You can’t go wrong with an all butter pie crust. Whether you are making double crust pies filled with sweet fruit, a single crust pie filled with custard, or even a savory chicken pot pie for dinner, this is the perfect pie crust recipe to use!
A homemade pie crust makes every pie recipe better. While I love my sourdough pie crust and einkorn pie crust recipes, this is a simplified version that anyone could make.
There is no need to grab a pie crust at the store. All you need is flour, butter, cold water, and a little salt. That’s it!
You do not have to be an expert baker to end up with flaky layers on your first try making this all butter crust. Whip this up to make a pie for the holidays, a special occasion, or any regular Tuesday night. Serve with a little homemade date ice cream to make it extra special!
Why You’ll Love This Recipe
All you need are three kitchen staples and water – If you have butter in the fridge, flour and salt in the pantry, and a way to get cold water, you can make this crust. No fancy ingredients required!
A delicious, buttery pie crust – While many people like to use other fats in their pie crusts, I believe you can get just as good and flaky of a crust using all butter! Plus, it is so simple to make, you’ll never be tempted to buy a store bought crust again.
A versatile pie crust dough – Use this recipe for fruit pies, custard pies, or even savory pies.
Ingredients
All purpose flour – I prefer to use unbleached all purpose for this recipe.
Butter – Make sure to use cold butter. Stick it in the freezer for 15 minutes before using to ensure it is nice and cold. I also use unsalted butter here. if you use salted, you may want to add a little less salt to the dough. Want to make your own butter? Learn how to make raw milk butter in a blender here.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make An All Butter Pie Crust
Step 1: Mix flour and salt together in a large bowl. Add cold cubed butter to the flour mixture and mix in using a fork, pastry cutter, or food processor until completely combined and resembles sand.
Step 2: Add in ice water until mixture until the dough comes together. Roll into two flat disks. Wrap in plastic wrap. Refrigerate for 2-3 hours.
Step 3: Roll out the dough using a rolling pin on a lightly floured work surface. Use the rolling pin to help you carefully move the crust over the top of a pie pan and gently press the dough into the bottom and edges of the pan. Remove excess.
Step 4: Use the rolling pin to help you carefully move the crust over the top of a pie pan and gently press the dough into the bottom and edges of the pan. Remove excess.
Step 5: Fill with pie filling, top with another layer of pie dough and bake per recipe.
Tips
- Try to use your hands as little as possible. If you warm the dough up it is not as flakey.
- This recipe can be used for sweet or savory pies like chicken or ground beef pot pie.
- Make sure you use cold water and not room temperature or warm water. This helps keeps the butter cold, which will give you that signature flaky pie crust once baked.
- If you are making a pie recipe that requires a blind bake of the crust, I recommend using parchment paper and pie weights to ensure your crust keeps its shape. You can also use dried beans if you do not have weights.
Recipe FAQs
Using all butter in a pie crust as the only fat is the simplest way to make a pie crust. Most of us always have butter on hand. It tastes delicious. However, some people do like to use a pure fat in addition to butter to help keep their pie crust flaky. My personal favorite is to use a combo of butter and lard.
If your pie crust is tough, it is usually a sign the dough was overworked.
Refrigerating the pie dough, especially on an all butter pie crust, helps to keep the butter cold and ensures a flaky crust. It also makes rolling the dough easier, with less of a chance of tearing the dough.
More Recipes from the Farmhouse
- Homemade Pumpkin Pie
- Easy Homemade Apple Pie Recipe
- Sourdough Pumpkin Coffee Cake
- Spinach Pie Recipe with Puff Pastry
- Easy Cinnamon Roll Icing Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
All Butter Pie Crust Recipe
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 cup butter, cold and cubed
- 1/2 cup ice water, plus more if needed to make it come together
Instructions
- Mix flour and salt together.
- Add cold cubed butter to the flour mixture and mix in using a fork, pastry blender, or food processor until completely combined and resembles sand.
- Add in ice water until mixture until the dough comes together.
- Roll into two flat disks. Wrap in plastic wrap. Refrigerate for 2-3 hours.
- Roll out on a lightly floured surface, place in a pie pan, fill with pie filling, top and bake per recipe.
Notes
- Try to use your hands as little as possible. If you warm the dough up it is not as flakey.
- This recipe can be used for sweet or savory pies like chicken or ground beef pot pie.
- Make sure you use cold water and not room temperature or warm water. This helps keeps the butter cold, which will give you that signature flaky pie crust once baked.
- If you are making a pie recipe that requires a blind bake of the crust, I recommend using parchment paper and pie weights to ensure your crust keeps its shape. You can also use dried beans if you do not have weights.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
