Tag: Dessert

I’m a self-proclaimed pie fanatic and this easy, All Butter Pie Crust is my absolute favorite pie crust recipe! It’s super flaky, easy to make, and comes together quickly!

I’m here to teach you how to make a homemade pie crust that will be so easy, so delicious, and so flaky without any stress! Making a pie crust from scratch is one of the most intimidating recipes that a home baker will encounter. Yeast bread is almost equal, and I cannot only teach you how to make both, but I can make you an expert!

Your pie crust texture is 100% dependent on the fat that you choose to use. I’ve experimented with it all, and I’ve got a suggestion for you.

If you’re a beginner and you’ve already struggled with making a homemade pie crust recipe, let’s take a step back and make my mom’s fail-proof pie crust recipe. It is so easy and the addition of egg and vinegar along with using cold shortening makes for a really easy pie crust recipe.

However, if you’re really looking for the best pie crust recipe that’s not difficult and really brings flavor and texture, well that’s an all butter pie crust.

Ingredients in an All Butter Pie Crust

Making a flaky pie crust is one of the most basic recipes with perfectly basic ingredients:

• Flour: Forms the structure of the crust — it provides the gluten network that holds everything together while still allowing for a tender, flaky texture.
• Salt: Enhances flavor and balances the richness of the butter.
• Butter: The star of the crust! Cold butter creates steam pockets as it melts during baking, giving you that tender, flaky texture and rich buttery flavor.
• Ice Water: Brings the dough together without activating too much gluten. The cold temperature keeps the butter from melting before baking, which helps maintain flakiness.
• Sugar: I’ve found it does not sweeten the crust but does create a flakier, more golden crust.

**Keep reading to find out why I made this an all butter pie crust recipe! 

How to Pick the Best Source of Fat for Your Pie Crust

There are a few different fats that you can use for a pie crust. I’ve used lard a few times, but honestly I don’t find it to be worth it. Here’s a breakdown of each fat and why I’ve settled on butter.

Using Lard in Pie Crust

• Pros: Lard produces an extremely crisp, flaky crust. Its melting point is higher than butter, so it doesn’t soften as quickly while you handle it so you can really bust out a good crust.
• Cons: I don’t like lard because it’s too darn hard to find a good quality lard. And your pie can 100% taste like whatever lard you use. No thanks.

Using Shortening in Pie Crust

I have absolutely nothing against shortening. It’s cheaper to buy than butter, so there’s that going for us. Sometimes I use both shortening and butter so that I can get in the flavor but still end up with a decorative crust.

• Pros: Shortening has a higher melting point than any other fat, so it’s easy to cut into pie dough and roll out. It’s also awesome when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.
• Cons: The flavor is lacking with a shortening crust.

Using Butter in Pie Crust

Ahhhhh, the best ingredient in all the world. I love the flavor, I love the texture of the flaky crust and I love that I always have butter on hand.

• Pros: Butter has the best flavor and it forms light, flaky layers in pie crust. This comes in part from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough. It’s a heavenly thing.
• Cons: Butter can be a bit harder to work with than shortening because it warms and melts so quickly. If your dough feels too soft? Chill it for 15 minutes. Too hard? Allow it to sit on the counter for a few minutes.

How to Make a Pie Crust From Scratch (with Photos!)

Step 1: Make sure your fat is in the refrigerator keeping chilled. Place the flour, salt and sugar in a large bowl and mix to combine.

Step 2: Quickly cut the cold butter into large chunks and add to the flour. Cut in using a pastry blender depending on what you’ve decided on above. 

Step 3: Fill your measuring cup with ice and water to keep it extra cold and create a well in the center of the flour and quickly add using tablespoons and stirring together with a fork until the mixture is just starting to come together but is still very shaggy and floury.

Step 4: Place plastic wrap on the counter and dump the dough and flour bits out. Gather into a ball as best you can and wrap tightly in the plastic.

Step 5: Place in the fridge to chill again for a few minutes before using.

