//All Butter Pie Crust Recipe

All Butter Pie Crust Recipe

Collage of an pie dough, fluted pie crust in a pie pan and pumpkin pie sliceCollage of an pie dough, fluted pie crust in a pie pan and pumpkin pie slice

This simple, all butter pie crust recipe yields a deliciously flaky pie crust that can be used for sweet or savory dishes alike. Just 4 simple ingredients are all you need to make homemade pie dough! Once you make your own pie crust from scratch, you’ll never go back to using the store bought stuff again.

homemade all butter pie dough after rolling out and placing in a pie pan, prior to baking, with scalloped edgeshomemade all butter pie dough after rolling out and placing in a pie pan, prior to baking, with scalloped edges

Read below for my tips and tricks on how to make perfectly buttery, flaky pie dough; how to roll it out like a pro; and, how to decorate the edges of your pies with a simple fluting technique!

Why this recipe works

This recipe for all butter pie crust has been my go-to recipe for years and has become my signature recipe. I just had to share the recipe with you, because it yields the crispiest, butteriest pie crust around. I can almost guarantee you’ll make it again and again!

Another reason why this homemade pie crust recipe is so great is that butter is the only fat required, meaning you don’t have to go to the hassle of searching out special ingredients like shortening. And for all of you fellow vegetarians, this recipe doesn’t call for any lard, meaning it is a perfect vegetarian option.

Finally, this recipe is easy enough to make with very few ingredients and very few kitchen tools. If you have a mixing bowl and either a pastry cutter, knife, fork or even just your fingers, you can make this simple and perfect dough.

Wow your family and friends by making them a perfect American style pie with the best, flakiest crust around!

all butter flaky pie crust recipe in two separate applications - the top photograph is a slice of a savory tomato and cheese pie, while the bottom is a picture of several slices of a sweet pumpkin pieall butter flaky pie crust recipe in two separate applications - the top photograph is a slice of a savory tomato and cheese pie, while the bottom is a picture of several slices of a sweet pumpkin pie

How to Make Pie Dough

With my easy step-by-step guide make this easy flaky buttery pie crust recipe from scratch!

Making the flaky pie crust

Before beginning, fill a large glass with ice cubes, then top with cool water. Working with cold butter and ice water are essential to making a delicious and flaky pie crust.

1. Measure 250 grams (approximately 2 cups) of all-purpose flour and ¼ teaspoon of salt in a mixing bowl.

flour with a spot of pink himalayan sea salt in a silver mixing bowlflour with a spot of pink himalayan sea salt in a silver mixing bowl

2. Mix the flour and salt with a spoon.

flour mix in a silver mixing bowl with a silver spoonflour mix in a silver mixing bowl with a silver spoon

3. Add 125 grams of cold, unsalted butter cut into small cubes or grated on the side of a box grater.

TIP: Cold butter is essential to making a good, flaky pie crust. Be sure to keep butter in the freezer or refrigerator until you are ready to make your crust.

small cubes of butter added to the top of the flour mix in a silver mixing bowlsmall cubes of butter added to the top of the flour mix in a silver mixing bowl

4. Using a pastry cutter, cut butter into the flour. You can also use a stand mixer or even a food processor to cut the butter into the flour in less time.

pastry cutter cutting pieces of butter into flour and salt mixpastry cutter cutting pieces of butter into flour and salt mix

5. The mixture should have pea sized butter dispersed in the flour together with tinier or smaller pieces of butter. These different sizes of butter contribute to getting a flaky crust in the pie.

flour mix with butter cut in, illustrating the appropriate pea sized pieces of butter alongside sandy looking flour for homemade pie doughflour mix with butter cut in, illustrating the appropriate pea sized pieces of butter alongside sandy looking flour for homemade pie dough

6. Add cold water in parts.

cold water added to butter and flour mix in a silver mixing bowl to make pie crust recipecold water added to butter and flour mix in a silver mixing bowl to make pie crust recipe

7. Begin to mix gently with a spoon.

spoon in a mixing bowl with butter and flour mix for homemade pie crust recipe after first addition of waterspoon in a mixing bowl with butter and flour mix for homemade pie crust recipe after first addition of water

8. Continue adding water in parts and mixing until the flour mixture comes together in a ball. You can also use your hands when adding water to gently mix the dough. Do not knead – you need to just barely bring the mixture together to form a dough. The specks of butter should still be visible when you are done.

