The Proper Pâté Brisée A Foolproof Flaky AllButter Pie Crust

Flaky Allbutter Pie Crust

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Preparation time:25 Mins

Cooking time:0

Servings:One 9-inch double-crust pie

Ingredients:

• 2 1/2 cups All-Purpose Flour (spooned and leveled)
• 1 teaspoon Fine Sea Salt
• 1 teaspoon Granulated Sugar (optional)
• 1 cup (2 sticks/226g) Unsalted Butter, frozen solid and grated
• 6 tablespoons Ice Water (plus more as needed)
• 1 teaspoon Apple Cider Vinegar or Vodka

Instructions:

• Freeze the butter for at least 30 minutes. Grate the frozen butter directly onto a plate lined with parchment paper. Return the grated butter to the freezer while preparing dry ingredients.
• Whisk together the flour, salt, and sugar in a large bowl.
• Add the grated frozen butter to the dry mixture. Using your fingertips or a pastry blender, quickly cut the butter into the flour until the mixture resembles coarse meal, with some visible pea-sized chunks of butter remaining. Do not overwork the mixture.
• In a small jug, mix the ice water with the vinegar/vodka. Drizzle 6 tablespoons of the ice water mixture over the flour/butter mixture. Gently toss with a fork. Add the remaining water, 1 teaspoon at a time, only if the dough barely holds together when squeezed.
• Turn the shaggy mixture out onto a lightly floured surface. Quickly bring the dough together into a cohesive mass—do not knead. Divide into two equal discs, wrap tightly in plastic wrap, and flatten slightly. Refrigerate for at least 1 hour.
• Remove one disc from the fridge (let it sit for 5-10 minutes to soften slightly). On a lightly floured surface, roll the dough evenly into a 12-inch circle.
• Carefully transfer the dough to the pie plate. Trim the edges, leaving a 1-inch overhang. Crimp the edges as desired. Return the lined pie plate to the refrigerator for 30 minutes before filling or blind baking.
• If blind baking, prick the bottom thoroughly with a fork (docking). Line with parchment paper, fill with pie weights, and bake according to your specific pie recipe instructions.

Nutrition Facts

Calories:113 kcal

Protein:1.5 g

Fat:9.4 g

Carbs:20.4 g

Fiber:0.2 g

Sugar:0.0 g

Sodium:4451 mg

Recipe Info

Category:Pastry

Cuisine:French/American

Why Butter Reigns Supreme: Unlocking True Pastry Flavour

When pursuing the ultimate shortcrust experience, the choice of fat is the single most defining decision you will make. While convenience might tempt some towards shelf-stable alternatives, nothing imparts the rich, complex flavour profile and shatteringly delicate texture quite like pure, high-quality butter. This dedication to dairy is the cornerstone of our definitive AllButter Pie Crust . The subtle salinity and inherent creaminess that butter brings to the dough elevates a simple vessel into a co-star of your favourite filling, whether it’s a tart apple crumble or a savoury chicken pot pie. If you seek that true, melt-in-your-mouth flakiness, you must commit to the butter.

The Philosophy Behind This Superior AllButter Pie Crust

This all butter pie crust recipe strips away complexity to focus purely on technique and temperature control. We aren't aiming for merely "acceptable"; we are striving for the best all butter pie crust achievable in a home kitchen. This pursuit requires understanding how the fat interacts with the flour and water to create steam pockets, which are the literal drivers of flakiness.

Bidding Farewell to Shortening Myths

Many recipes champion shortening for its higher melting point, suggesting it’s easier to handle. While true, shortening lacks the crucial flavour compounds that butter naturally possesses. Shortening contributes only tenderness, often at the expense of taste. Our homemade all butter pie crust embraces the challenge of working with colder temperatures because the reward—that unmistakable, luxurious buttery aroma and taste—is worth every moment spent chilling.

The Golden Ratio for Ultimate Flakiness

Achieving the perfect balance hinges on the ratio of flour to fat, alongside the introduction of a tiny amount of acid. For a standard two crusts recipe yielding enough dough for a 9-inch double-crust pie (or two single shells), we utilize 315g of all-purpose flour paired with 226g of cold butter. This generous fat percentage, nearly 70% by weight relative to the flour, ensures those crisp, visible layers. The inclusion of a teaspoon of apple cider vinegar or vodka is our secret weapon, as it briefly interferes with gluten bonding, guaranteeing a tender structure.

Prep Time Commitment: Getting Ready for Baking Brilliance

While the active work required for this all butter pie crust is relatively brief—clocking in at about 25 minutes—the mandatory chilling stages extend the total process to around two hours minimum. This time is not wasted; it is crucial preparation. Proper resting allows the flour to fully hydrate and the butter to re-solidify after handling, both non-negotiable steps for producing a truly flaky all butter pie crust .

Essential Components for a Rich, Tender Dough

Beyond the technique, the quality of your starting ingredients dictates the final outcome. For this recipe, we require 2 ½ cups of all-purpose flour (315g), 1 teaspoon of fine sea salt, a small amount of sugar (about 1 teaspoon for minimal browning assistance), 1 cup of unsalted butter (226g), 6 to 8 tablespoons of ice water, and 1 teaspoon of acid (vinegar or vodka). Every component plays a specific role in this delicate ecosystem.

Tool Kit Mastery: What You Absolutely Need

You don't need specialized machinery, but the right approach to chilling and mixing tools makes the process significantly smoother. While this guide is adaptable to a food processor , the hand-mixing method allows for greater temperature control.

