Butter Pie Crust is the only way to go….
This butter pie crust is literally so easy. You all can do this and make beautiful pies, quiches and tarts. This is really no limit. It is flaky but not falling apart, a perfect texture and flavor. The pie crust for all. The pie crust for the people I tell you!
Welcome & welcome back <3
This butter pie crust was a necessity to write about because a few of my current recipe and a lot of my future ones will be using this crust. There is no escaping it.
With that being said, welcome to “The Table”. I call it “The Table” because it’s Brit’s Table and I’m Brit and my community of beautiful positive, souls are the “Table”. It’s this community so thank you for being a part of it.
With all that to stay let’s move on to my links and where you can find me (more below).
I am now an Amazon affiliate so want to disclose that I do have links to products I use in case you guys are curious! Now here’s the part where I drop all my links to my socials for you. Appreciate you!
The first stop is always IG. IG is my stomping grounds, I am there most often to talk on my stories and respond to DMs and comments. So, if you ever want to get in touch with me, my DMs are a great place to go!
Pinterest is the best place to save these recipes. You can put them in a folder and keep it all organized!
The final spot, where big things are happening… YouTube. I am starting long form content on there and will be doing tutorials on cooking. Super excited about this and would love to see you over there.
Recipes I use this crust with
These are the two up so far, but more to come. 🙂
What you may need:
- Rolling Pin – This is the one I have, affordable and good quality.
- Hand Whisk – You don’t need something fancy, this simple one will do.
- Dough Blender – I need one of these and just added it to my cart. This is the one.
The Recipe
Ingredients:
This recipe will result in two butter pie crusts.
- 2 1/2 Cups of All Purpose Flour – I use Organic King Arthur.
- 2 Tsp Sugar – If you’re doing a sweet pie
- 2 Sticks of Salted Butter[1 Cup] – Cold and cubed
- 1/2 Cup Ice Water – Cold water from the fridge is good too
Method:
- Pour the flour into a ceramic bowl. If you are doing a sweet pie add the sugar and whisk.
- Next you are going to take your sticks of butter, cut them into cubes and put them directly into the bowl of flour.
- Now you are going to take your dough blender or hands… and start blending the dough until you get some chunks that are pea sized.
- The dough should look choppy and not exactly together. [As pictured above].
- Now you will add 3 Tbsp’s at a time of the cold water and mix. You will see that it slowly starts to come together.
- As you can see above, once all the water goes in it is in big chunks and actually coming together. There should be no powdery flour at the bottom of the bowl.
- Then you are going to flour your shaping surface.
- Pour your dough onto your lightly floured surface and push it all together to form a ball.
- Then you will split your dough in 2 with a knife or scraper. Set one dough ball aside and work the other one.
- You and going to press it together with your hands and slightly roll it to smash it down and together a bit more.
- Your dough should now be in a sphere and well done together. Then wrap it in plastic wrap and put it in the fridge for 2 hours before shaping.
- After the crust has chilled, lightly flour your work surface and start rolling out your butter pie crust.
- Your butter pie crust is ready to use!!
The butter pie crust can be stored in the freezer for about 3 months! Just remember to put it in the freezer to thaw the night before you want to use it!
Questions/Comments:
I hope this Butter Pie Crust served you and that you used it to make amazing dishes!!
Let me know what you used this pie crust for!!
I want to say that I love hearing from each and every one of you. So, please feel free to comment below if you have a question, or if you just want to say hi!
Don’t forget to share your creations on Instagram and tag me so I can see your delicious quiches!
Thank you so much for being here! I appreciate you all and your support!
Other recipes you will love:
The Pear Tart – Perfect for the holidays!
Pumpkin Muffins – These are so moist and made with sourdough discard.
Sourdough Crackers – You will NEVER buy crackers again.
Homemade Pita – Literally insane and good with everything.
Butter Pie Crust – Fool Proof
Course: Bread Recipes, RecipesCuisine: Pie CrustDifficulty: Easy30
minutes2
hoursThis butter pie crust is literally so easy. You all can do this and make beautiful pies, quiches and tarts. This is really no limit. It is flaky but not falling apart, a perfect texture and flavor. The pie crust for all. The pie crust for the people I tell you!
Ingredients
2 1/2 Cups of All Purpose Flour – I use Organic King Arthur.
2 Tsp Sugar – If you’re doing a sweet pie
2 Sticks of Salted Butter[1 Cup] – Cold and cubed
1/2 Cup Ice Water – Cold water from the fridge is good too
Directions
- Pour the flour into a ceramic bowl. If you are doing a sweet pie add the sugar and whisk.
- Next you are going to take your sticks of butter, cut them into cubes and put them directly into the bowl of flour.
- Now you are going to take your dough blender or hands… and start blending the dough until you get some chunks that are pea sized.
- The dough should look choppy and not exactly together. [See Article for Reference].
- Now you will add 3 Tbsp’s at a time of the cold water and mix. You will see that it slowly starts to come together.
- As you can see above, once all the water goes in it is in big chunks and actually coming together. There should be no powdery flour at the bottom of the bowl.
- Then you are going to flour your shaping surface.
- Pour your dough onto your lightly floured surface and push it all together to form a ball.
- Then you will split your dough in 2 with a knife or scraper. Set one dough ball aside and work the other one.
- You and going to press it together with your hands and slightly roll it to smash it down and together a bit more.
- Your dough should now be in a sphere and well done together. Then wrap it in plastic wrap and put it in the fridge for 2 hours before shaping.
- After the crust has chilled, lightly flour your work surface and start rolling out your butter pie crust.
- Your butter pie crust is ready to use!!
Notes
- Butter** If you use unsalted butter remember to add 2 Tsp of salt to the flour
- W