There aren't many things I'm afraid of. Snakes, clowns, needles, slipping while walking and falling off a cliff – the usual stuff. In the kitchen, I'm afraid I'll forget to correct the bread dough or leave a cake in the oven without a timer. But pie crust, one of the most dreaded recipes, has never made me blink. This is because I have this method for pie crust with melted butter up your sleeve—and I bet it'll help you cross off your fear list, too.
In the Test Kitchen, we often talk about why there is so much anxiety around making pie crust and how we can empower bakers to overcome their fears and make more pies. We can't stand next to everyone in their kitchens and whisper “You're doing great! Go ahead!” but we can develop a recipe to dispel their ever-present fear of pie crust. Which led to this new method: a pie crust made with melted butter instead of cold. Let's flip the script on everything you thought you knew about pie crust with a simple method anyone can master.
Accessibility and accessibility were top of mind when I decided to develop this recipe – I wanted to simplify the method to eliminate complicated steps and techniques. Have you ever made a crumble ball? You can make this pie crust. Have you ever crushed a graham cracker crust in a pan? You can make this pie crust. Don't have a large enough surface area to roll out a pie crust? Hate your needle? Don't own a pin? You can make this pie crust!
Photography by Danielle Sykes; food styling by Kaitlin Wayne
Why does melted butter make a great pie crust?
The biggest benefit of making a melted butter pie crust is that it's quick and super easy. When you make a melted butter pie crust, you'll trade rounded (and sometimes thin) layers for the quick convenience of mixing the dry ingredients together in a bowl, mixing them with melted butter and a little water, mixed until crumbs form and then pressing it directly. in one pie bread. No need to worry about making sure the butter and water (and flour, and kitchen ambient temperature, mixing bowls, and hands, etc.) are cold. There is no need to chill the crust before rolling. There's no need to worry about the crust cracking when you open it—in fact, you don't even have to roll it at all. And there's no need to worry about transferring the crust to the pan in one piece.
Let's be clear and set some expectations: A pie crust made with melted butter will be different than a pie crust made with cold butter. No better, no worse; just different. With cold butter, your pie crust will be light and fluffy (this is because as the cold butter melts in the oven, it produces steam that creates crinkly layers). With melted butter, your pie crust will be thicker, firmer, and reminiscent of shortbread cookies: soft, buttery, and flavorful. A melted butter pie crust is a close cousin to it Sweets with hot waterbut with a little added sugar (for taste) and a little baking powder (for a lighter texture).
Let's talk about another critical factor: taste! Butter remains a prominent flavor here; meanwhile, White Whole Wheat flour it helps keep the crust soft while also adding another layer of flavor. A touch of cinnamon it enhances the flavor of the whole grain, but you can also play around and replace the cinnamon with other spices that would complement your toppings. Apples and cardamom, cherry and black pepper, peach and ginger. Go wild!
Photography by Danielle Sykes; Food Styling by Kaitlin Wayne
What to bake with melted butter pie crust
A pie crust made with melted butter will be firm without being hard, and while it may be too heavy to pair with a custard or meringue pie, it's perfect for any type of fruit pie. Even when paired with the juiciest fruit, this cookie-like crust is a stalwart, ensuring you get a clean slice of pie that doesn't split. That's why it's perfect for this Quick Summer Grain Piea recipe that will have the pie on your table in just two hours, start to finish.
I know I'll be busy making strawberry peach pie all summer long, and I'm excited to pair this crust with pecan pie filling come fall. Tell me – what kind of pie will you bake first?
Cover photo by Danielle Sykes; food styling by Kaitlin Wayne.
