I’ll tell you right now – save this, Pin it, bookmark this recipe! This is the Best All Butter Pie Crust Recipe, and it is the only one need for pies, galettes, crostatas, tarts, quiches, and pot pies

*First things first: This recipe makes 2 pie crusts – enough for the top and bottoms of an apple pie. You can also use half for pumpkin pie base and freeze the rest.

Did you know that you only need FIVE (5) basic ingredients to make the best homemade, all butter pie crust? That’s right.

I would even go so far as to say that you probably have all 5 of these ingredients in your kitchens right now. Ready? Butter…Flour…sugar…salt…and water! Honestly, so simple and incredibly delicious.

The fact is, homemade all butter pie crust will seriously elevate your pie game. Store bought pies wouldn’t even recognize this homemade girlie. She’s so good, she’s unrecognizable. 

Blueberry Thyme Tarts

How to make the best Homemade Pie Crust

1. In a large mixing bowl, combine the all purpose flour, small cubes of cold butter, and kosher salt. Use your fingertips to squeeze the cubes of butter into the flour, flattening them out into small sheets of flour-coated butter. Continue squeezing the flour into the butter for 6-8 minutes until the mixture is crumbly. Don’t rush this step, it’s actually a very nice sensory experience.
2. Make a well in the center of the flour mixture, and then add the ice water, and use a spatula or wooden spoon to combine. The dough will just start to come together, but will still be crumbly and shaggy. You will still see visible chunks of butter – that’s perfect!
3. Line the work surface with a piece of plastic wrap, then pour the shaggy dough onto the plastic wrap. Use the plastic wrap to gather the dough together, and press it into a disc shape. Chill in the refrigerator for at least 45 minutes.

LeAnne’s Expert Tips

1. Start with the highest quality ingredients that you can source. I’m talking high butterfat grass fed butter (I love Kerrygold), unbleached all purpose flour and kosher salt. 
2. Make sure that your butter is VERY cold throughout the whole process. The colder your butter, the more steam it will release when it hits the hot oven, resulting in puffier and flakier pie crust.
3. Keep the crust cold at every stage, and most importantly CHILL your pie in the fridge for at least 20 minutes before you bake it. 
4. If your pie crust cracks when you roll it out, do not stress! You have two choices, either use your hands to gently push the dough back together, or use a scrap piece to patch it. Just roll with it, you are in charge of the dough!

Pie Crust Ingredients you’ll need

butter – Kerrygold salted butter, very cold, 1 cm cubes – yes, I said SALTED! The extra saltiness of the butter makes the crust the star of the show, and adds so much flavor to the pie. I am using very cold butter is important here because we want the butter to remain cold when it hits the hot oven. The heat from the oven will create steam in the dough, resulting in puffy air pockets which create a flakey pie crust.

unbleached all purpose flour – I use unbleached all purpose flour from King Arthur Baking Company, for its consistent, professional results. It has a higher protein content than most AP flours, but it really works well here. I wouldn’t use a whole grain flour for the pastry crust.

kosher salt – I always go with Morton’s kosher salt. I love the level of salinity, and there is absolutely nothing else added to it. I you’re using Diamond Crystal Salt, add another 1/4 teaspoon to the recipe.

ice water – the trick to making flakey pie crust is to use as little water as possible. Add the water to the ingredients one tablespoon at a time. This recipe calls for 6-7 tablespoons total. If the crust is too dry, add an extra tablespoon of water.

granulated sugar – love using Domino Golden Sugar in all of my sweet bakes. It’s less processed, and works cup-for-cup like regular granulated sugar. It also lends a slight hint of molasses flavor that I find works really well here.

my perfect brunch – Garden Vegetable Quiche

A few more baking tips – Seriously Important

• Make sure to brush your cold pie crust with a beaten egg just before you put it in the oven to bake. The egg wash will help the pie bake up into a beautiful golden brown color.
• Don’t underbake your pie! Nothing worse than a soggy bottom pie. Most whole 9′ pies will need about 50-55 minutes in a 350 degree oven. The crust should be deeply golden brown when it is well baked.
• If your top crust is browning too fast – loosely place a piece of aluminum foil on top of your pie halfway through the baking time. This way, the pie will continue to bake, but the crust will not burn.

Pie Crust Cookies:

One of the cutest things about baking up your own pie crust from scratch is using any and all scraps of dough to make pie crust cookies. What are pie crust cookies? Only my favorite treat from childhood!

Gather your scraps of dough together in a ball, and roll back out into a 1/4-inch thick layer. Use a pizza cutter or pastry wheel to cut strips of dough. Brush the strips with beaten egg, and sprinkle generously with a mixture of equal parts cinnamon and sugar.

