My Favorite All Butter Pie Crust Recipe

4.8 from 73 votes
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This All Butter Pie Crust is my absolute favorite pie crust recipe. It works EVERY time and produces flaky, buttery homemade pie crust that will make your pie recipe perfect!

With this easy tutorial you will get the perfect pie crust every time.

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This EASY Pie Crust Recipe with butter is the best homemade flaky pie crust you'll ever make. NEVER buy a store bought pie crust again once you make this one!

The BEST Pie Crust Recipe

I’ve been using this all-butter pie crust recipe for over 10 years. I always try other recipes but I come back to this one because it’s so easy and so good.

To make a good pie crust you need just 4 ingredients: fat, water, flour, and salt. You can use a few different kinds of fats for pie crust, the most popular being butter, shortening (Crisco), or lard. I’m going to go against the grain and tell you, my crust is all butter. I love butter (who doesn’t?) and I find that the taste of an all butter pie crust is so much better than any other recipe.

How to make Pie Crust Recipe Video

4 ingredients to the perfect easy pie crust

A pie crust recipe with butter is such an easy pie crust to make. There are two ways I make this crust: in a food processor or by hand. You can do either one! This really is a no fail pie crust made with butter!

  1. Flour – plain all-purpose flour is best
  2. Salt
  3. Butter – make sure your unsalted butter is COLD
  4. Water – make sure to use ICE WATER

This crust makes one 9-inch pie crust. If you want to make a double crust pie, just double the recipe.

My all butter pie crust recipe is quick, fast, easy and delicious! It’s the perfect vehicle for ALL your pie recipe needs.

How to make pie crust from scratch

When you start making an all butter pie crust, you need to think ahead a little. Everything needs to be COLD. Cold butter and ice water are the keys to a successful crust. Before you start, dice your butter and then put it back in the refrigerator. Then fill a measuring cup with ice and water.

cubes of butter

Add your flour and salt to your food processor. (Remember, if you’re using unsalted butter, add an extra ¼ teaspoon of salt.)

Now, if you don’t have a food processor, don’t fret. You can do this by hand with a pastry cutter. I’m just really, really lazy. If you’re using a pastry cutter, just whisk the flour and salt first.

making All Butter Pie Crust in a food processor

Add your butter. It’s COLD, straight from the fridge. Don’t touch it too much. Don’t go answer the phone. Cold, straight from the fridge to the food processor!

combining ingredients to make an all butter pie crust

Pulse a couple of times. If you’re using a pastry cutter, now is the time to hope you’re been working your arms. Put some muscle into it!

This is what it will look like:

All Butter Pie Crust mixture, in a food processor

Add your ICE water. Not the ice, just the cold water. Start with 2 tablespoons.

ice water in a measuring spoon

Pulse a few times, let it run a few seconds. I always add a third tablespoon of water at that point, always. But, depending on altitude and humidity and your kitchen and the star alignment, you might not need the third…or you may need a fourth. Run the processor and your mixture should go from this:

All Butter Pie Crust mixture

To this:

All Butter Pie Crust dough in food processor

If it’s not coming together add more water, but wait to see if it comes together. You do not want a wet dough. It takes a few seconds for it to turn into the ball.

At this point, I do something unconventional: I don’t chill it yet. *gasp*

I hate rolling chilled dough. Like, I’d rather eat beets. So instead, I roll out my dough, put it in my pie plate, THEN chill it while I make my filling. This dough is sturdy enough to roll right away, and if it’s rolled out, it chills faster. Win-win, in my book.

(FYI, I do the same thing when I make sugar cookies!)

Okay, so now you have a ball of all butter pie crust dough.

Rolling out pie crust

Turn it out onto a cutting board or a silicone baking mat (like a roul’pat or a silpat) that’s been dusted with flour. FYI, if you’re using a cutting board or marble slab, you’ll need more flour. Silicone is better if you have it – less sticking with minimal flour, which is your goal. The more flour you add, the tougher your crust is going to be.

All Butter Pie Crust dough on a pastry mat

Press it into a disk with your hands, flour your rolling pin and roll it out into a circle. If you find that the rolling pin is sticking, you can add a sheet of wax paper so it won’t stick.

rolling out an All Butter Pie Crust

I like to pick mine up and flip it over and around every few rolls until it gets too big to do that. This is important because that way you know it’s not sticking to your surface. There is nothing worse than rolling out the perfect dough and have it crack and break when you go to pick it up.

Roll it until it’s about 1/4″ thick. Or, well, this thickness:

all butter pie crust dough, rolled to ¼ inch thickness

The easiest way to transfer your all butter pie crust to your pie plate is to roll it up on the rolling pin. If you’ve moved your crust around a bit, it should roll up no problem.

