All-Butter Pie Crust

Nov 3, 2026 · By VanillaGoods

Baking Frostings fillings toppings Medium

A tender, flaky crust that uses only butter, so it browns beautifully and tastes rich. This makes two discs: enough for one 9-inch double-crust pie. Makes 2 discs in about 2 hr 50 min.

Prep 25 min

Cook 25 min

Cooling 2 hr

Total 2 hr 50 min

Yield 2 discs

Ingredients

Adjust yield

discs

2 ⅓ cups (300 g)all-purpose flour
¾ tsp (5 g)fine salt
2 tsp (8 g)granulated sugar
1 cup (227 g)unsalted butter, very cold, cut in 1/2-inch cubes
6 tbsp (90 ml)ice water

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Instructions

Whisk the flour, salt and sugar in a large bowl. Add the cold butter and toss to coat.
Press the butter cubes flat between your fingertips, or pulse in a food processor, until you have pea-size and flat almond-size pieces.
Sprinkle in the ice water a few tablespoons at a time, tossing with a fork, until the dough holds together when squeezed. It should look shaggy, not wet.
Turn out onto a surface, gather into two flat discs, wrap and refrigerate at least 2 hours or overnight.
Roll each disc to about 1/8 inch thick (12 inches wide for the bottom). Fit the bottom crust into the pie plate and chill again 15 minutes while you make your filling.
For a pre-baked shell, line with parchment and fill with pie weights, bake at 400 F (200 C) for 20 minutes, remove the weights and bake 8 to 10 minutes more until golden.

Tips

Keep everything cold; if butter softens, return the dough to the fridge for 15 minutes.
Visible butter chunks are what make flaky layers, so do not overwork the dough.
A tablespoon of vodka or cider vinegar in place of some water relaxes the gluten.

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Recipe FAQ

How long does it take to make all-butter pie crust?

Plan on 25 minutes of prep and 25 minutes of cooking, plus 2 hours to chill. The recipe makes 2 discs.

How should I store all-butter pie crust?

Wrap raw dough and refrigerate up to 3 days or freeze up to 3 months. Baked, unfilled shells keep 1 day at room temperature.

Can I make all-butter pie crust ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Estimated · per serving

Nutrition

Per serving = 1 of 2 servings this recipe makes.

1375 Calories / serving

93.4g Fat

118.1g Carbs

16.0g Protein

4.6g Sugar

Whole recipe (2 servings): ~2750 cal · 187g fat · 236g carbs · 32g protein · 9g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.