This simple, buttery and delicious recipe for easy-to-make all butter pie crust will be your go-to recipe once you try it!
Most people who follow my blog know that I hate making pie crust from scratch.
For the past 10 years, every time I tried making it, I just couldn’t get the consistency or texture just how I wanted it.
Then, my fellow blogger and friend Dorothy over at Crazy for Crust posted a video and tutorial to make a pie crust that I had never seen before.
Her recipe used a food processor instead of cutting in the butter by hand. I was intrigued and knew I needed to test this method for myself.
What I found was that using a food processor took all the work out of making an all butter pie crust and was completely fool proof!
Even I couldn’t screw it up!
Using ice cold butter and ice cold water were the keys to creating that flaky crust.
The blades of the food processor cut the cold butter into the flour perfectly, making a soft dough perfect for all my holiday pies!
One batch of this makes enough for one pie crust, which I really like.
I make the crust when I need it and don’t have to worry about the dough getting too warm while I’m making the filling or prepping other ingredients.
For an apple pie, I make the bottom crust, fill the pie, chill it… THEN make the top crust! I don’t even clean the food processor out between batches.
During the holiday season, this all butter pie crust works great with any fruit or custard pie. It can be pre-baked or filled and baked.
This all butter pie crust is the BEST crust ever!
Photos & Video by Frenchly Photography
Music by HookSounds
All Butter Pie Crust
- 1/2 cup unsalted butter, diced and chilled
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 2-4 tablespoons ice water
- food processor
- 8 or 9 inch pie plate
- Dice cold butter into cubes and freeze for 10 minutes.
- Mix 1/3 cup water and 4-5 ice cubes together in a small bowl. Set aside.
- Mix together the flour and the salt in a small bowl then pour into the bowl of the food processor.
- Add the cold cubed butter and pulse together until the butter is crumbly.
- Add 2 Tbsp of ice cold water and pulse the dough.
- Add up to 2 Tbsp more of ice cold water and pulse until the dough comes together in a ball.
- Dust flour over a clean surface and place dough on top.
- Using a floured rolling pin, roll dough into 11-12 inch circle.
- Using the rolling pin, transfer the dough into the pie plate and gently press into the plate.
- Trim the extra dough off the edges.
- Crimp the dough edges.
- Fill and bake immediately.
Kayle (The Cooking Actress)
Monday 20th of November 2017
all butter pie crusts are my fave-yours is gorgeous!