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All Butter Pie Crust3
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All Butter Pie Crust

This all butter pie crust recipe is simple and yields a tender, flaky crust with rich buttery flavor, perfect for both sweet and savory pies.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert, Main Course
Cuisine: American
Keyword: Butter, Easy, Flaky, Homemade, Pie Crust
Servings: 8 servings

Ingredients

  • 1 1/4 cups all-purpose flour sifted
  • 8 tablespoons unsalted butter cut into ½ inch pieces (1 stick total), cold
  • 1/4 teaspoon salt
  • 1/4 cup ice cold water

Instructions

  • Make sure your butter is properly chilled. Cut it into small ½ inch cubes and keep it in the fridge until ready to use. Sift flour and salt together into a large mixing bowl. Keep everything cold.
  • Add cold butter pieces to the flour mixture. Using a pastry cutter, two forks, or fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter visible.
  • Sprinkle ice cold water over the flour and butter mixture a tablespoon at a time. Gently mix just until the dough starts to come together. Dough should hold when pressed but not be sticky or wet.
  • Gather dough into a ball, then flatten into a disk about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
  • Lightly flour work surface and rolling pin. Unwrap chilled dough and roll out evenly into a circle about 12 inches in diameter and 1/8 inch thick, rotating dough as you go.
  • Carefully roll dough around rolling pin and transfer to a 9-inch pie dish. Press dough snugly against bottom and sides without stretching. Trim excess dough leaving about ½ inch overhang.
  • Fold overhang under itself to create a thick edge, then crimp or flute edges as desired. Refrigerate crust for another 15-20 minutes before baking.
  • For a pre-baked crust, prick bottom with a fork to prevent bubbles and bake in a preheated 375°F (190°C) oven for 15-20 minutes until golden brown. For filled pies, bake according to filling recipe instructions.

Equipment

  • Mixing Bowl
  • Pastry Cutter
  • Fork
  • Rolling Pin
  • Pie Dish
  • Plastic Wrap
  • Oven

Notes

Keep all ingredients cold to ensure flakiness. Don’t overwork the dough to avoid toughness. Dough can be frozen for up to one month. Use glass or metal pie dish for even heat conduction.