Homemade Butter Pie Crust Recipe: Not only is this recipe homemade, but it’s so simple to make, needing only 4 components. This Butter Pie Crust always comes out perfectly tasty and flaky without fail, even if it’s your first time making a pie crust, which is backed up by the opinion of hundreds or reviewers.
Ingredients for Pie crust recipe:
- Flour
- Butter
- Salt
- Ice water
- Sugar
How to make homemade pie crust recipe:
1. Combine your sugar, flour, and salt in a food processor for 5 turns.
2. Mix in your butter in cubes, your pie crust will come out even better if your butter is frozen. Try not to process it too much, just until it starts forming peas or clumps. Leave in a few clusters of butter.
3. Drizzle in your 3 tablespoons of water using the feed tube, and process in small but quick pulses. Just until water is combined, don’t over do it.
4. Uncover and peek at your dough. if it’s holding together when you pinch it then it’s ready. If too dry, add 1 or 2 tablespoons more tablespoons of water, processing it again in the same way until blended.
Once done, your crust should be holding firmly together, but not too
moist.
FORM THE DOUGH INTO A DISC AND ROLL
- Transfer your dough to your counter or work place, and press it down into a circle using your hand. Cover it in plastic wrap, and let it cool for 30 minutes to relax, and help your butter firm back up before rolling it. It can also be frozen for later.
- Then, uncover your dough and transfer it to your floured surface. Coat your rolling pin with flour, and pepper some on the dough, and roll it out starting from the middle towards the edge, going around from the right. Don’t forget to pick up your dough in between every two rolls to put flour on your work space to keep it from sticking. In case some of your dough sticks, remove it from your counter as it will only make more dough stick to it. Make sure your dough is wide enough to cover the edges of your pan.
PLACE THE DOUGH IN THE PIE PLATE AND CRIMP
- When done, roll your dough around your rolling pin, and gently unroll it into the pie pan. Press it into the edges of your pan, then trim the excess using a knife. Make sure to leave an extra inch since the dough tends to shrink a little.
- Now ruffle your edges well, it doesn’t have to be perfect, or make fun shapes using the remainder of your dough.
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Homemade Butter Pie Crust Recipe
Not only is this recipe homemade, but it’s so simple to make, needing only 4 components. This Butter Pie Crust always comes out perfectly tasty and flaky without fail, even if it’s your first time making a pie crust, which is backed up by the opinion of hundreds or reviewers.
Ingredients
- 1 and ¼ cups of all purpose flour, and a little more to flour your work space
- 1 tablespoon of granulated sugar, (skip if pie crust is going to be savory)
- ⅛ of teaspoon salt
- 4 ounces of unsalted butter sliced into small cubes (for better results, stick in the freezer for 20 to 30 minutes)
- 3 to 5 tablespoons of ice water
Instructions
- Combine your sugar, flour, and salt in a food processor for 5 turns. Mix in your butter in cubes, your pie crust will come out even better if your butter is frozen. Try not to process it too much, just until it starts forming peas or clumps. Leave in a few clusters of butter.
- Drizzle in your 3 tablespoons of water using the feed tube, and process in small but quick pulses. Just until water is combined, don’t over do it. Uncover and peek at your dough. if it’s holding together when you pinch it then it’s ready. If too dry, add 1 or 2 tablespoons more tablespoons of water, processing it again in the same way until blended.
- Transfer your dough to your counter or work place, and press it down into a circle using your hand. Cover it in plastic wrap, and let it cool for 30 minutes to relax, and help your butter firm back up before rolling it.
- Then, uncover your dough and transfer it to your floured surface. Coat your rolling pin with flour, and pepper some on the dough, and roll it out
starting from the middle towards the edge, going around from the right. Don’t forget to pick up your dough in between every two rolls to put flour on your work space to keep it from sticking. In case some of your dough sticks, remove it from
your counter as it will only make more dough stick to it. - Make sure your dough is wide enough to cover the edges of your pan. When done, roll your dough around your rolling pin, and gently unroll it into the pie pan.
- Press it into the edges of your pan, then trim the excess using a knife. Make sure to leave an extra inch since the dough tends to shrink a little.
- Now ruffle your edges well, it doesn't have to be perfect, or make fun shapes using the remainder of your dough.
Notes
Pro tip: Make sure to put as little water as possible initially, then gradually add a tablespoon until your dough is incorporated. How much water you use will differ.
You want to premake your pie crust 1 or 2 days before, and
stick it in your fridge covered in plastic wrap. When rolling,
remove it beforehand and let it sit at room temperature until soft.
You can freeze your dough as soon as it's done processing, just make sure it's covered in plastic wrap and foil after flattering it into a circle to make it easier on you once defrosted. It can also be stored on a freezer safe plate, covered in plastic wrap and foil. Place it in your fridge to defrost overnight.
This recipe is for a 9 inch pie crust, but you can double it if you want more. And skip the sugar for a savory type of crust.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 179Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 34mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 2g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.