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    You are in: Home / Baking / All Butter Pie Crust (Pastry) Recipe
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    All Butter Pie Crust (Pastry)

    All Butter Pie Crust  (Pastry). Photo by Michael Shuster

    1/1 Photo of All Butter Pie Crust (Pastry)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Battle in Seattle's Note:

    Flaky, forgiveable and stays crispy under the soggiest circumstances! And did I mention delicious?!

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    Serves: 8-16


    double- ...

    Units: US | Metric


    1. 1
      Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more).
    2. 2
      You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease.
    3. 3
      Process flour, salt and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten one-second pulses.
    4. 4
      Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture.
    5. 5
      Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
    6. 6
      Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling.
    7. 7
      (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling. Dough can also be frozen. I usually make at least one extra recipe's worth, form the dough into pie pans, then freeze for later use. Just thaw before using!).

    Ratings & Reviews:

    • on April 13, 2013


      I made this for my chicken pot pie tonight and it was perfect! I used to get a bit nervous when trying to make a pie crust, but this was so simple. It rolled out perfectly and came out nice and flaky. The only thing that i did differently was to put an egg wash over it before baking. This gave it a beautiful golden colour. I will be using this recipe from now on. Thank you so much for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 21, 2009


      I went to the California CUlinary Academy and graduated the Baking and Pastry program, and not even my teachers made this good of a crust! Just like you said, foolproof and flaky, melt in your mouth good, and I don't normally like to just eat crust, but there was NOTHIN left on my plate when I made KeyWee's zucchini pie (a dead ringer for apple, I swear!). Thanks so much!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2013


      Oh why, oh why didn't I find this recipe when it was posted in 2007?! No longer shall I be daunted by the idea of making a pie! This crust is easy, flaky and tasty as promised. Thank you, thank you, Battle in Seattle!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for All Butter Pie Crust (Pastry)

    Serving Size: 1 (42 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 360.6
    Calories from Fat 218
    Total Fat 24.3 g
    Saturated Fat 15.1 g
    Cholesterol 63.4 mg
    Sodium 298.5 mg
    Total Carbohydrate 31.5 g
    Dietary Fiber 1.0 g
    Sugars 1.8 g
    Protein 4.3 g

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