Monday, March 4, 2024

Make the Best All Butter Pie Crust

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I first made my very own do-it-yourself pie crust from scratch when I used to be simply 9 years outdated and feature been doing it ever since. I nonetheless consider the day as a result of my Mother and I spent maximum of it roasting sugar pumpkins to make an uber creamy and candy pumpkin pie filling.

To these days, I nonetheless make all my pies and pie crusts from scratch. Now not most effective is it nostalgic, but additionally healing and 10x higher than any store-bought pie crust. The affection and care that is going into baking do-it-yourself pies is one in every of a sort.

Nowadays, I’m going to percentage all of my guidelines and tips for making the most productive flaky pie crust recipe that’s made with all butter and nil shortening. It’s actually foolproof and no fail, and I’m SO excited for you to check out it.

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young monique holding a pumpkin pie

Butter vs. shortening in pie crust

The controversy of butter vs shortening in pie crust has been occurring for many years, however in my view, I imagine an all-butter pie crust to be higher for a couple of causes.

  1. Higher taste: butter no doubt has higher taste and texture than shortening. So whilst shortening does have a better melting level, butter provides you with a extra scrumptious crust with scrumptious flaky wallet.
  2. Deliciously flakier: butter will produce a quite flakier crust. Since butter has a better water content material when in comparison to shortening, it’s going to supply a quite flakier crust. You’ll additionally understand that an all butter pie crust may have a puffier crust because of the layers of butter necessarily steaming throughout the flour.

unbaked tart cherry pie with homemade pie crust in a pan

Components in the most productive do-it-yourself all butter pie crust

This straightforward pie crust recipe requires a couple of easy substances that you just most likely have already got to your pantry, which is one more reason why it’s so nice.

  • All aim flour
  • Salt
  • Sugar
  • Chilly unsalted butter
  • Vodka (non-compulsory however really helpful!)
  • Ice water

Apparatus had to make pie crust

You’ll want those 3 items of kit to make sure best possible pie crust luck:

  1. Meals processor: I favor to make use of a meals processor for ease, however you’ll be able to additionally use a pastry cutter.
  2. Rolling pin: a rolling pin is very important to rolling out pie dough. All the time make certain your rolling pin is easily floured prior to rolling.
  3. Pie pan: a vintage glass pie pan is best possible for baking your pies.

two hands using a rolling pin to roll out all butter pie dough

Pointers for making the very best butter pie crust

There are a couple of crucial guidelines and tips to making sure that your pie crust comes out best possible each and every time:

  • Make certain your butter is VERY chilly. Chilled butter is easiest when making pie crust, particularly because you’ll be operating with heat arms. My advice is to cube up the butter, position on a plate and set within the freezer for no less than 15-Half-hour. This may occasionally additionally provide the alternative to get your entire substances out and able to head.
  • Use vodka. I like to recommend the usage of vodka to your pie crust to succeed in an ideal, flaky crust. If that’s now not conceivable for you, then you’ll be able to change vodka with 1 tablespoon buttermilk, milk or cider vinegar, I wouldn’t use greater than a tablespoon despite the fact that (the remainder of the liquid will have to be water.) This could also be assuming you’re most effective creating a unmarried pie crust as a substitute of a double.
  • Permit your pie dough to relaxation within the refrigerator for no less than Half-hour-1 hour. Resting your pie dough within the refrigerator will permit gluten to calm down, the butter to harden and company up throughout the wallet of flour and provide you with a flaky, best possible crust.
  • Thaw out your pie dough for a couple of mins prior to rolling. Prior to you roll out your dough, permit it to take a seat out at room temperature for 5-10 mins in order that it’s more straightforward to roll. When you’ve got bother rolling it out, then merely wait some other 5 mins.
  • Take a look at to not overwork the dough. Don’t spend a ton of time processing the dough within the meals processor; you in point of fact most effective want to pulse it 10 occasions to get the butter to return in combination into the dough prior to including your liquid.
  • Kick back your crust within the pie pan prior to including your pie filling. After rolling out your dough and striking it to your pie pan, duvet the pie crust and position it again within the refrigerator to get the dough again to being very chilly by way of chilling the fats within the crust. Once more, that is easiest for reaching a flaky pie crust and serving to to stay the form of your crust upon baking. Then again, you’ll be able to at all times roll it out immediately, put it to your pie pan after which refrigerate the crust within the pan till you are prepared to make use of.
  • Make certain your floor and rolling pin are well-floured: that is to forestall the dough from sticking to the outside or to the rolling pin.

shaping a homemade pie crust

Why use vodka in do-it-yourself pie crust?

