There is such a thing as the perfect All-butter pie crust. It is golden brown and has a rustic textured appearance. When you break it you can hear and see the crisp and flaky layers crumble. But the best part is when you bite into it, it is tender, buttery and full of flavors.
Most noteworthy, the most important criteria of a good pie crust is how well it holds during baking and as it cools. Meaning does it get soggy or not.
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I once got hit by a car and couldn’t walk (or bake) for months. The silver lining? I had Amazon Prime and ordered The Pie and Pastry Bible by Rose Levy Beranbaum. I read it almost cover-to-cover, and when I finally wobbled back into the kitchen, I was ready to bake pies like a pro. Haven’t stopped since.
This is how I fell in love with pie, and since then a lot of butter came in and out of my life. And today I am sharing my foolproof all-butter pie crust recipe using nothing but a food processor.
This is a great recipe to use when making Pear Pecan Pie, and also Fruit Galette.
Key Ingredients
- Bleached All-purpose flour. I tested every type of flour including pastry flour, whole wheat flour, pizza flour and unbleached all purpose flour, and I can say without a doubt that bleached all-purpose flour is the best fit. Its weak gluten and slightly higher starch content is what makes it what makes it perfect for forming delicate, tender layers without toughness. (second is unbleached flour)
- Unsalted butter. Cold, firm and straight from the fridge. Cold ingredients are key for the success of the crust, because they minimize the formation of gluten and at the same time create a dough elastic enough to be rolled and shaped.
- Apple Cider Vinegar. Acidic ingredient is another way to prevent gluten formation and make sure the crust is tender to bite. You can replace it with vodka, and even brandy or whisky if you care for the flavor.
- Ice Water. When we make pie crust, it is the most delicate game of yin and yan. It need to be tender and crumbly like a shortbread cookies, but also firm and doughty like a cracker. Ice water is another way to manipulate the ingredients and achieving best results.
Make It
Below are step-bet-step visual cues, and even though this recipe is made using the food processor, and you can easily use a large bowl and a pastry cutter by following the steps below. I included all my tips, tricks and hacks I learned through the years.
- Consider freezing the flour for about 30 seconds if you have the time. It is a great way to achieve consistency. (I have a large bag with bleached flour in my freezer at all time).
- We divide the butter into two parts: the first is cut into ¼-inch pieces and processed into the flour to coat it, which creates tenderness. The second is cut slightly larger, about ½-inch, and left chunky. As we roll the dough, those pieces flatten, and during baking they create the flaky layers.
- The mixture will not resemble dough, it will be lumpy and “sandy”, and thats ok.
- Start by adding the lower amount of water, then use pulse and test (see blow) before you add more water. The less water you add, the less the dough will shrink.
- Do not knead the mixture into a dough, press it from the sides and top.
- Give the dough the time to rest, at least one hour. During this time the gluten “relaxes” and the starches absorbs access moisture.
Yields and Storing
This recipe make one 9-inch pie shell, to make a double crust double the recipe.
Store the dough in the refrigerator until use and up to three days, roll, shape and bake according the the recipe you are baking.
All Butter Pie Crust | Using Food Processor
Ingredients
- 1 1/3 Cups (160g) Bleach flour or Pastry flour (214 g / 7.5 oz)
- 1/4 tsp Salt
- 1/8 tsp Baking powder
- 7 Tablespoon (100g) Unsalted butter, cold
- 1 Tablespoon Apple Cider Vinegar
- 3-4 Tablespoon (30-45ml) Ice Water
Instructions
- Prepping: measure the flour, baking powder and salt in a bag, or a container and refrigerate, or freeze for about 30 minutes. Divide the butter into two: 5 Tablespoons and 2, cut the large amount into 1/4-inch pieces and the smaller into 1/2 inch pieces.
- Pulse the dry ingredients in the food processor about twice (each 2 seconds)
- Add the butter, then pulse for about 8 times (2 seconds each pulse) until the butter looks like small crumbs and the mixture is a coarse meal.
- Add the rest of the butter, then pulse again for 5-8 times, then remove the lead and sprinkle the vinegar and 3 Tablespoons of the ice water.
- Pulse again for about 5 times then use your hand to press small amount of the dough. If it comes together into a dough, then it is ready.If it very dry and crumbly, then add one more tablespoon of ice water and pulse 2-3 mire times.
- Place the dough on a clean flat surface and using your hands bring the dough together by pressing it (DO NOT KNEAD!) into a disk.
- Wrap the dough with a plastic wrap, shape it into a 6-inch disk, and refrigerate for a minimum of one hours. Preferably over night.
Notes
- This recipe makes one 9-inch pie shell. For a double crusted pie and a lattice pie, double the recipe.
I was about to give up on pie crust!. I will definitely try this recipe. Thank you for helping me understand the science behind it. .
So happy to heart that Daizy, I know how intimidating pie crust can be!
¨Refrigerate the larger amount and freeze the larger amount …¨ I do not understand which one goes where
Hi Doris,
You are right, that was a mistake.
You need to refrigerate the large amount and freeze the smaller amount.
Thank you for featuring my recipe and book and listing weights. Your pies are absolutely beautiful! Just one addition: the baking powder adds tenderness during baking but aluminum based gives a bitter flavor so be sure to use calcium based such as Rumford.
THANK YOU for the amazing work you do and share, needless to say, how much it means to me. And thanks for the baking powder tip, it’s priceless and I was not aware there is such a difference. I Will definitely make a note about that.