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Unbaked fluted all butter pie crust in a pie plate set on a marble stone.

All Butter Pie Crust

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5 from 3 reviews

  • Author: Maria Pagiotas
  • Total Time: 2 hours 15 minutes
  • Yield: 2 pie crusts 1x


Learn how to make the perfect All Butter Pie Crust with this step-by-step guide. This crust is flaky, buttery and tender, perfect for sweet or savory pies.  Complete with recipe tips, you’ll impress your guests with homemade pies that taste as good as they look!


  • 350 g (2 1/2 cups) all-purpose flour
  • 1 tablespoon granulated sugar
  • 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, whisk 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 of tablespoons at a time, and stir using a wooden spoon. Add enough water until the dough comes together. Gently squeeze together some of the dough. It should hold its shape and not feel sticky. Do not 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 the dough, allow one of the dough discs to sit at room temperature for 10 minutes. Lightly flour a work surface and begin to roll the dough from the center out. After each roll, rotate the dough 90°.  Lightly sprinkle with flour as needed to prevent the dough from sticking.  Roll the dough until it's 1/4-inch thick.
  6. Continue with the pie according to your recipe's directions.
  • Prep Time: 15 minutes
  • Chill Time: 2 hours
  • Category: Pies & Crisps
  • Method: Baking