This electric mixer sweet butter pie crust is a tender, cookie-like pastry that comes together in minutes without the fuss of cutting butter into flour by hand. Using a stand mixer or hand mixer ensures the butter is evenly distributed, giving you a flaky yet sturdy crust that works beautifully for both sweet pies and tarts. It’s forgiving, easy to roll, and bakes up golden and delicious every time.
Ingredients
- 2 ½ cups (300 g) all-purpose flour, plus more for rolling
- ¼ cup (50 g) granulated sugar
- ½ teaspoon salt
- 1 cup (226 g) cold unsalted butter, cut into ½-inch cubes
- 1 large egg yolk
- 2–4 tablespoons ice water (start with 2, add more if needed)
Instructions
- Chill the butter and bowl. Place the cubed butter in the freezer for 15 minutes before starting. If using a stand mixer, chill the bowl as well. Cold butter is key to a flaky crust.
- Mix dry ingredients. In the mixer bowl, whisk together the flour, sugar, and salt.
- Add the butter. Add the cold butter cubes to the flour mixture. Using the paddle attachment on low speed (or a hand mixer on low), mix until the butter is broken into pea-sized pieces with some larger flakes remaining. This should take about 1–2 minutes. Do not overmix; you want visible butter bits.
- Add the yolk and water. Beat the egg yolk with 2 tablespoons of ice water. With the mixer on low, drizzle in the yolk mixture. Continue mixing just until the dough starts to clump together. If the dough seems dry and crumbly, add more ice water 1 tablespoon at a time, mixing briefly after each addition. The dough should hold together when pinched.
- Form the dough. Turn the dough out onto a lightly floured surface. Gently gather it into a ball, then divide it in half. Flatten each half into a disk about 1 inch thick. Wrap each disk in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). Chilling relaxes the gluten and makes the dough easier to roll.
- Roll the dough. On a lightly floured surface, roll one disk to about ⅛-inch thickness. Keep the dough moving and add flour as needed to prevent sticking. For a 9-inch pie, roll to about 12 inches in diameter.
- Fit into the pan. Carefully transfer the dough to a 9-inch pie pan (standard or deep-dish). Gently press it into the bottom and sides, then trim the overhang to about ½ inch. Tuck the overhang under and crimp as desired. Repeat with the second disk for a double-crust pie or for a top crust.
- Chill again. Place the assembled crust in the refrigerator for 30 minutes before baking. This helps prevent shrinking.
- Bake (for a single crust). Preheat the oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Return to the oven and bake for 10–12 more minutes, until the crust is golden brown. If the edges brown too quickly, cover them with foil. For a filled pie, follow your recipe’s baking instructions, usually starting at 425°F (220°C) for the first 15 minutes, then reducing to 350°F (175°C).
Tips
- Keep everything cold. If at any point the dough becomes warm and sticky, refrigerate it for 15–20 minutes before continuing. Warm butter will make the crust tough.
- Use the paddle attachment. The paddle (not the dough hook) is best for cutting butter into flour. If using a hand mixer, use the regular beaters.
- Don’t overmix. Stop as soon as the dough starts to come together. Overmixing develops gluten, which results in a tough, chewy crust.
- Substitutions. For a dairy-free version, use cold vegan butter or solid coconut oil. For a gluten-free version, substitute a 1:1 gluten-free flour blend that contains xanthan gum. The dough may be more delicate; handle gently.
Serving Suggestions
This sweet butter crust is perfect for fruit pies like apple, cherry, or peach, as well as for custard pies like pumpkin or pecan. It also makes a wonderful base for tarts filled with lemon curd, chocolate ganache, or fresh berries with whipped cream. Serve slices with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
Variations
- Chocolate sweet crust: Replace ¼ cup (30 g) of the flour with unsweetened cocoa powder and increase the sugar to ⅓ cup (65 g).
- Nutty crust: Add ½ cup (60 g) finely ground almonds, pecans, or walnuts to the flour mixture. Reduce the flour by ¼ cup (30 g).
- Spiced crust: Add 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and a pinch of nutmeg to the dry ingredients for a warm, aromatic flavor.
- Lemon zest crust: Add the zest of 1 lemon to the flour mixture for a bright, citrusy note that pairs well with berry or lemon fillings.
Storage and Reheating
Unbaked dough: Wrapped disks can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling.
Baked crust: A fully baked, unfilled crust can be stored at room temperature in an airtight container for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw at room temperature for 30 minutes before filling.
Filled pie: Store leftover pie in the refrigerator for up to 3 days, covered loosely with foil. To reheat, place slices in a 350°F (175°C) oven for 10–15 minutes, or until warmed through. Avoid microwaving, as it can make the crust soggy.
Frequently Asked Questions
Why is my crust tough? Toughness usually comes from overmixing or adding too much water. Mix just until the dough clumps, and use ice water sparingly. Also, avoid kneading the dough when shaping it.
Can I use a food processor instead of an electric mixer? Yes, a food processor works well. Pulse the flour, sugar, and salt, then add the butter and pulse until pea-sized. Add the yolk and water, then pulse until the dough starts to clump. Be careful not to over-process.
Why does my crust shrink during baking? Shrinking happens when the dough is overworked or not chilled enough. Make sure to chill the assembled crust for at least 30 minutes before baking, and avoid stretching the dough when fitting it into the pan.
Can I make this crust ahead of time? Absolutely. You can prepare the dough up to 2 days ahead and keep it refrigerated, or freeze it for up to 3 months. You can also blind-bake the crust a day ahead and store it at room temperature.
What if I don’t have pie weights? You can use dried beans, rice, or even a second pie pan nested inside to weigh down the crust. Just line the crust with parchment paper first.
Why is my crust not browning? If your crust is pale, it may need a few more minutes in the oven. Also, make sure your oven is fully preheated. If the edges are browning too fast, cover them with foil and continue baking until the center is golden.