There’s no comparison: butter beats shortening for pie dough. This all butter really flakey pie dough is THE BEST recipe out there and you won’t believe how easy it is to make!
I’m 35 years old and I’m intimidated by making pie.
Now that we’ve got that out of the way, you’ll understand why there is such a paucity of pie recipes on this site. Oh sure, there was this strawberry rhubarb pie a few years ago and this sour cream apple pie as well.
There were also a few things I’ve made with homemade pie dough: galettes, hand pies, empanandas, and tarts.
But pies themselves? I don’t know. I feel like it’s a two-fer that can go wrong – both the filling and the dough need to be great, right?
So that’s where this all butter really flakey pie dough recipe comes in. After all of the dough I’ve made in the past, this one was, by far, the absolute best.
It’s an all butter dough made with cold water – no vodka here – and contains just 4 ingredients (plus water). And now that I’ve seen the super flakey results of this easy pie dough, you’ll never be able to convince me that shortening in pie dough is better.
This dough yields such a flakey crust that my mom thought I used puff pastry to make the apple slab pie I made for my parents over the weekend.
And she’s been around the dessert block once or twice.
Pie crust that looks like puff pastry? Put your hands together, friends!
Get Your Hands Dirty
The reason for this is the big, fat chunks of butter suspended throughout the dough, a result that can only happen from making pie dough by hand.
Use your fingers, two knives, a pastry cutter – whatever! Just skip the food processor or stand mixer, as tempting as they may be.
I Like Big Butter and I Cannot Lie
Not only do I find it amazingly gratifying to make such a simple and timeless kitchen staple like a pie dough recipe by hand, but I have complete control over how big I leave the chunks of butter; whereas machines often over process the butter.
And bigger chunks of butter = really flakey pie dough. This is why pie dough without shortening will always be the king of pie doughs. I’ll explain this a little more below!
How to Make Really Flakey Pie Dough. Really!
The only other thing to consider, which you would already know if you’ve ever made any kind of pie dough, is that you need to keep the dough extra cold before you bake it.
If that means that you stick your unbaked pie or tart in the freezer for a few minutes before baking it to chill a warmed dough that you’ve just rolled the heck out of in order to firm up the butter again, then do it.
When the oven heat hits the cold butter, water in the butter evaporates, creating pockets in the dough and that gives you your flakey crust. And you want the butter in the dough to be COLD so that it holds up well to the heat and doesn’t slump in the oven or slide off the edge of the pie plate and onto your oven floor
Trust me on this one!
Why Butter Leaks Out of Pie Crust
This “slumping” happens when too-warm butter leaks out of the pie dough while it is baking. And slumping can make an incredible mess of burned butter on the bottom of your oven!
In order to prevent this, you’ll want to do 2 things:
- Make sure your butter is REALLY cold before you bake your pie. If the dough loses its butter, it also loses the ability to create that flakey crust.
- Make sure your oven is HOT before you put the pie in. This means that you should let your oven fully preheat to the temperature your pie recipe calls for.
Why is My Pie Crust Tough?
There is one reason why your pie crust may be tough: You’ve overworked your dough.
Flour has proteins in it called gluten, which gives the flour “structure” in recipes. When flour is mixed too much or overworked with your hands while kneading or rolling, it can result in a tough crust.
This is one of the reasons why bread recipes are left to proof. In addition to the yeast needing time to “wake up” and help the bread dough rise, the gluten proteins in the flour need time to relax after being tightened up when you kneaded the dough.
You know when try to roll out a pie dough and it just won’t roll out, but keeps springing back into a smaller shape? This is why you need to let your pie dough rest in the fridge before rolling it out. The gluten in the flour needs some time to relax!
And so when making pie dough, you want to first, make sure that you don’t over-mix or over-roll the dough and second, allow the dough at least 2 hours to rest in the fridge before rolling.
These 2 keys will prevent you from having a tough pie crust!
