![]() When you make a melted butter pie crust, you’ll trade flaky (and sometimes finicky) layers for the quick convenience of mixing dry ingredients together in a bowl, stirring in melted butter and some water, mixing until crumbs form, then pressing it directly into a pie pan. The biggest benefit of making a melted butter pie crust is that it’s quick and super easy. This press-in crust means no rolling required. Photography by Danielle Sykes food styling by Kaitlin Wayne Don’t have a surface big enough to roll out a pie crust? Hate your rolling pin? Don’t own a rolling pin? You can make this pie crust! Ever pressed a graham cracker crust into a pan? You can make this pie crust. Have you ever made a crumble topping? You can make this pie crust. Let’s flip the script on everything you thought you knew about pie crust with an easy method that anyone can master.Īccessibility and approachability were top of mind when I set out to develop this recipe - I wanted to simplify the method to eliminate complicated steps and techniques. Which led to this new method: a pie crust made with melted butter instead of cold. ![]() 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 pie. We can’t stand next to everyone in their kitchens and whisper “You’re doing great! Keep going!”, but we can develop a recipe to expel their ever-common pie crust fears. That’s because I have this method for melted butter pie crust up my sleeve - and I bet it’ll help you cross pie off your fear list, too. But pie crust, one of the most fear-inducing recipes around, has never made me blink. In the kitchen, I’m terrified that I’ll forget about proofing bread dough or leave a cake in the oven without a timer. Snakes, clowns, needles, tripping while hiking and falling off a cliff - usual stuff.
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