Bake the cookies for about 12-15 minutes until they are crispy, flaky, and golden. They are delicious!

Chocolate Silk Pie – Recipe Here

Mini Fruit Galettes – Recipe Here

simple but very elegant Rainbow Apple Tart

Ina’s Summer Fruit Tart – Recipe here

the classic lattice woven pie is always a good idea

Don’t forget to save this recipe to your favorite board on Pinterest! Click on any of the images on this page to see the “Pin it!” icon. I love to see what you’re baking up in your kitchens, so be sure to snap a pic and tag me @lions.bread on Instagram.

happy baking – LeAnne

Did you make this recipe? Rate and Comment below. Your feedback is everything!

The Recipe

Print

The Only All Butter Pie Crust

flaky, buttery, and perfectly crispy - this all butter pie crust recipe is perfect for galettes, tarts, pies, and quiches. A back-pocket recipe you'll make again and again!

Course pastry

Cuisine French

Keyword galette, pie, quiche, tart

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Chill time 45 minutes minutes

Servings 2 pie crusts

Author LeAnne Yaakubov

Ingredients

• 2 1/4 cups unbleached all purpose flour 260 g
• 16 tablespoons salted butter - very cold 1 cm cubes 213 g
• 2 tablespoons granulated sugar 48 g
• 1 teaspoon kosher salt
• 6-7 tablespoons ice water 35-40 g add an extra tablespoon if the dough is too dry

Instructions

• In a large mixing bowl, combine the all purpose flour, small cubes of cold butter, sugar, and kosher salt. Use your fingertips to squeeze the cubes of butter into the flour, flattening them out into small sheets of flour-coated butter. Continue squeezing the flour into the butter for 5-6 minutes until the mixture is crumbly.
• Add the ice water, and use a spatula or wooden spoon to combine. The dough will just start to come together, but will still be very crumbly and shaggy. Line the work surface with a piece of plastic wrap, then pour the shaggy dough onto the plastic wrap. Use the plastic wrap to gather the dough together, and press it into a disc shape. Chill in the refrigerator for at least 45 minutes.

Notes

1. If the dough is too dry, and isn't coming together, add an extra tablespoon of water.
2. Start with the highest quality ingredients that you can source. I'm talking high butterfat grass fed butter (I love Kerrygold), unbleached all purpose flour and kosher salt. 
3. Make sure that your butter is VERY cold throughout the whole process. The colder your butter, the more steam it will release when it hits the hot oven, resulting in puffier and flakier pie crust.
4. Keep the crust cold at every stage, and most importantly CHILL your pie in the fridge for at least 20 minutes before you bake it. 
5. If your pie crust cracks when you roll it out, do not stress! You have two choices, either use your hands to gently push the dough back together, or use a scrap piece to patch it. Just roll with it, you are in charge of the dough!
6. Make sure to brush your cold pie crust with a beaten egg just before you put it in the oven to bake. The egg wash will help the pie bake up into a beautiful golden brown color.
7. Don't underbake your pie! Nothing worse than a soggy bottom pie. Most whole 9' pies will need about 50-55 minutes in a 350 degree oven. The crust should be deeply golden brown when it is well baked.
8. If your top crust is browning too fast - loosely place a piece of aluminum foil on top of your pie halfway through the baking time. This way, the pie will continue to bake, but the crust will not burn.

The post The Only All Butter Pie Crust first appeared on Lion’s Bread Blog

The post The Only All Butter Pie Crust appeared first on Lion's Bread.

Gorgeous crispy flaky tarts made with fresh seasonal blueberries, plenty of lemon, and earthy thyme.

*THIS POST MAY INCLUDE AFFILIATE LINKS AND SPONSORED CONTENT. THANK YOU FOR SUPPORTING THE BRANDS THAT MAKE LION’S BREAD POSSIBLE. 

I’ve made different iterations of these Blueberry Lemon Thyme Tarts for several years. There’s just something magical that happens when buttery flaky pastry meets juicy seasonal fruit. It’s a combination that I never seem to get tired of. 

Want more delicious fruit recipes? Be sure to check out 

Lemon and Blackberry Tart

Simple Custard Cream Tart

Rainbow Apple Galette

Spiced Pear and Cranberry Crisp

One of the best things about this recipe is that it is more of a blueprint than anything. I’m guiding you through making the pastry (pie crust) and from there, you can riff on the flavor combinations however you like. Switch up the fruit, change the citrus, add aromatic herbs. The combinations and possibilities are endless and can carry you through from season to season.

