Comments on: All Butter Pie Crust

By: Lesley Jacksch

Lesley Jacksch — Fri, 10 Dec 2021 10:17:40 +0000

Will try this it looks so good. Would love to be able to make my own pies.

By: Jack

Jack — Mon, 22 Nov 2021 20:48:35 +0000

This is the best pie crust I ever made

By: Debra Mahlberg

Debra Mahlberg — Fri, 27 Nov 2020 15:59:38 +0000

In reply to Jocelyn.

I tried this method of grating the butter, adding flour, & refrigerated this year & the crust was crunchy & tough. I’ll go back to the regular method.

By: Mandy J Fullen

Mandy J Fullen — Fri, 20 Nov 2020 23:24:15 +0000

You have awesome recipes!!

By: Lauren

Lauren — Mon, 12 Oct 2020 03:10:41 +0000

In reply to Christine.

Either is fine! I prefer baking with salted butter, but its really personal preference.

By: Christine

Christine — Mon, 12 Oct 2020 02:59:25 +0000

Hi – this looks delicious. Curious, when you call for butter are you using salted or unsalted. Thank you!

By: Melissa Whittaker

Melissa Whittaker — Tue, 18 Aug 2020 19:20:33 +0000

I made this all-butter pie crust in my ninja and was nervous that I had pulverized the butter. Luckily I didn’t! I halved the recipe to make a double-crusted chicken pot pie (I know weird to make in the middle of the summer but the hubby wanted it) and it turned out perfectly! Golden brown, flakey and buttery this pie crust recipe is a keeper!

By: Lauren

Lauren — Mon, 18 Nov 2019 02:28:22 +0000

In reply to Dianna walker.

Are you adding pie weights or dry beans to the shell to hold it in place as it bakes?

By: Dianna walker

Dianna walker — Sun, 17 Nov 2019 14:42:09 +0000

I have issues with every time time I make pie crust it shrinks on me. I can form it in the pie pate and it can be beautiful, but when I bake the crust it shrinks and looks terrible. What am I doing wrong and how can I fix it?

By: Cherie

Cherie — Sat, 16 Nov 2019 09:33:24 +0000

In reply to Jon W. Irby.

Hi Jon! I’m intrigued by your technique for the butter and wanted to gain some clarification. Do you mix all of the required butter with only a 1/4 to 1/2 cup the allotted flour and then freeze it and then reincorporate that mix into all of the necessary flour when your ready to bale or is there an additional step?