I’ve always been a fan of a good pie crust, and this single butter pie crust recipe is one of my favorites. It’s a classic recipe that’s been around for ages, and it’s perfect for any occasion. Whether you’re making a savory pie for dinner or a sweet dessert for a special treat, this crust is sure to impress.
I love how flaky and tender it turns out, and it’s so easy to make from scratch. My kids can’t get enough of it, and they always ask me to make it when we have family gatherings. I think what I love most about this recipe is the simplicity of it – just four ingredients: butter, flour, salt, and ice water.
It’s hard to mess up, and that’s what I love about it. The key to making a great pie crust is all about the technique – you have to keep the butter cold and the ice water added just right. This recipe teaches you exactly how to do that, and the result is a crust that’s both flaky and tender at the same time.
It’s truly magical. And the best part? It’s so versatile – you can use it for any type of pie you like, from classic apple to decadent chocolate.
My family loves it when I make individual mini pies with this crust – they’re so much fun to eat! And let’s not forget about the health benefits – using only four ingredients means there are no artificial preservatives or additives in this crust. Plus, using cold butter means you’re getting more omega-3s than if you were using room temperature butter.
It’s just one of those recipes that makes me feel good about what I’m feeding my family.
Single Butter Pie Crust
4.7 from 1487 votes
A classic single butter pie crust recipe that is perfect for both sweet and savory pies. This recipe yields a flaky and tender crust that is easy to make and delicious.
1In a large mixing bowl, combine the flour, salt, and sugar.
2Add the cold cubed butter to the dry ingredients.
3Use a pastry blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
5You may not need all the water, or you may need a bit more.
6The dough should be slightly sticky but not wet.
7Add more flour or water if needed to achieve the right consistency.
8Turn the dough out onto a lightly floured surface and shape it into a disk.
9Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
10This step is crucial for the dough to rest and the butter to chill, which will help achieve a flaky crust.
11On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
12The dough should be about 1/8 inch thick.
13If the dough is sticking, use more flour on the surface and rolling pin.
14Transfer the rolled-out dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides of the dish.
15Trim the excess dough from the edges, leaving about 1/2 inch of overhang.
16Fold the overhang under itself to create a thicker edge.
17Use a fork to crimp the edges, creating a decorative border.
18Prick the bottom of the crust with a fork to prevent bubbling.
19Preheat the oven to 425°F (220°C).
20Line the pie crust with parchment paper and fill it with pie weights or dried beans.
21Bake for 15 minutes.
22Remove the parchment paper and weights, and bake for an additional 5-10 minutes, or until the crust is golden brown and set.
23This step ensures that the crust is fully cooked and will not become soggy when filled.
Tips: You can substitute whole wheat flour for a healthier option. Ensure that the butter and water are ice-cold for the best results. Handle the dough gently to avoid overworking it, which can lead to a tough crust.
This single butter pie crust recipe is one of my go-to recipes for any occasion – whether I’m making a savory pie for dinner or a sweet dessert for a special treat. The best part?
It’s so easy to store in the fridge or freezer until ready to bake! Simply wrap your finished pie tightly in plastic wrap or aluminum foil and refrigerate or freeze until ready to bake again.
❓ Frequently Asked Questions About Single Butter Pie Crust
Q: What kind of flour should I use for this recipe?
A: You can use either all-purpose flour or bread flour for this recipe. All-purpose flour will give you a slightly more delicate crust, while bread flour will give you a slightly chewier crust.
Q: Can I use cold water instead of ice water?
A: While cold water will work in a pinch, ice water is better because it helps to keep the butter from melting into the dough as you mix it together.
Q: How do I know if my dough has enough ice water?
A: The dough should be just right – not too dry and crumbly, but not too wet and sticky either. If your dough feels too dry, add a little more ice water; if it feels too wet, add a little more flour.
Q: Can I make this dough ahead of time?
A: Yes – in fact, making the dough ahead of time will actually help it to develop flavor as the yeast ferments in the fridge overnight.
Q: What if my dough doesn’t roll out evenly?
A: Don’t worry – it’s easy to fix! Just roll out your dough as evenly as possible before cutting out your pie shapes.
Q: Can I freeze this dough after it’s been rolled out?
A: Yes – simply wrap your rolled-out dough tightly in plastic wrap or aluminum foil and freeze until ready to bake.
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