The butter makes it flaky and tender with a wonderful flavor. All-Butter Crust, also called Pâte Brisée in French, is only five ingredients. It’s so simple you’ll never want to buy pre-made again.
A homemade All-Butter Pie Crust will make your pie or quiche taste so much better! It’s buttery, flaky and literally melts in your mouth with each bite. It really is so easy and I’ve written two methods for preparation. Also included are instructions on how to blind bake a pie crust. Always partially blind bake the pie crust when making a custard-type pie, such as Pumpkin Pie, or quiche where the filling will bake in the pie crust. Blind baking a pie crust helps to ensure that the crust is baked all the way through and it’s not soggy. A flaky crust on the bottom of the pie is very important too! If you are making a pudding-type pie or need a baked pie shell, then bake the pie crust all the way through.
The most important step in blind baking is to weigh down your crust as it bakes. You’ll need to line the crust with parchment paper or aluminum foil, then fill it with pie weights or dried beans to the top. As the crust is baking in the oven, the fat melts which produces steam which creates a flaky crust. The steam causes air pockets in the crust to form. The pie weights prevent the air pockets to puff up and the sides to shrink down.
INGREDIENTS TO MAKE ALL-BUTTER PIE CRUST
- All-purpose flour
- Salt
- Sugar
- Unsalted butter, cold and cut into small cubes
- Ice cold water
HOW TO MAKE AN ALL-BUTTER PIE CRUST
- By hand method: In a large bowl, whisk together flour, salt, and sugar.
- Using a hand pastry blender, cut in pieces of butter until mixture resembles coarse meal and a few pieces of butter are pea-size.
- Add 2 Tbsp ice cold water at a time, working the dough with the pastry blender until it comes together.
- Do not overwork.
- Turn the dough onto a lightly floured surface and form into a 1-inch thick disk.
- Wrap in plastic wrap and refrigerate for 1 hour before rolling out.
- Food Processor method: In a food processor, add flour, salt, and sugar.
- Pulse 3 to 4 times.
- Add pieces of butter and pulse until the mixture resembles coarse meal.
- Sprinkle with 4 tbsp ice water and blend just until it holds together (no longer or it will overwork dough).
- Form dough into a 1-inch thick disk and wrap with plastic wrap. Refrigerate 1 hour or freeze for up to 3 months.
HOW TO BLIND BAKE A PIE CRUST
- Prepare the pie crust and chill in the refrigerator for 30 minutes to 1 hour.
- Dock (prick) the bottom of the pie shell with a fork.
- Preheat the oven to 400°F.
- Line the unbaked prepared pie shell with foil or crinkled parchment paper.
- Fill with pie weights or dried beans.
- Bake the pie shell for 20 minutes.
- Remove the foil and weights.
- Bake for another 8 minutes or until the pie shell is light golden.
HOMEMADE PIE RECIPES TO TRY:
- The BEST Pecan Pie
- Dark Chocolate Pecan Pie
- Libby’s Famous Pumpkin Pie
- Pumpkin Cheesecake Pie
- Coconut Cream Pie
- Perfect Pie Crust
All-Butter Pie Crust
Ingredients
- 1¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- ½ cup (1 stick) unsalted butter, cold, cut into pieces
- 4 Tbsp ice cold water
Instructions
By hand method
- In a large bowl, whisk together flour, salt, and sugar. Using a hand pastry blender, cut into pieces of butter until mixture resembles coarse meal and a few pieces of butter are pea-sized. Add 2 Tbsp ice cold water at a time, working dough with the pastry blender until it comes together. Do not overwork.
- Turn the dough onto a lightly floured surface and form into a 1-inch disk. Wrap in plastic wrap and refrigerate for 1 hour before rolling out and baking. If freezing, wrap in plastic and put in a Freezer Ziploc bag for up to 3 months.
Food Processor method
- In a food processor, add flour, salt, and sugar. Pulse 3 to 4 times. Add pieces of butter and pulse until the mixture resembles coarse meal. Sprinkle with 4 Tbsp ice water and blend just until it holds together (no longer or it will overwork dough).
- Form dough into a 1-inch thick disk and wrap with plastic wrap. Refrigerate for 1 hour before rolling out and baking. If freezing, wrap in plastic and put in a Freezer Ziploc bag for up to 3 months.
To Blind Bake
- Prepare the pie crust and chill in the refrigerator for 30 minutes to 1 hour. Dock (prick) the bottom of the pie shell with a fork. Preheat the oven to 400°F. Line the unbaked prepared pie shell with foil or crinkled parchment paper. Fill with pie weights or dried beans.
- Bake the pie shell for 20 minutes. Remove the foil and weights. Bake for another 8 minutes or until the pie shell is light golden. If the shell puffs up during baking, gently press it down with the back of a spoon.
