You'll love this All Butter Pie Crust! It's flaky, buttery, and so easy to make. It's the perfect base for all of your pies!
Why You'll Love This Recipe
- Varying sizes of butter pieces means an extra flaky pie crust. Who doesn't love that?!
- It's fool-proof (with a few tips and tricks)
- This pie crust is all butter, no vegetable shortening here
All-Purpose Flour - This is the base of the dough and all-purpose works perfectly.
Granulated Sugar - Adds a bit of flavor and helps the crust brown as it bakes.
Salt - Helps to bring out all the other flavors. I use either fine kosher or sea salt.
Cold Unsalted Butter - This is the fat element of this pie crust. It's what will give the baked pie crust the flaky texture we all want.
Cold Water - Pie crust dough needs to stay cold. Ice water adds the needed moisture while helping to keep everything else cooler.
How To Make All Butter Pie Crust
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
First, cut the butter into ½-inch cubes. Keep the cubed butter in the fridge until you're ready to use it.
In a large bowl, mix together the flour, sugar, and salt.
Add the cold butter cubes to the flour. Use your hands to toss the butter in the flour so that each cube is coated.
Then, using your fingers, smash each butter cube so that it becomes flattened. Coat the flattened pieces in flour each time you drop them back into the bowl.
Continue until you have a variety of butter pieces ranging in size from small peas to walnut-half size.
Pour the cold water into the flour and butter mixture.
Then, use your fingers to toss the flour and butter around to distribute the water.
Note #1: If you weighed the flour, 4 ounces of water should be the right amount. However, if you measured the flour, you likely had more than 12 ounces and will need another teaspoon or 2 of cold water.
Note #2: The dough shouldn't be "wet" but don't shy away from adding enough water. It's easier to add more flour later if you need it than it is to add more water so be sure it is hydrated enough. The dough should easily clump together when pressed.
Next, dump the dough out onto the counter. Use your hands to press everything together.
Then, fold the dough over itself 2 to 3 times then shape it into a ball.
Then, cut the dough in half and form those into disks.
Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour.
Once the dough is chilled, it is ready to use in any recipe that calls for a standard pie crust.
Tips & Tricks
- Keep the butter and water cold until you are ready to use them
- If you are working in a warm area, chill the flour and bowl too
- Don't break the butter down too much. Larger pieces helps to give the crust the best flaky texture
Keep the wrapped dough in the fridge for up to 5 days.
For longer storage, freeze the pie dough disks for up to 3 months.
Using The Pie Crust
Once you're ready to use the pie crust, place it on a lightly floured work surface.
Using a lightly floured rolling pin, start in the center and roll out. Then, rotate the crust and continue rolling it out until it is about ⅛ inch thick.
If the dough begins to stick when you try to rotate it, add a bit more flour to the counter.
Also, if the dough begins to feel too warm or the butter starts melting, transfer the dough to a baking sheet and chill in the fridge for 10 minutes before continuing. You can do this at any point in the process.
Transfer the crust to a 9-inch pie plate and crimp the edges.
Blind baking, also called par-baking, is when you bake a crust before filling it. To do this, preheat the oven to 375 degrees F. Place a sheet of parchment paper inside the crust and fill it with pie weights or dry beans.
- To fully bake, bake the dough with the weights for 15 minutes. Then, carefully remove the parchment paper and weights, prick the bottom of the crust, and bake for another 8 to 10 minutes or until the crust is brown and baked through.
- To partially bake, bake the crust for 15 minutes then remove the parchment paper and weights. Fill the crust with the pie filling and continue with the recipe.
Filling and Baking
Follow the instructions in the recipe you're using for oven temperature and baking time.
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All Butter Pie Crust
- 12 ounces all-purpose flour (2 ½ cups)
- 1 tablespoon sugar reduce to 1 teaspoon for savory recipes
- 1 teaspoon salt
- 8 ounces cubed unsalted butter cold (2 sticks)
- 4 ounce water cold (½ cup)
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold cubed butter and toss with the flour.
- Using your thumb against your index finger, press the butter into planks. Then, toss them in the flour. Continue until all of the butter has been pressed and you have a mixture of butter pieces ranging from pea size to walnut-half size.
- Pour in the cold water and mix until it is distributed. If the dough easily clumps together when pressed, it's ready. If it crumbles, it needs a bit more water. (see note)
- Dump the dough out onto a lightly floured work surface.
- Gently knead the dough by folding it over itself 2 to 3 times. Then shape it into a ball.
- Cut the dough ball in half. Shape each half into a disk and then wrap each half in plastic wrap.
- Chill in the fridge for 1 hour before using in a recipe.