This Buttery Pie Crust is another recipe that’s lived in As Seen on IG since 2019, and is now available here! For free! No paywalls! Just how I want it. You’ll need a batch of it to make the Strawberry and Cream Hand Pies that I dropped the recipe today.
This is your basic, straight forward, all-butter pie crust recipe. Confession: I hate making pie dough, because it’s messy. It gets everywhere and all over your hands and just ugh. So, my method for this Buttery Pie Crust is largely hands-off: it gets formed in the food processor, and brought together in plastic wrap.
Buttery Pie Crust Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Buttery Pie Crust recipe:
- All-purpose flour: You can substitute a lighter pastry flour for all-purpose, but you might need to adjust the amount of water, and likely use less.
- Salted butter: If you decide to use unsalted for your Buttery Pie Crust make sure to increase the amount of fine sea salt you add by a full teaspoon. We don’t want a flaky, buttery, bland crust.
- Water: You’ll want to make sure it’s ice cold. Put some ice cubes in it. Cold water is key to flakiness! If you live in a climate that’s more humid, you might want to use less water. Start with 1/4 of a cup.
- Granulated sugar, fine sea salt: If you’re using this Buttery Pie Crust for a savory dish you might want to reduce the amount of sugar by half, but otherwise it’ll work beautifully. You can omit the salt if you’re sensitive to sodium.
How to Make Buttery Pie Crust
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Buttery Pie Crust recipe:
- Start Building the Dough. Whisk together the flour, sugar, and salt and add to a food processor. Pop the lid on that sucker, and grab your butter out of the freezer. Adding just a bit at a time, begin to pulse it into the flour. Short pulses, about 2 seconds each. At first, it’ll look like a cornbread mix, kind of a soft, coarse meal. By the time you add all the butter, there will be some larger pieces, almost pea sized. That’s fine. Those will give the Buttery Pie Crust its flakiness.
- Moisten the Buttery Pie Crust dough. After all the butter is incorporated, start to drizzle in the water, a couple of tablespoons at a time. Extend your pulses now, to about 7 seconds or so each. It’s a good idea to stop and scrape the bowl halfway through this process, but it’s not mandatory. After all the water has been pulsed in, pull a long strip of plastic wrap out and lay it over a clean countertop.
- Shape and Chill. Turn the mixture from the food processor out onto the plastic wrap, into the center. Gather the edges of the plastic wrap and bring them up, forming the mixture into a large mound of dough. Press the dough together and shape it into a tight ball. Split the ball into 2 halves, shape those halves into flat discs and wrap them up tightly in plastic wrap. Chill the Buttery Pie Crust in the fridge for at least an hour, up to a week in advance. You can also freeze them, for up to three months.