I love blueberries raw or cooked, but the funny thing is, they taste COMPLETELY different when they’re cooked in my opinion. When they’re baked, they become jammy, tart, and extremely delicious. The fresh lemon and thyme really bring their natural flavor to life.

Let me walk you through the process, and this will quickly become a back-pocket recipe that you’ll make again and again!

How to make All Butter Pie Crust Pastry

1. In a large mixing bowl, combine the all purpose flour, small cubes of cold butter, fresh thyme leaves, and kosher salt. Use your fingertips to squeeze the cubes of butter into the flour, flattening them out into small sheets of flour-coated butter. Continue squeezing the flour into the butter for 2-3 minutes until the mixture is crumbly.
2. Add the ice water, and use a spatula or wooden spoon to combine. The dough will just start to come together, but will still be very crumbly and shaggy. Line the work surface with a piece of plastic wrap, then pour the shaggy dough onto the plastic wrap. Use the plastic wrap to gather the dough together, and press it into a disc shape. Chill in the refrigerator for at least 45 minutes.
3. Remove the dough from the fridge. Flour your work surface generously, then sprinkle extra flour on top of the dough. Roll the dough out into a 12×14 inch rectangle. Use a pizza wheel or a sharp chef’s knife to trim the edges of the dough so they are straight clean lines. Slice the dough in half vertically, then into thirds horizontally, giving you 6 equal rectangles.

Ingredients

FOR THE PIE CRUST:

unbleached all purpose flour – I use unbleached all purpose flour from King Arthur Baking Company, for its consistent, professional results. It has a higher protein content than most AP flours, but it really works well here. I wouldn’t use a whole grain flour for the pastry crust.

Kerrygold unsalted butter, very cold, 1 cm cubes – using very cold butter is important here because we want the butter to remain cold when it hits the hot oven. The heat from the oven will create steam in the dough, resulting in puffy air pockets which create a flakey pie crust. I prefer to use unsalted butter here so that I can control the overall level of salt in this recipe

granulated sugar – I love using Domino Golden Sugar in all of my sweet bakes. It’s less processed, and works cup-for-cup like regular granulated sugar. It also lends a slight hint of molasses flavor that I find works really well here.

ice water – the trick to making flakey pie crust is to use as little water as possible. Add the water to the ingredients one tablespoon at a time. This recipe calls for 3-4 tablespoons total.

blueberries – I use fresh (not frozen) blueberries for this recipe. They hold up better when baked, and release their natural juices slowly.

lemon – The lemon in this recipe is really important. We’re using the fresh zest and the juice, which bring the delicious jammy flavor of the blueberries to life. The brightness and acidity of the lemon always pairs really well with berries and the richness of the buttery pastry. 

TOOLS TO MAKE HOMEMADE Lemon Blueberry Thyme tarts:

ALL links are shop-able!

Rubber Spatulas – I love these heat resistant rubber spatulas. I use them every.single.day in my kitchen, for countless baking and cooking tasks!

Rimmed Baking Sheets – I prefer to use a rimmed baking sheet for any fruit tarts because they tend to be juicy, which could spill out onto your oven. The rim keeps all of the juices contained. 

Parchment paper sheets – I prefer to use parchment paper for a nonstick surface when baking, rather than silicone mats or nonstick cooking spray. The parchment keeps the surface non stick without giving the pastry any “slip” which can cause it to spread out too much. Also, I prefer the precut sheets so the paper isn’t rolling up on me while I work.

Mixing Bowls – these stainless steel mixing bowls are a kitchen essential. I like using stainless steel because they’re unbreakable, and heatproof so I can use them for anything and everything!

How to make the Blueberry Lemon Thyme Filling

This process is so simple, we’re just mixing this up in a bowl. To a large mixing bowl, add the blueberries, granulated sugar, fresh lemon zest, fresh lemon juice, cornstarch, kosher salt, and thyme leaves. Stir to combine so all of the blueberries are coated in the lemon juice and sugar. 

As the filling sits for a few minutes, it will start to macerate and the natural sweet juices of the fruit will come out. The cornstarch will help thicken those juices while the tarts bake.

Feel free to swap out the blueberries for any berry you love!

Substitutions

Take these Blueberry Lemon Thyme Tarts in any direction you like! Some of my favorite variations include strawberries, raspberries, peaches and blackberries, apples and cinnamon, pear and cardamom. 

As far as the pastry goes, I wouldn’t make any changes to the recipe as it is written. You can leave out the thyme if you like, but the ratios I’ve given you of butter, flour, and water will create the most delicious result.

You simply can’t go wrong with this classic, and once you master the method, you can absolutely make it your own. 

