Best 2 Old Fashioned All Butter Pie Crust Recipes

The art of creating a perfect all-butter pie crust goes beyond simply combining ingredients; it's a delicate balance of technique and patience, resulting in a flaky pastry that elevates the filling within. Whether you're a seasoned baker or just starting your culinary journey, crafting a pie crust from scratch is a rewarding experience. Join us as we explore the secrets of making an old-fashioned all-butter pie crust, an essential skill for any home baker.

Let's cook with our recipes!

BUTTER FLAKY PIE CRUST

Butter Flaky Pie Crust image

Butter makes this buttery flaky recipe the perfect crust for your pie!

Provided by Dana

Categories Desserts Pies Pie Crusts Pastry Crusts

Time 4h15m

Yield 8

Number Of Ingredients 4

Ingredients

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

Steps:

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g

OLD FASHIONED FLAKY PIE CRUST

Old Fashioned Flaky Pie Crust image

This recipe has been handed down for over 80 years, I'm told. It makes the flakiest crust ever! Surprisingly, it is made with oil, not lard. This is a must-try.

Provided by LaDonna Langwell

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 10m

Yield 8

Number Of Ingredients 4

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon salt
½ cup vegetable oil
3 ½ tablespoons water

Steps:

Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.

Nutrition Facts : Calories 220 calories, Carbohydrate 20.9 g, Fat 13.9 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 291.4 mg, Sugar 0.1 g

Tips:

Use high-quality butter: The quality of the butter you use will greatly affect the flavor of your pie crust. Use unsalted butter so you can control the amount of salt in the crust.
Keep the butter cold: Cold butter is easier to work with and will produce a flakier crust. Keep the butter in the refrigerator until you're ready to use it.
Don't overwork the dough: Overworking the dough will make it tough. Work the dough just enough to bring it together.
Chill the dough before rolling it out: Chilling the dough will make it easier to roll out and prevent it from shrinking in the oven.
Roll the dough out evenly: Use a rolling pin to roll the dough out evenly to a thickness of about 1/8 inch.
Trim the edges of the dough: Use a sharp knife to trim the edges of the dough so that they are even.
Bake the pie crust in a preheated oven: Preheat the oven to the temperature specified in the recipe before baking the pie crust. This will help to ensure that the crust is cooked evenly.

Conclusion:

With practice, you'll be able to make perfect pie crusts every time. So don't be afraid to experiment with different recipes and techniques until you find one that you love. Remember, the most important thing is to have fun!