So go on! Make a few batches of this all butter really flakey pie dough recipe for your next pie or your upcoming holiday celebrations!
Make-Ahead Pie Crust
Even if you make the dough early and freeze it (up to 2 months in advance) for your summer, Thanksgiving, or Christmas pies, you’ll be ahead of the game. Which means you’ll have more time to bake cookies.
And nobody ever complained about having more time to make cookies, have they?
To freeze this pie dough, simply shape the dough into a 1-inch disc, wrap it in double layer of plastic wrap, and drop it into a zip-top bag before freezing. Freeze the dough for up to 2 months.
When you’re ready to use the dough, place it in the refrigerator the night before to allow it to thaw.
PRO TIP: Don’t try to thaw the dough on the counter. It will thaw unevenly and it will be difficult to roll out. Thawing the dough this way will also cause the butter on the outside of the dough to warm faster than on the inside of the dough. So, when you roll the dough, you’ll end up smooshing the warmer butter into the dough and you’ll lose the “visible butter” that’s necessary for those really flakey layers.
How I’ve Used this Pie Dough:
apple slab pie
mini blueberry pies
blueberry hand pies
……..
Want More Pie?
chocolate cream pie
peach blueberry pie with lattice top crust
bourbon pumpkin tart
sour cream apple pie
sweet potato marshmallow pie bars
fudgy brownie pie
……..
All Butter Really Flakey Pie Dough {with Step-by-Step Video!}
There’s no comparison: butter beats shortening for pie dough. This all butter really flakey pie dough is THE BEST recipe out there. You won’t believe how easy it is to make pie crust once you try this recipe!
Ingredients
- 2 ½ cups (315 grams) flour
- 1 tbsp sugar
- 1 tsp table salt
- 2 sticks (8 ounces or 1 cup) unsalted butter, cut into chunks and kept very cold before using
- ½ – ¾ cup very cold water
Instructions
- Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers.
- Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in a ½ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add the remaining ¼ cup of water. Bring the dough together with your hands until it forms a soft and almost loose ball.
- Divide the pie dough in half and transfer one half to a sheet of plastic wrap and mold it into disk, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed. Repeat with the remaining dough.
- Chill the dough disks in the refrigerator for at least 2 hours before using. You can keep this dough in the fridge for up to a week or up to 2 months in the freezer before using.
- Roll the dough directly from the refrigerator (do not allow it to come to room temperature – remember you need to keep the butter really cold) or if frozen, allow the dough to rest in the fridge for one day before rolling. Proceed with the instructions for your pie recipe, including the recommended baking temperature and time for that recipe.
Notes
If you want to make the apple slab pie recipe shown in the photos above, you can find the full recipe HERE. That recipe includes details for adjusting this pie dough recipe to fit the jelly roll pan you'll use to make a slab pie. The pie dough recipe shown above will only yield 2 9-inch pie crusts and you need more than this for a slab pie.
The 2 keys to getting lots of really flaky layers with this pie are:
- Use cold ingredients while keeping your dough super cold before baking, and
- Visible butter chunks in your pie dough from cutting the butter into the flour with your fingers. Food processors mulch the butter up to pieces that are too small to create lots of flaky layers.
Keep these keys in mind as you make this pie dough and you can’t go wrong!
adapted from Smitten Kitchen
Recommended Products
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Norpro Stainless Steel Scraper/Chopper -
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Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades (Black-Medium)
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Pyrex Glass Bakeware Pie Plate (9-inch)
This is the pie crust recipe I’ve been using for years (from Joy of Baking, though) and it’s SO good. I love it and wish I could just make the crust and sit down with a fork and eat it. No filling needed. 😛
SO FLAKY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Mmm this DOES look perfect! Yum!
Thanks, Katrina!
What temperature should this bake at for a fruit pie and for how long?