I seriously can’t wait for you to try these Blueberry Lemon Thyme Tarts!

If you make these Homemade Blueberry Tarts, or any of the recipes from the blog, share it and tag me @lions.bread so I can see it! I love seeing how busy you all are in the kitchen, and hearing your feedback.

Don’t forget to save this recipe to your favorite board on Pinterest! Click on any of the images on this page to see the “Pin it!” icon. 

happy baking – LeAnne

Did you make this recipe? Rate and Comment below. Your feedback is everything, and I try to get to all of your messages!

Print

Blueberry Lemon Thyme Tarts

Gorgeous, buttery flaky made with fresh seasonal berries, plenty of lemon, and a hint of earthy thyme

Course Dessert

Cuisine European

Keyword blueberries, lemon, pie, tarts

Prep Time 2 hours hours

Cook Time 35 minutes minutes

Servings 6 tarts

Author LeAnne

Ingredients

For the Pastry

• 1 ¼ cups unbleached all purpose flour 160 g
• 8 tablespoons Kerrygold Salted butter - very cold 1 cm cubes, 106 g
• 2 tablespoons granulated sugar 24 g
• 1 tablespoons fresh thyme leaves roughly chopped
• ½ teaspoon kosher salt
• 3-4 tablespoons ice water 25-30 g

For the Filling:

• 3 cups fresh blueberries 550 g
• 3 tablespoons granulated sugar 36 g
• 1 heaping tablespoon fresh lemon zest zest from 1 lemon
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch 10 g
• 1 small pinch kosher salt
• 1 rounded tablespoon fresh thyme leaves roughly chopped
• 1 egg beaten for egg wash
• 2 tablespoons Turbinado sugar for garnish, 24 g

Instructions

• In a large mixing bowl, combine the all purpose flour, small cubes of cold butter, fresh thyme leaves, and kosher salt. Use your fingertips to squeeze the cubes of butter into the flour, flattening them out into small sheets of flour-coated butter. Continue squeezing the flour into the butter for 2-3 minutes until the mixture is crumbly.
• Add the ice water, and use a spatula or wooden spoon to combine. The dough will just start to come together, but will still be very crumbly and shaggy. Line the work surface with a piece of plastic wrap, then pour the shaggy dough onto the plastic wrap. Use the plastic wrap to gather the dough together, and press it into a disc shape. Chill in the refrigerator for at least 45 minutes.
• Remove the dough from the fridge. Flour your work surface generously, then sprinkle extra flour on top of the dough. Roll the dough out into a 12x14 inch rectangle. Use a pizza wheel or a sharp chef’s knife to trim the edges of the dough so they are straight clean lines. Slice the dough in half vertically, then into thirds horizontally, giving you 6 equal rectangles.
• Line a rimmed baking sheet with parchment paper, and gently transfer the rectangles to the baking sheet. Set the whole baking sheet in the fridge to keep the dough cool.
• Meanwhile, make the filling. In a large mixing bowl. Add the blueberries, granulated sugar, fresh lemon zest, fresh lemon juice, cornstarch, kosher salt, and thyme leaves. Stir to combine so all of the blueberries are coated in the lemon juice and sugar.
• Remove the baking sheet from the fridge, and spoon about 3 tablespoons of filling into the center of each rectangle. Next, fold all four sides of the dough up and crimp the corners. Move and shift the blueberries around so they are evenly distributed over the dough.
• Preheat the oven to 400°F. Place the entire baking sheet in the fridge once more to firm up the dough for 20 minutes while the oven preheats. Then, brush the folded edges of the dough with beaten egg, and sprinkle turbinado sugar on the edges. Bake for 25-30 minutes until the crust is golden brown and the filling is bubbly. Serve warm or at room temperature with vanilla bean ice cream.

The post Blueberry Lemon Thyme Tarts first appeared on Lion’s Bread Blog

The post Blueberry Lemon Thyme Tarts appeared first on Lion's Bread.

The best Lemon and Blackberry Tart – Sweet lemon curd atop a layer of sweet blackberry jam in a shortbread crust

*This recipe was developed in partnership with my friends at Kerrygold USA. As always, all opinions are my own. Thank you for supporting the brands that make Lion’s Bread possible.

