Creating a homemade pie crust can feel intimidating, but this no-stress all-butter pastry crust proves it doesn’t have to be. Say goodbye to cracked edges, torn dough, and complicated techniques.
This recipe is as simple as folding a napkin, delivering a tender, flaky crust that’s perfect for all your favorite desserts. Plus, it freezes like a dream, so you’ll always have a foolproof crust ready for your next recipe.
Why This Crust Stands Out
Unlike other recipes, this all-butter pastry crust doesn’t require special equipment like a food processor or pastry knife. It’s a straightforward approach that focuses on technique, not tools, making it ideal for beginners and seasoned bakers alike.
The butter lends incredible flavor and creates that signature flakiness everyone loves in a dessert. Whether it’s for a holiday pie, a tart, or even savory recipes, this crust delivers perfection every time.
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Tips for Flawless Results
Temperature is everything when it comes to pastry dough. Keep all your ingredients cold, including your rolling pin and even your countertop if possible.
If your kitchen runs warm, refrigerate everything beforehand to prevent the butter from melting prematurely. Cold butter is the secret to achieving those irresistible flaky layers.
Don’t skimp on chilling the dough. This crucial step ensures the dough holds its shape during baking. Wrap it tightly in plastic and let it rest in the fridge for at least two hours or overnight.
Not only does this improve the texture, but it also enhances the overall flavor of your dessert.
Modifications for Dietary Needs
This recipe is versatile enough to accommodate dietary preferences. For a gluten-free option, substitute the all-purpose flour with a mix of white rice flour, tapioca flour, and coconut flour.
Add a pinch of xanthan gum to mimic the elasticity of gluten. The dough may crack slightly as you roll, but it’s easy to patch and reshape.
For a vegan adaptation, swap out the butter for a plant-based alternative like vegan margarine or a coconut oil-based product. Just be sure to chill it thoroughly, as these substitutes tend to soften more quickly.
Making It Your Own
The beauty of this pastry crust is its adaptability. You can use it as a base for countless dessert recipes, from classic apple pies to creamy custard tarts.
Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced twist, or sprinkle in some grated citrus zest for a bright, zesty note. The possibilities are endless.
If you’re making a savory dish, like a quiche or pot pie, omit the sugar and add a touch of herbs like thyme or rosemary to complement the filling. This one recipe can truly transform based on your culinary creativity.
Time-Saving Tips for Busy Bakers
If you’re short on time, make the dough ahead of time and freeze it for up to three months. Simply thaw it in the refrigerator overnight before rolling it out. Having this pastry crust on hand means you can whip up desserts or savory recipes with ease, even on a busy weeknight.
To simplify rolling, divide the dough into two portions before chilling. This not only makes it easier to handle but also reduces the time needed to roll it out. Remember to flour your work surface generously to prevent sticking.
Perfect for Every Occasion
This no-stress all-butter pastry crust is the foundation you need for its ease of use, rich buttery flavor, and flaky texture that make it a must-have for any baker’s repertoire.
Pair it with your favorite dessert fillings, or get creative and experiment with new recipes to make every occasion special.
No-Stress All-Butter Pastry Crust Recipe
Ingredients
- 1 ¾ cups plus 1 tablespoon 8 ounces all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 1 ½ teaspoons kosher salt
- 2 sticks 8 ounces cold unsalted butter, cut into ½-inch cubes
- ½ cup cold water
Gluten-Free Variation. Replace the all-purpose flour with:
- ¾ cup white rice flour 4 ounces
- ½ cup cornstarch 2 ounces
- ⅓ cup tapioca flour 1 ½ ounces
- ¼ cup coconut flour 1 ounce
- ½ teaspoon xanthan gum
- Use cornstarch for dusting as needed.
Instructions
- Prepare the Dough: In a medium mixing bowl, combine the flour, sugar, and salt. Toss the butter cubes with the dry ingredients to coat, then lightly press each cube to flatten. Gradually add the cold water and mix until the dough comes together in a cohesive ball. Avoid overmixing.
- Chill the Dough: Divide the dough in half and shape each portion into a thick rectangle. Wrap each in plastic and refrigerate for at least 2 hours or overnight. For longer storage, freeze for up to 3 months.
- Roll Out the Dough: On a generously floured surface, roll out one portion of dough into a 14-inch round. Drape it over a 9-inch pie dish, ensuring it sits flush with the edges. Trim any excess dough, leaving about 1 ¼ inches of overhang. Fold and crimp the edges for a decorative finish.
- Blind Bake the Crust: Preheat the oven to 350°F and position the rack in the lower-middle position. Line the chilled crust with foil and fill it with white sugar (or your preferred weights). Bake for 1 hour until golden brown. Carefully remove the foil and weights, then let the crust cool completely.
- Use or Store: Use with pie filling immediately or wrap in plastic and store at room temperature for up to 24 hours.
Notes
- For warm environments (above 73°F), chill your rolling pin, countertop, and pie dish to prevent the butter from melting.
- Gluten-free dough may crack while rolling but can be pieced together in the dish.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.