Best 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
Scale
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
Find it online: https://dinewithdylan.com/best-all-butter-pie-crust-recipe/
