All-Butter Pie Crust

How to Make All-Butter Pie Crust

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1. Whisk the flour, sugar and salt in a large bowl. Add the cold butter cubes and toss to coat them in the flour.

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2. Work the butter into the flour with a pastry cutter or your fingertips, pressing and flattening the cubes, until the pieces are the size of peas and some are the size of small walnuts. Do not rub until it is sandy.

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3. Mix the ice water and vinegar and sprinkle it over the flour a spoonful at a time, tossing with a fork, until the dough just holds together when squeezed. Add another spoonful of water if it is crumbly.

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4. Tip the dough onto the worktop and press it together, then divide it into two and flatten each piece into a disc. Wrap tightly and chill for at least 1 hour.

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5. Heat the oven to 200°C / 400°F (180°C / 355°F fan). On a lightly floured surface, roll one disc into a 30 cm circle about 3 mm thick, turning it a quarter turn between rolls to keep it round.

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6. Lay the dough into a 23 cm pie tin, easing it into the corners without stretching. Trim the overhang to 2 cm, fold it under and crimp the edge. Prick the base with a fork and freeze for 15 minutes.

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7. Line the crust with baking parchment or foil and fill with baking weights or dried beans. Bake for 20 minutes, until the edges are set and pale gold, then remove the paper and weights.

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8. Bake for 8 to 10 minutes more, until the base is dry and lightly golden. Cool before filling.

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Tips for Making All-Butter Pie Crust

• Keep everything cold. If the butter softens, put the bowl in the freezer for 10 minutes before you carry on.
• Leave visible pieces of butter in the dough. They melt in the oven and leave the flaky layers, and dough with no visible butter is tough and crumbly.
• Do not stretch the dough into the tin. Stretched pastry snaps back as it bakes and shrinks down the sides.

What to Serve with All-Butter Pie Crust

• Pumpkin pie filling
• Lemon meringue filling
• Apple pie filling

Storing & Reheating All-Butter Pie Crust

The unbaked discs keep in the fridge for 3 days or in the freezer for 3 months, wrapped tightly. Thaw in the fridge before rolling. The blind-baked crust keeps for 1 day at room temperature.

All-Butter Pie Crust FAQ: Common Questions

All-Butter Pie Crust Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.