Not Your Mama’s All Butter Pie Crust is a flaky and buttery homemade all butter pie crust is actually super easy to make. You’ll never buy pre-made pie crust again after following this recipe.
The perfect pie crust is almost entirely dependent on technique.
Why did I title this post “Not Your Mama’s All Butter Pie Crust”? Because this is MY mama’s all butter pie crust. No, really. She was over at my house and I had her make it. My mom cooks like she gardens – she doesn’t follow instructions and makes it up as she goes along, yet everything always seems to turn out perfect. Compare her to me and you’ll find the opposite. With me, most things require a fair amount of research, whether it be a new recipe, a gardening technique, or a family vacation. I find instructions, read reviews, watch videos, make lists, and visualize what I need to do far in advance of doing it. My mom? She just throws stuff together and, usually while making a big mess, it turns out.
My mom’s pie crust is the best I’ve ever had. Its super flakey with layer upon golden layer of wonderful. The quality of your crust largely depends on your technique. Can you see any of those little globs of butter? Much like homemade biscuits, you need those little globs of butter to create your layers.
I wanted you to see how awesome this pie crust is when cooked. The asparagus dish below is using the pie crust my mom made pictured above. The photo of the pie is one I made using my mom’s technique.
Take care not to get any pieces of ice in your dough. You only want really cold water. One time I accidentally used crushed ice and got little chunks of ice in my dough and it resulted in a tough chewy crust, forcing me to lose the pumpkin pie contest at work, despite the fact that my pumpkin pie filling was the CLEAR winner. Large ice cubes only, people.
Not Your Mama's All Butter Pie Crust
- 1/2 cup unsalted butter, chilled one stick
- 1 cup all purpose flour plus extra for rolling
- 1/4 teaspoon salt
- ice water
- In large bowl, combine flour and salt.
- Add entire cube of chilled butter. Use a pastry blender to cut in butter until mixture resembles course pea sized crumbs.
- Using approximately 1 tablespoon of ice water at a time, add water to dough mixture and use hands to gently incorporate. Continue adding water and mixing with hands until dough can be formed into a disk.
- Dough can either be wrapped in plastic and frozen for later use, or rolled out.
- To roll, place dough in between two pieces of wax or parchment paper and use additional flour, as needed, to keep it from sticking. Avoid over rolling, as this can make your dough tough. Aim to get your dough rolled out using as little manipulation as possible.
- Makes one 9 inch crust.