The Chilling Imperative: Sourcing Ice-Cold Dairy

This cannot be overstated: your butter must be frozen solid . If you plan to use the grating method—highly recommended for beginners—place your butter sticks in the freezer for at least 30 minutes prior to starting. The colder the fat enters the flour, the larger the pockets of steam it will produce during baking, directly translating to superior flakiness.

Flour Selection: Choosing the Right Protein Content

Standard all-purpose flour, typically containing moderate protein levels (around 10-12%), is ideal. Higher-protein bread flours can lead to a tougher crust because they develop more gluten when mixed with water. We want the bare minimum of gluten development possible in this pastry.

Measuring Precision: Why Weight Trumps Volume Here

For absolute consistency, especially when dealing with fat ratios, measuring the flour by weight (315g) is far superior to scooping and leveling cups. A heavily packed cup of flour can throw off the delicate balance required for a successful all butter pie crust recipe .

Techniques for Texture: Integrating Butter into Flour

The goal here is integration without emufication. You are essentially coating particles of flour with tiny, flat shards of frozen butter. If you are mixing by hand, use a pastry blender or two knives to quickly cut the grated butter into the flour, salt, and sugar mixture. The mixture should look like coarse meal with visible, distinct pieces of butter no larger than small peas. If using the all butter pie crust food processor method, use short, pung actions—no more than 10 to 12 total pulses—to achieve the same result.

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The Hydration Dance: Achieving the Perfect Dough Consistency

This is where many bakers stumble. You introduce the ice-cold water (mixed with the acid) slowly. Start by drizzling in 6 tablespoons over the flour and butter mixture. Use a fork or your fingers to lightly toss everything together. The dough should look shaggy and barely cohesive. It should not immediately form a ball. Only add more water, one teaspoon at a time, until the dough just begins to hold together when squeezed. Over-hydration is the fastest route to a tough, biscuit-like crust, ruining the delicate promise of this all butter pie crust .

Resting and Rolling: Prepping Your AllButter Pie Crust for the Oven

Once hydrated, the dough must be handled minimally and chilled thoroughly before it ever sees a rolling pin.

The Pea-Sized Pieces: Mastering the Rubbing-In Method

Whether using a blender or your hands, ensure that those pea-sized, visible pieces of butter remain intact. These are your insulation layers; they prevent the dough from becoming tough and are responsible for the characteristic shattering quality of a flaky all butter pie crust .

Water Temperature Control: The Secret to Preventing Toughness

Using water directly from the ice bath, ensuring it's close to 32° F ( 0° C), guarantees that the butter pieces do not soften before they even get mixed in. Warm water activates gluten immediately, leading to an undesirable texture in your finished all butter pie crust .

The Quick Chill: Essential Resting Times Explained

After forming the shaggy mixture into two flattened discs, wrap them tightly in plastic wrap. The first mandatory chill should last at least 60 minutes. This allows the gluten strands—which were stressed during mixing—to relax, making the dough far easier to roll out without shrinking back later.

From Disk to Diameter: Rolling Out Evenly

Take one disc out of the fridge about ten minutes before you intend to roll it. On a lightly floured surface, begin rolling from the centre outward, rotating the dough frequently to prevent sticking and ensure a circular shape. You want a 12-inch circle for a standard 9-inch pie plate. Handle the dough delicately; it should feel cool and pliable, not hard or sticky.

Troubleshooting Common Pastry Pitfalls

If you find your dough is too crumbly upon rolling, it’s likely dehydrated or too cold. Before panicking, let it rest for another 5 minutes, or lightly spritz the surface with a touch more ice water before gently trying to press the cracks together. If the dough tears badly during transfer to the pie plate, patch it immediately; the second chill will hold the repair in place.

Maximizing Your Double-Crust Yield: Storage and Freezing Insights

This recipe yields enough for a top and bottom crust. Leftover dough—perhaps from making only a single shell—is highly adaptable.

Freezer Longevity: How Long Does Unbaked Dough Last?

Flatten the wrapped dough discs slightly before placing them in a heavy-duty freezer bag. Stored correctly, this all butter pie crust dough will maintain peak quality for up to three months. When you are ready to use it, transfer it directly from the freezer to the refrigerator overnight to thaw gently.

Beyond the Basic Bake: Creative Applications

The simplicity of this foundation means it works beautifully across various culinary landscapes, making it a truly versatile all butter pie crust recipe .

Blind Baking Brilliance: Avoiding the Soggy Bottom

For wet fillings like quiche or lemon meringue, blind baking is essential. Prick the base thoroughly (docking), line it with parchment paper, fill it with ceramic pie weights or dried beans, and bake until the edges are set. Remove the weights and paper and continue baking until the bottom is dry and just starting to turn a pale gold.

Nutritional Snapshot: Understanding the Butter Factor

It is important to acknowledge that relying solely on butter results in a pastry that is richer in saturated fat than those made with vegetable shortening. However, this fat content is directly responsible for the superior flavour and the light, layered mouthfeel that makes the homemade all butter pie crust so revered.

Fixing a Crumbly Dough: Quick Rehydration Tips

If your dough crumbles excessively when you first try to bring it together, it needs just a tiny bit more moisture. Dampen your hands slightly with ice water and work the moisture in by lightly kneading for just 5 seconds—no more—then re-wrap and chill again before rolling.

Serving Suggestions

The proper way to serve a pie made with this exquisite foundation is simply: warm, allowing the rich butter flavour to fully permeate every bite, perhaps paired with a robust English Breakfast Tea for daytime enjoyment, or a crisp dessert wine for an evening indulgence.