All Butter Pie Crust
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This all-butter pie crust is everything a perfect crust should be - flaky, buttery, and endlessly versatile. It's my go-to recipe for everything from classic apple pies to savory quiches. Made with five simple ingredients, this dough rolls out beautifully and bakes up golden and crisp every time.
Recipe Overview
- This crust makes enough for one double-crust or two single-crust pies.
- It's ideal for 9- to 10-inch deep-dish pie plates and can be made ahead or frozen for busy holiday baking.
What I Love About This Pie Crust
I've made countless pie crusts through the years, and this is the one I always return to. Using all butter instead of shortening gives a deep, rich flavor and those irresistible, flaky layers that only real butter can create.
It's reliable, forgiving, and easy to roll out - even for new bakers - and it pairs beautifully with everything from apple pie to pumpkin, pecan, or berry tarts.
Jump to:
Ingredients
Just five everyday ingredients come together to make the best homemade crust.
- All-purpose flour: The foundation of the crust. I use a little extra to fill a deep-dish pie plate generously.
- Granulated sugar: Adds a touch of sweetness and helps the crust brown evenly.
- Salt: Balances flavor and enhances the buttery richness.
- Unsalted butter: Cold, cubed butter is key for flaky layers and rich flavor.
- Ice water: Binds the dough together without making it heavy - keep it ice-cold for the best texture.
See recipe card for quantities.
How to Make All Butter Pie Crust
Follow these simple steps for a tender, flaky, buttery crust that works beautifully for any pie recipe.
- Step 1: In a large bowl, whisk together the flour, sugar, and salt until evenly mixed. Add the cold, cubed butter on top. Using a pastry cutter (or pulsing in a food processor), cut the butter into the dry ingredients until the mixture resembles coarse meal with pea-sized bits of butter.
Pro Tip: Visible butter pieces are what create those beautiful, flaky layers when baked.
- Step 2: Drizzle in ice water, 1 tablespoon at a time, stirring gently after each addition. Continue adding water until the dough forms large clumps and holds together when pressed. You'll need about ½ cup total. The dough should feel moist and slightly tacky, but not sticky or wet.
- Step 3: Transfer the dough to a lightly floured surface. With floured hands (or a bench scraper), gently bring it together into a ball. Handle the dough as little as possible - overworking can make it tough.
If it feels dry or crumbly, sprinkle in a teaspoon of water; if sticky, dust lightly with flour.
- Step 4: Divide the dough in half and shape each portion into a 1-inch-thick disc. Wrap tightly in plastic wrap and refrigerate for at least 2 hours (or up to 5 days).
Chilling relaxes the gluten and prevents shrinking in the oven.
- Step 5: When ready to bake, lightly flour your surface and rolling pin. Roll from the center outward in all directions, turning the dough occasionally to keep the circle even. Smooth the edges if cracks appear.
Rolling Tip: Keep the dough cool but pliable. If it becomes too soft, refrigerate briefly before continuing.
Pie Rolling & Fluting Tips
Rolling out pie dough doesn't have to feel intimidating. A few small techniques make all the difference between a crust that cracks or shrinks and one that bakes up beautifully golden and flaky.
- Keep everything cold. Chill your dough until it's firm but pliable - it should feel cool to the touch. If the butter starts to soften while rolling, pop it back into the refrigerator for 10 to 15 minutes.
- Lightly flour the surface. Dust your work surface, rolling pin, and dough with flour to prevent sticking, but use it sparingly - too much flour can toughen the crust.
- Roll from the center outward. Start in the middle of the dough and roll out in all directions using gentle, even pressure. Rotate the dough every few rolls to maintain a round shape and even thickness.
- Patch and smooth as you go..If cracks appear, pinch them together or smooth with a touch of water and a bit of dough from the edges.
- Fit and trim..When transferring to your pie plate, gently fold the dough in half (or roll it around the pin) and unroll it over the pan. Press lightly to fit the bottom and sides without stretching. Trim the overhang to about 1 inch.
