All Butter Pie Crust (The Best Flaky Pie Crust)
This all butter pie crust recipe requires just 5 ingredients and can be made in your food processor or by hand. An all butter crust is so easy to prep and comes together in no time! Also includes frequently asked questions about how to make a pie crust recipe with butter.
All Butter Pie Crust From Scratch
In the past, I have had many failures when attempting to make a perfect pie crust. My homemade pie crust attempts often resulted in a dough that was too sticky, too dry, or full of cracks.
Purchasing frozen pie crusts isn’t really my style and I love to eat pie, so I pressed forward and kept trying.
A few years ago, I finally learned how to make a great — no, perfect — all butter pie crust recipe.
Making homemade pie crust with butter is easier than you’d think and you wind up with a wonderfully buttery, flaky pie crust every single time.
Tools Used to Make this All Butter Pie Crust
You’ll need a few different tools to prepare this delicious crust recipe. Here’s what I recommend having on hand before getting started:
- Food Processor or Pastry Cutter and Large Bowl – to mix the ingredients for this recipe.
- Measuring Cups and Spoons – to measure the ingredients for this flakey pie crust.
- Silicone Pastry Mat – to use as a work surface when rolling the pie crust.
- Sheet of Plastic Wrap – to wrap the dough circle with while it chills
- Rolling Pin – to roll dough out with.
- Pie Dish – for baking your pie recipe.
Click HERE to save this recipe for All Butter Pie Crust!
All Butter Pie Crust Ingredients
This pie crust made with butter requires very few ingredients. Here’s what you’ll need to make a flaky pie crust:
- All-purpose flour
- Unsalted butter
- Salt
- Granulated sugar
- Ice water
For the complete ingredient list and detailed instructions to make this flakey pie crust recipe, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Pie Crust From Scratch
Sift together the dry ingredients, then add to a food processor along with the cold cubed butter.
Pulse the ingredients until the mixture resembles coarse sand, then slowly add in the ice water and continue pulsing until a crumbly dough forms.
Turn the dough out onto a floured surface and split in two. Wrap each dough ball in plastic wrap, then freeze for 30 minutes.
Once chilled, on a lightly floured surface, roll each dough ball out until roughly 12 inches in diameter. Transfer to a pie plate, then fill with your desired pie filling and top with the second crust, if desired.
The above is simply a quick summary of how to make the best pie crust. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Click HERE to save this recipe for All Butter Pie Crust!
Tips for the Best All Butter Pie Crust
Keep Things Cold for a Flaky Crust
Refrigerate all of the ingredients for your pie crust before beginning your recipe.
Chilled butter is absolutely essential to this recipe! Pockets of cold butter pieces within the homemade pie crust are what make it so deliciously flaky.
Use very cold, even frozen, butter and iced cold water in your pie crust recipes. You can also chill your flour prior to use.
Use a Food Processor
While a food processor isn’t necessary to make a perfectly flaky pie crust, I love my food processor and I’m convinced that it is what lead to my eventual success.
It works so beautifully this way because it makes it simple to get little bits of butter evenly distributed throughout the flour mixture.
However, you can use a set of butter knives or a pastry blender to cut the butter into the flour if you don’t have a food processor to work with. Just make sure that the bits of butter are small and evenly distributed (the butter bits should be pea sized).
Dough Should Resemble a Coarse Meal
When cutting the butter into the flour, regardless of the method you choose, you should have small bits of butter the size of peas throughout the flour mixture.
You should also only add enough water just to get the ingredients to start to come together. It will look kind of crumbly when prepared properly.
Don’t Overwork the Butter Pie Crust
One of the reasons I like to make food processor pie crusts is that the food processor keeps my very warm hands away from the chilled pie crust dough. Heat will warm the ingredients and melt the bits of butter.
Work the dough until just moist and combined and don’t over handle. Over handling will lead to a tough pie crust from scratch.
