ALL BUTTER PIE CRUST

A fool-proof, basic recipe for an all butter pie crust. No lard or shortening needed, just flour, butter, water and salt.

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A fool-proof, basic recipe for an all butter pie crust. No lard or shortening needed, just flour, butter, water and salt. Great to use as the base for your next pie!

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Combine flour and salt in a large bowl and mix well. Add in cold cubed butter. Press and rub butter cubes between your fingers till you get a shaggy, pebbly texture.

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Add in your ice water and with a gentle kneading motion mix to get your dough combined. Let it rest to hydrate

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When you’re ready to shape your crust, pull your dough from the fridge and let it sit at room temp for about 5 mins. Start rolling out the dough on a lightly floured surface.

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I like to use my pie dish as a template to trim off any extra dough. Roll that dough onto the rolling pin and transfer it into the pie dish.

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Fold the edges under and get it all crimped, waved or decorated however you like. You can go as simple as using a fork to crimp it or do an oversized wave like I did here.

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Bake it at 350°F (180°C) for about 25-30 mins. You can take out the weights after about 10-15 minutes to make sure you get the pie fully cooked and golden brown.

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