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Writer's pictureJulie Barnes

All Butter Pie Crust


My Sweet Pie Crust has been a tried and true recipe of mine for quite some time. And while delicious and flaky, you'll note I use shortening in the crust. Recently my husband has been requesting all-butter pie crusts - seems to give him the illusion that the crust is a bit better for his arteries. Silly, I know, but I aim to please.


So here it is folks, my All Butter Pie Crust!


This recipe will work well for either sweet or savory pies - just omit the cinnamon and extracts if going savory. Double the crust recipe for my Classic Apple Pie or Ham & Leek Pot Pie. This year I'm baking up a crust for a Pumpkin Pie hitting my Thanksgiving table!


Happy baking!



All Butter Pie Crust


Ingredients

· 1 cup flour

· ¼ tsp salt

· ¼ tsp cinnamon, omit if savory application

· 1 stick butter, chilled

· ½ tsp vanilla extract, omit if savory application

· ¼ tsp almond extract, omit if savory application

· 4-6 tbsp ice water


In a large mixing bowl combine the flour, salt and cinnamon. Using a box grater, grate the chilled butter into the flour mixture. Evenly mix and cut the grated butter into the flour using a fork. The mixture should resemble very coarse crumbs. Using your fingertips, slowly stir in the extracts and ice water until the dough begins to clump together.


Pour the dough out onto a work surface lined with plastic wrap. Gather the crumbs into a uniform ball and flatten into a 1in thick disk. Wrap tightly with the plastic and chill for at least 2 hours.


Makes one 9in pie crust

GF Friendly


Gluten Free Friendly!

Swap the flour for King Arthur Measure for Measure GF flour.

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