Pioneer Woman All Butter Pie Crust Recipe
The Pioneer Woman All Butter Pie Crust Recipe is flaky, rich and full of flavor. It is perfect for sweet and savory pies. Many home bakers love the Pioneer Woman All Butter Pie Crust Recipe because it uses simple ingredients.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar optional, for sweet pies
- 1 cup 2 sticks unsalted butter, very cold and cubed
- 6 –8 tablespoons ice water
Instructions
Mix the Dry Ingredients
- In a large bowl, add flour, salt and sugar. Stir gently with a spoon. Make sure everything is evenly combined before adding the butter.
Cut in the Butter
- Add cold butter cubes into the flour mixture. Use a pastry cutter or fork. Mix until the texture looks like coarse crumbs with small butter pieces visible.
Add Ice Water Slowly
- Add one tablespoon ice water at a time. Mix gently after each addition. Stop when the dough starts coming together. Do not overmix or the crust will be tough.
Form the Dough
- Divide the dough into two equal parts. Shape each part into a flat disk. Wrap tightly in plastic wrap. Refrigerate for at least one hour before rolling.
Roll Out the Dough
- Lightly flour your work surface. Place one chilled disk on the surface. Roll from the center outward. Turn the dough often to prevent sticking.
Place in Pie Pan
- Carefully transfer the rolled dough into a 9-inch pie pan. Press gently into the bottom and sides. Trim extra edges with a knife.
Blind Bake if Needed
- If your recipe requires pre-baking, preheat oven to 375°F (190°C). Line crust with parchment paper and pie weights. Bake for 15 minutes until lightly golden.
Notes
- Always use very cold butter.
- Use ice water, not regular water.
- Do not overwork the dough.
- Chill the dough before rolling.
- Roll gently and evenly.
- Add sugar only for sweet pies.
- If dough cracks, press gently with fingers.