Crazy for Crust

My Favorite All Butter Pie Crust {photo + video tutorial}

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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.


All Butter Pie Crust Tutorial with step-by-step photos |

I’m going to break down my favorite all butter pie crust recipe for you, step-by-step, with photos and a video.

I’ve been using this all-butter pie crust recipe the entire time I’ve been blogging. 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.

That’s right: only 4 ingredients to the perfect easy and delicious 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!

How do you make the perfect pie crust?

You just need to remember a few simple important tips:

  • Make sure your butter is COLD and your water is ICE WATER. Cold ingredients yield a better crust.
  • Make sure you chill the crust before you fill and/or bake it. Cold crust bakes better than any other kind, especially since this is an ALL BUTTER pie crust.

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.

(The photo tutorial is below the recipe. Or watch the video instead!)

4.06 from 85 votes
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Servings: 10 servings

My Favorite All Butter Pie Crust {step by step photo how-to}

Prep Time:
15 mins
Chill Time:
30 mins
Total Time:
15 mins
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!


  • 1/2 cup unsalted butter — diced and chilled
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2-4 tablespoons ice water — (I always use 2 tablespoons)


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

Using a food processor:

  1. Combine flour and salt in food processor. Pulse once to mix. 

  2. 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. 

  3. 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).

  4. 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:

  1. 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.

  2. 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).

  3. 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.

  4. 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.
  5. 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.

  6. 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.

Recipe Video

Recipe Notes

If you are using salted butter, omit salt.
Course: Dessert
Cuisine: American
Keyword: pie

Nutrition Information

Amount per serving (1 serving) — Calories: 138, Fat: 9g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 117mg, Potassium: 16mg, Carbohydrates: 11g, Protein: 1g, Vitamin A: 5.7%, Calcium: 0.5%, Iron: 4%

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 1/4 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.

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 1/4 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

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

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:

All Butter Pie Crust Tutorial with step-by-step photos |

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.

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! 🙂

So, that’s it. My Favorite All Butter Pie Crust. What will you fill yours with?

All Butter Pie Crust Tutorial with step-by-step photos |

I hope you love this pie crust as much as I do!

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

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

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!

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  1. Ok…here I go!!!

  2. Love this pie crust, love this recipe!! 

  3. My daughter and I made a chicken pot pie for dinner and we used this recipe. It was both of our first time making pie crust. Very easy recipe and the directions were helpful. It was a huge hit. We will definitely be using this recipe again!!

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  5. Can this dough be made ahead of time and frozen?

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  10. This pie crust is amazing! My husband and I don’t like shortening so I remembered this recipe I made it the other day and blind baked it and it came out awesome. I also made a double batch for a deep dish quich and kept it in the fridge until tonight and it was so good.

    It is so easy to throw together in the food processor which makes it so simple. I found freezing the cubed butter helps too. Thank you so much for the great recipe.

  11. How long would you recommend to blind bake for and at what temp?

  12. I am soo happy to have found this recipe!! I have been making pie crust for years with Crisco and wanted to get away from it. This recipe turned out exactly as you said it would, over and over. Have not tasted the pies yet, but I just know they will be great! Thank you, I even enjoyed reading your directions, they were fun and mirrored my thoughts to the tee.

  13. The dough turned out AMAZING! I haven’t baked it yet but it rolled out beautifully- and without sticking! MAGICAL!! will definitely be using this recipe again. Thank you!

  14. I haven’t tryed your recipe yet…but every time I’ve made pie crust. I start out with round ball of dough. The more I roll the more it cracks around the edge…tryed it twice one day…both ended up in trash. Any ideas what I’m doing wrong?

  15. trying to be very precise in weighed amounts of ingredients is noble. However, the weight of one cup of AP flour depends on who you ask. King Arthur says that their flour (1 cup) weighs 120 grams. The USDA says that it weighs 125 grams. This web site says that it is 130 grams. So all this so-called precision kind of flies out the window and makes me wonder, “why bother?”. Any comments on my comment?

  16. How much of each ingredient do you recommend I add for a 9.5 inch pan?

  17. Thank you so much for this wonderful pie crust recipe! The first crust that has EVER turned out delicious for me! I gave up on homemade crust years ago and when I saw how simple your crust looked I had to try. No one could believe I made it! I can’t wait to make another pie! Thank you again. I follow you and enjoy your recipes and humor! Happy Spring!

  18. While this may seem a silly question not every recipe doubles or even triples very well. I often prefer to go ahead and make a double crust recipe when I’m doing it even if I’m making a one crust pie. It’s very unusual for me to just make one pie. I think I get that habit from my mother. When she turned on the oven for baking, even if she only needed one cake or one pie or something baked, she would make everything she could possibly get done in her time frame. She had this mindset that if she were going to pay for the electricity to run the oven she was going to get her money’s worth from it. She would literally pass out if she knew that at times I would turn on my oven to roast one or two bake potatoes. Hey, when you’re a working girl you do what you have to do and I don’t like baked potatoes done in the microwave. Heck, the first part of my life away from home I didn’t even have a microwave. They cost a $1,000 at that time and took up and entire corner of the kitchen counter. It blows my mind you can get one for $59 and the size of a large shoe box now. Actually, when I can I like to make a LOT of crust at one time while I’m doing it and freeze about a dozen so I have them for a while when I want one. I just noticed today my VERY large pie cherry tree is pretty much ready. Something has already begun eating cherries. That means I’m into pie baking season full force now. I’m anxious to give this pie crust a try.

