If you’ve ever dreamt of a pie crust that practically melts in your mouth with every bite, then you’re in for a treat with this All Butter Pie Crust Recipe. Using nothing but simple, quality ingredients, this crust boasts a perfectly flaky texture and rich buttery flavor that elevates any pie filling—from sweet to savory. Whether you’re a baking newbie or a seasoned pie lover, this recipe will become your go-to for that golden, tender crust you crave every time.
Ingredients You’ll Need
The beauty of the All Butter Pie Crust Recipe lies in its simplicity—each ingredient plays a vital role in creating that delicate flaky texture and buttery richness. These essentials come together in perfect harmony to make a crust that’s versatile and utterly irresistible.
- Cold unsalted butter (1 cup / 225g): Chilled butter is the secret to a flaky crust, creating little pockets of steam as it bakes.
- All-purpose flour (2 1/2 cups / 312g): Provides structure and tenderness without weighing the crust down.
- Salt (1 teaspoon): Enhances all the flavors and balances the sweetness perfectly.
- Granulated sugar (1 tablespoon, optional): Adds a subtle sweetness, especially helpful for dessert pies.
- Ice cold water (6 to 8 tablespoons): Helps bring the dough together without melting the butter, preserving that flaky texture.
- Chopped fresh herbs (optional): Rosemary or thyme infused into the crust add a wonderful aromatic dimension for savory pies.
- Substitutions and extras: Try half the flour as whole wheat for a wholesome twist, gluten-free blends for dietary needs, extra sugar for sweetness, or cinnamon and nutmeg to add warmth and spice.
How to Make All Butter Pie Crust Recipe
Step 1: Keep Butter and Water Chilled
Start by placing your cubed unsalted butter and the ice cold water in the refrigerator for at least an hour. This step might sound small but it’s crucial for achieving that iconic flaky texture—the colder the butter, the better it steams and creates layers during baking.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar if you’re using it. Mixing these dry ingredients well ensures even distribution, which prevents uneven texture or clumps when you add butter.
Step 3: Cut in the Butter
Grab a pastry cutter or simply use your fingertips to break the chilled butter into the flour mixture. Aim for pea-sized crumbs, and be sure to leave some larger chunks intact. These bigger bits of butter are what create those delightful flaky layers when baked.
Step 4: Add Ice Cold Water Gradually
Slowly pour the ice cold water one tablespoon at a time, gently mixing the dough with a fork. The goal here is to bring the dough just together—don’t overmix! Overworking the dough will melt the butter and toughen the crust, so keep it light and tender.
Step 5: Chill and Rest the Dough
Shape the dough into two discs, wrap them tightly with plastic wrap, and let them chill in the refrigerator for at least one hour. Resting allows the flour to fully hydrate and the gluten to relax, resulting in a dough that’s easier to roll and less prone to shrinking during baking.
Step 6: Roll and Prepare for Baking
Lightly flour your workspace and roll out each dough disc evenly to about 1/8 inch thickness. Transfer carefully to your pie dish and trim the edges neatly. Now you’re ready to fill your pie and bake to golden perfection.
How to Serve All Butter Pie Crust Recipe
Garnishes
The beauty of this crust is how well it carries flavors, so simple garnishes like a dusting of powdered sugar for fruit pies or a brush of egg wash sprinkled with coarse sugar for a shiny finish turn out beautifully. For savory pies, fresh herbs grated over the crust after baking adds charm and aroma.
Side Dishes
A flaky crust pairs wonderfully with hearty or fresh accompaniments. For savory pies, consider a crisp green salad tossed with lemon dressing or steamed seasonal veggies. Sweet pies shine alongside a scoop of vanilla ice cream or a dollop of whipped cream that contrasts the buttery crust.
Creative Ways to Present
Don’t be shy to get creative with shaping your crust edges—crimping, fluting, or even cutting out fun shapes adds a personal touch that guests always notice. You can also use herb-infused crusts or sprinkle cinnamon sugar on top for a unique twist that makes the All Butter Pie Crust Recipe even more special.
Make Ahead and Storage
Storing Leftovers
If you have leftover dough or baked pie, wrap it tightly to retain moisture. Unbaked dough discs keep well for a couple of days refrigerated, while baked pie is best enjoyed within 2 to 3 days for maximum freshness.
