All-Butter Pie Crust

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quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: 2 single crusts or 1 double crust

Recipe photo

This simple pie crust relies on butter for both its flakiness, and wonderful flavor. This recipe is the one taught by King Arthur's instructors in our nationwide traveling baking demos.

All-Butter Pie Crust

star rating (27) rate this recipe »
quick-n-easy
Hands-on time:
Total time:
Yield: 2 single crusts or 1 double crust
Published: 11/10/2011

Ingredients

Directions

1) Whisk together the flour, salt, and buttermilk powder (if you're using it).

2) Dice the butter into small cubes, or cut it into pats. Work it into the flour until it's well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.

3) Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it's ready. If it has dry spots, or pieces break off easily, add a bit more water until it's totally cohesive.

4) Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.

Yield: pastry for 1 double crust pie or 2 single crust pies.

Reviews

1 23  All  
  • star rating 04/07/2015
  • jolly baker from KAF Community
  • Finally. A pie crust I can make without pulling my hair out! Thank you, KAF. We are friends for life.
  • star rating 03/23/2015
  • skylarking from KAF Community
  • My go-to recipe for pie crust! I've lost count of how many times I've made this, and it's perfect every time.
  • star rating 01/29/2015
  • Lori from Holyoke, MA
  • I used this recipe for the chicken pot pie KAF recipe because I wanted a double crust. Didn't use the buttermilk powder because I couldn't find it in my pantry. Still came out delicious. Also used the food processor to combine the dough and then did the last bit of blending by hand. I would recommend keeping one half of the dough in the refrigerator while rolling out the other, and then popping the bottom crust back in the fridge before adding filling and the top crust. The butter started to melt on me while I was rolling, and though it was a little difficult, I pulled through! I never make homemade crust, but this I would make again. Flaky, golden, and yummy!
  • star rating 01/12/2015
  • Patrick from Chicago
  • Just keep the dough cold and freeze the butter ,then grate it ,then mix the ingredients together to form the dough,then place into the refrigerator to chill before rolling into pie crusts.
  • 11/25/2014
  • Leisa from Cedar Park, TX
  • I made this recipe for the first time yesterday. It was quick, easy and looks great! The crust came out nice and flaky. This recipe just replaced my old standby that I learned from my mother.
  • star rating 11/19/2014
  • Donna from Massachusetts
  • Hello, With all the rave reviews, I want to make this crust with the Apple Pie with a Twist recipe. Will it work well for that recipe? I am not the best at making pie crusts because they are too crumbly and fall apart. From what I learned from the reviews is to not over mix and refrigerate before rolling, and to roll between 2 sheets of wax paper. I'll let you know how this comes out. Thank you!
    I think that crust substitution should work fine, Donna. Barb@KAF
  • star rating 11/07/2014
  • spud14901 from KAF Community
  • Excellent pie crust. I used a food processor to mix the ingredients and it came our very well. This recipe has a rally nice taste. I blind baked the shell for a pumpkin pie and it really added to the over all taste of the pie.
  • star rating 11/04/2014
  • rea from cebu, philippines
  • I loved it! Pretty easy to make and the best tasting crust i've ever baked. :)
  • star rating 10/24/2014
  • sylvanaire from KAF Community
  • Too much butter, too little water. Tough crust. Disappointed in KAF.
    Sorry to hear that the recipe did not work out for the. The recipe proportions are correct as written, but we would be happy to help troubleshoot the recipe steps with you. Our number is 855 371 2253 Jon@KAF
  • star rating 10/13/2014
  • Judy from Washington
  • I'll add my accolades. This went together beautifully. Refrigerated then let rest at room temp for about 20 mins. rolled out without any cracks. I grated the butter instead of cutting into chunks. Baked up beautifully, but does shrink. Put it on the bottom rack of the oven..Could use a little more salt. Best pie crust I've ever made. I don't make them because they are terrible. This one wasn't. It's lovely. I've got the second one in the freezer for the next recipe. Used this one for vegetable quiche.
1 23  All  
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