bottom and sides with a tine of a fork, line with parchment paper, fill with dried beans and bake at 400F for 10-15 minutes. Remove the parchment and beans (save the beans to use again in your next pie crust) and bake for 10 more minutes, or until crispy and golden.
- Fill as desired.