Have you read Homemade Organic Pie Crusts 101? If not you may want to do that, before looking at the tutorial below. There’s also a recipe for organic shortening pie crust dough you may want to check out.
I made the butter crust below for an organic apple pie. Here’s what you’ll need to gather:
Organic Butter Pie Crust Dough Ingredients
*Makes enough dough for a double crust pie or two single crust pies.
- 2 and 1/2 cups organic flour
- 1 teaspoon salt
- 1 tablespoon organic sugar (optional) – I add this for fruit pies mainly
- 1 cup (2 sticks) icy cold organic butter. Most super cooks suggest unsalted butter, but I’ve used both salted and unsalted and they both work fine.
- 1 measuring cup (2 cup size) filled with icy cold water and ice cubes
Pre-butter pie crust making stuff to do:
- Fill your measuring cup with water and ice cubes and place this in the fridge.
- Cut your butter into small chunks. I cut a stick in half, then half again, then cut those into small cubes. Place this butter, in a bowl, in your fridge.
Steps to making homemade organic butter pie crust:
- Mix your flour, sugar and salt in a large bowl.
- Grab a basic pasty dough blender.
- Get your butter out of the fridge and as quick as you can, cut in your butter. Use your pastry blender to sort of mix, scoop and blend the butter into the flour evenly, until it resembles little pea-sized pieces of flour + butter. With butter, there’s no way to get perfect pea sized pieces, and that’s okay. The butter should be incorporated unevenly. Your dough will be better for it, because later that butter will bake in nicely.
- Grab a tablespoon and get your measuring cup of water from the fridge.
- Drizzle about 5 tablespoons of the cold water over your dough. Use a silicone spatula, wooden spoon or your hands to incorporate the water into the flour mixture. Add more water as needed to make a dough that JUST sticks together. With this dough it usually only takes me about 10-12 tablespoons of water in total, but it’s okay to use a little more if needed. Work quickly and efficiently. The less time you spend doing this the better.
- Once your dough appears to be barely sticking together STOP incorporating in water.
- Use your hands to gather half the dough, form it into a ball and place it on some unbleached chlorine-free parchment baking paper.
- Repeat process with rest of dough.
- Wrap both pieces of dough in the parchment paper and place in the fridge for an hour or two, before rolling.
- When it’s time to roll your dough, sprinkle your rolling surface with flour, get one ball of dough from the fridge, place it on the surface and sprinkle more flour on top. Note – it’s not necessary, but for butter dough, I suggest rolling your dough on parchment paper. It’ll make it easy to move.
- Roll quickly to the correct size for your pie plate.
- Pick up your parchment paper and flip it onto your pie plate (dough side down). Carefully and slowly peel off the parchment – carefully, because sometimes it’ll stick, thus ripping your dough.
- Place your pie plate in the fridge to keep the butter dough cold while you’re rolling the next ball.
- Repeat rolling process with second ball of dough.
- Fill pie crust with filling of choice and add top crust if necessary. Bake, eat and enjoy your butter crust pie.