pie dough recipe in a silver bowl after it has come together with addition of cold water. crust appears craggypie dough recipe in a silver bowl after it has come together with addition of cold water. crust appears craggy

9. Remove the entire mixture on your working surface and combine together. Refrigerate for at least 15 to 20 minutes before you start to make any pie.

pie crust dough pressed together into a small ball shape to restpie crust dough pressed together into a small ball shape to rest

How to roll a perfect homemade pie crust

10. Dust your working surface and rolling pin with some flour. Also lightly dust the pie dough with flour.

TIP: Using a small mesh strainer can help you evenly distribute a thin layer of flour quite easily. I also like to use parchment when rolling out dough in warmer weather, as it prevents sticking without the addition of too much flour.

flour dusted surface with lightly floured piece of pie crust doughflour dusted surface with lightly floured piece of pie crust dough

11. Begin to roll the dough outwards from the center, sprinkling more flour as needed. Rotate the dough often to ensure that you are rolling it out evenly and that it isn’t sticking to your work surface.

black rolling pin rolling out pie crust on a black surfaceblack rolling pin rolling out pie crust on a black surface

12. Roll to a neat rectangle or circle. This entire pie dough recipe will easily fit a 10 to 11 inches pan. Depending on the size of pan used, roll to large rectangle or circle 2 to 3 inches larger than the pan. This allows for some excess that you can use to make a pretty fluted edge.

TIP: If you are working with a more standard 8 inches round pie pan, halve the dough. One half should be enough to fit the bottom of the pan, and you will have enough leftover to either cover the pie or make a second.

rectangle of all butter pie crust before placing in a baking tinrectangle of all butter pie crust before placing in a baking tin

13. Using your rolling pin to stabilize the rolled out dough, gently roll it onto the rolling pin. Place your rolling pin above your pie pan, then slowly unravel your dough, placing it gently on the pie pan.

flaky pie crust recipe draped over a pie tinflaky pie crust recipe draped over a pie tin

14. Trim or cut the edges with a knife and flute the edges using the forefinger and thumb of your non-dominant hand and the thumb of your dominant hand. Here’s a useful video showing how it’s done.

homemade all butter pie crust recipe pressed into a fluted pie tinhomemade all butter pie crust recipe pressed into a fluted pie tin

15. Follow the pie recipe instructions regarding par-baking the all butter crust before using.

round of all butter pie dough on a floured piece of parchment with a red rolling pin on the side prior to rolling out the doughround of all butter pie dough on a floured piece of parchment with a red rolling pin on the side prior to rolling out the dough

FAQs

Can I make this homemade pie dough ahead of time?

Absolutely! At the very least, this simple pie dough requires 15 minutes of resting time prior to using. I personally like to make a double batch whenever I make a pie so that I can freeze the remaining crusts for later.

Unbaked dough should keep for a week when wrapped tightly in the refrigerator. Wrapped dough should keep for up to three months when frozen.

Why should I choose a butter crust over one made with shortening?

To me, it all comes down to flavor. While shortening does have the benefit of a higher melting point making it easier to handle, pie dough recipes that call for shortening lack the depth of flavor of an all butter pie crust, and can also end up tasting oily.

Should I add any sugar to the dough if I’m using this for a sweet pie crust?

Some pie dough recipes call for a tablespoon or two of sugar. I personally prefer to omit it, which allows me to make either sweet or savory pies with the resulting crust. That said, you are welcome to add a bit of granulated sugar with the flour.

Another option to increase the sweetness of the pie dough is to do a simple egg wash on the edges of the dough prior to baking. Once the egg wash is on, you can sprinkle plain granulated sugar or turbinado sugar prior to baking to add sparkle and crunch.

Can I double this homemade pie crust recipe?

Yes, and I recommend that you do! Whenever I make pie dough, it is a bit of a production and flour gets all over the countertops. To make the process even more worthwhile, double the batch and freeze your leftovers. That way, you can easily make a pie whenever the craving strikes!

Do I need to par-bake this pie dough?

That depends entirely on the pie that you’re planning on making with it! For custard or pudding filled pies, or for some quiche recipes, yes. For pot pies, fruit pies or other pies that require a baked filling, no. Just follow the pie recipe as written, using this perfectly flaky pie dough recipe however it calls for.