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  20. I love this recepie, I’m usually intimidated with making pie crust I think using shorting or oil makes it unworkable or something so I searched for a butter crust, and made sure the ingredients were cold and not too handle it much and it turned out perfect! I fold my crust into quarters and place it in the plate sometimes tho .I had a craving for pumpkin pie, even tho it’s august.I printed up this recepie because it’s a keeper!

  21. My go-to pie crust. So easy. I make 4 to 6 at a time, roll them into a ball, wrap in foil, and freeze. Then I just pull one or two out, thaw for a few hours on the counter, and voila! I use for both sweet and savory pies. My family loves it!

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  24. Pingback: My Favorite All Butter Pie Crust {photo + video tutorial} –

  25. Pingback: My Favorite All Butter Pie Crust {photo + video tutorial} -

  26. I love butter crusts! My question is, when putting your pie plate in the fridge and then straight into the hot oven, do you ever fear of the extreme temperature change effecting your pie plate? I had a bad experience once with glass exploding with extreme temperatures, and I use a ceramic pie plate, but wasn’t sure if this has ever been a problem?

  27. I’d been making pie crust with lard for years but it always seemed tough to me and needing more flavor. I found your butter pie crust recipe and decided to try it out, and it’s the best tasting pie crust I’ve ever made. I’ll never go back to using lard for my crust. Thanks so much for posting your recipe. Our holiday season will be filled with delicious pies.

    Sincerely, Susan Parsons

  28. I know pies are always pricked with the fork in the center. Do we do this too, or forgot to mention it, or just bake without the pricking it.

  29. Hi, can this pie crust be made agaead of time and freeze until needed? Thank you

  30. I do not recommend doubling if you have a regular-sized processor. It barely fit in the processor. Then when I mixed with the butter, it had to mix too long, causing the butter to heat up a bit. I added the water and it wouldn’t form a ball due to size, so I ended up adding too much water. It was impossible to then roll out due to being way too sticky. I even tried refrigerating, but it did not work. I just had to use it by pressing the dough into the pie plate. I’ve used the Crisco recipe for like 10 years, so I’m not a stranger to dough. I don’t know about taste yet, but I thought I should post a warning in case others tried the same.

  31. What about using salted butter and no extra salt?

  32. Best crust ever! I’ve never made a pie crust before and the video was super helpful!! Easy to make and great detailed instructions! 100% recommend! 

  33. I followed your pie crust recipe yesterday. I was told that was one of the best pies I have ever made. Thank you for this recipe.

  34. I have to say I have tried a lot of pie crust recipes and have experimented with my own. This is one of the best yet – the flavor was absolutely buttery and delicious, the color was perfect, and it made the perfect amount of dough. Thank you for this!

  35. This is the best and easy recipe. I will never buy a store bought crust again. This crust is nice and buttery. I made it just as the recipe says. 2 tbs of water. Perfect

  36. i have made this single pie crust recipe before and always have a wonderful outcome but everytime i double it, it is horribly salty …(and ive tried multiple times to make sure it wasn’t my error)…
    I always use unsalted butter and i know that for sure, so im curious as to what could be the problem. Advice?

  37. I have doubled the recipe on the all butter pie crust and the crust came out salty. What could have happened?  I am using unsalted butter and when I doubled it I used 1 tsp. Salt. 

  38. Thank you, for doing the Pie Dough video! I do better when there is both written & visual to go by. I live in Ohio (Coordinates: 40°16′4″N 81°51′24″W. Elevation: 771 ft (235 m). I do not have a food processor (just a Hamilton Beach Wave Action Blender with a 48″ Glass Jar) & I was wondering what size & type you have? Also, can the pie dough be used in a tin foil? Does it change the baking time for the pies? I do not bake, unless I’m craving chocolate or sweet & I need to for special occasions. Thank you!

  39. I’m new to baking and love this blog. You are amazing. Thank you for all your recipes and awesome instructions. 

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  42. Excellent recipe, excellent instructions and excellent instructional video!!  I use to use crisco and roll the dough on my Tupperware sheet.  I would scrape it to loosen the dough, then flip it over the sink into a pie plate.  Results were delicious, but the process nerve wracking.  Stopped using the hydrogenated crisco and 
    started using butter.  Tasty, but a disaster getting it into the pie plate.  Today for the first time ever I actually was able to roll the dough on to the rolling pin and unroll it into the pie plate.  I used my food processor.
    Not having a silicone baking mat, I put a piece of parchment paper on the counter and a piece of wax paper on top of the dough.  After rolling it out, I rolled the dough with the wax paper on the rolling pin and layed it in the pie plate.  Presently, the pie plate is in the refrigerator waiting patiently for the pumpkin filling.   Yay!!!!      Love You Dorothy….Huge Thank You

  43. I have been trying to make a good pie crust for most of my life, but until now I have been unsuccessful. I finally did it with this recipe!! It was really easy too. I did the food processor method. It took about 5 minutes once I had the ice water and the cold butter cubes ready.

  44. Loved how this rolled out.
    Made a double batch for my Apple pie. Looking good still in the oven.

  45. Trying the pull apart bread later for Christmas morning!
    I will let you know how it goes.

  46. I’m making a chocolate meringue pie.
    I want to use this crust.

    The pie is supposed to be baked at 350° 12-15 min. Will that baking period cook the crust as well?

  47. My mom always made pie crusts from scratch. Her recipe was made just like yours only with crisco. The filling for the pie is the main part. But the crust makes the pie taste like it should. In my opinion, if the crust is frozen from the store, it won’t taste as good.

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