• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
AmusingMaria
  • Meet Maria
  • BAKESHOP
  • Recipes
    • Appetizers/Snacks
    • Brunch
    • Lunch or Dinner
    • Sweets
    • Breads
    • Tips and How To’s
  • Filipino Food
  • Stories
    • About the Base
    • History of Kare Kare
    • Be right back!
    • How to keep Basil Leaves Fresh
    • While Travelling, Eat Your Vegetables
    • Lemons…
    • TIMPLA – A Fresh Take on Filipino Cuisine
    • Wanderlust Calling
    • History of Kare Kare
    • Precious Time in Puerto Princesa
    • When a loved one moves away
    • Joy and Earthworms
  • Travel
    • Off the Beaten Path: Where to Eat Tacos in Richmond, VA
    • 7 Days in Valladolid and Tulum
    • Jogjakarta and Bali in Six Days
    • Four Days in Puerto Princesa
    • Cape Charles, VA
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Butter Pie Crust – Double Pie Crust Recipe

This post may contain affliate links. read disclosure here
Jump to Recipe Print Recipe


This Butter Pie Crust – Double Pie Crust Recipe was used for Buko Pie/Filipino Coconut Dessert Pie. I wanted to make a pie crust similar to the ones used for original Buko Pies. However,  the recipes I found made use of both margarine and shortening, two ingredients that I don’t have in my pantry. So I wondered, what’s the best fat ingredient to use for pie crusts anyway? 

Butter Pie Crust Double Pie Crust Recipe

Butter, Margarine, or Shortening?

The answer to the question above depends on one’s preference.  Butter has the best flavor while margarine and shortening creates a flakier crust due to its higher melting point.

Let’s oversimplify:

In a nutshell, the fat (butter, margarine, or shortening) should always be cold and solid but still pliable.  During the baking process, the fat will create steam within the crust that pushes layers up, this effect creates flaky layers. If the fat melts and combines with the flour before baking, the crust becomes dense and less flaky.

Here’s a helpful article: The Science of How to Make a Pie Crust

Butter Pie Crust Double Pie Crust Recipe

There’s also several discussions in baking forums on the use of a stand mixer, food processor, or kneading the pie crust by hand. Which one is best? – insert shrug emoji here – with the number of mixed opinions about technique, I say it depends.

I personally prefer using the food processor since my belief is the quicker I work with cold butter/cold pie dough, the better it will be. 

Butter Pie Crust Double Pie Crust Recipe

Before getting into the What’s and How’s of a Butter Pie Crust Recipe, I’d like to mention a beautiful cookbook that a friend gave me.  It’s called The Farm Cooking School – Techniques and Recipes that Celebrate the Seasons. 

The section on Pies with a “Pies and Pastry 101” is great for  beginners or for those wanting to refresh their pie skills. Since I wanted this  Butter Pie Crust Recipe to have the similar texture and bite that Filipino Coconut Dessert Pies or Buko Pies have, I cut the amount of butter and readjusted the amount of flour and water.  Buko Pies sold in the Philippines have a thinner flaky crust with a very slight chewy bite. 

Butter Pie Crust Double Pie Crust Recipe

The Farm Cooking School cookbook  tagline “Celebrate the Seasons” pulls on my heartstrings a bit.  Summer is nearly ending and brings to mind childhood memories in the Philippines.  Back then, I never thought that recalling moments of waiting in a hot car in tropical heat, fanning myself with a grass pamaypay (fan made of woven grass) that did nothing but circulate humid air around, and waiting for my mom  who was standing in line to purchase boxes of “The Original Buko Pie” in Los Banos would be something I would look back on fondly.

We all know that weird power that food memories have on all of us because a meal, a snack, or slices of pie are usually shared with those we love. 

Butter Pie Crust Double Pie Crust Recipe

What do you need for a Butter Pie Crust Recipe Double Pie Crust Recipe? 

  • food processor
  • fork
  • 1 to 2 pastry/bench scrapers
  • a floured surface for kneading pie dough
  • kitchen scale (optional)
  • plastic wrap
  • rolling pin

This butter pie crust recipe makes 2 pie crusts for 9 inch pie pans.

Butter Pie Crust Double Pie Crust Recipe
If baking crust without filling (to store for future use), dock pie or pierce the bottom with a fork. If baking right away with filling, do not pierce
bottom of crust

Ingredients for the Butter pie crust:

  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 2/3 cup butter (large diced and frozen)
  • 10-12 tablespoons ice cold water

How do you make a Butter Pie Crust – Double Pie Crust?

