3 Ingredient All Butter Pie Crust

3 ingredient pie crust in metal pie pan.

5 from 2 votes

3 Ingredient All Butter Pie Crust

This 3 ingredient all butter pie crust is made with just a few pantry staples and requires no specialty equipment. It's tender, flaky texture and buttery flavor make it the perfect vessel for just about any pie filling!

Prep Time 30

Cook Time 30

Chill Time 2 30

Total Time 3 30

Servings1 bottom pie crust

Coursepie

CuisineAmerican

AuthorSloane

Equipment

Ingredients

200 g (1 ⅔ cups) all-purpose flour
½ teaspoon kosher salt
140 g (10 tablespoon) unsalted butter, cold, cubed
25 g (2 tablespoon) vodka, optional
1 cup ice water
egg wash, 1 egg + 2 tablespoon heavy cream

Instructions

For the pie dough:

In a medium bowl combine the flour and salt.
Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.
Add the vodka (optional) and a small amount of water, then toss with your hands to combine. Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
Wrap the dough tightly in plastic wrap, then chill for one hour.
On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.
Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.
The next day, roll out the pie dough into a rough circle about ⅛″ in thickness.
Carefully place the dough into the pie pan, pressing it up against the sides. Cover and chill in the fridge for about 20 minutes.
Take the pie crust out, cut off the excess dough, and crimp the edges as desired. Dock the bottom and sides of the crust all over with the tines of a fork, then chill for another 30 minutes.
Meanwhile, place a baking sheet on the lowest rack in the oven and preheat it to 425 degrees F.

For Par-baking:

Place a large piece of parchment paper over the pie crust and fill with pie weights, dry beans, or dry rice all the way up to the crimp.
Place the pie pan on the hot baking sheet and bake for 18 minutes.
Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the crimp.
Bake for an additional 3-5 minutes or until barely golden. Allow the pie crust to cool completely before adding the pie filling.

For Blind baking:

Place a large piece of parchment paper over the pie crust and fill with pie weights, dry beans, or dry rice all the way up to the crimp.
Place the pie pan on the hot baking sheet and bake for 16 minutes.
Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the crimp.
Bake for an additional 14 minutes or until evenly golden and fully baked through. Allow pie crust to cool completely before adding the pie filling.

Notes

Add vodka to the pie dough. If you have vodka on hand, you can add a few tablespoons to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust!
Keep the pie dough cold. The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes.
Dock the pie dough. Docking the pie dough is very important for the dough to be able to bake evenly - don't skip it!
Bake the pie on a hot baking sheet on the lowest rack in the oven. No one likes a soggy pie bottom! To achieve a beautifully golden, crisp bottom pie crust preheat the oven with a baking sheet on the bottom rack. When it's time to bake the pie, place the pie dish directly on top of the hot baking sheet!

Nutrition Facts

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