Best All Butter Pie Crust Recipe
Introduction
This Best All Butter Pie Crust recipe delivers a tender, flaky base perfect for a variety of pies. Made with rich European-style butter, it’s simple to create and yields impressive results every time.
Ingredients
- ½ cup (4 oz/115 g) Salted Plugrà® Premium European Style butter, softened
- 2 tablespoons granulated sugar
- 1 large egg, at room temperature
- 1¼ cups (6¼ oz/177 g) all-purpose flour
- ¼ teaspoon salt
Instructions
- Step 1: Cream the softened butter and sugar together using an electric hand mixer on high speed for 2 minutes, or until light and fluffy. You can also do this step using a hand whisk if preferred.
- Step 2: Beat in the egg until fully combined, scraping down the sides of the bowl to ensure even mixing.
- Step 3: Reduce the mixer speed to low and mix in the flour and salt just until the dough comes together. Avoid overmixing to keep the crust tender.
- Step 4: Shape the dough into a flat disc, wrap it, and refrigerate for at least 2 hours or up to 2 days before using. For longer storage, freeze for up to 2 months and defrost overnight in the refrigerator.
- Step 5: On a floured surface, roll out the pastry to about ¼ inch thick. Press it gently into your pie pan, crimp the edges, and it’s ready for your favorite fillings such as pumpkin pie, pecan pie, or chocolate silk pie.
Tips & Variations
- Use cold flour and chilled equipment for an even flakier crust.
- For a sweeter crust, increase sugar to 3 tablespoons or add a teaspoon of vanilla extract.
- If you prefer unsalted butter, add a pinch more salt to balance the flavor.
- To avoid shrinking, let the dough rest properly in the fridge and avoid overworking it when rolling.
Storage
Store the dough wrapped tightly in plastic wrap in the refrigerator for up to 2 days or freeze for up to 2 months. When ready to use, thaw frozen dough overnight in the refrigerator. After baking, store leftover pie covered in the refrigerator for 3–4 days and rewarm slices gently in the oven if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie crust without an electric mixer?
Yes, you can cream the butter and sugar using a hand whisk. It will take more time and effort but achieves the same result.
How thick should I roll out the dough?
Roll the dough to about ¼ inch thick for the best balance between sturdiness and flakiness in your pie crust.
PrintBest All Butter Pie Crust Recipe
This Best All Butter Pie Crust recipe yields a tender, flaky, and rich pastry perfect for pies like pumpkin, pecan, and chocolate silk. Made with salted Plugrà® Premium European Style butter, sugar, egg, flour, and salt, it offers a buttery flavor and easy preparation. Chill and roll out the dough for a perfect crust every time.
- Prep Time: 10 minutes
- Cook Time: Variable depending on pie recipe (typically 45-60 minutes)
- Total Time: 2 hours 10 minutes (including chilling time)
- Yield: One 9-inch pie crust 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust Ingredients
- ½ cup (4 oz/115 g) Salted Plugrà® Premium European Style butter, softened
- 2 tablespoons granulated sugar
- 1 large egg, at room temperature
- 1¼ cups (6¼ oz/177 g) all-purpose flour
- ¼ teaspoon salt
Instructions
- Cream Butter and Sugar: Cream the softened salted Plugrà butter and granulated sugar together using an electric hand mixer on high speed for 2 minutes, or until the mixture becomes light and fluffy. Alternatively, you can use a hand whisk to achieve this consistency.
- Incorporate Egg: Beat in the egg until fully combined, making sure to scrape down the sides of the bowl to ensure even mixing throughout the dough.
- Add Flour and Salt: Reduce the mixer speed to low and gradually mix in the all-purpose flour and salt just until the dough comes together. Avoid overmixing to maintain the crust’s flakiness.
- Chill the Dough: Shape the dough into a flat disc and wrap it in plastic wrap. Refrigerate for at least 2 hours, or up to 2 days. For extended storage, freeze the dough for up to 2 months and defrost in the refrigerator overnight before use.
- Roll Out and Prepare Crust: On a floured surface, roll out the chilled dough to about ¼ inch thickness. Transfer it into your pie pan, press down gently, crimp the edges as desired, and proceed to fill and bake with your favorite pies like pumpkin, pecan, or chocolate silk pie.
Notes
- Use cold butter for easier mixing but softened to achieve proper creaming with sugar.
- Do not overmix once flour is added to prevent toughening the crust.
- Chilling the dough is essential for a flaky texture and easier handling.
- For best results, use European style butter like Plugrà® for enhanced flavor and texture.
- You can freeze the dough wrapped tightly for up to 2 months; thaw overnight in the fridge before rolling out.
Keywords: All butter pie crust, pie dough, flaky pie crust, pie crust recipe, baking, homemade pie crust
