Two favorite all-butter pie crusts; the perfect butter pie crust for any pie lover. Traditional and gluten-free.
Course Pastries
Cuisine International
Keyword Butter Pie Crust
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Equipment
Pie pan
Rolling Pin
Ingredients
Traditional Pie Crust Ingredients
8tbspButtercold
1tbspSugar
1 tspSalt
1Eggwhisked to measure 1/4 cup, adding cold water if the egg is short of 1/4 cup
1/4cupCrushed nuts optional
1 1/2cupsAll-Purpose Flourextra for dusting
Gluten-free Swap
3/4cupOat flourrolled oats crushed to a powder
3/4cupAlmond flourraw almonds crushed to a powder
Instructions
Place butter, flour (either all purpose flour or the mix of oat flour and almond flour), sugar and salt in a food processor and pulse to blend until resembling coarse meal. This can also be done in a large bowl with a fork or pastry cutter.
With machine running, slowly pour the 1/4 cup of liquid, which would be the whisked egg and any water needed to measure 1/4 cup. The same can be done by hand by slowly incorporating the liquid to the flour/butter mixture. If adding crushed nuts to the all-purpose flour, add now.If too wet, sprinkle more flour and work it in, if too dry, drizzle cold water in to bring the dough to a smooth, not sticky ball.
Once the dough has formed a ball, transfer it to a floured surface and roll it out to fit the pan or pans your pie will be made in. Don’t forget to save scraps should you want to press designed pieces of dough to go on top or garnish the edges around the crust.
*Should you desire a top crust for a pie, simply add more to the above recipe to make 11/2 the recipe: an additional 4 tablespoons butter, 3/4 cup flour, 11/2 teaspoon sugar, 1/4 teaspoon salt and 1/8 cup of water to the egg.
Chill dough until ready to roll out, fill and design. Bake as the pie recipe calls for, usually about 40 minutes.