A well-made butter crust is one of my favorite things. It’s just perfect with some lightly sweetened summer fruit or a decadent pecan filling. You can always add some spices like cinnamon, allspice and nutmeg to lend a holiday feeling or you can remove the sugar and add 1/4 teaspoon more of salt for a savory pie crust! Adding an egg yolk will harden the crust making it more durable but the tradeoff is the crispiness.
Can I use Butter Instead of Shortening for the crust?
Your pie crust won’t be as flakey, but butter is much healthier for you than shortening. With that being said, if you can live without an extra flakey crust, I would recommend using butter instead!
Why do You Put Vinegar in Pie Crust?
Adding vinegar provides a little protection against overworking the dough. Also, a splash of vinegar will keep your dough from oxidizing and turning gray.
Steps To Make Pie Crust
How do you Make a Simple Pie Crust?
- Just a heads up, you will want to make this pastry crust at least 30 minutes in advance. Start off by mixing the 1 1/4 cups of pastry flour, the sugar and salt in a food processor. Give it a few pulses before adding the butter.
- Cut the butter up into tablespoon sized pieces and grate it into the flour mixture. As you go, toss the flour and butter so large clumps don’t form. Add 4 tablespoons of the ice water and mix just a few more times until it’s smooth and cohesive. Add another 1/2 to 1 tbsp ice water if it’s too dry or crumbly.
- Transfer the dough onto a pastry mat or another floured surface and knead 2 to 3 times just to help it come together a bit. Gently flatten the dough into a one-inch thick disk and cover it in plastic wrap or a ziplock bag, then place it in the fridge to chill for about 30 minutes to an hour.
- While you’re waiting for your dough to chill, in a small bowl, lightly beat the egg for the egg wash. Set it aside or place it in the fridge until you’re ready to use it.
- Once your pie crust is chilled, roll it out to about 1/4 of an inch, then transfer it to a pie pan or baking sheet if you’re making a galette. The bake time will depend on the form and filling.
If you’ve tried this pie crust recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pie Crust Recipe
This easy to make, flakey butter crust will become a go to recipe for all your pies and tarts!
- 1 1/4 cups pastry flour plus more for rolling 132g
- 2 tbsp plus 1 tsp granulated sugar 28g
- 1/4 tsp sea salt 1g, heaping
- 1/2 cup unsalted butter 1 stick 110g, frozen
- 3-4 tbsp ice water 45-60mL
- 1 egg for the egg wash
- At least 30 minutes in advance, make the pastry crust.
Add the 1 1/4 cups pastry flour, the sugar, and salt into a food processor. Give it a few pulses.
Cut butter into tbsp size pieces. Grate the butter into the flour mixture. As you go toss the flour and butter so large clumps don't form.
Drizzle in 4 tbs of the ice water (you can add more later if need be) and mix until it is smooth and cohesive.
- Add another 1/2 to 1 tbs ice water if it's too dry or crumbly.
Transfer dough onto a sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap.
- Place in the fridge to chill for about 30 minutes to an hour.
- In a small bowl, lightly beat the egg.
- Set it aside in the fridge until ready to use.
- Roll our pie crust to about 1/4 of an inch and transfer to pie pan or baking sheet if making a galette. Bake time will depend on form and filling.
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