Best All Butter Pie Crust Recipe

Introduction

This best all butter pie crust recipe creates a tender, flaky base perfect for your favorite pies. Made with simple ingredients and a bit of patience, it’s sure to elevate any dessert from ordinary to exceptional.

Ingredients

• ½ cup (4 oz/115 g) Salted Plugrà® Premium European Style butter, softened
• 2 tablespoons granulated sugar
• 1 large egg, at room temperature
• 1¼ cups (6¼ oz/177 g) all-purpose flour
• ¼ teaspoon salt

Instructions

1. Step 1: Cream the softened salted butter and sugar together using an electric hand mixer on high speed for 2 minutes, or until the mixture is light and fluffy. You can also use a hand whisk for this step.
2. Step 2: Beat in the egg until fully combined, scraping down the sides of the bowl to ensure even mixing.
3. Step 3: Reduce the mixer speed to low and mix in the flour and salt until just combined, being careful not to overmix.
4. Step 4: Shape the dough into a flat disc and refrigerate for at least 2 hours, or up to 2 days, before using. For longer storage, freeze the dough for up to 2 months and defrost overnight in the refrigerator.
5. Step 5: On a floured surface, roll out the pastry to about ¼ inch thick. Press it gently into your pie pan and crimp the edges as desired.
6. Step 6: Fill with your favorite pie filling such as pumpkin, pecan, or chocolate silk, and bake according to your pie recipe instructions.

Tips & Variations

• For a richer flavor, try using unsalted butter and adding a pinch more salt to the dough.
• Chill your rolling pin to prevent the dough from sticking while rolling out.
• To prevent soggy crusts, blind bake the crust before adding wet fillings.
• Use a fork or pie weights during blind baking to keep the crust from puffing up.

Storage

Store any unused dough wrapped tightly in plastic wrap in the refrigerator for up to 2 days, or freeze for up to 2 months. When ready to use, thaw overnight in the refrigerator. Baked pie crusts are best eaten the day they are made but can be stored in an airtight container for 2-3 days. Reheat baked crusts briefly in a low oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this crust recipe for savory pies?

Yes, this crust is versatile and works well for savory pies. You can reduce the sugar or omit it entirely if you prefer a less sweet crust.

How do I prevent the crust from shrinking during baking?

Make sure to chill your dough thoroughly before rolling out and avoid stretching the dough while fitting it into the pan. Also, blind baking with pie weights helps maintain its shape.

Best All Butter Pie Crust Recipe

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★★★★★

4.9 from 279 reviews

This Best All Butter Pie Crust Recipe delivers a tender, flaky, and buttery base perfect for sweet or savory pies. Made with high-quality Salted Plugrà® Premium European Style butter, it is easy to prepare and yields a rich, golden crust that enhances any pie filling.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: N/A (this recipe is for the pie crust only, baking times vary with fillings)
• Total Time: 2 hours 10 minutes (including chilling time)
• Yield: Enough for one 9-inch pie crust 1x
• Category: Baking
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust Ingredients:

• ½ cup (4 oz / 115 g) Salted Plugrà® Premium European Style butter, softened
• 2 tablespoons granulated sugar
• 1 large egg, at room temperature
• 1¼ cups (6¼ oz / 177 g) all-purpose flour
• ¼ teaspoon salt

Instructions

1. Cream Butter and Sugar: Using an electric hand mixer on high speed, cream the softened Salted Plugrà butter and granulated sugar together for 2 minutes or until the mixture is light and fluffy. Alternatively, use a hand whisk to achieve the same consistency.
2. Incorporate Egg: Beat in the egg until fully combined, scraping down the sides of the bowl to ensure even mixing throughout the batter.
3. Add Dry Ingredients: Turn the mixer to low speed and slowly mix in the all-purpose flour and salt just until the dough comes together. Avoid overmixing to maintain a tender crust.
4. Chill Dough: Shape the dough into a flat disc, wrap it tightly, and refrigerate for at least 2 hours or up to 2 days. For longer storage, freeze the dough for up to 2 months and thaw overnight in the refrigerator.
5. Roll and Shape: On a floured surface, roll out the pastry to ¼ inch thickness. Press it gently into your pie pan and crimp the edges as desired.
6. Use for Pies: This crust is perfect for a variety of pies such as pumpkin pie, pecan pie, or the decadent Chocolate Silk Pie featured in upcoming recipes.

Notes

• Use cold, well-chilled dough to make rolling easier and to achieve a flakier crust.
• Do not overwork the dough to prevent toughening.
• For a saltier or less salty crust, adjust the amount of salted butter or omit adding additional salt.
• Let the dough rest after rolling to reduce shrinkage during baking.
• Freeze unused dough portions tightly wrapped for up to two months.

Keywords: all butter pie crust, pie dough, homemade pie crust, easy pie crust, flaky pie crust, pie base, baking crust