Baking Basics: All Butter Pastry Pie Crust
December 8, 2014
Scratch pie crust…I’m forever hooked. With creamy butter everything is bettahhhhh….This basic recipe can be used in all sorts of sweet + savory pies. This will be your go-to holiday & every day pie crust. It’s super easy to prepare & you can freeze any unused portions for a later date. This All Butter Pastry Pie Crust is your new best friend…and mine.
So what goes into an all butter pie crust anyways? Great question! See that picture above? That’s exactly what goes into your pastry dough.
Super simple + clean ingredients go into this pastry including flour, butter, baking powder, salt, ice water & it’s all finished with an egg wash when baking. That helps the crust gets nice & golden brown. Like this…
Here’s all you need to do to get that pastry just right:
Start by measuring all of your ingredients.
Whisk the flour, salt & baking powder together in a mixer bowl. Add the butter. Combine it well with your hands until you have pea sized pieces of fat.
Next add some ice water. Mix on low speed with your stand mixer using the metal blade, until just combined into a dough. You might use 1/2 cup of the ice water or a bit more to do this.
Next, dump the dough onto a work surface.
Knead it with your hands until combined. You WANT to see those nice chunks of butter in the dough. Thats a sign it will bake up nice & flakey.
Separate the dough into how many portions you will need. This recipe makes enough for one 9″ pie top & bottom. Enough for 2 pies if just using it as a topper. And plenty of dough for minis!
Flatten the dough into discs & wrap well in plastic wrap. Refrigerate for 30 minutes to let the dough come together.
If not using right away this dough can be stored in the refrigerator for up to 3 days. You can also store uncooked pastry dough in the freezer for up to 3 months. It should be wrapped completely in plastic wrap or in well sealed, airtight plastic bags. When ready to use let the frozen pastry dough thaw in the refrigerator, this could take a few hours. Then roll it out as usual.
Remove the chilled dough from the fridge & you are ready to roll!
Sprinkle some flour onto your work surface & roll the dough to roughly 1/8 inch thick. Make sure it’s large enough to cover the pie. Here is a great post from Fine Cooking: How to Roll Out Perfect Pie Crust.
Next, brush some egg wash onto the edges of the pie plate. Carefully drape the dough over the top of the pie, about 1/2 inch should hang over the edges. Press to seal the dough around the edge of the pie plate. Place several punctures into the crust with a fork before baking, this allows air to escape. Brush the egg wash all over that pastry dough.
This crust will bake up perfectly in a 375 degree oven for about 30 minutes.
Use this pastry in all kinds of tarts, pies, galettes, quiches, casseroles, turnovers & anything else you dream up!
Some great recipes to make with your pastry dough…