Butter Pie Crust – Master the perfect pie crust with this simple recipe! This crisp and buttery crust can be used with any recipe and is so delicious.
Butter Pie Crust
After years of buying pre-made pie crust, I finally admitted to myself it was time to buckle down and learn. I was pleasantly surprised by how easy it ended up! It takes a bit of extra time but it is worth it! I used the finished homemade crust in the pumpkin pie (pictured above) and it was absolutely delicious. Trust me, give it a shot!
Common Questions About Making Butter Pie Crust
What is butter pie crust?
What kind of pies can I make with this?
Any kind that use a butter crust! Some of my favorites include –
- Pumpkin Pie
- Pecan Pie
- Cherry Pie
- Apple Pie
Does the crust have to be baked?
Depending on the pie, some recipes call for the pie crust to be blind baked (completely cooked), others call for it to be partial baked, and some want it not to be baked before the filling. If you are blind baking it, get the crust in the pan and cover it with a sheet of parchment paper. On top of that, use pie weights or dried beans to weigh the crust down. This is necessary to ensure that the crust doesn’t get a big bubble in the middle from the steam in the oven. Once the edge of the crust starts to brown, remove the parchment paper and weights so that the bottom can have a few minutes in the oven to also brown.
For fully baked crust – bake for 15-17 minutes at 350 degrees F, remove the parchment and weights, and then bake for another 15-17 minutes.
For a partially baked crust – bake for 15- 17 minutes at 350 degrees F, remove the parchment and weights, and then bake for another 7-8 minutes.
Otherwise, just put the filling into the pie crust and bake it!
What should I do if the edge of my pie is browning too much?
Easy fix! Just cover the edge of the crust with aluminum foil to protect it from over browning.
What can I do with the extra pie crust scraps?
Reroll the scraps of pie dough and cut out leaf or pumpkin shapes (or any shapes that you want!) to decorate the pie. Place the dough on a parchment lined baking sheet and chill the dough in the fridge until you are ready to bake the pie. Alternatively, you could just cut out the shapes and sprinkle them with cinnamon sugar. Place them on a sheet pan and bake for 8-10 minutes at 350 degrees F.
What else can I use the pie crust for?
Other than the obvious (pies), you can use it for a variety of recipes including –
- Chicken Pot Pie
- Lemon Raspberry Tarts
- Pumpkin (or apple) Hand Pies
Ingredient Notes –
- Flour is the base of our crust– make sure to measure using the spoon and level method as adding too much flour can alter the texture of the crust.
- Cornstarch lightens the flour a bit resulting in a deliciously light and flakey pie crust.
- Salt adds a bit of flavor to the crust so it really tastes delicious. If you use salted butter, feel free to skip the additional salt.
- Cold butter is the key to light and flakey pie crust. I cube the butter and then place it in the freezer to chill while I prepare the other ingredients.
- Water helps bring the dough together. We’re using ice water to keep the butter cold– just make sure not to get any ice in the dough.
Looking for more classic dessert recipes? Check these out!
Butter Pie Crust
Butter Pie Crust - Master the perfect pie crust with this simple recipe! This crisp and buttery crust can be used with any recipe and is so delicious.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 12 tablespoons cold butter, cut into cubes
- 1/3-1/2 cup ice water, as needed
Instructions
- Add the flour, cornstarch, and salt to a large bowl and stir to combine.
- Add the cold cubed butter and use a pastry blender (or two knives) to cut the butter into small pieces (about the size of peas).
- Next, add 1/3 cup of water and stir to combine. If the dough is still crumbly and not holding together, add more ice water 1 tablespoon at a time - just until the dough comes together when pinched.
- Turn the dough out onto a lightly floured surface and shape it together into a 1" thick disc. Wrap the dough in plastic and place it in the fridge to chill for at least 2 hours (or overnight).
- When the dough has chilled, place it onto a lightly floured surface again and roll it to a 1/4" thick circle, making sure it is at least 12" in diameter.
- Carefully transfer the pie crust to a 9" pie pan. Trim any excess crust with scissors and crimp or flute the edge. Poke the bottom of the pie a few times with a fork.
- Place the crust in the freezer to chill while you prepare your desired filling.
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