Making a perfect pie crust from scratch is easier than you think! This Easy Homemade All Butter Pie Crust recipe delivers a flaky, tender, and buttery base that will elevate any pie, whether sweet or savory. Using just a few simple ingredients, this classic pie dough is buttery rich and crisp, making it the ultimate foundation for your favorite pies.
Why Choose an All Butter Pie Crust?
- Flaky and Tender: Butter creates pockets of steam as it bakes, giving the crust a flaky texture you’ll love.
- Rich Flavor: Butter imparts a deliciously creamy, rich taste that shortening or lard just can’t match.
- Simple Ingredients: Made with pantry staples—no fancy ingredients needed!
- Versatile: Perfect for fruit pies, quiches, tarts, and more.
Ingredients
- 2 1/2 cups (312g) all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, cold and cut into small cubes
- 1/4 to 1/2 cup ice-cold water
Step-by-Step Instructions
Step 1: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour and salt until well combined.
Step 2: Cut in the Butter
Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The key is to keep the butter cold for flakiness.
Step 3: Add Ice Water
Drizzle 1/4 cup of ice-cold water over the mixture. Using a fork or your hands, gently mix until the dough just starts to come together. Add more water, 1 tablespoon at a time, if the dough is too dry and crumbly. Avoid overmixing.
Step 4: Form the Dough
Turn the dough out onto a lightly floured surface. Gather it into a ball, then gently flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
Step 5: Roll Out the Dough
Lightly flour your work surface and rolling pin. Roll the dough from the center outward, turning occasionally, to form a 12-inch circle for a 9-inch pie pan. Avoid rolling too thin to prevent tearing.
Step 6: Transfer and Use
Carefully transfer the dough to your pie pan, gently pressing it into the bottom and sides. Trim excess dough and crimp edges as desired. Fill and bake according to your pie recipe.
Tips for Success
- Keep ingredients cold: Cold butter and water are essential for a flaky crust. Chill utensils and bowl if needed.
- Don’t overwork the dough: Mix just until combined to avoid a tough crust.
- Rest the dough: Refrigerate to relax gluten and firm up butter for easier rolling.
- Use a sharp knife or kitchen scissors to trim edges to avoid tearing.
- Freeze dough disks for up to 1 month, wrapped tightly, for easy pie prep anytime.
Variations
- Whole Wheat Butter Pie Crust: Substitute up to half the flour with whole wheat flour for nuttier flavor and extra fiber.
- Herbed Savory Crust: Add 1 tablespoon of dried herbs like thyme or rosemary for quiches and savory pies.
- Sweet Crust: Add 2 tablespoons sugar to the flour mixture for desserts like fruit pies and tarts.
Why This Recipe Works
The all butter method creates a rich, flaky texture thanks to butter’s water content that steams during baking, forming flaky layers. Cold butter pieces also provide pockets of tenderness throughout the dough. This recipe balances ease with professional-quality results—perfect for beginners and experienced bakers alike.
Final Thoughts
With just a few simple steps and basic ingredients, this Easy Homemade All Butter Pie Crust will become your go-to recipe for all your baking adventures. Whether you’re making a classic apple pie, a luscious pumpkin tart, or a savory quiche, this buttery crust will deliver a tender, flaky foundation that elevates your creation.
