Easy All Butter Pie Crust
You don’t have to have fancy ingredients to make a delicious, flaky pie crust. This easy all butter pie crust recipe requires just five ingredients, takes minutes to come together and gives you a melt in your mouth, buttery, flaky pie crust every time. This has been my go-to pie crust recipe for two decades and you will definitely want to add it your recipe collection.
What makes the best pie crust:
- Tender
- Flaky
- Buttery
- Strong enough to hold the filling
How to get a flaky pie crust:
- Use a good quality fat (in this case unsalted butter)
- Make sure your water is ice cold and your butter is chilled hard
- Chill the dough before rolling out and baking
Ingredients for making easy all butter pie crust:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp salt (I use kosher salt)
- 2 tbls sugar
- 2 sticks (1 cup) cold, unsalted butter
- 6-8 tbls ice cold water
Directions:
- 1.) In a medium bowl whisk together the flour, salt and sugar.
- 2.) With a cheese grater, grate the butter into the dry mixture.
- 3.) Using your hands and working quickly, mix the grated butter into the dry mixture until it resembles small crumbs. Because you grated the butter into the dry mixture this shouldn’t take very long.
- 4.) Add the ice cold water to the mixture 1 tbls at a time. I usually end up using 7 tbls.
- 5.) Using your hands and working quickly, start mixing the water and dry mixture until it starts to come together then place the mixture on your work surface to continue mixing until it just comes together.
- 6.) Once the dough has come together shape into a ball and cut in half.
- 7.) Flatten the two balls into a disk shape and wrap each one in plastic wrap. Place in the fridge for at least an hour before rolling out for your pie recipe.
- 8.) Once ready to use roll out the dough and bake according to pie recipe directions.
Tips for rolling out easy all butter pie crust:
- It will take a little elbow grease to start rolling the dough out at first since it will be hard from being chilled.
- Make sure to flour your work surface and your rolling pin so the dough does not stick.
- Continually turn a quarter turn after each roll of the rolling pin to make sure it stays as close to a circle as possible.
- If the dough does tear, no worries! Just press back together and keep rolling.
- Roll out until it’s big enough to cover a 9 inch pie dish with 1-2 inches of overlap.
- Use the rolling pin to roll up the dough to easily lift the dough onto the pie dish and roll back out.
- Repeat this process for the top of the pie if recipe calls for it.
- You can use the extra edges of the pie crust dough to patch any tear or spots around the edge of the pie crust if needed.
- Bake according to pie recipe directions.
Notes for easy all butter pie crust:
- Make sure your butter and water are ice cold.
- Work quickly to make sure the dough does not warm up too much.
- Make sure to chill the dough before rolling out.
- Use the extra edges of pie crust to patch any tears if needed.
- This pie crust dough can be made ahead of time and frozen for up to a month.
Pin for later!
Easy All Butter Pie Crust
This easy all butter pie crust recipe requires just five ingredients, takes minutes to come together and gives you a melt in your mouth, buttery, flaky pie crust every time.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp salt (I use kosher salt)
- 2 tbls sugar
- 2 sticks (1 cup) cold, unsalted butter
- 6-8 tbls ice cold water
Instructions
1.) In a medium bowl whisk together the flour, salt and sugar.
2.) With a cheese grater, grate the butter into the dry mixture.
3.) Using your hands and working quickly, mix the grated butter into the dry mixture until it resembles small crumbs. Because you grated the butter into the dry mixture this shouldn't take very long.
4.) Add the ice cold water to the mixture 1 tbls at a time. I usually end up using 7 tbls.
5.) Using your hands and working quickly, start mixing the water and dry mixture until it starts to come together then place the mixture on your work surface to continue mixing until it just comes together.
6.) Once the dough has come together shape into a ball and cut in half
7.) Flatten the two balls into a disk shape and wrap each one in plastic wrap. Place in the fridge for at least an hour before rolling out for your pie recipe.
8.) Once ready to use roll out the dough and bake according to pie recipe directions.
Notes
- Make sure your butter and water are ice cold.
- Work quickly to make sure the dough does not warm up too much.
- Make sure to chill the dough before rolling out.
- Use the extra edges of pie crust to patch any tears if needed.
- This pie crust dough can be made ahead of time and frozen for up to a month.
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Try this recipe with my Rustic Apple Pie recipe! https://homespunannie.com/1948/rustic-apple-pie/
