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All Butter Pie Crust

All Butter Pie Crust

  • Yield: 2 pie crusts 1x



  • 350 g (2 1/2 cups) all-purpose flour
  • 9.5 g (1 tablespoon) granulated sugar
  • 4.6 g (1 teaspoon) salt
  • 226 g (1 cup) very cold unsalted butter, cubed
  • 120 g (1/2 cup) ice water, more as needed


  1. In a large mixing bowl, mix together the flour, sugar and salt.
  2. Cut the cold cubed butter into the dry ingredients using a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers.  Work the dough until your butter is pea-sized.  Do not overwork the butter or allow it to get too warm.
  3. Slowly add the ice water to the dough, a couple tablespoons at a time, and stir using your hand after each addition.  Stop adding ice water once the dough begins to come together.  You should be able to squeeze some pieces together and they should hold their shape.  The dough should not feel sticky.  Careful not to over-mix the dough.
  4. Divide the dough in half.  Flatten each piece into a 1-inch round disc.  Wrap each half in plastic wrap and refrigerate for at least 2 hours, or overnight.
  5. To roll out dough, bring out one disc from the refrigerator and allow to sit for 10 minutes.  Lightly flour work surface and begin to roll the dough out from the center out.  After each roll rotate the dough 90°.  Lightly add flour as needed to prevent the dough from sticking.  Roll the dough until it is 1/4-inch thick.
  6. Continue with the pie according to your recipe’s directions.