All Butter Pie Crust Recipe

Read below for my tips and tricks on how to make perfectly buttery, flaky pie dough; how to roll it out like a pro; and, how to decorate the edges of your pies with a simple fluting technique!

Why this recipe works

This recipe for all butter pie crust has been my go-to recipe for years and has become my signature recipe. I just had to share the recipe with you, because it yields the crispiest, butteriest pie crust around. I can almost guarantee you’ll make it again and again! Another reason why this homemade pie crust recipe is so great is that butter is the only fat required, meaning you don’t have to go to the hassle of searching out special ingredients like shortening. And for all of you fellow vegetarians, this recipe doesn’t call for any lard, meaning it is a perfect vegetarian option. Finally, this recipe is easy enough to make with very few ingredients and very few kitchen tools. If you have a mixing bowl and either a pastry cutter, knife, fork or even just your fingers, you can make this simple and perfect dough. Wow your family and friends by making them a perfect American style pie with the best, flakiest crust around! Do check out my Pumpkin Pie recipe made with this buttery crust.

How to Make Pie Dough

With my easy step-by-step guide make this easy flaky buttery pie crust recipe from scratch!

Making homemade pie crust

Before beginning, fill a large glass with ice cubes, then top with cool water. Working with cold butter and ice water are essential to making a delicious and flaky pie crust.

1. Measure 250 grams (2 cups) of all-purpose flour and ¼ teaspoon of salt in a mixing bowl.
2. Mix the flour and salt with a spoon.
3. Add 125 grams of cold, unsalted butter cut into small cubes or grated on the side of a box grater. TIP: Cold butter is essential to making a good, flaky pie crust. Be sure to keep butter in the freezer or refrigerator until you are ready to make your crust.
4. Using a pastry cutter, cut butter into the flour. You can also use a stand mixer or even a food processor to cut the butter into the flour in less time. You could even mix cold butter in the flour with two forks, knife or your finger-tips.
5. The mixture should have pea sized butter dispersed in the flour together with tinier or smaller pieces of butter. These different sizes of butter contribute to getting a flaky crust in the pie.
6. Add cold water in parts.
7. Begin to mix gently with a spoon.
8. Continue adding water in parts and mixing until the flour mixture comes together in a ball. You can also use your hands when adding water to gently mix the dough. Do not knead – you need to just barely bring the mixture together to form a dough. The specks of butter should still be visible when you are done.
9. Remove the entire mixture on your working surface and combine together. Refrigerate for at least 15 to 20 minutes before you start to make any pie.

How to roll a perfect pie dough

10. Dust your working surface and rolling pin with some flour. Also lightly dust the pie dough with flour. TIP: Using a small mesh strainer can help you evenly distribute a thin layer of flour quite easily. I also like to use parchment when rolling out dough in warmer weather, as it prevents sticking without the addition of too much flour.
11. Begin to roll the dough outwards from the center, sprinkling more flour as needed. Rotate the dough often to ensure that you are rolling it out evenly and that it isn’t sticking to your work surface.
12. Roll to a neat rectangle or circle having 0.5 to 1 mm thickness. This entire pie dough recipe will easily fit a 10 to 11 inches pan. Depending on the size of pan used, roll to large rectangle or circle 2 to 3 inches larger than the pan. This allows for some excess that you can use to make a pretty fluted edge. TIP: If you are working with a more standard 8 inches round pie pan, halve the dough. One half should be enough to fit the bottom of the pan, and you will have enough leftover to either cover the pie or make a second.
13. Using your rolling pin to stabilize the rolled out dough, gently roll it onto the rolling pin. Place your rolling pin above your pie pan, then slowly unravel your dough, placing it gently on the pie pan.
14. Trim or cut the edges with a knife and flute the edges using the forefinger and thumb of your non-dominant hand and the thumb of your dominant hand. Here’s a useful video showing how it’s done.
15. Follow the pie recipe instructions regarding par-baking the all butter crust before using. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Rough Puff Pastry (Easy Foolproof Recipe) Spring Rolls | Crispy Veg Spring Roll Recipe 6-Ingredient Whole Wheat Pizza Dough Recipe Praline Recipe

title: “All Butter Pie Crust Recipe " ShowToc: true date: “2024-10-01” author: “Rose Adorno”

Read below for my tips and tricks on how to make perfectly buttery, flaky pie dough; how to roll it out like a pro; and, how to decorate the edges of your pies with a simple fluting technique!

