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3 Ingredient All Butter Pie Crust
3 Ingredient All Butter Pie Crust
3 Ingredient All Butter Pie Crust cover
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From the Cook
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3 Ingredient All Butter Pie Crust

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a medium bowl combine the flour and salt.
2
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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.
3
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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.
4
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Wrap the dough tightly in plastic wrap, then chill for one hour.
5
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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.
6
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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.
7
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The next day, roll out the pie dough into a rough circle about ⅛″ in thickness.
8
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Carefully place the dough into the pie pan, pressing it up against the sides. Cover and chill in the fridge for about 20 minutes.
9
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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.
10
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Meanwhile, place a baking sheet on the lowest rack in the oven and preheat it to 425 degrees F.
11
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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.
12
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Place the pie pan on the hot baking sheet and bake for 18 minutes.
13
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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.
14
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Bake for an additional 3-5 minutes or until barely golden. Allow the pie crust to cool completely before adding the pie filling.
15
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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.
16
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Place the pie pan on the hot baking sheet and bake for 16 minutes.
17
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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.
18
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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.

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Tips & Tricks (5)

  • Keep Everything Ice Cold 🧊
    Chill your flour, butter, bowl, and utensils before starting—cold ingredients create steam pockets that produce flaky layers, while warm ingredients melt the butter and prevent proper lamination.
  • Vodka is the Secret Weapon 🍸
    Substitute vodka for some water because it evaporates faster than water during baking, creating more steam and flakiness without making the dough tough from excess gluten development.
  • Cut Butter Into Pea-Sized Pieces 🫘
    Use a pastry cutter or fork to break butter into small, visible pieces rather than fully incorporating it—these pockets of butter create the signature flaky texture when steam forms during baking.
  • Rest Dough Between Steps ⏱️
    Refrigerate the dough for at least 30 minutes before rolling and another 15 minutes after shaping in the pie pan to relax the gluten and prevent shrinkage during baking.
  • Brush Egg Wash Strategically 🎨
    Apply egg wash only to the exposed crust edges (not the filling) with a light hand to achieve an even golden-brown color without creating a barrier that prevents the crust from rising properly.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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