Butter pie crust is rich, flaky and delicious. This crust is the perfect base for all of your favorite pie recipes.
Are you looking for an easy pie crust recipe that doesn't require kneading? If the answer is yes, you have come to the right place! Butter Pie Crust is super simple to make. Simply toss the ingredients into a food processor. Pulse until the dough starts to come together and then shape the dough into a flat round disc to chill. Roll out when you are ready to make your pie. The best part about this recipe is it doesn't require any kneading. Use this pie crust for all of your favorite pie recipes!
Ingredients
- All-Purpose Flour - I used all-purpose flour for this recipe. I have also used 1:1 gluten free baking flour and it worked well.
- Granulated Sugar - Adds a touch of sweetness to the crust.
- Salt - Adds an extra touch of flavor to the crust.
- Unsalted Butter - Used to make the crust rich and flaky.
- Cold Water - Mixed with the flour and butter to create the crust.
- Ice Cubes - To make sure the cold water is really cold!
See recipe card for quantities.
Instructions
Cut butter into small pieces. Place butter in freezer.
Add flour, sugar and salt to a food processor. Pulse to combine.
Add cold diced butter. Pulse until the butter forms into pea size pieces.
Add cold water and ice cubes to a bowl.
Add 1 tablespoon of ice water at a time. Pulse until the dough starts to moisten and come together. If the dough sticks together when pressed, you have added enough water. Do not add more than 4 tablespoons of water.
Remove dough from food processor. Shape the dough into a flat round disc. Wrap in plastic wrap and place in the fridge to chill for two hours.
Remove dough from the fridge. On a lightly floured surface, use a rolling pin to roll the dough into a flat round circle. The edges will start to crack but this is okay because we will trim them off.
Place dough on pie plate and gently press the dough into the plate. Trim excess dough off the top. Use your finger to gently press the top edges of the crust into the pie plate. Use prepared crust for your favorite pie recipes! Makes one pie crust.
Hint: Make sure to chill the dough after forming it into a flat round disc. We want to keep the butter as cold as possible because this helps to create a nice flaky crust.
Substitutions
- All-Purpose Flour - 1:1 gluten free baking flour can be substituted for the all-purpose flour.
- Unsalted Butter - Salted butter can be substituted but be sure to omit the salt from the recipe.
Equipment
Food Processor - I used a food processor to mix the dough because it's much faster than kneading the dough and it keeps the butter nice and cold. If you do not have a food processor you could mix the dough in a large bowl and knead it for 2-3 minutes.
Pie Plate - I used a 9" pie plate for this recipe. You could use an 8" pie plate but you will have to trim off the excess dough.
Storage
Butter Pie Crust can be covered and stored in the fridge for up to two days before baking. You can also store the dough in the fridge for up to two days before rolling it out.
Butter Pie Crust freezes well. Shape dough into a flat round disc and cover with plastic wrap. Place dough in a freezer safe container or bag and freeze up to three months. Thaw in the fridge and roll out once the dough is thawed.
Top Tip
Be sure to use ice cold water to form the dough. This helps to keep the butter cold to create a flakier crust.
FAQ
Yes! The dough can be stored for up to two days in the fridge prior to baking. You can also freeze the dough and use it whenever you want to bake a pie. See the "storage" section of the blog post for further details.
The water needs to be as cold as possible to prevent the butter from getting warm. The colder the butter, the flakier the pie crust.
Yes! This recipe makes one pie crust. Feel free to double the recipe if you need more than one crust.
Related
Looking for other recipes like this? Try these:
Recipe
Butter Pie Crust
Ingredients
- 1 ¼ cup all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter
- 3-4 ice cubes
- 4 tablespoons cold water
Instructions
- Cut butter into small pieces. Place butter in freezer.
- Add flour, sugar and salt to a food processor. Pulse to combine.
- Add cold diced butter. Pulse until the butter forms into pea size pieces.
- Add cold water and ice cubes to a bowl.
- Add 1 tablespoon of ice water at a time. Pulse until the dough starts to moisten and come together. If the dough sticks together when pressed, you have added enough water. Do not add more than 4 tablespoons of water.
- Remove dough from food processor. Shape the dough into a flat round disc. Wrap in plastic wrap and place in the fridge to chill for two hours.
- Remove dough from the fridge. On a lightly floured surface, use a rolling pin to roll the dough into a flat round circle. The edges will start to crack but this is okay because we will trim them off.
- Place dough on pie plate and gently press the dough into the plate. Trim excess dough off the top. Use your finger to gently press the top edges of the crust into the pie plate. Use prepared crust for your favorite pie recipes! Makes one pie crust.
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