Erin McDowell’s versatile All-Buttah pie crust recipe uses just butter, flour, salt, and water.
This recipe uses just butter, flour, salt, and water.
you might adapt the recipe for almost any filling, so keep it handy for all your favorite pies.
Credit: Blaine Moats
Using your hands, toss butter through flour until each piece is well-coated.
Cut butter into flour by pressing butter between your fingers and thumbs, flattening the cubes into big shards.
Add Water
Make a well in center of flour mixture.
Continue adding water, 1 to 2 tablespoons at a time, and tossing until dough comes together.
(Dough should hold together easily without feeling wet or sticky.)
Chill the Dough
Form dough into a disk and wrap tightly in plastic wrap.
Refrigerate at least 30 minutes and up to overnight.
Press firmly and evenly, rotating the dough as you work to prevent sticking without adding too much flour.
(Ideally dough will also be about 1 inch wider than your pie plate on all sides.)
Lift pin to edge of pie plate and unfurl the dough.
Tuck dough under to be flush with the outer rim of pie plate.
Crimp edges as desired, then refrigerate for at least 30 minutes.
Cut a square of parchment paper slightly larger than pie plate and press it into base of chilled crust.
Place pie plate on a parchment paper-lined baking sheet.
Remove parchment and pie weights and bake 2 to 3 minutes more or until bottom crust appears set.
If crust puffs at any point, prick air bubble with a fork to deflate.
Let cool completely before filling and baking again.
Make Ahead: Make the dough, wrap tightly, and refrigerate for up to 2 days.
For longer storage, wrap in plastic wrap then heavy foil and freeze up to 3 months.
Thaw overnight in refrigerator and let stand at room temperature to soften slightly.
2,000 calories a day is used for general nutrition advice.
