Easy Butter Pie Crust
Happy week of Thanksgiving! While turkey and the side dishes get plenty of attention, we all know the main crowd pleaser is the dessert. No matter if you fall into camp pumpkin, pecan, or something else, nothing makes or breaks a pie more than its crust. That’s why I always turn to this perfect recipe for Easy Butter Pie Crust.
Confession time?
For YEARS I’ve struggled with pie crusts.
Not enough flake.
Hard to roll out.
And the dreaded… “soggy bottom”.
That was until I finally perfected this all-butter crust with the help of a food processor.
Let me tell you… it makes ALL the difference.
No more cutting in butter, pressing, etc.
Just a few simple pulses with the processor to the flour and salt. Add in the butter pieces and then bring the dough together with a drizzle of ice water.
Still, there are two rules about this crust that CANNOT be broken.
- Use high quality butter. I mean it. Don’t go looking for ‘regular’ butter. The good, Irish butter will do the trick here perfectly. Trust me. Spring for the more expensive stuff in this recipe. It makes ALL the difference.
- Keep all the ingredients cold. Especially the butter and water. Then make sure to rest the dough balls in the fridge. It helps the butter not melt into the flour and instead you are given those delicious flaky layers that everyone loves in a pie.
Once the dough has had a chance to chill, roll out each crust to an inch or two larger than your pie pan. Then transfer it into your dish. Fill with your ingredients, top with the second crust, and crimp edges.
Bake the pie according to directions and wait patiently while it cools before digging in with a fork to enjoy all it’s flaky goodness!
Easy Butter Pie Crust
This Easy Butter Pie Crust is the perfect double pie crust recipe for the holidays. Made in the food processor its the best homemade, flaky crust you'll find.
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 tsp Salt
- 1 cup (2 sticks) Irish Butter, cut into small cubes and chilled
- 1/2 cup Ice-Cold Water
Instructions
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In a food processor, pulse together the flour and salt. Sprinkle the butter over the surface of the flour and pulse just until the butter is coated in flour and the biggest pieces are the size of small peas.
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Next, drizzle the ice water on top of the flour, a little at a time, pulsing in between until the dough comes together. NOTE- the dough may not form a ball in the food processor- don't add more water than necessary. Instead, turn out onto a clean countertop and press dough together with your hands until it forms a large ball. The dough should not be watery or overly wet.
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Divide the dough in half, and shape each into a ball. Press out into a disk shape and wrap each half in plastic wrap. Refrigerate for at least 1-2 hours.
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When chilled, remove the dough from the fridge and its plastic wrap. Roll each crust out on a lightly floured counter until it is an inch or two larger than your pie pan.
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Gently lift the crust into the baking dish and press it into the sides. Add in the filling, top with the second crust. Crimp together the edges, cut a slit in the top, and bake the pie according to recipe directions.
Recipe Notes
- If you need a single pie crust instead of double, simply halve the recipe.
- The dough can be tightly wrapped in plastic wrap (after mixing and dividing) and frozen for up to a month. Thaw in the refrigerator before proceeding with rolling and baking.
Did you make this recipe?
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