  • Measure the butter before freezing, there’s a line on the butter’s wrapper indicating 1/3 cup.  
  • I prefer using the food processor to cut the fat/butter into the flour.
  • Also remember, the less contact or heat from the hands, allows the pie dough to remain cold during the whole process.
Butter Pie Crust Double Pie Crust Recipe

Instructions:

  • Place flour in food processor, follow with the frozen diced butter
  • Pulse the processor about 3-5 or until butter pieces are cut into the size of large peas 
  • Don’t over process, the butter pieces won’t all be the same shape
  • Transfer dough into a bowl, add about 7-8 tablespoons of ice cold water and mix with a fork
  • Squeeze a handful of dough, and if it crumbles, add water a tablespoon at a time, mixing with a fork 
  • Dough is done when handful of dough is squeezed and sticks cleanly together
  • Transfer pie dough into a floured surface, and use bench scraper to gather dough, knead/flatten pie dough using heel of hand, and fold back into the rest of the dough with scraper
  • Repeat process evenly about 4-5 times, pie dough should form a ball
  • Divide pie dough into 2 equal parts, form the parts into 2 discs for easy rolling later
  • Wrap discs with plastic wrap and chill for at least 1-2 hours or overnight or freeze if not using within 24 hours
  • Roll flat and place dough in pie tin
  • if baking pie crust without filling (to store for future use), dock the pie or pierce the bottom with a fork
  • If baking right away with filling, do not pierce the bottom of the pie crust
Butter Pie Crust Double Pie Crust Recipe

 

Butter Pie Crust Double Pie Crust Recipe
Print Recipe

Butter Pie Crust - Double Pie Crust Recipe

Butter Crust Double Pie Crust Recipe. Butter has the best flavor, just keep in mind to keep the ingredients cold for a flaky and delicious crust!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Author: AmusingMaria

Ingredients

  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 2/3 cup butter diced and frozen
  • 10-12 tablespoons ice cold water

Instructions

  • Place flour in food processor, follow with the frozen diced butter
  • Pulse the processor about 3-5 or until butter pieces are cut into the size of large peas 
  • Don’t over process, expect that the butter pieces won't all be the same shape
  • Transfer dough into a bowl, add about 7-8 tablespoons of ice cold water and mix with a fork
  • Squeeze a small piece of dough, and if it crumbles, add water a tablespoon at a time, mixing with a fork 
  • Dough is done when dough is squeezed and sticks cleanly together
  • Transfer pie dough into a floured surface, and use bench scraper to gather dough
  • gently knead pie dough using heal of hand, and fold back into the rest of the dough with scraper
  • repeat process evenly about 4-5 times, pie dough should form a ball
  • Divide pie dough into 2 equal parts, form the parts lightly into 2 discs for easy rolling later
  • Wrap discs with plastic wrap and chill for at least 1-2 hours or overnight or freeze if not using within 24 hours
  • if baking pie crust without filling (to store for future use), dock the pie or pierce the bottom with a fork
  • If baking right away with filling, do not pierce the bottom of the pie. Bake pie according to filling instructions or until pie crust is golden brown

Notes

The fat (butter, margarine, or shortening) should always be cold and solid but still pliable.  During the baking process, the fat will create steam within the crust that pushes layers up, this effect creates flaky layers. If the fat melts and combines with the flour before baking, the crust becomes dense and less flaky.
 

Filed Under: Appetizers, Breads, Brunch, Lunch or Dinner, Recipes, Sweets, Tips and How To's Tagged With: butter pie crust, double pie crust recipe, never fail flaky pie crust, no fail pie crust with butter, very easy pie crust

Previous Post: « Filipino Style Sweet Adobo Pork Ribs
Next Post: Buko Pie – Filipino Coconut Dessert Pie »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello! Kamusta?

Welcome to  Amusing Maria where you’ll find recipes often inspired by Filipino Food!

find me on YouTube

introduction image for youtube video of white chocolate purple yam brownies

The New Filipino Kitchen

The New Filipino Kitchen

Contributing author for The New Filipino Kitchen: Stories and Recipes from Around the Globe. A collection of 30 recipes and stories from migrant/expat Filipinos from around the world. Click the image to purchase from Amazon.

Richmond Bakers against racism logo

A group of chefs, bakers, pastry chefs, both professional and non professional, coming together to bake for this event. The funds we raise from this bake sale will be split evenly between the 5 different Richmond organizations. Click on logo to find out more!

Archives

  • Privacy Policy

Amusing Maria is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2023 Amusing Maria