Why this recipe works

This recipe for all butter pie crust has been my go-to recipe for years and has become my signature recipe. I just had to share the recipe with you, because it yields the crispiest, butteriest pie crust around. I can almost guarantee you’ll make it again and again! Another reason why this homemade pie crust recipe is so great is that butter is the only fat required, meaning you don’t have to go to the hassle of searching out special ingredients like shortening. And for all of you fellow vegetarians, this recipe doesn’t call for any lard, meaning it is a perfect vegetarian option. Finally, this recipe is easy enough to make with very few ingredients and very few kitchen tools. If you have a mixing bowl and either a pastry cutter, knife, fork or even just your fingers, you can make this simple and perfect dough. Wow your family and friends by making them a perfect American style pie with the best, flakiest crust around! Do check out my Pumpkin Pie recipe made with this buttery crust.

How to Make Pie Dough

With my easy step-by-step guide make this easy flaky buttery pie crust recipe from scratch!

Making homemade pie crust

Before beginning, fill a large glass with ice cubes, then top with cool water. Working with cold butter and ice water are essential to making a delicious and flaky pie crust.

1. Measure 250 grams (2 cups) of all-purpose flour and ¼ teaspoon of salt in a mixing bowl.
2. Mix the flour and salt with a spoon.
3. Add 125 grams of cold, unsalted butter cut into small cubes or grated on the side of a box grater. TIP: Cold butter is essential to making a good, flaky pie crust. Be sure to keep butter in the freezer or refrigerator until you are ready to make your crust.
4. Using a pastry cutter, cut butter into the flour. You can also use a stand mixer or even a food processor to cut the butter into the flour in less time. You could even mix cold butter in the flour with two forks, knife or your finger-tips.
5. The mixture should have pea sized butter dispersed in the flour together with tinier or smaller pieces of butter. These different sizes of butter contribute to getting a flaky crust in the pie.
6. Add cold water in parts.
7. Begin to mix gently with a spoon.
8. Continue adding water in parts and mixing until the flour mixture comes together in a ball. You can also use your hands when adding water to gently mix the dough. Do not knead – you need to just barely bring the mixture together to form a dough. The specks of butter should still be visible when you are done.
9. Remove the entire mixture on your working surface and combine together. Refrigerate for at least 15 to 20 minutes before you start to make any pie.

How to roll a perfect pie dough

10. Dust your working surface and rolling pin with some flour. Also lightly dust the pie dough with flour. TIP: Using a small mesh strainer can help you evenly distribute a thin layer of flour quite easily. I also like to use parchment when rolling out dough in warmer weather, as it prevents sticking without the addition of too much flour.
11. Begin to roll the dough outwards from the center, sprinkling more flour as needed. Rotate the dough often to ensure that you are rolling it out evenly and that it isn’t sticking to your work surface.
12. Roll to a neat rectangle or circle having 0.5 to 1 mm thickness. This entire pie dough recipe will easily fit a 10 to 11 inches pan. Depending on the size of pan used, roll to large rectangle or circle 2 to 3 inches larger than the pan. This allows for some excess that you can use to make a pretty fluted edge. TIP: If you are working with a more standard 8 inches round pie pan, halve the dough. One half should be enough to fit the bottom of the pan, and you will have enough leftover to either cover the pie or make a second.
13. Using your rolling pin to stabilize the rolled out dough, gently roll it onto the rolling pin. Place your rolling pin above your pie pan, then slowly unravel your dough, placing it gently on the pie pan.
14. Trim or cut the edges with a knife and flute the edges using the forefinger and thumb of your non-dominant hand and the thumb of your dominant hand. Here’s a useful video showing how it’s done.
15. Follow the pie recipe instructions regarding par-baking the all butter crust before using. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Rough Puff Pastry (Easy Foolproof Recipe) Spring Rolls | Crispy Veg Spring Roll Recipe 6-Ingredient Whole Wheat Pizza Dough Recipe Praline Recipe