I first consider listening to about the usage of vodka in pie crust from Prepare dinner’s Illustrated, and it’s remodeled my pie crusts into flaky little goddesses. Necessarily, the idea is that vodka provides moisture to the dough and in addition prevents gluten within the pie crust from over-developing, leaving you a flakier pie crust and a pie dough that’s more straightforward to paintings with.

Don’t attempt to replace some other alcohol for the vodka as you’ll now not finally end up with the similar effects. If you wish to have to check out a replace, you’ll be able to take a look at subbing in a tablespoon of cider vinegar, or a tablespoon of buttermilk or milk rather than the vodka.

Time to form your pie crust

As soon as you are prepared to head, it could really feel intimidating to in reality position it and form it onto your pie pan. Don’t concern! It’s more straightforward than you assume with a couple of easy directions and guidelines:

  • Roll out the dough: the dough will have to be about 1 inch better than the pie pan diameter. Don’t concern an excessive amount of about cracks, you’ll be able to patch them up as you move or simply get started over. The pie dough will have to be about 1/eighth inch thick when rolled out.
  • Fold the dough. Take your rolled out dough and gently fold it in part so as to pick out it up and switch it on your pie pan.
  • Position the dough. Sparsely spread and simplicity the dough into the pan. Don’t concern if the dough cracks or messes up, simply reshape the dough right into a disk and roll out once more!
  • Trim the surplus. As you put the dough into your pan, trim the additional crust across the edges of the pie plate and discard extra dough.
  • Flute the perimeters. In any case, flute the perimeters of the crust then again you’d like. I generally use my finger and thumb to pinch the dough or you’ll be able to use a fork! See above for a photograph instance, and try the video to peer it in motion.

tart cherry pie with homemade pie crust

Do I want to do a blind bake?

A blind bake, AKA a pre-bake or a par-bake, implies that you partly bake your pie crust prior to including the filling and baking all of it in combination once more. I in my view don’t blind bake this pie crust prior to making any of my pies since the pies at all times end up best possible as-is!

Whether or not or now not you want to do a blind bake prior to baking your whole pie in point of fact relies on the pie recipe and the filling, so simply be sure that to concentrate on the recipe you’re following to peer if a blind bake is really helpful. For instance, no bake pies incessantly require blind baking the crust since the filling (in fact) might not be baked after including it to the crust.

pie crust after baking

Most sensible savory pies with this do-it-yourself crust

Now not most effective are you able to use this straightforward pie crust recipe to make a scrumptious crust in your favourite candy pie recipes, however you’ll be able to additionally use it to best savory pies like my well-known hen pot pie and scrumptious broccoli cheddar hen pot pie!

As an alternative of striking the pie crust to your pie pan and shaping it as described above, you’ll merely:

  1. Prepare dinner the savory pie filling
  2. Upload the filling on your pan
  3. Sparsely layer the crust on best of the filling, press the perimeters to seal it
  4. Poke a couple of holes or slits to let the filling steam whilst it bakes!
  5. Brush the crust with an egg wash so prior to baking in order that it will get great and golden

See learn how to make an all butter pie crust

Are you able to freeze pie dough?

Sure! I like freezing pie crust prior to baking as a result of then anytime I wish to make a pie all I’ve to do is thaw it out and roll. Making and freezing pie dough forward of time could also be an effective way to save lots of time all over the disturbing vacation season.

There are two choices for freezing pie dough.

  1. Freeze, then roll out later. That is my favourite possibility. First make the recipe as suggested, then wrap in plastic wrap then wrap in foil and position in a reusable or freezer protected bag and freeze for as much as 3 months. As soon as able to make your pie, you’ll be able to thaw the frozen pie dough within the fridge for a couple of hours, then roll it out and position to your pie pan.
  2. Freeze within the pie pan. To avoid wasting overtime, you’ll be able to freeze your pie crust prior to baking proper to your pie pan. Merely roll out the dough, then freeze within the pie pan you propose on baking in. You’ll simply want to make certain it’s well-wrapped with plastic freezer wrap, foil after which puts in a freezer bag. As soon as able to bake you’ll be able to upload your filling immediately to the frozen crust and bake your pie as your generally would. You simply might want to upload 5-10 mins extra baking time.

