All Butter Pie Crust Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the crust.

Unsalted butter: Adds richness and flakiness to the crust. Make sure it is cold and cut into cubes.

Ice water: Helps bring the dough together without warming the butter.

To ensure a flaky pie crust, keep all your ingredients as cold as possible. This includes chilling your flour and butter in the freezer for about 15 minutes before starting. Cold ingredients prevent the butter from melting into the flour, which helps create those desirable flaky layers.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but it may make the crust denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used, though the texture may differ slightly.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• unsalted butter - Substitute with salted butter: If using salted butter, reduce the added salt in the recipe to balance the flavor.

• unsalted butter - Substitute with vegetable shortening: Shortening can create a flakier crust, though it lacks the rich flavor of butter.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, imparting a slight coconut flavor.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness and tenderness to the dough.

• ice water - Substitute with vodka: Vodka evaporates more quickly than water, creating a flakier crust without adding extra moisture.

• Wrap the dough tightly in plastic wrap to prevent it from drying out and absorbing any unwanted odors from the refrigerator.
• Place the wrapped dough in a resealable plastic bag or an airtight container for an extra layer of protection.
• Store the dough in the refrigerator for up to 3 days. This allows the gluten to relax, making it easier to roll out and ensuring a tender crust.
• For longer storage, freeze the dough. First, wrap it in plastic wrap, then in aluminum foil to prevent freezer burn.
• Label the package with the date to keep track of its freshness.
• When ready to use, thaw the dough in the refrigerator overnight. This slow thawing process helps maintain the dough's texture and prevents it from becoming too soft.
• If you're in a hurry, you can thaw the dough at room temperature for about 30 minutes, but be cautious not to let it get too warm.
• Once thawed, roll out the dough on a lightly floured surface, and proceed with your pie recipe as usual.
• For pre-baked crusts, roll out the dough, fit it into your pie pan, and freeze the unbaked crust. When ready to bake, there's no need to thaw; just bake it straight from the freezer, adding a few extra minutes to the baking time.
• If you have leftover pie dough, shape it into a disk, wrap it well, and freeze it for future use. This is perfect for making mini tarts or hand pies.

• Preheat your oven to 350°F (175°C). This temperature is ideal for reheating the all butter pie crust without overcooking it.
• Remove the pie crust from the refrigerator and let it sit at room temperature for about 10 minutes. This helps to prevent cracking when you roll it out.
• Roll out the dough on a lightly floured surface to your desired thickness. If the dough feels too stiff, let it sit for a few more minutes.
• Place the rolled-out pie crust into your pie dish, pressing it gently to fit the contours of the dish. Trim any excess dough hanging over the edges.
• To prevent the crust from puffing up or shrinking, line it with parchment paper and fill it with pie weights or dried beans. This is known as blind baking.
• Bake the crust in the preheated oven for 15-20 minutes, or until the edges start to turn golden brown. This step ensures that the crust is partially cooked and will hold its shape.
• Remove the pie weights and parchment paper, then return the crust to the oven for an additional 5-10 minutes, or until the bottom is fully cooked and golden brown.
• If you have a filled pie that needs reheating, cover the edges of the crust with aluminum foil to prevent them from burning. Place the pie in the oven and heat for 15-20 minutes, or until the filling is warmed through.
• For a quicker method, you can reheat individual slices of pie in the microwave. Place a slice on a microwave-safe plate and heat on medium power for 30-60 seconds. Be cautious, as microwaving can sometimes make the crust less crispy.
• If you prefer a crispier crust, reheat individual slices in a toaster oven. Set the toaster oven to 350°F (175°C) and heat the slice for 5-7 minutes, or until the crust is crispy and the filling is warm.

• Mixing bowl: A large bowl used to combine the flour and salt, and later to mix in the butter and ice water.

• Pastry cutter: A tool used to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Measuring cups: Used to measure out the 2 ½ cups of all-purpose flour and ¼ cup of ice water accurately.

• Measuring spoons: Used to measure the 1 teaspoon of salt precisely.

• Plastic wrap: Used to wrap the dough ball before refrigerating it for at least 1 hour.

• Rolling pin: Although not mentioned in the instructions, it will be necessary to roll out the dough after it has been refrigerated.

• Knife: Used to cut the cold butter into cubes.

• Ice water bowl: A small bowl to hold the ice water, making it easy to add gradually to the dough mixture.

Pre-chill ingredients: Keep butter and water in the fridge until ready to use to save time on chilling the dough later.

Use a food processor: Quickly pulse the flour, salt, and butter together for faster mixing.

Pre-measure ingredients: Measure out your flour, salt, and butter in advance to streamline the process.

Double the recipe: Make extra pie crust dough and freeze it for future use.

Roll between parchment: Roll out the dough between two sheets of parchment paper to prevent sticking and save cleanup time.