All-Butter Pie Crust (No Food Processor) Recipe
Introduction
This all-butter pie crust is a simple, foolproof recipe that requires no food processor. With cold butter and a bit of patience, you’ll create a tender, flaky crust perfect for sweet or savory pies.
Ingredients
- 300 g all-purpose flour
- 60 g granulated sugar
- 1 tsp salt
- 220 g unsalted butter, cold and cut into cubes
- 110 g very cold water (ideally ice water)
Instructions
- Step 1: In a large bowl, combine the flour, sugar, and salt. Mix them together evenly.
- Step 2: Add the cold cubed butter to the flour mixture. Using your fingers, pinch and rub the butter into the dry ingredients until you have roughly half small and half medium-sized pieces of butter throughout.
- Step 3: Pour in the cold water and gently knead the dough with your hands just until it comes together. Avoid overworking the dough to keep it tender.
- Step 4: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days before using.
- Step 5: When ready, roll the chilled dough out on a lightly floured surface to about 3mm (1/8 inch) thick and proceed with your pie recipe.
Tips & Variations
- Keep the butter and water as cold as possible to achieve the flakiest texture.
- For a savory crust, reduce the sugar or omit it entirely and add a pinch of dried herbs.
- If the dough feels sticky, chill it longer before rolling out.
Storage
Wrap the dough tightly in plastic wrap and store in the refrigerator for up to 2 days. For longer storage, freeze for up to 1 month and thaw in the refrigerator before rolling. Baked crusts can be stored in an airtight container at room temperature for 2 days or frozen for longer.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dough without sugar?
Yes, you can omit the sugar if you’re making a savory pie crust. The sugar adds a slight sweetness but isn’t necessary for the texture.
Why is it important to keep the butter cold?
Cold butter creates pockets of steam as it bakes, which results in a tender, flaky crust. Warm butter will blend fully with the flour, leading to a denser crust.
PrintAll-Butter Pie Crust (No Food Processor) Recipe
This all-butter pie crust recipe offers a deliciously flaky and tender pastry made entirely without a food processor. Using simple ingredients – flour, sugar, salt, cold butter, and ice water – this method relies on careful hand mixing and chilling to deliver a perfect base for sweet or savory pies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 55 minutes (including chilling)
- Yield: 4 servings (enough for one 9-inch pie crust) 1x
- Category: Baking
- Method: No-Cook
- Cuisine: American
Ingredients
Dry Ingredients
- 300 g all-purpose flour
- 60 g granulated sugar
- 1 tsp salt
Fat
- 220 g unsalted butter, cold and cut into cubes
Liquid
- 110 g very cold water, ideally ice water
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, and salt thoroughly to ensure even distribution of flavors.
- Add Cold Butter: Incorporate the cold, cubed unsalted butter into the flour mixture by pinching and rubbing it between your fingers until the butter pieces are roughly half tiny crumbs and half slightly larger chunks. This ensures a flaky texture.
- Combine with Water: Slowly add the very cold water to the butter and flour mixture. Gently knead with your hands just until the dough starts to come together, being careful not to overwork it to maintain flakiness.
- Chill the Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. The dough can be chilled up to 2 days, which helps relax the gluten and solidify the butter.
- Roll Out Dough: When ready to use, lightly flour a clean surface and roll out the chilled dough to about 3mm thickness. It is now ready for shaping into your pie or tart shell.
Notes
- Ensure butter and water are very cold to achieve maximum flakiness.
- Do not overwork the dough to avoid tough crust.
- Chilling the dough is essential; if rushed, the crust may shrink during baking.
- You can freeze the dough after chilling wrapped tightly for up to 1 month.
- This crust pairs well with both sweet and savory fillings.
Keywords: all-butter pie crust, homemade pie crust, flaky pie dough, no food processor pie crust, easy pie crust