All Butter Pie Crust on a rolling pin

Pie Plate Size

Put it in your pie plate. Press it to fit, gently. This crust fits best in a 9″ pie plate. Beware: not all pie plates are the same size. Some are 9 1/2″, some are 10″, some are 7″. Be sure what size you have before you start. If I’m using a 10″ pie plate I double the recipe and use 2/3 of the dough.

All Butter Pie Crust in a pie dish

How to crimp your edges

I like to lay the overhang flat around the pie rim, then fold it under if possible. It won’t be overhung that much around the whole pie plate. Some will be flat, some will have enough to fold under.

All Butter Pie Crust inside of a pie baking dish

On the left I had enough to fold over, there in the center, not so much. That’s okay!

Now you decide how you want your edges. Crimped? Forked? (I’m sure there’s an official word for “forked” but whatever, I like making up my own vocabulary.)

crimping the edges of an All Butter Pie Crust

This is what your crimped pie looks like:

crimped All Butter Pie Crust

Or make it pretty with a fork:

crimping an All Butter Pie Crust with a fork

And it will look like this when you’re done:

Raw All Butter Pie Crust ready to go into the oven, sitting on a silicon mat with rolling pin and flour behind it

Make it decorative: Another way I like to dress up my pie edge is to make a second all butter pie crust and use small cookie cutters to cut shapes and put them around the edges.

Stop the crust from burning

Then all you have to do is fill your pie and bake it! Here’s a tip so your pie crust isn’t too brown after baking (I hate a dark crust!): Use a pie shield or tear off strips of foil that are about 1 1/2″ thick. (No need to measure, just guesstimate.) Tear those in half and wrap them around the pie.

pecan pie foil1

Then bake the pie, as directed. About 10-15 minutes before the pie will be done, remove the foil. So many recipes say to add the foil if the pie is getting too brown, but how are you supposed to do that without burning your fingers? (Um, you can’t. That’s a fact.) Make a preemptive strike – cover first, then remove so the edges can brown to a normal color.

And hey, all you crust haters who eat the filling and throw away the crust: this will make you like it, I bet. You probably hate it because it’s brittle and burned…if you follow that tip, it won’t be! 🙂

How long to bake pie crust

I have added baking times to the recipe because of reader comments, but you really have to go by the recipe you’re using. This crust blind bakes in about 20-30 minutes, but if you’re making a filled pie, you’ll need to bake according to the recipe directions.

All butter pie crusts don’t brown like a crisco crust does, so it’ll be lighter in color when it’s done baking.

How to blind bake pie crust

See my tutorial and video on how to blind bake this crust – it will take about 20-30 minutes and it’s a two step process.

Bourbon pecan pie in pie dish with bourbon bottle and glass behind pie

Tips for an Easy Pie Crust Recipe

  • Cube your butter: while you’re assembling your ingredients, cube your butter and put it back into the refrigerator to chill at least 5 minutes. Starting with cubed butter makes it easier for the processor to work it into the dough.
  • Chill the crust before baking: regardless of whether you’re pre-baking the crust or making a filled and baked pie, chill the crust at least 30 minutes before baking – or even freeze it. Baking it COLD is the key.
  • Thickness: roll the crust to about 1/4-inch thick. If it fits in a 9-inch pie plate with just a bit of overhang, it’s the correct thickness.
  • Roll on a lightly floured surface if you’re not rolling between sheets of wax or parchment paper.
  • Only add 1 tablespoon of water at a time – it’s easy to add more but you can’t take it out once it’s in!
  • I like baking in glass pie plates – I find them the best at getting the bottom done and the best for slicing.

FAQ for an Easy Pie Crust

Why use butter in pie crusts?

I think an all butter pie crust tastes better than one made with shortening or lard. Butter has so much flavor, plus produces a tender crust.

Can you freeze pie crust dough?

Yes – wrap it well in plastic wrap and place it in an airtight container or bag to freeze. You can also put it in your pie plate and wrap that well and freeze – either baked or raw.

Should I grease my pie plate?

No, there is enough butter in this you do not need to grease your pie plate.

Can I use salted butter in place of unsalted?

Yes – if you use salted butter reduce the amount of salt in the recipe to ¼ teaspoon.

Can I double the recipe?

Yes easily – just double everything but use 2 tablespoons water to start. You may only need 2-3 tablespoons water for the dough to come together. Doubling the recipe is perfect for a 2-crust pie.

How long do you bake the pie crust?

