This all butter pie crust recipe is your go-to for creating a perfectly flaky and tender base for any pie. Made with ingredients you already have in your pantry and a straightforward method, it produces a rich, buttery flavor that complements both sweet and savory fillings!
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If you’ve ever been frustrated by pie crusts that are too tough or fall apart, this all butter pie crust will change everything. I know some people swear by adding shortening, but please hear me out; using only butter gives the crust a flavor and texture that’s simply unbeatable. It’s rich, flaky, and just melts in your mouth, making every bite of your pie unforgettable.
What I love about this crust is how versatile it is. It’s just as perfect for a classic apple pie as it is for a savory chicken pot pie or quiche. And when the holidays roll around, you’ll want this crust for all your pumpkin, pecan, and berry pies. It handles beautifully and bakes up golden and crisp. Trust me, once you master this recipe, you’ll never look at store-bought crusts the same way again!
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Why You’ll Love This All Butter Pie Crust Recipe
- Simple Ingredients: No need to run to the store for special items – just flour, butter, salt, and water are all you need to create a bakery-worthy crust.
- Rich, Buttery Flavor: The all-butter base gives this crust an incredible taste that pairs perfectly with any filling. Unlike shortening-based crusts, it has a deep, natural flavor that enhances both sweet and savory recipes.
- Make-Ahead Magic: The dough can be made in advance and frozen for up to three months, so you’ll always be ready when the pie-baking mood strikes.
- Versatile Base: Ideal for sweet and savory pies, tarts, quiches, and more! No matter the season or occasion, this crust will be your trusted go-to for all your baking needs.
🥧 I love making pies and even made a pie crust tutorial so that I can try to convince everyone to love making pies!
Recipe Ingredients
- All-purpose flour
- Salt
- Butter – cold and unsalted
- Water– It should be ice-cold
See the recipe card below for full information on ingredients and quantities.
How to Make This Recipe
Step 1: Add grated or cut butter to the flour and salt.Press butter until chunks about the size of peas.
Step 2: Add the cold water all at once, and stir to combine.
Step 3:Dump the dough onto a lightly floured surface and shape it into a ball. Cut the ball in half and flatten each half into a disc.
Step 4: Roll and use in your favorite pie recipes.
Recipe FAQs
Cold ingredients are crucial because they prevent the butter from melting before baking. Those solid pieces of butter create steam pockets during baking, which result in the flaky layers everyone loves. If your butter melts during preparation, you’ll end up with a tough, dense crust instead.
Shrinking usually happens for two reasons: either the dough was overworked, which developed too much gluten, or it wasn’t given enough time to rest before baking. Always let your shaped crust rest in the refrigerator for at least 30 minutes before baking to prevent shrinkage.
Absolutely! You can prepare the dough and refrigerate it for up to 3 days or freeze it for up to 3 months. Just let it thaw in the fridge before rolling it out
Expert Tips
- Temperature Matters: Work with ice-cold ingredients and if your kitchen is warm, chill your bowl and flour for 30 minutes before starting. If the butter starts feeling soft at any point, pause and refrigerate everything for 15 minutes.
- Grate for Success: Use the large holes of a box grater to grate your cold butter. This creates perfectly sized pieces that will distribute evenly throughout your dough and create those coveted flaky layers.
- Minimal Contact: Use a light touch when mixing and handling the dough. The heat from your hands can warm the butter, and overworking the dough develops gluten, which leads to a tough crust.
- Rest Required: Always give your dough time to rest in the refrigerator – at least 30 minutes after mixing and another 30 minutes after shaping in your pie dish. This relaxes the gluten and prevents shrinking during baking.
Do You Put Vinegar In A Pie Crust?
While some recipes call for vinegar to prevent tough crusts, this recipe achieves perfect tenderness without it. The key lies in not overworking the dough and using the right amount of water.
Instead of relying on vinegar, we focus on keeping our butter cold and handling the dough gently, which naturally prevents gluten development – the real culprit behind tough pie crusts.
Recipes for the Best Pie
If you or your family loves pies, here are a few of my all-time favorite recipes that are sure to satisfy any craving.
- For a perfect balance of sweet and tart, you can’t go wrong with strawberry rhubarb pie with a streusel top, which is topped with a crunchy, buttery streusel.
- Fresh strawberry pie is a light, refreshing dessert, filled with juicy strawberries and nestled in a flaky, buttery crust.
- If you’re in the mood for something savory, Chicken pot pie offers a creamy filling and golden crust that’s perfect for any holiday meal.
More Pie Recipes to Consider
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All Butter Pie Crust
Ingredients
- 21/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup plus 2 tablespoons butter, (18 tablespoons)
- ½ cup ice-cold water give or take 1 tablespoon
Instructions
- Measure the flour by scooping it in your measuring cup and leaving off the top with the back side of the butter knife. This will help ensure that you aren’t using too much flour.
- Place flour and salt in a medium mixing bowl.
- Cut the butter into thin pieces, or you can grate it with the large holes of your cheese grater, and add to the flour.
- Use a pastry blender or a fork to combine the flour and butter. Press until you have pieces of the fat mixed in with chunks about the size of peas remaining.
- Add the cold water all at once, and stir to combine. If the dough is a bit dry, add 1 additional tablespoon of water.
- The dough will come together nicely.
- Dump the dough out onto a lightly floured surface, and use your hands to collect it all into one ball.
- Cut the ball in half and flatten each half into a disc.
- Wrap each disc tightly with plastic wrap.
- Store in the fridge for 30 minutes before using, up to 3 days, or store in the freezer for up to 3 months. Let the dough thaw overnight in the fridge before using.
- Roll and use in your favorite pie recipes.
- Makes a double pie crust (a top and bottom) or enough for 2 bottoms (like 2 pumpkin pies that don’t need a top
Notes
- Unlike other recipes, there’s no need to refrigerate the dough overnight – just 30 minutes of chill time and you’re ready to roll.
- This recipe makes enough for two crusts, so you can either make a double-crust pie or freeze half for later use.
- The dough should have visible butter pieces throughout – these marble-sized bits are what create those gorgeous flaky layers as they melt during baking.
- For the best texture, roll your dough from the center outward in a star pattern, which helps maintain an even thickness and prevents overworking any one area.
Silvia Garcia
How long do I leave it in the oven?
Melissa G
Hi, Silvia! You will want to follow the baking directions for the pie recipe you’re following. If it calls for filling the crust and then baking it all together, just follow that recipe’s baking instructions.
If you need blind bake the crust partly or fully, then either use the recipe’s directions if given, or bake at 400°F for about 20 minutes for partially baked or 30 minutes for fully baked, using pie weights in the crust for half the baking time. (I keep a pie dish amount of pinto beans that I reuse over and over for this job!)