My pie dough is too dry/crumbly (or too wet/sticky)…HELP!

If your pie dough isn’t coming together in a shaggy ball, you may need to add more water. Be sure your water is ice cold and only add a tablespoon at a time until the proper consistency is achieved.

If your dough is too wet and sticky, add a tablespoon of flour at at time until the appropriate consistency is achieved. You should see flecks of butter and the dough should be relatively smooth to the touch.

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This easy all butter pie crust recipe yields a deliciously flaky pie crust that can be used for sweet or savory dishes alike. Made with just 4 ingredients this pie dough can be used to make one 10 to 11 inches single pie or two 7 to 8 inches single pie.

Prep Time 10 mins

Cook Time 0 mins

Refrigerating time 20 mins

Total Time 30 mins


Cuisine American, World

Course: Desserts

Diet: Vegetarian

Difficulty Level: Easy


Servings 500 grams pie dough

Making pie dough

  • Before beginning, fill a large glass with ice cubes, then top with cool water. Working with cold butter and ice water are essential to making a delicious and flaky pie crust.

  • Take the flour and salt in a mixing bowl. With a spoon or spatula mix well.

  • Add the cold, unsalted butter cut into small cubes or grated on the side of a box grater. Be sure to keep butter in the freezer or refrigerator until you are ready to make your crust.

  • Using a pastry cutter, cut butter into the flour. You can also use a stand mixer or even a food processor to cut the butter into the flour in less time.

  • The mixture should look sandy with pea sized butter dispersed in the flour together with tinier or smaller pieces of butter.

  • Add the cold water in parts and with a spoon begin to mix gently till the flour mixture comes together in a ball. You can even use your hands when adding water and mixing it gently with the dough.

  • Remove the entire mixture on your working surface and combine together.

  • Refrigerate for 15 minutes to 20 minutes before you start to make any pie.

Rolling a perfect homemade pie crust

  • Dust your working surface and rolling pin with some flour. Also lightly dust the pie dough with flour.

  • Begin to roll the dough outwards from the center, sprinkling more flour as needed. Rotate the dough often to ensure that you are rolling it out evenly and that it isn’t sticking to your work surface.
  • Roll to a neat rectangle or circle. This entire pie dough recipe will easily fit a 10 to 11 inches pan. Depending on the size of pan, roll to large rectangle or circle 2 to 3 inches larger than the pan. This allows for some excess that you can use to make a pretty fluted edge.

  • If you are working with a more standard 8 to 9 inch round pie pan, halve the dough. One half should be enough to fit the bottom of the pan, and you will have enough leftover to either cover the pie or make a second.

  • Trim or cut the edges with a knife and flute the edges. Follow the recipe instructions before baking.

  • Use your rolling pin to gently lift and roll the pie dough on it. Place your rolling pin above your pie pan, then slowly unravel your dough, placing it gently on the pie pan.

  • Trim or cut the edges with a knife and flute the edges using the forefinger and thumb of your non-dominant hand and the thumb of your dominant hand.

  • Follow the pie recipe instructions regarding par-baking the all butter crust before using.

  • Refrigerate this flaky pie crust for 3 to 4 days or freeze for a couple of months.

Salted Butter: You can use salted butter, but add only ⅛ teaspoon salt in the pie crust recipe. 

Water temperature: The water has to be ice-cold. Do not use water which is at room temperature or warm. 

Make ahead and storing: This homemade pie crust can be stored in the refrigerator for 3 to 4 days or you can even freeze it for a couple of months. 

Scaling: The recipe can be easily halved or doubled or tripled. 

Serving size: This pie dough recipe weighs about 500 grams and can be used to make 1 large 10 to 12 inches pie or two 7 to 8 inches pie. You can even make smaller sized pot pies. 

Sticky dough: If the dough becomes sticky and wet, add some tablespoons of flour.

Dry dough: If the dough looks dry or floury, sprinkle some cold water and gently combine.

Nutrition Facts

All Butter Pie Crust Recipe

Amount Per Serving

Calories 181
Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 27mg9%

Sodium 149mg6%

Potassium 27mg1%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 312IU6%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin K 1µg1%

Calcium 7mg1%

Vitamin B9 (Folate) 46µg12%

Iron 1mg6%

Magnesium 6mg2%

Phosphorus 30mg3%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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