Tip: Do the squeeze test and if it stays in your hand the pie crust is ready even though it looks shaggy in the bowl. Also, when you form it into disks, a marble slab can help keep it cool.

Wrapping the pie dough in plastic wrap keeps the dough from drying out and allows it to chill in the fridge so that the butter isn’t melting in the crust.

Picking the Best Pie Crust for Your Pie

First, tell me what kind of filling you’re going to be making. Ahhhh, you didn’t think I’d be asking that, right? The way you make your pie crust is determined by the filling. Here’s why:

When to Make a Flaky Pie Crust

Flaky crusts are best for fruit pies, like our razzleberry pie. You want that tender, lofty flake when paired with a fruit. Flaky crusts are made by leaving the fat in larger pieces in the crust – the size of walnut halves or slightly smaller.

Why? Larger pieces of fat begin to evaporate moisture when the pie goes into the oven and the evaporation creates steam which forms air pockets in the crust, creating a flaky final texture

When to Make a Mealy Pie Crust

Mealy Crusts are best for cream or custard pies, like our French silk pie, because it won’t get soggy as the pie rests. Mealy crusts are made by mixing the butter into smaller pieces — pea-sized or smaller. Less evaporation occurs, making a tighter, firmer crust.

Here’s a great example. When making a chicken pot pie crust you would choose which kind of pie crust?

It’s not a fruit, but it’s not a custard either…

You’re right, still go with a more mealy crust because you want that sauce inside to not destroy the crust! Make sense?

Pie Crust FAQs

How to Crimp Pie Edges

I learned how to crimp a pie crust edge when I was growing up and because of that I haven’t really thought much of it until I needed to teach my own daughters.

To crimp the edges: Using the index knuckle or finger of one hand, push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand.

How to Blind Bake and Avoid a Soggy Pie Crust

The best ways to avoid a soggy pie crust are to blind bake with both a docking and weights method followed by an egg wash and further baking. For all the details on making a blind-bake pie crust, check out or lemon meringue pie recipe.

Tips for Making the BEST Pie Crust

• It’s crucial that all of your ingredients are super cold! Use ice water and butter that was taken straight from the fridge, otherwise your pie crust won’t turn out flaky!
• Once the ingredients have all been combined, stir just until the pie dough comes together. Do NOT overwork the dough, otherwise you’ll wind up with a dense pie crust.
• I often move my dough into the fridge after cutting in the butter and again once everything is combined just to keep it chilled.
• Place the all butter pie crust into the freezer for a few minutes before baking to avoid shrinking.

Essential Pie Baking Tools

Whether or not you’re a pie fanatic you’re going to want these few essentials to ensure your pie turns out.

• Pastry Blender: I’m a big fan of hand cutting in the fat over a food processor which can over work the dough. Look for one with a good handle and strong cutters. I prefer this OXO version.
• Silicone Baking Mat: It’s large, you don’t need extra flour which will dry out the crust and it’s got sizes on it so no ruler needed to roll out the perfect sized crust.
• Wooden Rolling Pin: I’ve always used a handled rolling pin but have recently decided that a French pin is much more my style as it’s easy to turn and smooth to roll the dough.
• Pastry Cutter: Making a lattice pie or just want a fancier edge? It’s all about this one simple tool and bonus, this one is double sided.
• The BEST Pie Dish: The gold in this pie dish will promote even baking without dark edges!
• Pastry Brush: To make a gorgeous crust you need an egg wash and this is the pastry brush I prefer.
• Pie Stamps: This is NOT essential but if the top crust makes you nervous you can stamp out cute shapes and bam, it’s beautiful!
• Pie Weights: Ditch the dried beans and buy reusable pie weights. They are a must for a blind pastry crust.

You’re never going to need another pie crust recipe again! This one is so buttery and flaky and perfect! I would almost just eat the crust plain, but why would I do that when I fill it with even more deliciousness?!

Our Favorite Pie Recipes:

Watch How This Pie Crust Comes Together…