With pie season underway, I though it’d be a good time to share my go-to pie crust recipe. There are a lot of all butter pie crust recipes out there, but this one is my favorite! It’s the pie crust recipe from my cookbook, and I’ve made it countless times at this point. This time last year, I was working in a restaurant. They sell Thanksgiving and Christmas packages each year (you can buy all of your meat, sides, etc from them and mostly just have to warm them up!) and asked if I’d contribute pies. I did chocolate pecan for turkey day and lemon chess for Christmas! And this is the pie crust recipe I used.
The dough is super easy to make and, for me, is no fail. It’s so easy to work with and bakes up nicely every time. I feel like most pie crust recipes I’ve seen that use a food processor (which is my preferred method) tell you to process until the dough forms a ball in the food processor. For me, the pie crusts turn out the best when I stop before this point. Don’t let it form a ball. Stop processing when the mixture looks like a bunch of tiny little balls sticking together. Turn that out onto a clean surface and pat into a disc. Wrap in plastic wrap and chill for 30 minutes or overnight.
Pretty simple! Easy peasy all butter pie crust. My go-to, tried and true recipe. Happy pie baking, y’all!
Looking for a recipe now that you’ve got a crust?
All Butter Pie Crust
- 1 1/2 cups all-purpose flour
- 1/2 tsp kosher salt
- 8 tbsp very cold butter
- 6 tbsp ice cold water
- 1 large egg
- Splash of water
- To make the pie crust, add flour and salt to food processor. Add butter and pulse until crumbly. Add water two tablespoons at a time, pulsing for a few seconds between each until dough resembles coarse meal with pea-sized butter pieces throughout. (Don’t process until dough forms a ball.) Turn out onto a sheet of plastic wrap and pat all of the pieces together and form into a disc. Chill for at least 30 minutes.
- On a lightly floured surface, turn out dough and roll into a 12-inch circle. Lift dough using a rolling pin (if dough is hard to work with, return to the refrigerator to help it firm up a bit) and lay over a lightly greased 9-inch pie plate. Gently press into pie plate and flute the edges. Return pie crust to refrigerator while preparing whatever filling you're making for your pie!
- Before baking, whisk egg and water together in a bowl and brush over pie dough.
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