Hi Crystal! Temperature and time depends on the recipe you’re using and the size of the pie. Here’s an apple slab pie recipe I highly recommend using this dough recipe: http://www.smells-like-home.com/2013/11/apple-slab-pie/
I can’t wait to try this! It looks beautiful.
Thanks, Ashley!
Wow now that’s a flaky pie crust!! I usually use my food processor but I think you’ve convinced me to try it by hand at least once.
You must try it by hand, Tracey! Also, Deb talks about not wanting to wash the food pro parts and I couldn’t agree more – this uses 1 bowl (if you weigh the flour – no measuring cups), a couple measuring spoon, and a knife.
I am going to try this for Easter. Love that NO shortening is involved. Hope I do a good job!
It’s a really simple recipe, Renata – you’ll do great! Just be sure that you don’t break up the butter too small. You want to see “visible butter” (aka small pieces) when you roll out the dough.
This is my first attempt at a butter pie crust. What temperature should I cook it at? I have little experience with pie, I’m a cake girl usually. Fingers crossed
The recipe you use for the pie will tell you what recipe to bake the pie at.
Yay! So happy to hear this went over so well! And what’s up with the apple pie nay-sayers of this world anyway? 🙂
I think it would be great for either sweet or savory but would probably reduce the sugar to 2 tsp. Enjoy!
Is that apple pie? Is your filling recipe somewhere?
[…] Find the recipe at smells-like-home.com […]
I hope you love it! And thank you!
It really depends on what kind of pie you’re baking. Can you be more specific?
I had the same question, I wanted to use it for a French Silk pie. The recipe calls for a pre-baked bottom crust, but once the filling is in, the pie is chilled, not baked.
Is there a time and temperature for baking the crust on its own, for when a recipe calls for a pre-baked crust?
Thank you in advance. 🙂
I pre-baked this crust last year when I made a chocolate cream pie and honestly, I didn’t love it. I think it got a little tough being baked on its own. For a pre-baked crust, I would go with a pate brise – either Martha Stewart’s or Cook’s Illustrated pie recipes would be perfect for this.
Thank you for the quick reply! I will use something else this time then, and keep this recipe in mind next time I make a fruit pie.
I have never had any luck making a pie crust. Don’t know why. I think I will try this in the next couple of weeks. Wish me luck!
Best of luck to you! Pie crust can be a maddening adventure and I hope you love this recipe! Please do come back to let me know how it turns out for you.
[…] Read more here […]
You’re welcome! 🙂
[…] smells-like-home.com – Get the recipe […]
can i use this for a chicken pot pie?
Did you try it for chicken pot pie? I made the crust, currently chilling in the fridge with the plan being to make pot pie…we will see how it goes.
i bet it was delicious. am i right?
I made this today 10/12/2017. And used it to make Chicken Pot Pie. It is Fabulous! !!! SO YES you can use it for Chicken Pot Pie. I baked mine for 37 minutes exactly as my recipe called for and it’s Perfect.
So so great to hear, Penny!! I’m totally putting chicken pot pies on our menu for next week just because of this!
im going to test this out. but i bet i wont have to wait a day to use it if i rool the disks thin and put them in the freezer <3
should i double the recipe for a slab pie? this looks delicious!
[…] All Butter, Really Flaky Pie Dough Recipe […]
Can you use this for pumpkin pie
Hey Vickie! I haven’t tried it with pumpkin pie but Deb over at Smitten Kitchen did just last week and it looks like perfection. https://smittenkitchen.com/2016/11/cheesecake-marbled-pumpkin-slab-pie/ The full recipe yields two 9-inch pie crusts so plan accordingly. Hope you love it…though I’m not sure how you couldn’t. 🙂 Happy Thanksgiving!
Sorry to hear this. Sounds like maybe the flour/dough was overworked. I haven’t had this issue with this recipe.
This crust looked really good, flaky and buttery…but everyone said it was thick, tough, and chewy.. I don’t what it was, but something was off. I am not a beginner at baking. Probably won’t use this recipe for sweet pie ever again. Might be better for a savory dish. Thank you.
