All Butter Pie Crust - Double Crust Recipe

Top Down View of Butter Pie Crust in a pie plate

4.80 from 5 votes

All Butter Pie Crust - Double Crust Recipe

You won't find a better pie crust than this easy homemade all-butter pie crust recipe. This double crust will soon become your go-to pie crust for pies, tarts, and anytime you want a delicious pie crust.

Prep Time 20

Cook Time 25

Chill time 1

Total Time 1 45

Servings

Author Hostess At Heart

Cook ModePrevent your screen from going dark

Ingredients

US Customary - Metric

2½ cups all-purpose flour
1 cup butter cold
1 tbsp sugar
1 tsp salt

Instructions

Pie Crust

Place 1-1/2 cups of water in a liquid measuring cup in the freezer. You will not use it all, but it's better to have more than not enough.
In a large bowl, combine flour, sugar, and salt. Cut cold butter into 1-tablespoon sized pieces. Toss them into the flour. Scoop up flour and butter and rub between your thumb and fingers, letting it fall back into the bowl.
Do this until you have a crumb that resembles rough cornmeal with pea and almond sized pieces.
Remove water from the freezer. In a circular motion, drizzle a small amount of water in a circular motion into the flour mixture to the count of five. Toss the water through the flour with your hands until you no longer feel wet spots.
Repeat until dough is shaggy and slightly tacky. Press an egg sized ball together. Toss it in your hand a couple of times. If it breaks apart when you catch it, add a little more water. If it retains its shape you're done.
Gather the dough in 2 roughly even discs. Wrap each disc in plastic wrap and refrigerate for a minimum of 1 hour. If you only use one crust, the other one can be wrapped and used within 3 days, or frozen.
Remove pie dough from the refrigerator. On a lightly floured surface, roll each disk of dough out from the center to the edge until the dough is large enough to fill your pie plate and about ⅛ inch thick. Turn as you roll, always pushing out away from yourself.
Lay the rolled dough into the pie plate gently. Use your rolling pin to remove excess dough overhanging the pie plate. Repeat with the remaining disc for a 2-crust pie.

Blind Bake

Pierce the bottom of the pie crust with a fork, turning slightly.
Place a piece of aluminum foil over the crust leaving the edges of the foil standing and not overlapping the edges. Fill with pie weights or dry beans.
Bake at 425 °F for 10 minutes. Remove the crust from the oven and pick up the edges of the foil and remove with weights. The foil will cool immediately.
Reduce the oven temp to 375 °F and continue baking for 15 minutes or until the crust is browned. Remove to a cooling rack to cool completely.

Notes

Tips for perfect pie crust.

Keep the butter very cold. If your dough starts to become warm, put it in the refrigerator for 15 minutes and then continue.
Don’t overwork the dough; you want some chunks of butter. These chunks of butter burst when baked and are what create a flaky crust.
Roll your crust larger than your pie plate and just drop it into the dish. Don’t stretch it.
If you want a thick crust, don’t roll it as thin. This recipe makes a double crust. If you want a larger or thicker crust, use the whole or more than half of the recipe.
Don’t eliminate the salt! A pie crust without salt is bland.
Don't underbake your pie. Baking until brown assures a delicious buttery flaky crust. If the edges start to get too brown, you can cover them with a piece of aluminum foil.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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