Butter Pie Crust

Article by: Krissy Downey

Golden, flaky pie dough is the key to elevating any pie recipe. The stuff you buy at the grocery store just isn’t the same as homemade. From the buttery flavor to the layers of delicate crust, there’s nothing like biting into a pie with the perfect base. We’re here to teach you everything you need to know to make a bakery-quality pie crust that is sure to impress.

Pie Crust Ingredients

Flour: All-purpose flour is the base of the dough.

Salt: Salt enhances the flavor of the dough and cuts through the richness of the butter.

Sugar: Sugar adds just a hint of sweetness, which is needed especially in dessert pies.

Butter: As the butter melts during the baking process, it creates steam, which causes the dough to puff up and create those magical flaky layers.

Vinegar: We use apple cider vinegar, but regular white vinegar also works here.

Ice Water: Water helps bind the dough together. It needs to be ice cold to help the butter stay cold.

Is Pie Crust Better with Butter or Shortening?

Different pies call for different pie crusts, but we think an all-butter crust is ideal for a simple pie crust recipe. Shortening is often used in pie doughs for a few reasons. First, it is very easy to work with because it stays solid at room temperature, and, secondly, it holds its shape very well. However, there is simply no ingredient that can compare to butter. Butter gives pie crust a deep, buttery taste that you just don’t get from shortening. Plus, when done properly, you get those golden, flaky layers in an all-butter crust.

What Does the Vinegar Do?

A touch of vinegar reduces gluten development, which prevents the dough from becoming tough or chewy. Since less gluten is formed, the dough stays light and flaky, which is ideal for achieving perfect pie crust layers.

How to Make Pie Crust Like a Pro

Making pie crust like a pro is all about- you guessed it- creating crisp layers. Follow the below tips to keep things light and flaky.

Keep the ingredients very cold. The butter, in particular, must be very cold. After you dice it, stick it in the freezer for fifteen minutes to ensure it is as cold as possible. If the butter is soft, it blends completely into the flour, resulting in a dense crust with no layers. If it’s a warm day, you can also put the bowl and blade of the food processor in the freezer for a few minutes.

Don’t over-mix the butter and flour. You want the butter to stay crumbly, so only pulse it to achieve coarse crumbs.

Use a food processor. If you have a food processor, making pie dough is a breeze. If you don’t have a food processor, a pastry cutter is a bit more work but will still do the trick.

Can I Freeze Pie Dough?

You absolutely can freeze pie dough, and it is a great way to prepare ahead for a big party or holiday. Just wrap your dough discs in plastic wrap and freeze for up to three months. Put it in the refrigerator overnight when you’re ready to use, and avoid thawing it at room temperature to keep the butter cold.

Tips for Rolling Out Pie Dough

Flour your work surface: Lightly flour your work surface to prevent sticking.

Keep the dough cold. We want the dough cold for the baking process. Keeping it cold also makes rolling easier and prevents sticking.

Rotate the dough. Turn the dough often as you roll it out to ensure even thickness and a perfectly round shape.

Make a beautiful design. You’d be shocked by how easy it is to crimp the edges of pie dough to create a show-stopping dessert. From simple designs to more involved creations, you can follow our tips to create a professional-looking pie right at home.

What Is Blind Baking?

Blind baking is the process of pre-baking the pie crust without the filling. It helps prevent a soggy pie crust, allows the crust to bake fully even if the filling has a shorter baking time, and results in a nice, crispy crust.

To blind bake, place a sheet of parchment on top of the dough in the pie pan and fill it with pie weights to prevent puffing or shrinkage. Then bake according to your pie recipe’s instructions.

What Can I Use Other Than Pie Weights?

If you don’t have pie weights, you can use any dried beans, uncooked rice or even granulated sugar to add weight to the pie crust.

Can This Pie Crust Be Used for Sweet and Savory Pies?

Yes, this is the perfect simple pie crust recipe that can be used for all your pie crust needs. Just omit the sugar for savory uses like quiche or chicken pot pie and leave the sugar in for sweet dessert pies. In both cases, keep the salt in the recipe.