I have been making all butter pie crust ever since I moved out of my mother’s home. Mom liked a variety of pie crusts, lard, shortening and oil as well as butter but for me, butter was the only one I really liked. The other pie crusts are fine, but when you make a butter crust, instead of the pie crust just being there, kind of tasteless on its own, you are bringing the extra flavor of a flakey and baked buttery goodness to the party, something you can savor all on its own if the filling disappears quicker than the crust. All butter crust is always the pretty girl at the party and in any taste test, I know I could pick it out. It is dessert…go ahead, have the best, have the all butter crust.
Haha! The pretty girl at the party – SO true!
Over working dough will make it tough. I use water that I have placed icr cubes in to make sure it’s super cold water. I only roll in one direction also. Never roll back and forth. You will be rolling dough twice. Roll it to 1/8-1/4 inch thick. Should work out great for you. Hope this helps.
Could this be made with gluten free flour?
Hi Lynn! You could try but I’ve never used gluten free flour so I can’t attest to how this dough would turn out. Let me know if you decide to try it!!
Sounds Delish i cant wait to make it
My grandmother was the pie queen and although I watched many times I’ve never attempted myself. Well Grandma has bern gone since the 80’s, but I remember her cherry pies. I found this exact recipe on another website and decided to give it a try! It came out PERFECT! Yes I did it all by hand, tried the pastry cutter, nope, I prefer to use my hands as I’ve always believed you should ‘feel’ your dough. I also believe that Grandma was over my shoulder coaching me on. It really was super easy and is wonderfully flaky. I’m ashamed to say, I make chicken pot pie regularly, alwats with frozen pie crusts, NEVER AGAIN!! Thank you
I can’t believe I missed your comment, Tracey! I’m so sorry!! But also so so happy to hear you loved this dough and that it was a success for you on your first try! I also prefer to make my pie dough without a pastry cutter – your hands are the best tool for making dough! I love having control over how large or small I want the butter pieces, even if it does take some extra time. I haven’t tried this dough on chicken pot pie but ’tis the pot pie season! Thanks for the suggestion!!
Can this be used to make peach cobbler?
So sorry I missed your comment from July, Pearlene! This wouldn’t be the right dough to make a cobbler. For a cobbler, you’d want more of a biscuit topping on the peaches with no bottom crust. Here’s my favorite peach cobbler recipe (maybe for next summer!): http://www.smells-like-home.com/2012/08/peach-cobbler/ And this is a pear maple cobbler recipe – perfect for fall!: http://www.smells-like-home.com/2010/10/individual-pear-maple-cobblers/
It looks so yummy but how long do you bake for?? There is no direction oh temperature to bake at and how long.
Baking time and temperature will depend on the pie recipe you use and the size of the pie.
recipe might add the how to roll out the finished dough
You’ll roll out the dough to the specifications of the recipe you’re using for the pie you choose to make.
Have u ever thought if adding orange juice instead of cold water it’s is ever better.
I have not thought of that but it sounds delicious especially when making an apple pie!
Never made homemade pie crust ever! So I hope mines turn out at least eatable????😐 … But I have a question?? Do we have to leave the crust in the refrigerator for a whole day??? What if I want to make the pie same day???😖
Does the dough need to be in the refrigerator for two hours? What will happen if we take it out sooner than that?
Hi Fonda! Pie dough needs time in the refrigerator to allow the butter to re-chill and for the gluten molecules in the flour to rest.
1) butter – cold butter is what creates the flaky layers in pie dough (the water in the butter evaporates in the oven and creates pockets of air and the flaky layers) and it is necessary for the dough to hold its shape while in the oven. If you assemble your pie and put it in the oven when the butter has warmed even a little, the dough is at risk for “slumping” or sliding off the pie plate/baking sheet either into the pie or out and into the oven.