Freezing
This recipe freezes beautifully, whether as dough or fully baked pies. Wrap the dough discs tightly to avoid freezer burn and thaw in the refrigerator overnight before rolling out. For baked pies, cover snugly with foil and reheat gently to bring back that freshly baked charm.
Reheating
Reheat slices of pie in a warm oven at 325°F (165°C) for 10-15 minutes to refresh the crispness of the All Butter Pie Crust Recipe. Avoid using a microwave, which can make the crust soggy and lose that perfect texture.
FAQs
What makes this an “all butter” pie crust?
This crust uses only butter as the fat instead of shortening or lard, which delivers a richer flavor and flaky texture that many bakers love for its pure, buttery taste.
Can I use salted butter instead of unsalted?
Unsalted butter is preferred because it lets you control the saltiness exactly. However, if you only have salted butter, reduce or omit the added salt in the recipe accordingly.
How do I prevent the crust from shrinking during baking?
Chilling the dough well before rolling and again after shaping in the pie dish relaxes the gluten and solidifies the butter, helping minimize shrinkage in the oven.
Is it possible to make this crust gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum, which helps mimic the texture gluten provides for good structure.
Can I add flavorings like herbs or spices to the crust?
Absolutely! Adding chopped fresh herbs such as rosemary or thyme creates a savory crust perfect for meat or vegetable pies, while cinnamon or nutmeg works beautifully in sweet pies.
Final Thoughts
Once you try this All Butter Pie Crust Recipe, you’ll see why it’s a timeless favorite in kitchens everywhere. The rich, flaky texture and buttery flavor create the absolute best foundation for any pie you dream up. So don’t hesitate—grab your cold butter, mix up this simple dough, and start baking memories with every slice!
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All Butter Pie Crust Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: Enough for 2 single-crust pies or 1 double-crust pie
- Category: Dessert, Pie
- Method: No-Cook
- Cuisine: American
Description
This all-butter pie crust recipe delivers a tender, flaky base perfect for both sweet and savory pies. Made with cold unsalted butter, all-purpose flour, and just the right amount of ice-cold water, it creates a classic pie dough that can be customized with herbs, whole wheat flour, or gluten-free blends. Easy to prepare, this crust requires chilling to ensure optimal texture and is ideal for double or single-crust pies.
Ingredients
Basic Pie Dough
- 1 cup (225g) cold unsalted butter, cubed
- 2 1/2 cups (312g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional)
- 6 to 8 tablespoons ice cold water
Optional Variations and Add-ons
- Chopped fresh herbs (rosemary, thyme) for herb-infused crust
- Substitute half the flour with whole wheat flour for a whole wheat blend
- Gluten-free flour blend with xanthan gum for gluten-free crust
- Extra sugar (1-2 tablespoons) for sweetened crust
- Cinnamon or nutmeg for spiced crust
Instructions
- Chill Ingredients: Place the cold unsalted butter cubes and ice cold water in the refrigerator for at least one hour to ensure they remain chilled, which is essential for achieving a flaky pie crust texture.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and granulated sugar if using. This helps evenly distribute the ingredients and prevents clumping when the butter is added.
- Cut in Butter: Using a pastry cutter or your fingertips, cut the chilled butter into the flour mixture until you have pea-sized crumbs. Leaving some larger butter pieces is beneficial for flakiness.
- Add Cold Water: Slowly add the ice cold water one tablespoon at a time, gently mixing with a fork just until the dough begins to come together. Be careful not to overwork the dough to keep it tender and prevent warming the butter.
- Form and Chill Dough: Gather the dough together and divide it into two discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour to allow the flour to hydrate and the gluten to relax.
- Roll and Prepare for Baking: Lightly flour a clean surface and roll each dough disc to about 1/8 inch thickness. Transfer the rolled dough to your pie dish, trim the edges neatly, and proceed with your desired pie filling and baking method.
Notes
- Keep all ingredients as cold as possible for the flakiest crust.
- Do not overwork the dough, as this can cause toughness.
- Chilling the dough before rolling helps prevent shrinking during baking.
- For a gluten-free crust, use a gluten-free flour blend with xanthan gum.
- Adding herbs or spices to the dough can complement savory or sweet pies.
- This recipe yields enough dough for two single-crust pies or one double-crust pie.
