Buttery, flaky, tender and foolproof, our recipe for Perfect Flaky All-Butter Pie Crust Pastry is an essential recipe for baking. In fact, with our recipe and tips, our all-butter pie crust recipe will have you successfully making your own homemade pie crusts that will win rave reviews! Everyone will love the flavor and texture of this scrumptious classic pie crust.
- 2½ cups (300 g) unbleached all-purpose flour or Best Homemade Pastry Flour, recipe by Wicked Good Kitchen, plus extra unbleached all-purpose flour for rolling dough
- 1 tablespoon (12 g) granulated cane sugar
- ½ to ¾ teaspoon (2.4 to 3.6 g) fine-grain sea salt
- 1 cup (2 sticks or 226 g) unsalted butter, chilled & cut into cubes
- 6 to 8 tablespoons (90 to 120 ml) purified ice water, as needed, from ¾ cup ice water
- 1 tablespoon (15 ml) apple cider vinegar, optional
- Chilled purified water, to make ice water
- Ice cubes, to make ice water
- Fluted pastry wheel, helpful if making a lattice top
Prepare Flour Mixture: In a medium to large bowl, whisk together flour, sugar and salt until well blended. Cover and set aside.
Prepare and Chill Butter: After cutting chilled butter into cubes, immediately place in the fridge on a small plate, uncovered, to keep chilled until ready to use.
Prepare and Chill Ice Water: Pour 6 to 8 tablespoons (90 to 120 ml) chilled water into liquid measuring cup and add ice, about 3 ice cubes, to make ice water. This should yield about ¾ cup (180 ml) ice water. Place in the fridge to keep chilled until ready to use. If desired, just before ready to use, add apple cider vinegar.
Prepare the Pie Crust Pastry: Using a pastry blender, cut chilled butter into flour mixture until it resembles a coarse meal with large pea-sized pieces of butter.
Add 4 tablespoons (60 ml) ice water, then mix slightly with fork. The dough should start to hold together when small pieces are pressed between fingertips. Gradually add more water, by the teaspoonfuls (5 ml), as needed until dough is no longer dry.
Gather dough together with hands; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Chill for 1 to 2 hours or overnight.
Roll and Shape Pastry to Line Pie Dish or Pan: When ready to roll out dough and line pie plate for a single pie crust, set out wrapped dough on countertop to soften slightly at room temperature, about 8 to 10 minutes. This will make the dough malleable for easy rolling.
Unwrap dough disk and roll out on lightly floured surface with a floured rolling pin to 12 inches (30 cm) round. Sprinkle enough flour as needed under and on top of dough as needed to prevent sticking.
Carefully transfer dough to center of 9-inch (23 cm) glass pie plate. Patch any tears and smooth out with fingers. Trim dough overhang to ½ inch (1.25 cm) over the edge of pie plate—either by using kitchen shears or a sharp paring knife. Fold edges of dough under and gently press evenly around the perimeter of pie plate for a uniform thickness and edge. Then, crimp or flute a decorative edge.
Refrigerate for 30 minutes before docking (pricking the dough sparingly with a fork on the bottom and around the sides of pie plate) and pouring in pie filling.
Prepare Lattice Top or Lid: If preparing a lattice top or lid for a double-crusted pie, skip the step of crimping and fluting a decorative edge for a single pie crust by leaving the pastry overhanging and carefully place pastry-lined pie plate in the fridge to keep chilled until ready to add lattice top or lid over pie filling.
Use a sharp knife or pastry wheel with fluted edge to cut ten ¾-inch-wide (2 cm) long strips from dough round from remaining dough. Especially if working in a warm kitchen, gently place each strip onto a cookie sheet as each is cut and transfer to refrigerator to chill slightly, about 10 minutes, before assembling over filling and crimping edges to seal with decorative fluting before baking.
Bake pie according to pie recipe directions.
Yield: Makes enough dough for two 8- or 9-inch (20 or 23 cm) single-crust pies or enough for one double-crust pie.
Make Ahead Tip: Pie crust pastry can be made up to two (2) days ahead. Keep chilled and well-wrapped. Let dough soften slightly at room temperature before rolling out, about 8 to 10 minutes.
For Saltier Pie Crust Pastry: Add 1 teaspoon (4.8 g) fine-grain sea salt versus only ½ to ¾ teaspoon (2.4 to 3.6 g).
How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate flour by stirring it in the container. Then, simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 120 grams per 1 cup of flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.
Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.
For this recipe, and all our baking recipes calling for unbleached all-purpose flour, we highly recommend the pure and Organic Unbleached All-Purpose Flour by Hodgson Mill® because it is naturally white and contains no additives. We also highly recommend Arrowhead Mills™ Organic Tapioca Flour as well as organic grass-fed butter, granulated cane sugar and fine-grain sea salt.
Recipe Adapted From: The Pie and Pastry Bible by Rose Levy Beranbaum (1998), Simply Piecrust recipe, The Southern Pie Book by Southern Living, Gourmet, July 2007 and Bon Appetit, June 2008, recipe by Lori Longbotham.
Original Recipe Source: WickedGoodKitchen.com
Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.