All Butter Pie Crust Recipe
This all butter pie crust is flaky and crisp, with a rich, buttery flavor, perfect for double-crust fruit pies, single-crust custard pies, or even savory meat pies for dinner.
Servings: 2 crusts
Equipment
- Food Processor or pastry cutter
- Pie weights (optional)
Ingredients
- 2 ½ cups all purpose flour 350 grams
- 1 teaspoon salt 5 grams
- 1 cup butter cold and cubed, 227 grams
- ½ cup ice water plus more if needed to bring it together, 118 grams
Instructions
- Mix flour and salt in a large bowl. Add cold, cubed butter to the flour mixture and cut it in using a fork, pastry cutter, or food processor. Work the butter until it has broken down into the flour and developed a sandy texture.
- Add ice water by tablespoons and stir until the dough forms a ball. Divide the dough in half and roll into two flat disks. Wrap in plastic wrap and refrigerate for 2-3 hours.
- Roll out the dough with a rolling pin on a lightly floured work surface. Use the rolling pin to carefully position the crust over the top of your pie plate. Gently press the dough into the bottom and edges of the pan and trim the excess.
- Fill the bottom crust with your prepared pie filling, top with the second crust, press the edges together, then bake according to your specific recipe.
Video
Notes
I usually double the batch when making these pie crusts. With a large family, we can always use extra. I just stash them in the fridge at the beginning of the week and pull them out for quick pop tarts for breakfast, a chicken pot pie for dinner, or a high-protein cheesy zucchini quiche. People are always hungry in this house.
Keep the dough cold before baking. Chilling for 2-3 hours helps achieve that signature flakiness 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 help the crust keep its shape. You can also use dried beans if you do not have weights.
Make these crusts up to five days ahead of time and keep them in the refrigerator to use when needed.
Nutrition
Serving: 1crust | Calories: 1383kcal | Carbohydrates: 119g | Protein: 17g | Fat: 94g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1899mg | Potassium: 195mg | Fiber: 4g | Sugar: 0.5g | Vitamin A: 2839IU | Calcium: 53mg | Iron: 7mg