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5 from 1 vote
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The Only All Butter Pie Crust

flaky, buttery, and perfectly crispy - this all butter pie crust recipe is perfect for galettes, tarts, pies, and quiches. A back-pocket recipe you'll make again and again!

Course pastry
Cuisine French
Keyword galette, pie, quiche, tart
Prep Time 15 minutes
Cook Time 55 minutes
Chill time 45 minutes
Servings 2 pie crusts
Author LeAnne Yaakubov

Ingredients

  • 2 1/4 cups unbleached all purpose flour 260 g
  • 16 tablespoons salted butter - very cold 1 cm cubes 213 g
  • 2 tablespoons granulated sugar 48 g
  • 1 teaspoon kosher salt
  • 6-7 tablespoons ice water 35-40 g add an extra tablespoon if the dough is too dry

Instructions

  1. In a large mixing bowl, combine the all purpose flour, small cubes of cold butter, sugar, and kosher salt. Use your fingertips to squeeze the cubes of butter into the flour, flattening them out into small sheets of flour-coated butter. Continue squeezing the flour into the butter for 5-6 minutes until the mixture is crumbly.

  2. Add the ice water, and use a spatula or wooden spoon to combine. The dough will just start to come together, but will still be very crumbly and shaggy. Line the work surface with a piece of plastic wrap, then pour the shaggy dough onto the plastic wrap. Use the plastic wrap to gather the dough together, and press it into a disc shape. Chill in the refrigerator for at least 45 minutes.

Recipe Notes

  1. If the dough is too dry, and isn't coming together, add an extra tablespoon of water.
  2. Start with the highest quality ingredients that you can source. I'm talking high butterfat grass fed butter (I love Kerrygold), unbleached all purpose flour and kosher salt. 
  3. Make sure that your butter is VERY cold throughout the whole process. The colder your butter, the more steam it will release when it hits the hot oven, resulting in puffier and flakier pie crust.
  4. Keep the crust cold at every stage, and most importantly CHILL your pie in the fridge for at least 20 minutes before you bake it. 
  5. If your pie crust cracks when you roll it out, do not stress! You have two choices, either use your hands to gently push the dough back together, or use a scrap piece to patch it. Just roll with it, you are in charge of the dough!
  6. Make sure to brush your cold pie crust with a beaten egg just before you put it in the oven to bake. The egg wash will help the pie bake up into a beautiful golden brown color.
  7. Don't underbake your pie! Nothing worse than a soggy bottom pie. Most whole 9' pies will need about 50-55 minutes in a 350 degree oven. The crust should be deeply golden brown when it is well baked.
  8. If your top crust is browning too fast - loosely place a piece of aluminum foil on top of your pie halfway through the baking time. This way, the pie will continue to bake, but the crust will not burn.