2) gluten – the gluten molecules in the flour “activate” when the flour is worked from making the dough. At the point when you wrap the dough to put it in the fridge, it is really hard to roll the dough out without it bouncing back to the center because the gluten molecules have tightened up. Allowing the dough to rest in the refrigerator for at least a couple of hours allows the gluten molecules time to relax and rolling the dough will be much easier. Tight gluten molecules also create a tough dough and thus, pie crust, which nobody wants!
I hope this was helpful! Just remember that you want the dough really cold when you put the pie in the oven. Let me know how it turns out for you!
Yesssssssss!! What a beautiful day in the neighborhood! I did it 😊😁…. This is absolutely the best crust I have ever tasted and made! Hands down! Simple ingredients simple instructions , and ummmm….ummm. yummy 😋! Thanks for sharing this recipe with me and yes I left the dough in the refrigerator for the whole 2 hours? My fb friends and family members are so jealous of me right now? And I think I like it 😊😜
SO AWESOME TO HEAR!! I’m so happy for you, Fonda! And I love that you’re showing off your pie to your friends and family! That’s the sign of a great pie!
This is my goto Pie Crust. I absolutely love it. So easy to make and the taste is off the charts!!! I made this today for a Chicken Pot Pie and it turned out Fabulous! !!! Thank you for a awesome recipe. I’ve said before I will never use oil or shortening for a pie crust again.
I am always hesitant to try new recipes because they don’t always turn out, but this was truly an amazing recipe!! Absolutely the best pie crust I’ve ever tried! So flakey and bakes perfectly! Will keep this recipe forever and will pass down to my kiddos. Thanks for the best pie crust recipe ever!!
This deserves 10 stars!!
Awww yay!! So great to hear, Kate! These are the types of recipes I truly love – tried and true that can be passed on to friends and family. I’m so glad this was one of those types of recipes for you.
Have you tried doing a lattice or design with this crust? Or is it too flakey to matter?
Hi Kate! I have not but I’m sure it will work fine. The flakiness only comes out when you cut it – and more so when the pie is still warm – so when you’re laying out the lattice or cutting designs, the dough will be great for that. So sorry for the late response – it’s been a busy couple days in the kitchen here! Happy Thanksgiving!
Is this recipe for two pie crusts, top and bottom?
Yes – 2 9-inch pie crusts. The pie in the photos requires more dough so if you’re making that pie (slab pie), please refer to that recipe on my site for the correct measurements. Happy Thanksgiving!
Self rising or all purpose flour?
All-purpose flour to for this dough.
Tara, what size pie does your recipe make? Looks delicious.
Hi Mary Jo! I’m so sorry for the delayed response here! The pan I bake this apple slab pie in is a standard jelly roll pan. I think it’s 9×17 but don’t quote me on the actual size.
I am wanting to make blueberry, raspberry and peach turnovers. Is this a good pie crust for these?
Thank you
Gale
Yes, I think this would be great for those! Otherwise, this pastry dough I used for my rustic apple tart would be really nice for turnovers too: http://www.smells-like-home.com/2014/11/maple-glazed-rustic-apple-tart/ Let me know how they turn out either way!
Do you make a double batch for the slab pie???
Hi Dianne, The dough for the slab pie is 1.5x this recipe. Here’s the slab pie recipe with the dough recipe included that will fit the pan: http://www.smells-like-home.com/2013/11/apple-slab-pie/
Thank you so much for explaining the reasons why each step is done, like why it should be refrigerated for 2 hours and why everything must be so cold. If you don’t know the reason then you could cheat causing a different result. Which is what I would do. Lol
You’re so welcome, Renee! I completely understand the need to cut corners sometimes and I do it myself from time to time. But you’re right, some methods are written the way they are for a reason: because they work. 🙂
Can I skip the salt and use salted butter?
Hi Josephine! Yes, but you’ll need to reduce the salt in the dough recipe by half. Enjoy!
