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3 Ingredient All Butter Pie Crust

This 3 ingredient all butter pie crust is made with just a few pantry staples and requires no specialty equipment. It's tender, flaky texture and buttery flavor make it the perfect vessel for just about any pie filling!

Prep

30m

Cook

30m

Total

1h

Ingredients

Method

Nutrition

For

1

M

I

200

g

All-purpose flour

1/2

tspn

Kosher salt

140

g

Unsalted butter, cold, cubed

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Notes

Add vodka to the pie dough. If you have vodka on hand, you can add a few tablespoons to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust! Keep the pie dough cold. The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes. Dock the pie dough. Docking the pie dough is very important for the dough to be able to bake evenly - don't skip it! Bake the pie on a hot baking sheet on the lowest rack in the oven. No one likes a soggy pie bottom! To achieve a beautifully golden, crisp bottom pie crust preheat the oven with a baking sheet on the bottom rack. When it's time to bake the pie, place the pie dish directly on top of the hot baking sheet!

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homepage-image

3 Ingredient All Butter Pie Crust

This 3 ingredient all butter pie crust is made with just a few pantry staples and requires no specialty equipment. It's tender, flaky texture and buttery flavor make it the perfect vessel for just about any pie filling!

Prep

30m

Cook

30m

Total

1h

Ingredients

Method

Nutrition

For

1

M

I

200

g

All-purpose flour

1/2

tspn

Kosher salt

140

g

Unsalted butter, cold, cubed

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Notes

Add vodka to the pie dough. If you have vodka on hand, you can add a few tablespoons to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust! Keep the pie dough cold. The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes. Dock the pie dough. Docking the pie dough is very important for the dough to be able to bake evenly - don't skip it! Bake the pie on a hot baking sheet on the lowest rack in the oven. No one likes a soggy pie bottom! To achieve a beautifully golden, crisp bottom pie crust preheat the oven with a baking sheet on the bottom rack. When it's time to bake the pie, place the pie dish directly on top of the hot baking sheet!

Comments

Cancel