This recipe took about six years of trial and error to perfect! I feel like printing it and putting it in a vault just in case there is an internet crash in 2020 (nothing would surprise me after all we’ve experienced so far this year). If you’ve read my other posts about pies you know they are a joint effort with my husband and me. ,Pies run deep in Jordan’s family food history and I wanted to honor and integrate part of his family story into ours. Before I met Jordan I didn’t like pie which was almost a sin in his family. After a few tries of their family pies I quickly jumped on the pie train and was eager to incorporate different flavors and try new methods with the crust. We started baking pies together as newlyweds using his grandmothers Rea’s Crisco crust recipe- I will one day post about it because trust me there is something to it! For now, back to the All Butter method. We’ve tried over 10 different kinds of butter and I 110% testify that you must use Kerrygold brand, or else I can’t stand by this crust. We’ve tried to find the reasoning for it, without boring you with too much science about butter, it just comes down to the fat content vs water content, color, and diet of the cows. What can I say, Ireland cows have got it going on in the butter department.

If you’ve tried making pie crust and failed. I hear you! I’ll try to walk you through it and you will reach pie dough mastery in no time. There is nothing like homemade pie and every home should have the chance to partake of special memories surrounded by the process of hand making a pie.

Made with Amore,

Elena and Jordan

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Prep Time: 20 min Bake Time: 20-60 min (depending on what baking method) Total Time:  40-80 min Serves: 8-10

Ingredients

(makes 1 full pie- bottom and top crust)

2 cups (260 grams) all-purpose flour

3/4 teaspoon coarse salt

2 sticks cold salted butter (HIGHLY recommend Kerrygold brand) ,cut into small pieces

(freeze the cut butter for 15 min on a baking sheet)

1 large egg (cold out of the fridge)

2 tablespoons ice water, plus more if needed 
(you may add more up to 4-5 tablespoons)

1 tablespoon distilled white vinegar

Directions

  1. Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some cherry-size clumps. Start with big chunks so that when you add the liquid they chunks get slightly smaller. You don’t want to start with too small of clumps before adding the liquid.
  2. Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. The chucks of butter should end up to pea size after liquid is added. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time.
  3. If making a
    full pie
    divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. If making
    galette
    only make one large disk with the dough.
  4. Refrigerate the dough at least 30 minutes and up to 2 days
  5. Note: crust will keep in the fridge for 2 days or freezes up to 1 month

Blind Baking Pie Crust:

  1. While the crust is chilling, preheat oven to 375°F (190°C).
  2. Fill with weights: Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights, dried beans, or my sugar method found in this recipe. Make sure the weights are evenly distributed around the pie dish.
  3. Bake: Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven.
  4. Blind Bake Pie Crust: If you’re making a no-bake pie like the Banana Cream-Dream Pie and need a fully baked pie crust, bake until the bottom crust is golden brown, about 15-18 minutes. For a partially baked pie crust (if you’re baking the pie crust once it is filled- like the Easy French Apple Tart or the  Frangipane Tart) bake until the bottom crust is just beginning to brown, about 8-11 minutes.
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Pulse liquid with flour/butter mixture until it comes together and butter forms Blueberry/pea-sized chunks

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Carefully and quickly (so as to not melt the butter with your hands) form the dough into a disc

Ultimate All Butter Pie Crust

Wrap the disc in the plastic wrap and place into the fridge for at least 30 minutes