When it comes to baking pies, the crust is often the star of the show. A flaky, buttery crust can elevate a simple pie filling into a culinary masterpiece. And today, we're going to explore Erin McDowell's All - Buttah versatile pie crust recipe, which skips the shortening and uses only butter, flour, salt, and water.

Why choose a butter - only pie crust? Butter brings a rich, creamy flavor that is hard to beat. Shortening, on the other hand, can sometimes give a slightly waxy texture and lack the depth of flavor that butter provides. With Erin's recipe, you can achieve a crust that is both delicious and has a beautiful golden - brown color when baked.

Let's start with the ingredients. You'll need high - quality unsalted butter. The unsalted butter allows you to control the amount of salt in the crust, ensuring a balanced flavor. All - purpose flour is a great choice as it provides a good structure for the crust. The salt not only enhances the flavor but also helps to strengthen the gluten in the flour, giving the crust a better texture. And of course, water is the key to binding all the ingredients together.

To begin the process, cut the cold butter into small cubes. Cold butter is essential because it creates pockets of fat in the dough. When the pie crust is baked, these pockets of fat melt, leaving behind air spaces that result in a flaky texture. Place the cold butter cubes in a bowl with the flour and salt. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some larger pieces of butter remaining.

Next, start adding the water, a little at a time. Stir gently with a fork. You want to add just enough water so that the dough comes together but is still slightly crumbly. Be careful not to over - mix the dough, as this can develop too much gluten and result in a tough crust. Once the dough starts to hold together, gather it into a ball and flatten it into a disk. Wrap the disk in plastic wrap and refrigerate it for at least an hour. Chilling the dough helps to firm up the butter and makes it easier to roll out.

When you're ready to roll out the crust, take the chilled dough out of the refrigerator and let it sit at room temperature for a few minutes to make it more pliable. Sprinkle a clean surface with some flour and place the dough on it. Use a rolling pin to roll the dough from the center outwards, turning the dough occasionally to ensure an even thickness. Aim for a thickness of about 1/8 to 1/4 inch. You can then transfer the rolled - out crust to a pie plate. Press the crust gently into the plate, making sure it fits snugly into the corners and edges.

Trim any excess dough from the edges of the pie plate. You can crimp the edges of the crust using your fingers or a fork to create a decorative finish. At this point, you can either fill the crust with your favorite pie filling and bake it immediately, or you can pre - bake the crust if you're making a custard or cream - filled pie. To pre - bake the crust, line it with parchment paper and fill it with pie weights or dried beans. Bake the crust in a preheated oven at 425°F (218°C) for about 10 - 15 minutes, or until the edges start to turn golden brown. Remove the pie weights and parchment paper and continue baking for another 5 - 10 minutes until the bottom of the crust is cooked through.

Erin McDowell's All - Buttah pie crust recipe is incredibly versatile. You can use it for sweet pies like apple, cherry, or peach, or for savory pies such as quiches or chicken pot pies. The buttery flavor of the crust pairs well with a wide variety of fillings, making it a great choice for any occasion.

In conclusion, if you're looking to take your pie - baking skills to the next level, give Erin McDowell's All - Buttah pie crust recipe a try. With just a few simple ingredients and some basic techniques, you can create a delicious, flaky pie crust that will impress your family and friends. So, roll up your sleeves, get your baking supplies ready, and start making some amazing pies today!