If you are looking for homemade, all-butter pie dough that is both simple and delicious, this recipe for Butter Pie Crust is what you are looking for. It is so simple to make you might think twice about buying the store-bought kind.
This recipe is a slightly altered version of the recipe my grandmother used. Her recipe called for shortening. I used all butter in this dough. This recipe is enough to make a single-crust, 9-inch pie. Just double the recipe if you need a double crust.
- Measure flour, salt, and baking powder into the bowl of the food processor. Pulse for a few seconds to blend.
- Cut the cold butter into pieces and place it on top of the flour mixture. Blend until mixed.
- The mixture should be slightly crumbly, as shown in the photo above. Slowly add the milk and pulse.
- Add milk and pulse until the ball of down forms. At this point, you may need to wrap the dough in some plastic wrap and place it in the refrigerator for about 15 - 20 minutes for easier handling
- Sprinkle a little flour on your workable surface. I am using a pastry mat. Roll out the dough so it will fit in a 9-inch pie plate.
- Carefully move the pie dough to the plate and press down to remove air bubbles. Pinch together the dough edge in your favorite way. I use my thumb at an angle and press down while turning the plate.
If you have trouble picking up the butter pie dough to place it in the pie plate, and you are using parchment paper or a pastry mat like I am, set the pie plate, upside down, over the dough. Reach under the pastry mat and flip everything over at once. The dough should now be resting in the pie plate.
Or, you can roll the dough over your rolling pin, then unroll over the top of the pie plate.
If you need to bake your pie, go ahead and fill your pie crust and bake according to the pie directions. Or, cover the pie plate with plastic wrap and refrigerate until needed. I would recommend using the pie dough within 24 hours.
If your pie filling doesn't need to be baked, go ahead and bake the pie dough. Use a fork to poke some holes in the bottom and sides of the pie dough. Bake it in a 425-degree F oven for 12 - 15 minutes or until golden brown. Cool the butter pie crust, then fill.
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The reason I like this recipe so much is because of the butter. I think it is more flakey and has more flavor than shortening.
I always use all-purpose flour, mainly because that I what I usually have on hand. It works, and I don't have to store different types of flour in my limited space.
Poking holes in the pie dough will help the steam to escape and keep air bubbles from forming. If you are making a pie that needs to be baked, like pumpkin pie or fruit pie, you do not need to poke holes in the dough.
This is something my mom would do. If you have leftover pie dough scraps that you trimmed off the edges after placing the dough in the pie plate, don't just toss them. Place those trimmings on a cookie sheet and sprinkle with cinnamon sugar. Bake in a 425-degree F oven for 12 - 15 minutes until golden brown. It's a tasty treat for you and the kids.
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Butter Pie Crust Recipe
- Food Processor
- 1 ¼ cups All-purpose flour
- ¼ teaspoon Salt
- ⅛ teaspoon Baking Powder
- 8 tablespoons Butter unsalted
- 3 tablespoons Milk more or less as needed
- Add the flour, baking powder, and salt to the bowl of the food processor. Pulse a few times.
- Cut the cold butter into pieces and place in the food processor. Pulse and blend until a crumbly mixture forms.
- Gradually add milk, a little at a time, while the machine is running. Keep adding milk and blending until a ball of pie dough forms.
- For easier handling, wrap the ball of pie dough in plastic and refrigerate for about 20 minutes.
- Roll out pie dough on a floured surface and place in a 9-inch pie plate.
- Put filling into the pie dough and bake according to the pie recipe directions.
- Or, to bake the pie dough, poke holes in the bottom and sides of the dough. Bake in a 425-degree F. oven for 12 - 15 minutes, until golden brown. Let cool before using.