This was a disaster. My pie crust was fresh out the fridge & still leaked everywhere. Smoke palooza in my house & my house still reaks today.
Sorry to hear this happened to you! Sometimes the dough needs a little extra time in the fridge or freezer to chill before baking, depending on how warm it was when you assembled the pie. Hope your pie turned out well despite this issue!
Can I use this dough recipe for a pumpkin pie?
Absolutely! Happy baking!
Hi! I am wanting to try this recipe for my peach cobbler. My concern is I bring the filling to a boil, and then pour it on top of my bottom layer of dough. So, would I need to let the filling cool completely before pouring into this pie dough?
I’m not sure I’m understanding what you’re trying to make. Are you trying to make a peach pie using your peach cobbler filling? If so, I would not cook the cobbler filling first. Just prepare the filling (without cooking or boiling) and then pour it onto the bottom layer of dough, cover it with the second piece of dough and bake the pie. If you want to make an actual peach cobbler, this dough isn’t the right dough for that. Cobbler has a biscuit-like dough on top of the peaches, not underneath. Here’s my peach cobbler recipe if you need one: http://www.smells-like-home.com/2012/08/peach-cobbler/
Here it is- 3:45 AM , I can’t sleep, so I just found you. Thank the Lord- because I’m 77 years old and my crusts never turned out like Mom’s. Hence I avoid them. I knew to use very cold water but no one ever told me to refrigerate the dough for two hours. I’m so excited (now I really won’t sleep) and going to make a pie in the morning!!! THANK YOU!
Please come back and let me know how your pie turned out, Pat! I’m on the edge of my seat waiting to hear! Happy baking!
Hi there, I’ve just printed your recipe. However, I have a problem and hope that you can help. My pie pans are 10″. Can you tell me, please, how to increase the ingredients to make 10″ pies instead of 9″ crusts?
Thanks so much,
Suzanne
Hi Suzanne! I would increase the recipe by 25% or 50% to keep the measurements easy. You can freeze the leftover pie dough or use it to make little hand pies. Happy baking!
Can you tell me how to activate the video?
The video will automatically play after you scroll to it on the page.
Can I use crisco butter flavored shortening instead of butter?
I haven’t tried it since the recipe is designed to be made with butter. I’m sorry I can’t be of more help!
WORST crust I’ve ever made. I bake tons of pies, usually with my shortening crust recipe. Turns out beautiful. This crust on the other hand, smoked out my house and the crust is extremely tough. It was not over mixed, and chilled in the fridge after mixing, after rolling I stuck the whole pie in the freezer so the butter was rock solid. What a disappointment and waste of peaches.
So sorry this recipe didn’t turn out for you.
I used this recipe to make apple hand pies(Known as Apple Jacks here in N.C.). They were awesome. Flaky and very tasty. Now if only I would get good enough forming them to turn out pretty.lol
Great to hear this, Wanda! Apples hand pies are definitely on my list for this fall with this dough!
I loved this for our pumpkin pie on Thanksgiving 2020. Soo flaky and cooked perfectly. I gave edges an egg wash before baking. Crust was super flaky and delicious. I used European butter (more fat) and it worked great. The second refrigerator cooling is a must. My pumpkin pie crust usually sags but with the extra re-cool it stayed put. So flaky my whole family said it was like a croissant 🥐 but in 🥧 form. Even the bottom was cooked – and that’s rare for a pumpkin pie crust. This will be my new staple
YAY! So happy to hear these rave reviews for this pie crust recipe! My mom thought it was puff pastry the first time she had this crust – so so good!! Thank you so much for coming back to leave a review, Julie!!
I made it on trial, not for pie though, but to make millefeuille and it turned out perfect! Thanks for the detailed description and guidance!
Fantastic to hear, Anastasia!! I love that you used this dough for millefeuille! What an amazing adaptation for this recipe!
