All Butter Pie Crust

Overhead of butter pie crust with a pecan pie

Don’t be intimidated by making pie crust! Use this simple recipe and method to make a wonderfully delicate and buttery pie crust in your own kitchen. This All Butter Pie Crust recipe calls for 3 ingredients and yields a tender, flaky pie crust that pairs beautifully with any dessert pie.

Prep Time 15

Cook Time 20

Chilling Time 2

Total Time 2 35

Servings single pie crusts

Calories 862kcal

Ingredients

2 cups all-purpose flour 240g
1 ½ teaspoons kosher salt 7g
½ cup unsalted butter very cold or frozen
8-10 tablespoons ice cold water

Instructions

Make the Pie Crust

Combine the flour with the salt in a large mixing bowl. Whisk to combine.
Shred the cold or frozen butter with a box grater.
Add the shredded butter to the flour mixture. Use a fork or a pastry blender to cut the butter into the flour mixture. Work quickly and efficiently, as you do not want to overwork the butter and cause it to melt. When it’s the size of peas, you’re ready for the next step.
Divide the mixture into four equal parts. Add a tablespoon of water to each part and gently mix it in with the fork or the pastry blender.
Add more water to the quadrants until the dough just comes together. The crust should just hold together when it’s ready. All you need to do is squeeze it with your hand to confirm.
Press into two loose rounds. Transfer each to a separate piece of plastic wrap. (This way, you have a separate bottom crust, as well as a top crust. And if your pie doesn’t have a top crust, you can freeze the second round for later.)
Wrap tightly, then refrigerate for 2-3 hours or overnight. This can also be done where you freeze the dough if you want to make it well in advance.

Blind Bake the Pie Crust

Preheat the oven to 425°F.
Sprinkle a clean, flat surface with a layer of flour. (Place a few spoonfuls of flour into a small bowl next to your workspace in case you need more.)
Roll out the crust. Flatten the dough ball with your rolling pin, then roll outwards, turning the crust occasionally to keep a round(ish) shape.
When the crust is ¼” to ½” thick, fold in half, then on top of itself to where it looks like a triangle and place the end of the point in the middle of a pie plate.
Unfold the pie crust, and spread it out evenly on the pie plate.
Trim the edges to where there is about 1” of crust hanging off the pie plate.
Use your hands to gently crimp the crust. (I use the pointer finger and thumb of my left hand to form a V shape on the inside of the crust and use my right thumb to press the dough on the outside of the crust into my left hand to create the crimps.) You may also fold the crust in on itself, and press the sides down with a fork if you don’t want to crimp the crust.
Once the crust has been crimped, poke the bottom of the crust a few times with a fork, place a sheet of parchment down on top of it and cover with pie weights or dried beans.
Bake in the preheated oven for 15-20 minutes or until the edges of the pie crust are golden brown.
Remove the pie crust from the oven and gently lift the pie weights out of the crust using the parchment.
Set the pie crust aside to cool slightly before adding your filling and baking again, according to the pie recipe instructions.

Notes

How to store: Store wrapped tightly in plastic wrap in the refrigerator for 1-2 weeks or in the freezer for 3 months. You may also roll out the pie crusts and place them in pie pans and freeze them in the pans to where you just need to bake them off. (I recommend doing this in a disposable aluminum tin instead of a fancier ceramic pie plate.)

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