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All Butter Pie Crust

All Butter Pie Crust

Master the perfect All Butter Pie Crust with this simple recipe that delivers rich, buttery flavor and flaky texture. Made from pantry staples like cold unsalted butter, all-purpose flour, salt, and ice water, this crust is versatile for both sweet and savory pies. Follow easy steps and pro tips for foolproof results every time, creating a delicious base that enhances any filling.

Ingredients

Scale

Ingredients

  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 6 to 8 tablespoons ice water

Instructions

  1. Prepare Ingredients and Equipment: Start with cold butter and ice water to keep the dough cool and prevent premature melting. Measure your flour and salt accurately. If possible, chill your mixing bowl and utensils to maintain temperature.
  2. Cut Butter into Flour and Salt: Using a pastry cutter, two knives, or your fingertips, cut the cold butter into the flour and salt until the mixture resembles coarse crumbs with some pea-sized chunks remaining to create flaky layers.
  3. Add Ice Water Gradually: Pour in ice water one tablespoon at a time, gently stirring the dough until it just holds together without being sticky or wet. Avoid overmixing to keep the crust tender.
  4. Form Dough and Chill: Gather the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least one hour. This rest allows the gluten to relax and the butter to firm up for optimal flakiness.
  5. Roll Out the Dough: Lightly flour your work surface and roll the dough from the center outward into a circle about 12 inches in diameter, turning the dough occasionally to prevent sticking.
  6. Transfer and Fit into Pie Dish: Carefully lift the dough and place it into your pie pan, pressing gently to fit without stretching. Trim any excess dough and flute or tuck the rim as desired.
  7. Blind Bake or Fill and Bake: Depending on your recipe, either blind bake the crust using pie weights or dried beans to prevent sogginess or fill and bake together with your filling.

Notes

  • Use the coldest butter possible and handle dough quickly to maintain flakiness.
  • Do not overwork the dough to avoid tough crust; mix just until combined.
  • Chill the dough twice: once after mixing and again after shaping for best texture.
  • Roll gently with light, consistent pressure to avoid compressing the fat.
  • Preheat the oven fully to ensure the crust sets quickly and achieves a golden finish.

Nutrition

Keywords: all butter pie crust, flaky pie crust, buttery pie crust, homemade pie crust, pie crust recipe