This is only the second pie crust i’ve ever tried to make from scratch, & the last one I tried was a lard/butter crust….. you’ve 100% convinced me that all 🧈 is better 🥰!! I made these little “pie roll ups” I guess you’d call them lol, with a homemade raspberry compote & cheesecake filling & they turned out BEAUTIFULLY 🤩!!!!! SUCH a light, flaky crust with all that yummy buttery goodness & faintly sweet, & so perfect for a crust making novice! This recipe was extremely easy to follow, I greatly appreciated all the explanations as to WHY u follow certain instructions, & it was a dream to make, bring together, AND roll out❤️👌. This is my go to crust from now on, can’t wait to try using it with other fillings & in other ways! Thanks Tara!!
Hi Leigh Anna! It makes me so happy to hear how much you loved this pie crust and that it was easy for you to make. I absolutely adore your pie roll ups idea too! They sound amazing!! Thank you so so much for coming back to leave a review!
Would this crust work for making something akin to a fruit pizza or French silk pie where it is served cold?
Hi Erin! I didn’t love this crust for a no-bake pie like my chocolate cream pie recipe or a French silk pie. It was a bit too flaky for that. For a French silk or another cold pie, I’d probably go the dough I used for my peach blueberry pie. Happy baking!!
Will the crust turn out if I put the pie together and freeze it before baking it? If so, would you recommend baking from frozen or defrosting in the fridge?
Hi Esther! Though I haven’t tried it, I’m pretty confident the fully made pie can be frozen before baking it. To bake, I would bake it right from the freezer. Don’t change the baking temperature; just add 25 min or so to the baking time. You’ll know the pie is fully baked when the edges and top are brown and the filling is bubbly. If the edges and top brown too quickly before the filling bubbles, place a piece of foil loosely over the top of the pie. Happy baking!!
I struggle with pie crust…I can cook most anything but I have hated how my crust turns out in the past so here I was, a cook who makes most everything from scratch…buying the ready made crust… this recipe has change things for me. And I want to thank you for posting it. I have made it several times now and every time it’s a perfect crust.
Yay! So great to hear! Thanks for coming back to leave a review!
Love this recipe!! it came out so nice and yummy! I made a pumpkin pie for friendsgiving and it was a hit!! Thank you so much for sharing!!
So glad you loved it! Thanks so much for coming back to leave a review!
This blog is definitely awesome and informative. I have found helluva interesting tips out of this blog. I ad love to go back over and over again. Thanks a bunch!
Thank you!
This was a noticeable improvement over the pre-made crusts I was using for my Easter pies. Thanks for sharing.
So good to hear, Gerad! I completely agree with you!
I don’t know why the Americans use something as useless as “sticks “ as a measurement? There’s a lot of people in the rest of the world that has NO idea what it stands for, I’m sure.
Would be nice to have an explanation in ounce, grams or something.
Thanks
Astrid
A stick of butter is 8 tablespoons or 4 ounces. A quick google can help with this too. 🙂
Could I use this pie crust for chicken pot pie or would it be too sweet?
Hi Tammy, Cut out any sugar in the dough for savory recipes.
I love this pie dough. I do use a food processor. But start with very large chunks of butter and using the start stop button I always have big pieces of butter. And again the dough is great and so easy to work with. Thank you
GREAT suggestion, Debby!!
Hi Tara,
Just stumbled upon your awesome website!
What would the measurements be for a 2 crust, 10 inch deep dish pie?
I’ve never made an all butter crust before, excited to try it!
Thank you for your time.
Jane
Should you bake the crust before adding your filling and baking again?
Sarah, it depends on the type of pie you’re making. For non-fruit pies, like chocolate cream, lemon meringue, etc., you’ll blind bake the crust, as you asked about. No need for baking the crust twice for fruit pies; just add the fruit filling right into the unbaked pie crust and then bake the pie.
The best pie go recipe ever.i use this as my go to crust recipe. I get a lot of positive
comments on my pie crust when I use this recipe.
YAY! So lovely to hear this, Kelly!