Tyler Pie

All-Butter Pie Dough

Lemony and luscious, this simple pie shines on the dessert table.

Tyler Pie
Makes 1 (9-inch) pie
  • All-Butter Pie Dough
  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • 4 large eggs, room temperature
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • ¾ teaspoon lemon extract
  • ¼ cup whole milk, room temperature
  1. Preheat oven to 400°. Place oven rack in bottom third of oven.
  2. On a lightly floured surface, roll All-Butter Pie Dough into a 13-inch circle. Transfer to a 9-inch pie pan, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of pan, if necessary. Fold edges under and crimp as desired. Lightly prick bottom of piecrust with a fork. Freeze for 15 minutes.
  3. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights or dried beans or rice.
  4. Bake until edges are just dry, 10 to 15 minutes. Carefully remove paper and pie weights. Bake until bottom is dry and set, 5 to 10 minutes more. (Piecrust may puff up some, but this is normal.) Let cool on a wire rack for at least 15 minutes. Reduce oven temperature to 325°.
  5. In a medium bowl, whisk together sugar, flour, and salt. Whisk in eggs, melted butter, and extracts until well combined. Slowly add milk, whisking until just combined. Pour into prepared crust.
  6. Bake until edges are set and puffed but center still has a slight jiggle, 55 minutes to 1 hour and 5 minutes. An instant-read thermometer inserted in the center will register 200°. Let cool completely on a wire rack. Refrigerate until ready to serve. Serve at room temperature or chilled.



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