Homemade Pie Crust With Butter
I’m not sure why it took me so long to make up a Homemade Pie Crust With Butter! I’m sure my Mom and Grandma used either butter or lard to make pie crusts back in the day. I love eating homemade pie with homemade pie crust. Whether that pie is savory like the Beef Vegetable Potpies in the pictures below, or sweet like the Apple Butter Pie Crust Cinnamon Rolls (also in the pictures below). Even regular fruit pies are so much better with a real Homemade Pie Crust.
While my Mom was born after the invention of Crisco Shortening (in 1911), their family didn’t start using it until shortages in butter started happening around the time of World War II. But truthfully, anything made with cottonseed oil, vegetable oil and canola oils are so horribly bad for you. Finally, after almost 50 years of making pie crusts with shortening, I decided it’s time to switch to butter and real oils that aren’t so harmful to the body.
Truthfully, I wasn’t sure how the Pie Crust would turn out, and if the ingredient amounts would be same or different. So while the original pictures show that I started with one pound of butter, I ended up using an additional half pound to get the right texture. (I also made three double crust pie shells/crusts so don’t let that amount scare you.
I wanted to make a Beef Vegetable Potpie. I thought about making it in a large 9×13″ baking dish, but decided to use two regular pie plates as well as two miniature pie plates with a lattice crust, instead of a full top crust. I had just enough pie crust left over to make a Cinnamon Roll, so I decided to make one up with Apple Butter. Yes, we ate good that night.
I gave one of the pies to my son and daughter-in-law, put one pie in the freezer, and we ate up the two miniature potpies right away. And yes, the Apple Butter Pie Crust Cinnamon Roll was devoured by the next day. 🙂 Did I say we love pie in our house??
Homemade Pie Crust with Butter is flaky, the old-fashioned way my Mom and Grandma used to make it. It’s perfect for anyone wanting to make fruit pies or savory pies…..or dare I say? Pie Crust Cinnamon Rolls. Yum.
Homemade Pie Crust With Butter is a terrific Pie Crust recipe for Homemade Pie Crust Cinnamon Rolls!
Here’s what I did.
I used these ingredients to make the pie crust, plus ice water and two more sticks of salted butter.
Place flour (I use UNBLEACHED flour), salt and baking powder in a mixing bowl and stir well to combine.
Add softened butter and work the butter into the flour mixture with a pastry blender (or you can use your fingertips for the old-fashioned way).
Here’s where I added two more sticks of butter because the ingredients were too dry.
Continue using pastry blender to mix the butter into the flour mixture until coarse crumbs form.
Now it’s time to add water. Make sure it is ice cold.
Add ice water about 1/2 cup at a time (you may have to hold your fingers over top of the glass so the ice doesn’t fall into the dough). I had to fill the mason jar of water up a couple of times and shake it so the water would get cold, before I had enough for the recipe.
Work the ice water into the dough until the dough is no longer grainy with flour, but not so moist that it sticks to your hands excessively. I know it’s not an exact science, but if you’re used to making pie crusts, you’ll know the texture you need.
Here, I’ve worked the ice water into the flour until big clumps form in the “dough.”
Place two large sheets of waxed paper on counter top. Sprinkle very generously with flour.
Divide the dough into six large clumps or balls and pat firmly together. The idea is NOT to work the dough so much that it gets tough (especially after adding the ice water), but the dough needs to stick together enough to roll out for pie crust.
Pat the dough ball down into the floured waxed paper.
Sprinkle the Pie Crust dough with flour.
Now, cover the dough with two more sheets of waxed paper.
Roll the dough with a rolling pin from the middle to the outsides of the dough in circles. Gently remove the top layers of waxed paper.
Fold the dough gently into quarters.
Transfer the quartered pie crust dough to a pie plate.
Gently fit the pie crust into the pie plate. Trim edges of excess crust. DO NOT DISCARD! This crust can be used to make the cinnamon rolls.
Prepare all of the bottom crusts and place in pie plates. Then roll out all three of the top crusts or, in my case, I rolled out two full top crusts and one larger one that I cut with a pastry wheel to make lattice crusts for the miniature pie plates.
It’s important that the top crusts are ready to go before you fill the pie plates, otherwise too much time will elapse and the bottom crusts will get soggy.
From this point on, prepare one pie at a time. Preheat oven to 300 degrees. Once oven is preheated, fill one of the pie crusts with one-third of the Beef Vegetable Potpie filling or your favorite Fruit Pie filling.
Immediately top the potpie filling with a top crust.
Flute edges. Cut slits in the top of the pie crust so steam can escape while baking. Pop the pie into the oven immediately!
Bake at 300 degrees about an hour. The sauce/gravy from the potpie should start getting a little bubbly. I’ve had these potpies take longer, but usually not more than about an hour and 15-20 minutes.
If making miniature potpies, fill the crust with beef filling.
Top potpie with lattice crust. Pop in the oven immediately!
Bake at 300 degrees for about 30-45 minutes or until pie crust is done.
Bake a Pie Crust Cinnamon Roll about 30 minutes at 300 degrees.
Cut into slices to serve.
It’s fantastic with Pie Crust Cinnamon Rolls.
Here’s the recipe.
HOMEMADE PIE CRUST WITH BUTTER
(My own concoction, based on my Mom’s recipe)
Homemade Pie Crust with Butter
- 1 large mixing bowl
- 1 pastry blender
- measuring cups
- measuring spoons
- 1 Rolling Pin
- waxed paper
- 1 table knife to trim excess pastry off pie plates
- 1 pastry wheel if making a lattice crust
- 1 mason jar or glass of ice water
- 6 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 3 tsp. sea salt
- 3 tsp. baking powder
- 1 1/2 pounds salted butter softened (six sticks)
- 1 – 2 cups ice water
- Combine flour, sea salt and baking powder in a large mixing bowl.
- Cut in butter with a pastry blender until coarse crumbs form.
- Add ice water as needed until dough can be worked into a ball and adheres together.
- Don’t add too much water or the dough will be sticky.
- Roll out dough between sheets of waxed paper that have been well floured.
- Use for pie crust in recipes.
- Yield: 6 individual pie crusts or top and bottom crust for three regular pie plates.
© Can’t Stay Out of the Kitchen
We loved how this Beef Vegetable Potpie turned out with the Homemade Pie Crust with Butter.
If you’re looking for a great Homemade Pie Crust recipe made with butter instead of shortening, this one is flaky and delightful to the taste buds. Apple Butter Cinnamon Rolls turn out so flaky with this recipe.
Homemade Pie Crust With Butter is terrific anytime you need to make up a batch of Pie Crust for a recipe.