Tender, Flakey, All Butter Pie Crust

Tender, Flakey, All Butter Pie Crust. Lets face it…. the crust is HALF of any pie recipe. It can either make OR break a great pie. Whether it’s a savory pie… like homemade chicken pot pie, or a sweet dessert, like blueberry, huckleberry, or peach pie. The crust is extremely important. You can have the best filling in the world, but it won’t matter if the crust isn’t any good. I’ve changed my recipe over the years… as I think any home cook has. But alas I think this is it 🙂 When I make a savory pie I always use a little bit of real lard in my crust (not crisco!!), but this was for a fruit pie, so I went with all butter. YUM! If you know me… you know that I love butter! No fake stuff in this house!!! I’d rather have a little bit of REAL butter, than a ton of margarine or any other substitute. I hope you like this crust as much as our family does. I also used this pie crust when making my Fresh Peach Pie, which just took second at the pie contest in the Black Diamond Labor Days Festival 🙂

Do you see all of those flakey layers?? Oh that’s the good stuff right there!! YUM!

This tender, flakey, all butter pie crust makes 4 single crusts, or 2 top and bottom crust pies.

***Note: If you’re wanting this crust for a savory recipe… just substitute 1/2 cup of the butter with lard. I typically buy my lard from any one of my local Mexican markets. They’re super inexpensive and it’s always fresh. Sometimes they’re still hot! It really does add another level of flavor to your savory pies. And if you want to go super fancy pants… you can also use duck fat!!

5.0 from 2 reviews

Tender, Flakey, All Butter Pie Crust

 

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Prep time

10 mins

Total time

10 mins

 

Author: Vixen's Kitchen

Serves: 4 single pie crusts

Ingredients

• 5½ cups all-purpose flour
• 3 Tbs granulated sugar (if making a savory pie, use 2 Tbs)
• 2 tsp salt
• 1 lb butter, COLD from the fridge (if making a savory pie, substitute ½ cup of the butter with real lard. Not crisco!)
• 2 Tbs apple cider vinegar
• 2 egg
• ice water

Instructions

1. In a large bowl, whisk together flour, sugar and salt. Set aside.
2. Cut the butter into cubes and return to the refrigerator.
3. In a 2 cup or larger, pyrex measuring cup, whisk the eggs and the vinegar. Put this mixture into the refrigerator.
4. Using a pasty cutter, cut the butter into the flour mixture until you have pieces that look like oatmeal, or the size of peas. Put this mixture back into the refrigerator.
5. Add enough ice water to the egg and vinegar mixture until you have two cups.
6. Quickly stir in some of this mixture to the flour using a large wooden spoon or hard spatula. Gradually stir in small amounts of liquid, stirring each time. Add only enough for the dough to come together. You’ll know you have enough when you can press with your hands and the dough forms a ball in the bowl.
7. Knead the dough 1 or 2 times while the dough is still in the bowl. Press the dough into a ball. Cut into four equal pieces. Flatten each piece of dough into a disk and wrap in plastic wrap.
8. Refrigerate the dough for 1-2 hours or even overnight before using.

Notes

You can keep the dough in the refrigerator for several days. Just wrap it several times with cling wrap. You can also freeze the dough for up to two months! Just make sure to wrap it several times, and then put it into a zip-lock bag.

3.2.2708

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