Go Back
–+ servings
all-butter blender pie crust with lattice being brushed with eggwash

All-Butter Blender Pie Crust

Print Recipe
This All-Butter Blender Pie Crust is buttery, flaky, and the perfect complement to any fruit-forward pie!
Course Basics and Bases, Dessert
Cuisine American
Diet Vegetarian
Keyword Holidays, Pie, Pie Crust, Thanksgiving
Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 2 hours
Total Time 3 hours 20 minutes
Servings 1 pie (top and bottom crust)
Author Marley Goldin

Equipment

Ingredients

  • 1 cup unsalted butter, frozen 1 cup usually = 2 sticks
  • 3 cups all-purpose flour
  • 2 tablespoons light brown sugar tightly packed
  • ¼ teaspoon salt
  • ½ cup cold water
  • 1 egg white
  • 1 teaspoon granulated sugar

Instructions

All-Butter Pie Crust Recipe

  • Add your butter, flour, brown sugar, and salt to a food processor or blender and blend until butter starts to cut into the dough.
    1 cup unsalted butter, frozen, 3 cups all-purpose flour, 2 tablespoons light brown sugar, ¼ teaspoon salt
  • With your food processor or blender on high, add the cold water and blend for about 10-15 more seconds.
    ½ cup cold water
  • Transfer the contents of the food processor/blender to a large mixing bowl, and use clean hands to work the dough until no extra flour is left behind. You will likely still have chunks of butter in your dough!
  • Split the dough roughly in half. Roll one half into a ball, wrap it in saran wrap or a clean kitchen towel, and place it in the refrigerator.
  • Use your hands to press the other half into your pie dish, using your index finger and thumbs to pinch the crust up against the sides of the dish. Put your pie dish in the refrigerator, and let both halves rest in the refrigerator for two hours.

Pie Crust Assembly

  • Preheat your oven to 425°F.
  • Remove your ball of dough from the refrigerator. Flour your surface and rolling pin, and roll out the dough until it is roughly 1/2 inch thick. Cut into strips to make lattice (detailed instructions above), or cut out an “X” shape in the center, to allow steam to escape the top while baking.
  • Add cooled filling to the pie dish with crust, and add your top crust. Brush the top crust with egg whites and sprinkle with granulated sugar.
    1 egg white, 1 teaspoon granulated sugar
  • Bake for 20 minutes at 425°F, then lower the oven to 375°F and bake for another 40 minutes. Your filling should be bubbling and very aromatic.
  • Allow your pie to cool before diving in!

Notes