Forget those store-bought pie crusts, making a homemade crust is as easy as pie. (Get it? Sorry I couldn’t resist. 🙂 ) This All Butter Pie Crust is a flaky crust that makes a great base to pies, quiches, and tarts.
There are a few things about this crust that make it different, in a good way.
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- There’s no shortening. We’re using only butter. Don’t worry, you’ll still get a great flaky crust.
- We’re using white whole wheat flour. It is more nutritious and lends a slightly nuttier taste to the crust. It also results in a slightly darker crust. You can substitute all-purpose flour if you want something lighter in taste and color.
This recipe makes 1 pâte brisée crust, enough for one tart or lower pie crust. If you need a double crust, just double this recipe and form two discs of dough instead of one. You can make this crust in advance and store in the freezer for up to 1 month. Just place in refrigerator overnight to thaw.
Try this crust with our Old Fashioned Pumpkin Pie.
All Butter Pastry Crust (Pâte Brisée)
1/2 teaspoon salt
1 Tablespoon sugar
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
3 to 4 Tbsp ice water, very cold
- Start your crust by cutting up your butter into cubes and place in the freezer. Freeze for at least 15 minutes. Longer is better.
- Place the flour, salt, and sugar into a food processor and pulse until well combined. Add half of the butter cubes and pulse 6 to 8 times.
- Add the other half of the butter cubes and pulse 6 to 8 more times. Mixture will resemble a coarse meal. Butter pieces should be the size of peas.
- Add a couple of tablespoons of ice-cold water (without the ice!) to the food processor bowl and pulse a couple of times. Then add more ice water, slowly, about a tablespoon at a time, pulsing after each addition, until the mixture just barely begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again.
- Place the crumbly mixture on a clean, smooth surface. Press the heel of your palm into the crumbly mixture, pressing down into the table top. Do this 4 to 6 times. Then, use your hands to press the crumbly dough together and shape into a disc. Work the dough only enough to just bring the dough together. You should be able to see little bits of butter, dotting the dough.Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.
- When you are ready to roll out the dough, remove the disk from the refrigerator and let it rest for 5 to 10 minutes to make it easier to roll out. Sprinkle flour on the surface you’ll be rolling out your dough on and on top of the dough. Roll dough to a 12 inch circle, 1/8 inch thickness.
- Fold dough in half twice, forming a triangle. This will make it easier to transfer to the pie plate. Place on to a 9-inch pie plate. Gently unfold and press down to line the pie dish with the dough. Crimp or add whatever design you like to the crust edge.
- Now you’re ready for whatever filling you like.
This is a great pie crust. I know you are going to enjoy it. What pie will you try it with next?
This all-butter pie crust sounds amazing! I love that it uses white whole wheat flour for a nuttier flavor. I once tried making a crust with regular flour and it was okay, but this sounds like a whole new level. Can’t wait to try it. Do you think it would work just as well with almond flour for a different twist? And how does the freezing process really affect the texture?