All-butter crust from The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop by Emily Elsen and Melissa Elsen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rachaelsb on November 25, 2020

    Best all butter pie crust ever!

  • Smokeydoke on June 15, 2020

    I don't really follow directions when it comes to pie crust, but saying that, I really like this pie crust. I used their ingredient list, but halved the vinegar and I made everything in the food processor, because I'm very picky about how I make my crust, like OCD, rage-inducing weird about it. Whatever I did, it was tasty! And I used about 3/4 the water called for, I never measure my water, I do it purely by touch. Added bonus: it's the first time I didn't make too much or too little.

  • mrshalf on November 01, 2017

    I've practiced this pie crust recipe at least thirty times. I still wouldn't say it's perfect. The easiest I've found so far is the Milk Street no shrink recipe because it's food processor easy. This all butter one though - it's my nemesis. I'll make it perfectly one day, mwahahaha

  • cespitler on December 04, 2016

    I cannot tell you how amazing the Salty Honey Pie is! I've made it twice and both times almost everyone went back for second servings immediately! You can grab the recipe here. I've been lucky enough to feature honey from my own hive. http://southbrooklynpost...pie-mavens-share-recipe/ And, for this year's work holiday party I made the Black Bottom Oatmeal Pie. Folks loved the black bottom, but the reviews were mixed. I may have made it too close to Thanksgiving so folks were coming off of family favorite Pecan Pies. I would make this again at a different time a year. Both of these called for the All-Butter Crust, which is a great recipe on it's own. It bakes up really nice and garnered its own compliments.

  • Melanie on May 31, 2014

    This crust worked pretty well although I was in a rush and had some difficulties rolling it out. I'll refrigerate overnight next time.

  • Astrid5555 on January 25, 2014

    Truth be told I have always been scared of baking pie. Will the dough crack when rolling it out, will it be flaky enough, will the bottom be soggy, will I like it after having spent a few hours preparing the pie? Finally, I found my dough! This recipe yields an incredibly flaky dough, easy to roll out and absolutely delicious. My new go-to recipe!

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