Best All Butter Pie Crust Recipe
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.
- 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
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
- 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.
- Incorporate Egg: Beat in the egg until fully combined, scraping down the sides of the bowl to ensure even mixing throughout the batter.
- 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.
- 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.
- 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.
- 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
Find it online: https://yumwithmia.com/best-all-butter-pie-crust-recipe/