- Flute or crimp the edges. Fold the overhang under itself to create a clean rim. Then, using your index finger and thumb on one hand and the knuckle of your other hand, gently pinch the dough into a wavy edge. For a simpler finish, press the edge with the tines of a fork.
Tip: Chill the pie shell for 15-20 minutes before baking to help the edges keep their shape.
Essential Pie Crust Tips
Once you've mastered the basics, these small adjustments can turn a good crust into a spectacular one.
- Keep it chilled, always. Cold ingredients are the secret to flakiness. Butter should stay cold until it hits the oven - if your kitchen is warm, refrigerate the dough briefly between steps.
- Mind the moisture. If the dough looks dry or crumbly, add ice water a teaspoon at a time until it holds together. If it feels sticky, dust lightly with flour and rest it in the fridge for a few minutes.
- Avoid overworking. Mix and knead the dough just enough to bring it together. Overmixing develops gluten, which makes a tough crust.
- Blind bake for custard or cream pies. To blind bake, line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, remove the weights, and bake for 5-10 minutes more until golden.
- Dock the crust. For single-crust pies, prick the bottom lightly with a fork before baking to prevent air bubbles.
- Protect the edges. Use a pie shield or a strip of foil around the edges during baking to prevent over-browning.
- Let it rest. After baking, allow the pie to cool on a wire rack. This helps the filling set and keeps the crust crisp.
Pro Tip: If you plan to bake multiple pies, make the dough in batches and freeze it - the texture and flavor only improve with a good rest.
Recipe FAQs
Yes! This dough can be made up to 5 days in advance and stored tightly wrapped in the refrigerator.
Absolutely. Wrap the discs tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling out.
Keep all ingredients cold, and if your filling is especially juicy (like apple or berry), sprinkle a little flour or ground almonds on the bottom before adding the filling.
Butter gives a richer flavor and superior flakiness. While shortening can create structure, I find all-butter crusts have the best taste and texture.
Serving & Recipe Pairings
Use this crust for your favorite pies, both sweet and savory:
- Classic Apple Pie (publishing Nov 14)
- Pumpkin Pie
- Pecan Pie
- Quiche Lorraine
- Salmon Quiche
More Pie Recipes
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All Butter Pie Crust Recipe
Equipment
- Rolling Pin
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt 1/2 teaspoon if using salted butter
- 20 tablespoons butter chilled and cut into 1/2-inch cubes
- 1/2 cup ice water
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter on top. Using a pastry cutter or food processor, cut or pulse the butter into the dry ingredients until the mixture resembles a coarse meal, about the size of peas.
- In 1 tablespoon increments, drizzle the cold water over the flour mixture and stir after each addition. Continue this process until the dough comes together easily and begins to formlarge clumps. The dough should feel moist and a little sticky, but not overly wet. I use about 1/2 cup of ice water.
- Transfer the dough to a lightly floured work surface. With floured hands or with a bowl or bench scraper, gently bring the dough together and form a ball. It's important to handle the dough as little as possible for the best flaky texture. If the dough feels dry or too crumbly, add a small amount of water and continue to form it. If it feels too sticky, dust a little more flour until it comes together. Divide the dough in half and gently flatten each into a 1-inch-thick disc.
- Divide the dough in half and gently flatten each into a 1-inch-thick disc. Wrap each tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
- After the dough is chilled, it's ready to roll out. Proceed with the pie recipe instructions. PIE CRUST ROLLING TIP: Begin with a lightly floured surface. Then, when rolling out chilled pie dough, start from the center of the disc and work out in all directions using gentle force. Turn the dough with your hands between rolls and smooth the dough edges if you notice cracks.
Notes
- Make Ahead: Prepare up to 5 days ahead and store in the refrigerator.
- Freezer Instructions: Freeze up to 3 months. Thaw overnight in the refrigerator before rolling.
- Butter Temperature: Cold butter is key to flaky layers. If it softens, refrigerate the dough briefly.
- Yield: Enough for one double-crust or two single-crust pies that fits a 9-10 inch deep dish pie plate.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This is my favorite pie crust recipe. It works beautifully every time and is perfect for most pies, whether they are sweet or savory, like quiche. I love to keep a couple in the freezer!