All Butter Pie Crust

This All Butter Pie Crust is a foolproof recipe for a flaky, buttery crust that works beautifully for sweet or savory pies. Made with simple ingredients, this homemade pie crust is easy to work with and bakes up perfectly golden and crisp every time.

Why You’ll Love This Recipe

• Flaky and tender – The all-butter method creates a delicate, melt-in-your-mouth texture.
• Rich buttery flavor – No shortening needed, just pure butter goodness.
• Easy to make – Simple ingredients and quick preparation.
• Versatile – Works for sweet pies, quiches, and savory tarts.
• Make-ahead friendly – Can be refrigerated or frozen for future use.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsalted butter (cold, cubed)
• Salt
• Sugar (optional, for sweet pies)
• Ice water

Directions

1. Mix dry ingredients – In a large bowl, whisk together the flour, salt, and sugar (if using).
2. Cut in the butter – Using a pastry cutter or food processor, cut the cold butter into the flour until the mixture resembles coarse crumbs.
3. Add ice water – Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
4. Form the dough – Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll out the crust – On a lightly floured surface, roll out the dough into a circle about 1/8-inch thick.
6. Transfer to pie dish – Gently place the dough into a pie pan, pressing it into the edges. Trim excess and crimp the edges as desired.
7. Chill before baking – Place the crust in the fridge for 15 minutes before baking to prevent shrinking.
8. Bake as needed – Follow your pie recipe’s instructions for pre-baking or baking with filling.

Servings and Timing

• Servings: 1 standard 9-inch pie crust (double recipe for top and bottom crust)
• Prep time: 10 minutes
• Chill time: 30 minutes
• Total time: 40 minutes

Variations

• Whole Wheat Version – Replace half of the all-purpose flour with whole wheat flour for a heartier crust.
• Savory Herb Crust – Add 1 teaspoon of dried thyme or rosemary for a flavorful twist.
• Sweet Pie Crust – Increase sugar to 2 tablespoons for a slightly sweeter crust.
• Extra Flaky Crust – Use a combination of butter and a tablespoon of vinegar for extra tenderness.

Storage/Reheating

• Refrigerator: Store unbaked dough wrapped in plastic for up to 3 days.
• Freezer: Freeze for up to 3 months; thaw in the fridge before rolling.
• Baked Crust: Store at room temperature for up to 2 days or freeze for longer storage.

FAQs

Why use all butter instead of shortening?

Butter provides superior flavor and still creates a beautifully flaky texture.

How do I prevent a tough crust?

Avoid overmixing and use cold ingredients to maintain a tender texture.

Can I make this without a food processor?

Yes! A pastry cutter or even your hands work just as well.

How do I keep the crust from shrinking?

Chill the dough before rolling and again before baking.

What’s the best way to roll out pie dough?

Use gentle pressure and rotate the dough frequently to prevent sticking.

Do I need to pre-bake the crust?

For custard or cream pies, blind bake the crust first; for fruit pies, bake it with the filling.

Can I use salted butter?

Yes, but reduce or omit the added salt.

How do I make a double crust pie?

Double the recipe and use one portion for the bottom crust and one for the top.

Can I make mini pie crusts with this dough?

Absolutely! Divide the dough into smaller portions and roll out as needed.

How do I get a golden crust?

Brush with an egg wash before baking for a beautifully golden finish.

Conclusion

This All Butter Pie Crust is the perfect base for any pie, delivering a flaky, buttery texture with incredible flavor. Whether you’re baking a sweet dessert or a savory quiche, this simple yet delicious crust will elevate your recipe. Try it today and enjoy homemade pie perfection!

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