Pie crust is one of those from-scratch items that is crucial to learn to make, but everyone has an opinion about what makes it perfect. Some say add vodka or vinegar to make it more flaky. Some say use shortening or pre-bake it. My recipe is simple, delicious, and comes out perfect every time.
Why Use Only Butter for Pie Crust?
Not so long ago, the popularity of vegetable shortening emerged. Many-a-housewife fell in love with the butter flavored goodness that was less finicky than butter and was touted to be healthier. Recent research has shown this not to be the case as far as being healthier. So once again, butter reigns supreme. I use grass-fed, nutrient dense butter for my pie crusts. Every time they turn out flaky, tender, and absolutely delicious. So it’s only butter for me!
*Either a pastry cutter or a food processor
*Liquid measuring cup
*Spoon or rubber spatula for mixing
I get my unbleached all purpose flour and my grass-fed butter from Azure Standard. I love supporting this company! They sell organic and non-gmo groceries (among other things) in bulk at great prices. I’ve also bought King Arthur Flour in the past and Kerrygold Irish Butter from Sam’s Club. The only other ingredient is water. Simple!
- 2 1/4 cups unbleached all purpose flour
- 2 sticks salted butter
- 1 tsp sea salt
- 1/2 cup iced water
- Add flour and salt to a bowl.
- Cut up the butter into cubes and add to the bowl of flour.
- Using a pastry cutter, cut in the butter. Alternatively, you could put the flour, salt, and butter in a food processor and pulse it a few times. You are looking for the butter to become pea-sized or slightly larger.
- Add in the water a little at a time until the dough sticks together but isn't wet. You may not need all of the water. Help it come together into a ball with your hands, but don't overwork it.
- Divide the pie crust in half and then flatten it a little to form it into 2 round disks. Wrap with plastic wrap and refrigerate for 1 hour before use. Alternatively, you can freeze them for later.