Love this Tart? Be sure to check out:

Chocolate Silk Pie

Mini Fruit Galettes

Pumpkin Brown Butter Gingersnap Tart

How to make a shortbread tart shell

• Preheat the oven to 375 degrees F. For the tart shell: Spray a removable bottom 8-inch tart pan with nonstick cooking spray, set aside. Mix the 12 tablespoons of room temperature salted butter and 1/2 cup of sugar together in a medium bowl using a wooden spoon, until the mixture is pale in color and somewhat fluffy. Add the flour and salt to the butter and sugar mixture, and mix gently until the dough starts to come together and forms a crumbly dough.
• Pour the dough into the prepared tart pan. Use your fingers to press the dough out into an even layer over the bottom and up the sides. This takes a bit of patience, but it is worth it. Try to get the thickness as even as possible.
• Butter 1 side of a square of aluminum foil to fit inside the chilled tart dough, and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 18-20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 10 minutes more. The edges should be golden brown, and the center should be lighter in color, like a blonde color. Allow to cool to room temperature.

How to make the best Homemade Lemon Curd

• Lemon Curd: (when making the lemon curd, do not leave the stove, make sure you have 15 mins of undivided attention, otherwise you’ll have lemony scrambled eggs).
• Add 1-inch of water to a small saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 1 minute until smooth. Whisk in the lemon juice and zest until combined.
• Place the mixing bowl on top of the saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn’t be touching the simmering water). Stir the mixture constantly with a rubber spatula scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 10 minutes. Turn the heat off, and leave the bowl on top of the saucepan. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. It should be glossy, and coat the back of a wooden spoon.

Assemble the Tart

• Spread the blackberry preserves into an even layer onto the bottom of the cooled crust. A small offset spatula is very helpful for this. Then, pour the warm lemon curd on top of the layer of blackberry preserves. Smooth out into an even layer.
• Work quickly before the curds sets. Allow the tart to chill in the fridge for 30 minutes. Then add the fresh blackberries to the top. Dust with powdered sugar if you like. Enjoy!

ingredients

blind bake the shortbread tart shell

the prettiest tart there ever was

look at those beautiful layers!

Print

Lemon and Blackberry Tart

The best Lemon and Blackberry Tart - Sweet lemon curd atop a layer of sweet blackberry jam in a shortbread crust

Course Dessert

Cuisine American

Keyword blackberry, easy tart, lemon, tart

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Servings 10 people

Equipment

• 1 removable bottom tart pan 8-inch

Ingredients

Shortbread crust

• 12 tablespoons Kerrygold Salted Butter at room temperature, 170g
• ½ cup granulated sugar 60g
• 1 ¾ cup unbleached all-purpose flour 210g
• pinch of kosher salt

Lemon Curd Filling

• 6 egg yolks
• ¾ cup granulated sugar 90g
• ⅓ cup freshly squeezed lemon juice 84g
• 1 generous tablespoon lemon zest
• 8 tablespoons Kerrygold Salted Butter at room temperature, 113g
• ⅔ cup low-sugar blackberry preserves

Instructions

• Preheat the oven to 375 degrees F. For the tart shell: Spray a removable bottom 8-inch tart pan with nonstick cooking spray, set aside. Mix the 12 tablespoons of room temperature salted butter and 1/2 cup of sugar together in a medium bowl using a wooden spoon, until the mixture is pale in color and somewhat fluffy. Add the flour and salt to the butter and sugar mixture, and mix gently until the dough starts to come together and forms a crumbly dough.
• Pour the dough into the prepared tart pan. Use your fingers to press the dough out into an even layer over the bottom and up the sides. This takes a bit of patience, but it is worth it. Try to get the thickness as even as possible.
• Butter 1 side of a square of aluminum foil to fit inside the chilled tart dough, and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 18-20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 10 minutes more. The edges should be golden brown, and the center should be lighter in color, like a blonde color. Allow to cool to room temperature.
• Lemon Curd: (when making the lemon curd, do not leave the stove, make sure you have 15 mins of undivided attention, otherwise you’ll have lemony scrambled eggs).
• Add 1-inch of water to a small saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 1 minute until smooth. Whisk in the lemon juice and zest until combined.
• Place the mixing bowl on top of the saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn’t be touching the simmering water). Stir the mixture constantly with a rubber spatula scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 10 minutes. Turn the heat off, and leave the bowl on top of the saucepan. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next.
• Spread the blackberry preserves into an even layer onto the bottom of the cooled crust. A small offset spatula is very helpful for this. Then, pour the warm lemon curd on top of the layer of blackberry preserves. Smooth out into an even layer.
• Work quickly before the curds sets. Allow the tart to chill in the fridge for 30 minutes. Then add the fresh blackberries to the top. Dust with powdered sugar if you like. Enjoy!

The post Lemon and Blackberry Tart first appeared on Lion’s Bread Blog.

The post Lemon and Blackberry Tart appeared first on Lion's Bread.