Easy butter pie crust

If you are looking to get into the kitchen and create some pies, I’ve got an easy butter pie crust recipe for you! In this blog I am going to share with you my easy go-to butter pie crust recipe which I have been using to make some delicious home-made pies. Traditionally, to make a butter pie crust you need only four ingredients. With this one we will be adding one extra, a little bit of sugar.

If you are an experienced pie maker, you can make your way to the end of this post and get straight into to the recipe. However if you are not yet comfortable with making pie crusts this blog is mostly for you. I’ve got some tips which will help you get a better result with your pie crust.

Not long ago, I was not very good at making pie crusts. The thought of it alone was a little intimidating and so I never bothered to make it. Then, I thought I would give it a go! As with anything when you start learning how, the better you become.

Flour, Salt, Sugar, Butter, Ice-Cold Water
Flour, Salt, Sugar, Butter, Ice-Cold Water

USE COLD UNSALTED BUTTER

Use cold, unsalted butter only! This because when you are kneading the dough it is possible the butter will melt before you bake it. This means you will loose the structure and fluffiness of the pie crust. You want the pie crust to melt inside the oven, not on the bench or in your hands. I find that unsalted butter gives the pastry a lighter flavour, a crust that is too salty can be overwhelming. By using unsalted butter it gives you freedom to add a little salt if you want to. With salted butter you cannot remove the salt.

USE ICE COLD WATER

 Ice cold water helps hold the ingredients of the butter and flour the best. You want the dough to hold its shape when you roll it out. Add actual ice cubes to the water to keep it as cold as possible. When prepping your pie crust, fill up 1/2 cup ice cold water. You probably will not need to use all of this water but have it on hand just in case. If you do not use enough ice cold water, your dough will have cracks, break and wont roll out smoothly. If you find that you have added too much water, you can always add a little bit more flour. A great tip is to keep adding a teaspoon of water after the recommended amount. This helps make sure you do not add too much water. Make sure you chill the dough for AT LEAST 2 hours before baking.

ROLL THE DOUGH BEFORE REINTEGRATING

So many recipes use the technique of forming the dough into a disk, refrigerating and then rolling it out before baking. However I absolutely dislike rolling out the dough after it has been refrigerated for hours. I find it very difficult to work in this way. What I like to do is roll out the dough as soon as I have put it together. Then I place it in the pie crust dish and refrigerate it so that it sets.

When rolling the dough you will want to keep your bench surface floured. This will help  prevent the crust from sticking. Be sure to also flour your rolling pin so that the dough does not stick onto the rolling pin. For rolling out the dough, you want to start in the middle of the dough and work your way out in upward and side ways directions. I usually count 3 rolls each way to make sure it rolls out evenly. When you are ready to put your dough into your pie dish use your rolling pin to wrap the dough around it and to then transfer it to your dish. This will help the crust not to break during the transfer process.

A rolling pin helps to transfer your butter pie crust to your dish.
A rolling pin helps to transfer your butter pie crust to your dish.

It just takes a little practice and knowing what things to do and what things to avoid can really help you get the best result.

For this recipe you will need:

  • 2 Cups all purpose flour (300 g)
  • 1/4 tsp salt
  • 1 tsp sugar
  • 100 g unsalted butter
  • 1/2 cup ice cold water

Instructions:

  • Mix the flour, sugar, and salt together in a bowl. Add the cubed butter on top.
  • Cut the butter into the dry ingredients with your hands until all flour is coated. Then using a mixer (with a dough hook), two forks or a pastry cutter start combining the mixture.
  • Gradually add your ice cold water. Start off with two spoons of water at a time. Add more if you need to. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet.
  • Your dough will not be completely smooth but should stick together. You’re looking for small-sized bits of flour coated butter.
  • Place the pie dough on a lightly floured surface. Using your hands, fold the dough into itself until the flour is fully incorporated into the butter. Form it into a ball. 
  • Using a rolling pin start gently folding out the dough. Work the rolling pin in all directions. Roll for 3 counts and then rotate. Feel free to smooth out the edges if you notice cracks. 
  • Using a floured rolling pin, gently roll the pie crust onto the rolling pin and transfer into your pie dish.
  • Cover your pie crust dish and refrigerate for at least 2 hours.
Finished Butter Pie Crust
Finished Butter Pie Crust

I hope that you have found this recipe helpful! If you give this a go you can let me know in the comments below. You can also tag me on Instagram!