All Butter Pie Crust FAQs
Got questions about how to make this butter pie crust recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I Use this All Butter Crust to Make a Savory Pie?
Yes! This all butter pie crust recipe works great for sweet and savory pie recipes.
Can I Prep This Butter Pie Crust in Advance?
If you’re trying to save time during the busy holiday season, you can make this pie crust recipe with butter ahead of time.
I like to make it a day or two ahead of time and store it in the refrigerator until I’m ready to make the pie. Just let it sit out on the counter for about 10-15 minutes before rolling out the butter crust.
Can You Freeze Pie Crust?
Yes, this all butter pie crust can be frozen. Freezing pie dough is a great way to save time when preparing for busy holidays!
To freeze, wrap the homemade pie crust in a few layers of plastic wrap, then freeze.
Frozen pie dough will last up to 3 months if frozen properly. When you’re ready to use the frozen pie crust, place in the fridge overnight to thaw and then roll it out as you normally would.
Check out my how to freeze pie dough post for all the details. It will also answer questions about freezing and thawing pie dough, and shares some of my favorite pie recipes.
Try this Butter Pie Crust Recipe!
Next time you’re looking for a delicious pie crust recipe to bake pies with, give this All Butter Pie Crust a try!
Did you think it was the best pie crust? Leave a comment below and give it a review for others to see what you thought of this delicious recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this flaky pie crust recipe!
Recipes That Use Butter Pie Crust
Now that you know how to make your own homemade pie crust, check out these favorite pie recipes using this butter pie dough.
Pumpkin Pie with Caramel Pecan Topping
This recipe for Pumpkin Pie with Caramel Pecan Topping is our family’s tried and true pumpkin pie recipe that makes it onto the menu year after year.
Bite-Sized Mini Cranberry Walnut Tarts
These Bite-Sized Mini Cranberry Walnut Tarts are the perfect little sweet treats to pop in your mouth and will help you use any leftover cranberry sauce that you may have.
Deep Dish Apple Cranberry Crumble Pie
This Deep Dish Apple Cranberry Pie uses this butter pie crust recipe for the bottom crust and an irresistible crumble topping that my family loves.
Chard, Bacon, and Gouda Quiche
Did you know you can make savory dishes with this all butter pie crust recipe? This Chard, Bacon, and Gouda Quiche is a crowd pleaser every time I make it.
Cranberry Pecan Pumpkin Tart
This super super festive cranberry pecan pumpkin tart has a pumpkin pie filling with a cranberry pecan topping inside this butter pie crust recipe.
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What are your tips for making a perfect pie crust?
Perfect All Butter Pie Crust
This All Butter Pie Crust recipe is the best recipe for delicious, flaky, pie crusts.
Ingredients
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup (2 sticks or 8 ounces) very cold unsalted butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 tablespoons ice water
Instructions
- Cube the butter into 1/2 inch pieces.
- Place them on a freezer-safe plate or cutting board and freeze until very firm, approximately 30 minutes.
- Sift together the flour, salt, and sugar.
- Add the flour mixture to a food processor (10 to 12 cup size) along with the butter.
- Pulse the ingredients until the butter is cut into coarse crumbs.
- Add the ice cold water 2 tablespoons at a time while pulsing the food processor until the mixture becomes a crumbly dough and forms together.
- On an un-floured surface, turn the dough out and shape it into two circles (I use a kitchen scale to make sure they're evenly sized), approximately 6" in diameter, kneading as little as possible (pockets of butter are what keep the crust flaky and tender).
- Dust both sides of each circle with a bit of flour and wrap in plastic wrap.
- Freeze for 30 minutes or refrigerate for an hour.
- Remove the dough from the refrigerator or freezer.
- Set it aside while you dust the work surface and rolling pin with flour.
- Unwrap one dough circle and roll with a rolling pin until the dough has formed a circle about 12" in diameter and slightly thicker than 1/8 inch.