Do this pie crust with those superb recipes

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If you’re making this pie crust recipe remember to go away a remark and a score so I know the way you really liked it! Do you may have any guidelines or tips for making the most productive pie crust? I’d love to listen to from you — go away a remark under!

Make the Best All Butter Pie Crust

shaping a pie crust

Prep Time 50 mins

Overall Time 50 mins

Serves1 pie crust

Discover ways to make an all butter pie crust that is flaky, simple and completely scrumptious! Watch a easy video educational to peer learn how to make and form the very best pie crust. The use of the following tips and tips, you can be baking scrumptious do-it-yourself pies very quickly.

Components

  • For the crust:
  • ½ cup unsalted butter (1 stick)
  • 1 1/4 cup all-purpose flour, plus further for dusting
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon vodka (or sub buttermilk)
  • 2-3 tablespoons ice chilly water, plus extra if important

Directions

  • Prior to you’re making the crust, minimize the butter for the crust into small cubes and set on a plate. Position within the freezer for 15-Half-hour so it will get VERY COLD. When you do that, you’ll be able to get your entire different substances out and able to head.

  • To make the crust: Upload the flour, sugar and salt to a meals processor and pulse a couple of occasions to mix. Upload the VERY COLD butter cubes and pulse once more for 20-30 seconds till pie dough begins to resemble tiny peas.

  • Subsequent, upload 1 tablespoon of vodka, then upload in 2-3 tablespoons ICE COLD water to the dough. Pulse till dough comes in combination just a little, similar to small beads. The dough will have to nonetheless be quite crumbly; I like to recommend squeezing a small quantity of dough between your arms; it will have to stick in combination nicely, but when it doesn’t and could be very crumbly, upload extra ice water, 1/2 tablespoon at a time, till it simply comes in combination. In case your dough is just too rainy, upload 1/2 tablespoon flour till it comes in combination. I in most cases don’t mess with ratios an excessive amount of as a result of that is what works for me. Don’t overwork the dough.

  • Position dough onto a well-floured floor and shape right into a disk form, then wrap with plastic wrap or in a reusable bag. Kick back within the refrigerator for no less than Half-hour-1 hour or as much as 2 days. Dough will also be frozen for as much as 2-3 months if nicely wrapped in each plastic after which foil.

  • As soon as dough has been chilled for no less than Half-hour, position dough on a VERY well-floured blank floor and use a nicely floured-rolling pin to roll the dough right into a spherical form about 1 inch better than an upside-down 9-inch pie plate. Fold dough in part to assist switch to put in pie plate. Spread and simplicity the dough into the pan. (In the event you reduce to rubble, that’s totally ok — simply reshape the dough right into a disk and roll out once more.) Trim the additional crust across the edges of the pie plate and discard extra dough. Flute the perimeters of the crust then again you’d like (I generally use my finger and thumb to pinch the dough or you’ll be able to use a fork!). Duvet the pie crust tightly with plastic wrap and position pie pan within the fridge when you get ready your pie filling. Makes 1 pie crust. Be happy to double the recipe to make a double pie crust.

Recipe Notes

Don’t attempt to replace some other alcohol in for the vodka as you’ll now not finally end up with the similar effects. If you wish to have to check out a replace, you’ll be able to subbing in a tablespoon of cider vinegar, or a tablespoon of buttermilk or milk rather than the vodka.
freeze pie crust:
Freeze, then roll out later. That is my favourite possibility. First make the recipe as suggested, then wrap in plastic wrap then wrap in foil and position in a reusable or freezer protected bag and freeze for as much as 3 months. As soon as able to make your pie, you’ll be able to thaw the frozen pie dough within the fridge for a couple of hours, then roll it out and position to your pie pan.
Freeze within the pie pan. To avoid wasting overtime, you’ll be able to freeze your pie crust prior to baking proper to your pie pan. Merely roll out the dough, then freeze within the pie pan you propose on baking in. You’ll simply want to make certain it’s well-wrapped with plastic freezer wrap, foil after which puts in a freezer bag. As soon as able to bake you’ll be able to upload your filling immediately to the frozen crust and bake your pie as your generally would. You simply might want to upload 5-10 mins extra baking time.

Diet

Serving: 1slice (in accordance with 9)Energy: 139calCarbohydrates: 10gProtein: 1.4gFats: 10.2gSaturated Fats: 6.4gFiber: 0.4gSugar: 0.2g

This submit was once firstly printed on November 11, 2019, republished on October 31, 2021, and republished on October twenty first, 2023.

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