This depends on the recipe you’re using. Be sure and make the crust according to this recipe but then follow the baking instructions on the recipe you’re using!

Pie Crust Resources

Check out all of my pie crust recipes for even more inspiration!

Have you made this recipe?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

My Favorite All Butter Pie Crust Recipe

This easy all butter pie crust recipe is made with just four ingredients. It’s fast and can be made in the food processor or by hand. It’s the perfect pie crust for all your pie recipes!
4.8 from 73 votes
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 15 minutes
Yield 10 servings
Serving Size 1 serving

Ingredients

  • ½ cup (113g) unsalted butter diced and chilled
  • 1 ¼ cups (155g) all-purpose flour
  • ½ teaspoon salt
  • 2-4 tablespoons ice water (I always use 2 tablespoons)

Instructions

  • Make sure your butter is diced and cold before starting. Make sure you’re using ice water also.

Using a food processor:

  • Combine flour and salt in food processor. Pulse once to mix. 
  • Add butter and process until it resembles coarse crumbs. Add 1 tablespoon of water and pulse, a few times. I always add a second tablespoon of water and pulse until the dough forms a ball. This takes a few seconds. If you find your mixture is too dry, you can add another tablespoon of water, one teaspoon at a time. 
  • Turn the dough out onto a silicone baking mat, if you have one. If you don’t, you’ll need to flour your surface. Press the dough ball into a disk and roll to about 1/4″ thickness. If it sticks to the rolling pin, place a sheet of wax paper on top of the dough so you don’t have to add more flour. Be sure to flip and rotate your dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate (about 12″ for a 9″ pie plate).
  • Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill until ready to fill.

By Hand:

  • Add flour, butter, and salt to a large bowl. Cut your butter in using a pastry cutter. Work in one tablespoon of water at a time. I find I need to use 2-3 tablespoons of water when I’m doing this by hand.
  • Turn the dough out onto a silicone baking mat, if you have one. If you don’t, you’ll need to flour your surface. Press the dough ball into a disk and roll to about 1/4″ thickness. If it sticks to the rolling pin, place a sheet of wax paper on top of the dough so you don’t have to add more flour. Be sure to flip and rotate your dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate (about 12″ for a 9″ pie plate).
  • Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill until ready to fill.
  • This pie crust is great for filling and the recipe makes 1 crust that fits comfortably in a 9″ pie plate. For a bigger pie plate or for a double crust, double the recipe.
  • Make sure to chill the pie crust at least 30 minutes before filling or baking. If you’re blind baking the crust, chill at least 2 hours or freeze 30 minutes.
  • The crust can be wrapped well with plastic wrap and stored in the refrigerator up to 2 days or frozen for up to one month before baking.

Baking instructions

  • For Blind Baking: follow the link in the notes below for detailed instructions. Prick the bottom of the pie crust with a fork. Layer a sheet of parchment paper in the bottom and up the sides of the crust. Fill the crust with pie weights (or dry beans/rice/etc) and bake at 400°F for about 15-20 minutes. Remove the parchment and pie weights carefully, then continue baking until cooked through and golden brown.
  • For filled pies: bake as directed in the recipe you're using.

Recipe Notes

If you are using salted butter, reduce salt to ¼ teaspoon.
Double the pie crust to make a 2-crust or lattice topped pie: just double all the ingredients but start with 2 tablespoons water and work up from there (it may only need 2-3 tablespoons).
Learn how to blind bake a pie crust.

Nutrition Information

Serving: 1serving | Calories: 138kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 117mg | Potassium: 16mg | Vitamin A: 285IU | Calcium: 5mg | Iron: 0.7mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword pie

Favorite Crazy For Crust Recipes

Need some pie ideas to fill your crust with? Check out my Pie Recipe Collection!

Snickerdoodle Chess Pie by Something Swanky, Peanut Butter Pie with White Chocolate Ganache by Wine & Glue, or Blueberry Crumble Cream Pie by I Wash, You Dry or some of my favorites:

Aunt Tootsie’s Lemon Meringue Pie

Blueberry Crumble Pie

My favorite crumb apple pie recipe

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  1. I must be missing something. It sounds like you roll your dough then chill AND THEN YOU ROLL IT AGAIN???? It just did not make sense to me. Please clarify

    I hate rolling chilled dough. Like, I’d rather eat beets. So instead, I roll out my dough, put it in my pie plate, THEN chill it while I make my filling. This dough is sturdy enough to roll right away, and if it’s rolled out, it chills faster.

    1. Roll the dough after mixing in the food processor, then line the pie plate with it then chill it. No need to chill before rolling as long as you’re starting with COLD ingredients.