This all butter crust is a life saver. It works for all pies, crostatas, quiche, fruit curd bars, empanadas, nutty cookies, homemade cheese crackers, pigs in blankets–and the list goes on. It’s easy to make, stores well, and can be frozen for up to 3 months. It saves me when I’m in a pinch and need to head to a picnic or dinner party with something delicious in hand.
This all butter crust can be made with white flour but I think adding a cup of whole wheat flour accentuates the buttery nuttiness.
Not only does it look golden when it comes out of the oven, it tastes golden too. So in any recipe where I refer to my all-butter crust, you now know where to find it!