Our all-butter pie crust recipe is a must-have during the holiday season, especially since it’s quick and easy to make! It’s my go-to pie crust recipe for both sweet and savory pies. Whether you’re using a food processor or a mixer with cookie paddles (avoid the wire whisks), this recipe is simple and fast. In just a few steps and a few minutes, you’ll have a buttery, flaky pie crust that’s perfect for any occasion.
Easy Ingredients All Butter Pie Crust Recipe
My crust comes out flakier when I use the mixer/food processor to cut the butter/flour into crumbs. Then I dump the mixture into a bowl or onto plastic wrap and finish from there. In my experience, I remove the risk of over-mixing my butter pie crust dough using a food processor.
Mom made a neat video just to show how quickly pie crust dough comes together in a food processor if you use one to make the pie crust. One advantage outside of speed, is that the butter stays colder while you work.
You can also use the fork method to mix up the butter, flour, salt and sugar. Be quick so the butter doesn’t get warm.
The next step is crucial for achieving a flaky pie crust instead of a tough, rubbery one. When adding ice water to the dough and bringing the buttery crumbs together, it’s essential to mix as little as possible.
Pulse your food processor or mixer for no more than 2-3 seconds at a time. The dough should come together just enough for you to gently press it into a ball with your fingers. This technique ensures a light and flaky texture in your all-butter pie crust.
Divide the dough into two halves, flatten to a disc, chill for at least 30 minutes.
Flaky, all-butter pie crust. Perfect for savory and sweet dough and is excellent over store-bought pie crust.
Ingredients
UnitsScale
1c. very cold butter, cubed
2 1/2cups unbleached white flour
1/2 tsp. sea salt
2 tsp. sugar
1/2c. ice water
Instructions
Using a food processor with a blade, add the cubed butter, flour, salt and sugar.
Jog until mixed.
Add the cold water slowly, while pulsing the processor, just until you see the crumbs starting to come together, then stop. This should take all of the ice water, and you may need a bit more.
Dump the mixture onto plastic wrap, and pull the crumbs together, using the plastic wrap. Gently make a ball. Do not over-work the dough by rolling etc.
Divide the ball in half.
Flatten each piece into a disc, and chill for 30 minutes.
It’s ready to use for your favorite pie!
See the video on how quickly crumbs come together in a food processor!
Notes
The most important thing in getting a flaky pie crust and not a tough, rubbery pie crust when adding the water, and bringing those buttery crumbs together in a mass is to mix as little as possible. Pulse the mixer or food processor for no more than 2-3 seconds at a time, until the dough is coming together just enough for you to squeeze it together the rest of the way with your fingers into a ball.
Child of God, Wife to Josh, Mommy to my four sweet children. Thankful for busy days filled with homeschooling, homemaking and loving my little family! And sneaking in sewing and pattern design whenever I can 🙂
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