- When the dough is the proper size, wrap it gently around the rolling pin to transfer to the pie plate.
- Press the dough into the 9" pie plate and shape the edges according to your desired design.
Notes
Can I Prep This Butter Pie Crust in Advance?
If you're trying to save time during the busy holiday season, you can make this pie crust recipe with butter a day or two ahead of time and store it in the refrigerator until you're ready to make the pie. Just let it sit out on the counter for about 10 minutes before you roll it out.
Can You Freeze Pie Crust
Yes, this all butter pie crust can be frozen. To freeze, wrap the homemade pie crust in a few layers of plastic wrap, then freeze.
Frozen pie dough will last up to 3 months if frozen properly. When you're ready to use the frozen pie crust, place in the fridge overnight to thaw and then roll it out as you normally would.
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Nutrition Information:
Yield: 16 Serving Size: 1 slice pieAmount Per Serving: Calories: 78Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 133mgCarbohydrates: 15gFiber: 1gSugar: 0gProtein: 2g
Thanks for the recipe. Looks like a fast way to whip up some pie crust. I will give it a try.
This looks great… what are the baking time and temperature, tho?
It depends on the recipe. I use this crust with many different recipes and cook the pie according to the pie’s recipe instructions.
This looks great, will try it for my thanksgiving crust. A good trick for everyone without a food processor, freeze your butter and grate it up with a cheese grater.
I have been trying to start my own baking from scratch and was looking for a pie crust that didn’t have Crisco. Well, I tried this recipe tonight and made a chicken pot pie. I made a bottom crust and a lattice top. Let me tell you, this IS flakey! It almost looked like puff pastry, it was so flakey. SO delicious and super easy. I froze all the ingredients and used my Kitchen Aid. I mixed until almost all formed and then just dumped on my board and kneaded it all together for a few seconds. I made a double batch and froze 2 crusts. This will be my go-to for sure.
I wish my household would eat more pies. I’m the only one who will eat fruit pies and your post really makes me want to make one.
Another trick to the all butter crust is to put the filled pie back in the refridgerator while you preheat the oven.
I’ve been using an all butter crust for a long time but I still am not very good at crimping! Your’s are very pretty!
I have always been a fan of all butter for my pie crusts as well as tarts. Something about cisco that kind of freaks me out.
Your pie is gorgeous and has me wanting to get my hands dirty making an apple or pear pie. Cannot wait to have a kitchen again!
I love all butter pie crust… This recipe is very similar (almost identical!) to my go-to pie crust recipe. Suddenly I’m in the mood to make a pie. 🙂
I’m always looking for a great pie crust recipe. Pie crust is one of my greatest baking weaknesses. I saved this and will try it soon.
This is very similar to my recipe. I learned like you a food processor is way to go, but a good sharp tool that cuts butter works too. I freeze my flour and butter and one tiny secret is then refrigerating dough for 24 hours before I use it. I don’t know why that makes a difference but it does. It’s not totally necessary, but if I remember to do my crust a day ahead, it tastes better and there is less mess to clean up when I get to my pie.
It took me a long time to find a crust I actually liked and one that actually worked as well. A food processor really helped me!
I concur with Carrie – by hand gives constantly excellent results pie crust. No butter, no problem, just be sure to chill everything well.
Lovely all-butter recipe! I’ll have to try it!
Excellent perfect pie crust tips Katie 🙂
I’m also a big fan of using only butter (no shortening!!).
One of the tips I was taught was to roll the crust out between two sheets of plastic wrap, so then you can use the plastic to transport the dough (after rolling) into the pan without any extra stretching or tearing!
I second the all butter crust! It’s brilliant and I love the crimping on the edges of your pie.
What a beautiful pie crust. I am always so impressed with how perfect all of your food looks. And, the pictures are just amazing!
I swear by an all butter crust… though I always seem to mess it up with the food processor and over process it! So now I do it all by hand. I should give it another try though, much easier and much colder than my hands!