Best Homemade All Butter Pie Crust (Quick + Easy Recipe)
This recipe is for an all butter pie crust is super quick and easy to put together. It has an incredible rich flavor, tender layers, and is sure to elevate your pie making skills.
Skip the store-bought pies and make one without hidden ingredients or use of shortening — instead use the best very basic real food ingredients!
All Butter Pie Crust Recipe
I love this recipe because it is simple to make and doesn’t take a ton of effort. It’s also super flavorful with real butter and none of those fake processed ingredients.
This is the recipe I’ve been using for many, many years for all of my pie making. It’s especially good with apple pie and in our homemade chicken pot pie.
This homemade pie crust recipe will make a double layered pie crust, or two single crusts.
Instructions
Add flour and salt to a large bowl or food processor. Cut in butter with a pastry cutter or pulse in a food processor until mixture resembles coarse crumbs. Be careful not to overwork the dough.
Then add the water 1/4 cup at a time. Once you get to the last 1/4 add in slowly until you make a rough dough ball.
I usually use a food processor to save time and add the water in about a tablespoon at at time towards the end.
Once you have the dough formed, divide it in half.
Take one half of the dough, generously flour your countertop or work surface, and dust the rolling pin too. Roll it out slightly larger than the diameter of your pie pan. I use a general 9 inch pan. A deep dish also works well for this.
A silicone mat is also helpful for measuring determining the proper dimensions when rolling out the dough.
Be sure to check out the full recipe and ingredient list in the recipe card below.
If your pie recipe requires a blind bake, use parchment paper before adding pie weights or use dry beans if you don’t have pie weights.
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How to store + reheat leftovers
This pie dough can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for about 2-3 months. Be sure to store wrapped in plastic wrap and store inside of an airtight storage container before you freeze the crust. When storing leftover pie, be sure to follow the specific recipe for proper storage techniques.
FAQ (frequently asked questions)
The trick or secret to making a good pie crust is using very cold butter, using ice cold water also helps with keeping the butter cold. Also, avoid overworking the dough when making a pie crust.
When making a pie crust from scratch, use butter over shortening for better, richer flavor. Butter also helps create a flakier pie crust.
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Let us know your thoughts on this All Butter Pie Crust Recipe by leaving a star rating below or sharing it on Pinterest!
Thank you! ~ Mary
All Butter Pie Crust
Ingredients
- 2 ½ cups all-purpose flour
- 10 tablespoons butter (we love Kerrygold for baking)
- ½ teaspoon salt
- ¾ cups icy cold water
Instructions
- Add flour and salt to a large bowl or food processor (be careful not to over work the dough if using the food processor method). Cut in the butter with a pastry cutter or pulse in the food processor until mixture resembles coarse crumbs.
- Next, add the water 1/4 cup at a time, mixing by hand or pulsing with the food processor. Once you get to the last 1/4 cup add it in slowly (about 1 tablespoon at a time) until you make a rough dough ball.
- Flour the countertop and the rolling pin. Once you have your dough formed, divide it in half. Take one half, and place it on the floured surface. Roll it out slightly larger than the diameter of your pie pan. Generally, I use a 9 inch pan or a deep dish pie pan for most pie recipes.
- Add your pie filling. Roll out second half of dough and add to top of the pot pie. Trim off the excess dough, crimp the edges and cut slits or an X in the top of the crust.
- Follow the specific baking times for the pie you’re making. But most often, I will bake in a 425° F oven for 35-40 minutes until dough is golden brown and baked through.
Notes
- Make sure you use icy cold water and not room temperature or warm water. This helps keeps the butter cold and will aid in the flakiness of the crust.
- Be careful not to overwork the dough or use your hands too much to warm the dough. This is why I love to use the food processor – it helps to keep the butter and dough cold. Just be sure not to overwork the dough with this method.
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