All-Butter Pie Crust

Name: All-Butter Pie Crust
Prep time: 30 min
Total time: 2 h 30 min
Yield: 2
Ingredients: 1 tsp. kosher salt; 3 c. all-purpose flour, plus more for the work surface; 1 c. plus 2 Tbsp. (2 1/4 sticks) cold salted butter, cut into pieces; 7 tbsp. ice water, plus more if necessary; 1 tbsp. distilled white vinegar

Butter makes everything better!

By Ree DrummondUpdated: Nov 8, 2024

3.5

2 Ratings

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the pioneer woman's all butter pie crust recipe

Antonis Achilleos

Yields:

Prep Time:

30 mins

Total Time:

2 hrs 30 mins

Ah, butter. Is there anything more glorious? There are a few homemade pie crust recipes I keep in rotation, and an all-butter pie crust is one of them. This is my new and improved version that's easy to work with and tastes amazing. The butter gives the crust a rich, scrumptious flavor, but it also contributes to its wonderfully flaky texture which is a win-win in my book.

Use this recipe for fruit pies, pot pies, and any sort of pie that calls for a buttery, flaky base. This crust holds its shape really well, so it's perfect for experimenting with different pie crust designs like cutouts or crimping. It also works great for double crust pies! This recipe makes two pie crusts; use both immediately or stash one in the freezer for later!

Why is cold butter important for pie dough?

Cold butter is key to the crust's flaky layers. Since the butter is cold, it stays solid as you mix up the dough. Then that butter melts in the oven and creates steam, which forms all of those wonderful, tender, flaky layers. If you were to start with softened butter or, worse, melted butter, if you'd be left with a hard, more dense crust.

How long does pie dough last in the fridge?

This pie dough will stay good for up to two days in the refrigerator. You can also toss the dough into the freezer for up to three months. Making pie dough in advance is a great way to get ahead of schedule for holiday baking!

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Ingredients

1 tsp.
kosher salt
3 cups
all-purpose flour, plus more for the work surface
1 cup
plus 2 Tbsp. (2 1/4 sticks) cold salted butter, cut into pieces
7 Tbsp.
ice water, plus more if necessary
1 Tbsp.
distilled white vinegar

Directions

1. Step 1In a large bowl, mix together the salt and 2 cups of the flour until combined. Add the cold butter and, using your fingers, squeeze and rub the butter into the flour until it is almost fully incorporated and forms a shaggy dough, about 5 minutes. Add the remaining 1 cup flour and toss until just combined.
2. Step 2In a small bowl, whisk together the ice water and vinegar, then drizzle over the top of the dough. Use your hands to incorporate the liquid, gently kneading to form a dough. If the mixture is too dry, add more water a teaspoon at a time, until the mixture comes together.
3. Step 3Divide the dough into 2 equal pieces. Form them into balls, then place each ball in a 1-gallon zip-top plastic bag (do not seal). Using a rolling pin, slightly flatten each ball of dough into a disk (about ½ inches thick) to make rolling easier later. Seal the bags and place them in the refrigerator for at least 2 hours and up to overnight.
4. Step 4When you are ready to use the dough to make a crust, remove from the refrigerator. On a generously floured surface, roll out the dough with a rolling pin, starting at the center and working your way out. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If the dough sticks to the countertop, use a metal spatula or bench scraper to gently loosen and flip it, adding more flour to the surface and dough as needed. Continue rolling until the dough is approximately 2 inches larger than your pie plate.
5. Step 5To transfer the dough, loosen again with a spatula and lift the pie crust into a 9-inch pie plate (or you can roll the pastry over the rolling pin, lift it onto the pie plate, and unroll it). Lift the edges of the dough gently and allow the dough to settle naturally into the plate, fitting snugly along the bottom and sides without pressing or stretching (to avoid shrinking during baking). Trim any excess dough, leaving an overhang of about 1 inch.
6. Step 6If you are making a single-crust pie, crimp or flute the edges as desired, using a fork or your fingers. The crust is now ready to be par-baked or filled, as your recipe specifies. (If you have time, chill the crust in the pie plate in the freezer for 15 minutes before filling to help relax the gluten.) If you are making a double-crust pie, roll out the remaining dough and use it to top your filling.

Tip: Pie dough will keep in a zip-top plastic bag in the refrigerator for up to two days or in the freezer for up to three months. Let frozen dough thaw in the refrigerator overnight before using.