All Butter Pie Crust Dough
You know you’ve hit the jackpot with All Butter Pie Crust Dough when it falls apart after it’s baked! Huh!!! Whaat? Yes! It’s true… we have entered pie contests and the pies that win Best In Show always have pies with super flaky crusts that fall apart during serving. In fact, we’ve seen people sweating over whether they made the right decision on the crust, but we always tell them, just wait and see… and sure enough… they win!
Pie is one of those things that my sweetie pie just has a knack for. You could say that it’s built into his genes. He comes from a long line of pie makers. His grandma used to back pies professionally. She learned from a French pastry chef. One of the secrets that his mom remembers and has been passed down from the French chef was to use water sparingly, “as if it were gold.” Another thing he mentioned was the water must be ice cold when it is added.
Making Pie by Hand or with a Food Processor?
My sweetie pie works hard to make amazing pies. He cuts in the butter by hand and then adds water in a little at a time, making sure the dough never gets too wet. His technique can be found here for those of you who want to make the pie by hand. You will not be disappointed with the results. I am doing something very different with this post. I’m trying to produce a pie crust that tastes equally amazing and has layers and layers of flakiness, BUT ALSO can be made super quickly in the food processor. Some have said this is cheating. I don’t agree! I think a food processor is a tool that can help us be even more efficient in the kitchen. And honestly, I don’t have hours to make pie sometimes 😉
If you have made pies by hand for a long time, I think you are going to be amazed. The food processor can bring your all butter pie crust dough together in about 3-4 minutes. The steps are important. You are not adding all the flour in at the beginning. You actually wait and add some flour in after the butter has been turned into the dough. This creates huge chunks of buttery dough as seen above. It’s crucial to still chill the butter ahead and to add ice cold water, but the processor cuts the time of making the dough to minutes rather than an hour.
All I’m using is a standard Kitchen Aid Food Processor. I’ve fallen in love with this thing! It chops, it slices, it makes my life so much easier in the kitchen 🙂 And now that it makes all butter pie crust dough for me in minutes, I might just have to get them as gifts for family for Christmas!
The Secret to Amazing Pie Dough is in the Type of Butter You Use
The other thing I want to mention is the butter. If you want to become an amazing baker, consider using European butter. It will make a world of difference not only in the flavor but in how things cook and bake for you. Pie dough in particular depends on butter to help create the lovely flaky layers that we’ve all grown to love. We usually keep 3-4 packages of Kerrygold Irish butter on hand for baking. When you know you want to make pie, put a package of butter in the freezer to get it super cold.
Using a Clear Pyrex Dish to Bake Pie
When you bake a pie, you may want to use a glass Pyrex dish so you can see underneath the pie. Another tip is to place the pie dish on a foil covered baking pan in the oven. This way if you have a fruit pie and juices start to drip as it bakes, you won’t have to worry about cleanup. Also, pie crust needs to be baked long enough!!! This is really important! We have seen so many pies at pie competitions that were under cooked. Allow the all butter pie crust dough to turn a nice golden brown. We use a pie ring once the pie has baked about 15-20 minutes and the edge has just started to turn golden. You can also create a ring out of foil to shield the edge, but if you bake pies often, a pie ring shield is so much easier.
Is shortening required for a great pie dough?
You may have heard people say that shortening is required to make the pie more flaky. That is a myth. I have seen many all-butter crust pies come out amazingly flaky and even win best in show at pie competitions. This all-butter recipe made in the food processor creates amazing layers of flakiness for your pie. I’ve even heard people say that shortening makes the pie taste better. And I will tell you that when you’ve baked and tried many pies, you can tell right away which ones have shortening. You can feel the gritty texture of shortening on the roof of you mouth and it has a distinct taste. I personally don’t like the texture or the taste. After having all-butter, I will never use shortening in a pie crust. I encourage you to try both so you can see what you prefer.
The pie dough recipe I’m sharing with you is super simple to make. It produces more than enough dough for two 9″ round pie plates or for a top and bottom crust pie. It’s a good idea to let the dough chill for 2 hours in the refrigerator before rolling it out. This will just make it easier on you as it won’t break apart so easily. This pie dough works well for fruit pies, nut pies, savory pies, and pretty much anything else you can dream up!
Here are the step by step instructions for making the pie dough in the food processor and the amazing all-butter recipe: