Sweetie Pie and Cupcakes

Perfectly Flaky All Butter Pie Crust Dough

This pie dough is easy to make in the food processor and the pie crust bakes up flaky and tender, just like Grandma used to make! This is an all-butter pie crust recipe and it works with fruit, nut, savory, cream, just about any kind of pie you can dream up! Learn to make this pie dough from scratch!

CourseDessert, Party Food
CuisineAmerican

Servings	Prep Time
8people	15minutes

Cook Time	Passive Time
1hour	2hours

Servings	Prep Time
8people	15minutes

Cook Time	Passive Time
1hour	2hours

Ingredients

2 1/2cups All-Purpose FlourWe use Trader Joe’s, but any All-Purpose Flour works
2Tbsp Sugar
1tsp Salt
20Tbsp Cold Kerrygold Salted ButterWe use Salted but you can use unsalted.
6Tbsp Ice cold water
1 Egg

Instructions

Place butter in the freezer for half hour before.
In a food processor, combine 2/3 of the flour, the salt and the sugar. Pulse the dry ingredients 5-6 times.
Chop the butter into 1/2 inch squares and spread the chunks evenly over the flour mixture in the food processor.
Place the top on the processor and pulse to start incorporating the butter. You may have heard to stop when the butter is pea-sized, but in this case keep pulsing until you see the entire mixture come together. You should start to see it form into a dough.
Take the lid off and spread the mixture out evenly in the processor. Add the rest of the flour on top, put the lid on and pulse about 5-6 short pulses. The dough may break up into really large clumps with lots of flour surrounding it. This is what you want!
Transfer the dough into a bowl. Add 3 tablespoons of the ice cold water and turn dough over 2-3 times (don’t overmix, just push down and turn). Add the last three tablespoons of water and turn again forming it into a messy ball. This dough will be very wet, but that’s okay!
Flour a work surface generously. Turn the ball of dough out onto the flour and use a spatula or scraper to cut the dough ball in half.
Wrap each half in plastic wrap.
Push down on the wrapped dough to flatten it out into a 4-5 inch disc. Refrigerate for at least 2 hours. They can be stored up to a maximum of 3 days.
To ready the dough for the pie plate, take one ball of dough out of the fridge and dust a work surface with lots of flour. Flour the top of the dough disc. Use a rolling pin to roll the dough into a circle. Use a metal spatula to scrape under the dough if it starts to stick and keep adding flour under the work surface . Continue rolling and turning the dough until you reach the desire shape. If working with a 9 inch pie plate, try to roll the dough to about 13-14 inch wide.
Roll the dough up onto the rolling pin, position it near the edge of the pie plate and then unroll the dough over the pie plate.
Push the dough into the edges of the pie plate. Don’t worry if the dough breaks apart in places, you can easily fix it by pressing it together with your fingers. Also, you can break off overhang pieces and use those pieces to fill in any holes or gaps.
If you like a thick crust around the edge or plan on decorating the edge, use the overhang pieces to add along the edge. Just tuck the edge under.
You can now fill this crust and bake (Single crusted pies are generally, custard, nut or cream). See recipes for filling the dough.
For a double crusted pie, such as a fruit or pot pie, roll out the dough and lay it on top. Gather the crust and tuck it underneath the edge. Then flute the edge. (Or you can create a lattice design instead, see our Lattice Apple Pie Recipe for the Lattice Instructions).
If this is a single crusted pie, hold the thumb and forefinger of one hand against the outside of the dough and press into these fingers with the forefinger of the other hand to pinch the dough, fluting the edge of the pie crust.
Finally, create an egg wash. Scramble one egg with about 2 tablespoons of water. Brush on the egg wash. Sprinkle sugar on top. Cut vent holes in the top, or use cut outs to create designs.
Bake at 375 degrees F for an hour (checking every 15 minutes). You may need to use a metal pie ring or form a ring out of foil and place it around the pie edge after the first 15-20 minutes of baking. Continue baking for an hour, sometimes up to an hour and 10 minutes. Most people take the pie out way too early, resulting in soggy crust. Wait, be patient and let the top of the crust turn a nice golden brown. If you use a clear Pyrex dish, you can even check to make sure the bottom browns up just a bit.

Recipe Notes

Here’s the link to Making an Easy Lattice Top

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