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All Butter Pie Crust

All Butter Pie Crust

This All Butter Pie Crust recipe delivers a flaky, rich, and buttery foundation perfect for sweet and savory pies alike. Made with simple pantry staples, the crust offers tender, crisp layers that melt in your mouth, elevating any pie filling to a heavenly dessert or meal accompaniment.

  • Total Time: 1 hour 20 minutes (including chilling time)
  • Yield: Enough dough for one 9-inch double crust pie

Ingredients

Scale

Basic Ingredients

  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar (optional, for dessert crusts)
  • 6–8 tablespoons ice-cold water

Instructions

  1. Chill the Butter: Cut cold unsalted butter into small cubes and place it in the refrigerator until ready to mix. Keeping the butter cold is crucial for a flaky texture.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and sugar (if using) to evenly distribute the dry components before adding butter.
  3. Cut in the Butter: Use a pastry cutter or your fingertips to incorporate the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  4. Add Cold Water: Slowly sprinkle ice-cold water one tablespoon at a time over the mixture, gently tossing with a fork to bring the dough together without overworking it.
  5. Form and Chill the Dough: Turn the dough onto a lightly floured surface, shape it into a flat disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least one hour before rolling.
  6. Roll Out and Use: When ready, roll the dough out on a lightly floured surface to your desired thickness, then transfer it to your pie dish, trimming and crimping the edges as needed.

Notes

  • Freeze butter before use to keep it cold longer, ensuring superior flakiness.
  • Do not overwork the dough to avoid a tough crust; mix just until combined.
  • Use ice-cold water to prevent the butter from melting prematurely, helping maintain flaky layers.
  • Chill the dough properly to allow gluten to relax and the butter to firm up for easier handling and better texture.
  • Roll the dough evenly for consistent baking and texture.
  • Sprinkle raw sugar or coarse sea salt on crust edges before baking for crunch and visual appeal.
  • Store leftover baked pies wrapped in plastic wrap or foil in the refrigerator for up to four days.
  • Freeze unbaked dough tightly wrapped in plastic and foil for up to three months for convenience.
  • Reheat pie slices in a 350°F oven for 10-15 minutes to maintain crispness instead of microwaving.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes (this recipe is for crust preparation only)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Contains gluten and dairy; gluten-free variations possible by substituting flour

Nutrition

  • Serving Size: 1/8 of crust
  • Calories: 200
  • Sugar: 1 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 40 mg

Keywords: All butter pie crust, flaky pie crust, buttery pie dough, pie crust recipe, homemade pie crust, dessert crust, savory pie crust