This homemade all-butter pie crust is a tried-and-true recipe that guarantees a flaky, buttery base for any pie. Passed down through generations, it’s simple to make and perfect for both sweet and savory fillings.
🛒 Ingredients:
- 🍞 1 1/4 cups all-purpose flour
- 🧂 1/4 tsp salt
- 🍬 1/2 tsp sugar (optional, for sweet pies)
- 🧈 1/2 cup chilled butter, diced
- 💧 1/4 cup cold water
🔥 Instructions:
1️⃣ Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
2️⃣ Cut in the Butter:
- Add the diced, chilled butter to the flour mixture. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs with pea-sized pieces of butter.
3️⃣ Add the Water:
- Gradually add the cold water, 1 tablespoon at a time, mixing gently with a fork after each addition, until the dough just comes together. Avoid overworking the dough.
4️⃣ Form the Dough:
- Turn the dough onto a lightly floured surface. Gather it into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
5️⃣ Roll Out the Dough:
- On a floured surface, roll out the chilled dough into a circle about 1/8 inch thick and large enough to fit your pie dish. Transfer it carefully to the dish, pressing it gently into the edges.
6️⃣ Prepare for Baking:
- Trim the edges, leaving a 1-inch overhang. Fold the overhang under and crimp or flute the edges as desired.
7️⃣ Bake or Fill:
- For pre-baked crusts, prick the bottom with a fork, line with parchment, and fill with pie weights. Bake at 375°F (190°C) for 12-15 minutes. For filled pies, follow your recipe’s baking instructions.
🍯 Why You’ll Love This Recipe:
- Flaky & Buttery: Perfect texture for any pie.
- Versatile: Works with sweet or savory fillings.
- Time-Tested: A classic recipe handed down through generations.
Enjoy the perfect base for your pies with Ruth’s Grandma’s Pie Crust! 🥧✨