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All Butter Pie Crust

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This buttery, flaky pie crust is made with simple ingredients and is easy to work with. Perfect for any pie—apple, pumpkin, pecan, or even a savory quiche!

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar (omit for savory pies)
  • 1 cup (2 sticks) unsalted butter, cold and cubed

 

  • 68 tablespoons ice water

Instructions

Step 1: Mix the Dry Ingredients

  1. In a large bowl, whisk together flour, salt, and sugar.

Step 2: Cut in the Butter

  1. Add cold, cubed butter to the flour mixture.
  2. Using a pastry cutter (or your fingers), cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized butter pieces.

Step 3: Add Ice Water

  1. Drizzle in ice water, 1 tablespoon at a time, mixing gently after each addition.
  2. Stop when the dough holds together when pinched but isn’t sticky.

Step 4: Form & Chill

  1. Gather the dough into a ball, divide it in half, and flatten each half into a disc.
  2. Wrap in plastic wrap and chill for at least 1 hour (or up to 3 days).

Step 5: Roll Out the Dough

  1. On a floured surface, roll out one dough disc into a 12-inch circle for a 9-inch pie pan.
  2. Transfer to the pan, trim excess dough, and crimp the edges.

Step 6: Bake (If Needed)

  • For a pre-baked crust (blind baking):
    1. Preheat oven to 375°F (190°C).
    2. Line the crust with parchment paper and fill with pie weights.
    3. Bake for 15 minutes, remove weights, and bake 5-7 more minutes until golden.

Notes

  • Use frozen butter for extra flakiness.
  • Keep all ingredients cold for best results.
  • Can be frozen for up to 3 months—just thaw overnight before rolling.