All-Butter Pie Crust for Beginners
There are plenty of intimidating blog posts out in the world all dedicated to that fact that all-butter pie crusts are the hardest to master. But you’re hearing it here first, folks… They aren’t. Not if you’re just looking for a simple, flaky pie crust that tastes a little more like butter than the shortening-based crusts. It doesn’t have to be over the top.
I will say, with this method, cold ingredients are very important. Butter tends to contain a higher water content than shortening, which means if you incorporate it too much, you’ll have a pie crust with a higher water content, which means you’ll have a tough pie crust. If you use cold butter and iced water, you’ll greatly reduce your chances of overmixing your butter.
But apart from that, the rest of the process is exactly the same as my shortening method. And it couldn’t be simpler.
Pie crust might be tricky, but I promise, with a little practice, you’ll be dubbed the “pie person” for every family gathering from now until forever. You just have to trust the process.
With love,
Your Baker, Hannah
Here’s Everything You’re Gonna Need!
- All-purpose Flour
- Salted Butter
- Salt
- Iced Water
How to Make All-Butter Pie Crust:
Step 1: In a large mixing bowl, stir together the flour and salt. Add the cold, cubed butter and cut it into the flour using a pastry blender or your fingers. Work gently until the mixture resembles coarse sand with a few pea-sized pieces of butter remaining.
Step 2: Prepare a cup of ice water. Add 2–3 tablespoons at a time to the flour mixture, gently mixing after each addition. Continue adding small amounts just until a shaggy dough forms and holds together when pressed. Do not add more water than necessary.
Step 3: On a generously floured surface, pat one dough ball into a disk. Roll into an even circle about ¼-inch thick.
Transfer to a 9-inch pie pan, allowing about 2 inches of overhang. Trim excess if needed, tuck the edges under, and crimp as desired.
Step 4: To Par-Bake:
Bake at 425°F for 7–10 minutes, just until slightly dried but not fully browned. Fill and continue baking per recipe instructions.
To Blind-Bake:
Line crust with parchment paper and fill with pie weights or dry beans. Bake at 425°F for 12–15 minutes, until golden brown. Cool completely before filling.
All-Butter Pie Crust Recipe:
All-Butter Pie Crust
Equipment
- Measuring Cup
- Mixing Bowl
- Rolling Pie
- Pastry Cutter
- 9-10 inch Pie Pan
Ingredients
- 3 cups All-Purpose Flour
- 1 cup (2 sticks) Cold Salted Butter
- 1 tsp Salt
- Iced Water as needed
- 2 TBSP White Vinegar
Instructions
- In a 1 cup measuring cup, add water, vinegar, and a few cubes of ice. NOTE: You will not use all of the water. Set aside until you are ready to add.
- In a large mixing bowl, add flour and salt and stir to combine.
- Once combined, take your cold butter and cut it into 1/2 inch cubes.
- Next, add your cold butter cubes to your flour and salt, and, using your hands, begin cutting the butter into the dough. (To do this, you either use a pastry blender, or you can pinch the butter into the flour with your fingers until the ingredients begin to combine, occasionally rubbing the flour and butter between your hands and letting it fall back into the bowl.) Mix until the flour and butter have combined to create a sandy texture with a few pea-sized lumps of cold butter remaining intact throughout the mixture.
- NOTE: It is very important that you do not overwork your butter while cutting it into your flour, as it will begin warming up. You want your butter to stay as cold as possible throughout this entire process.
- Once you have achieved the proper texture, you can begin adding your water. Do not add it all at one time, but begin with 2-3 tablespoons, mixing as you go.
- Add more water as needed, in small amounts, until a shaggy dough begins to come together and can hold its shape when pressed into a ball and rolled out. It is very important that you do not add too much water, as this will cause your dough to become tough.
- Once you have added as much water as you need, evenly divide your dough into 3 equal balls and set them aside. If you do not wish to use all 3 balls of dough, tightly wrap them in plastic wrap, and place them in the freezer to hold for up to 2 months!
- To roll your dough, dust the surface of your counter generously with flour, and, taking your first ball of dough, begin patting it out with your hands onto the floured surface into a small disk shape.
- Once you have created your disk, using a well-floured rolling pin, begin rolling out your dough into a circle shape, making sure it stays at an even thickness all the way around. If cracks begin to form, lightly press them back together. Roll your dough until it reaches 1/4 inch thickness.
- Once your dough has been rolled, gently fold it in half and transfer it to your 9 inch pie pan. Allow 2 inches of crust to hang over the edge of your pie pan (if you have more than 2 inches, trim it off with a sharp knife).
- Gently tuck the excess 2 inches of crust under itself, allowing it to form a ridge around the edge of your pie pan. Using whatever technique you prefer, gently crimp a decorative edge around your pie crust and set aside to prepare for your pie filling.
To Par-Bake Your Crust:
- Pre-heat your oven to 425 degrees F. Place your pie crust into your pre-heated oven and bake for 7- 10 minutes, or until the crust has started to dry slightly, but isn’t fully cooked.
- Remove your crust from the oven and fill it with the pie filling of your choice before placing the pie back into the oven to continue baking. (Do not forget to turn down the oven temperature as needed per pie recipe).
To Blind Bake Your Crust:
- To fully bake your pastry crust before adding your filling, pre-heat your oven to 425 degrees F.
- Line your uncooked pie crust with parchment paper, and fill it with either dry beans, or pie weights. Place your pie crust into your pre-heated oven, and bake for 12-15 minutes, or until the crust has cooked completely and is golden brown and flakey.
- Remove your crust from the oven and allow it to cool completely before removing the parchment and pie weights. Once filled, fill it with the pie filling of your choice.
How to Consistently Achieve the Best Result:
- The secret to a truly flaky all-butter pie crust comes down to temperature and technique. Always start with very cold butter and handle the dough as little as possible so the butter doesn’t melt into the flour. Small pockets of butter in the dough create steam as the crust bakes, which is what produces those beautiful flaky layers.
- Another key tip is to add ice water gradually. Too much water will develop gluten and create a tough crust. Add just enough water for the dough to hold together when pressed into a ball.
- Finally, allow the dough to rest before rolling it out. Even a short rest in the refrigerator helps relax the gluten and makes the dough much easier to handle.
How to Prevent a Tough Pie Crust:
- A tough pie crust usually happens when the dough has been overworked or overhydrated. Mixing the dough too much develops gluten, which results in a crust that is more chewy than flaky.
- To prevent this, mix the dough just until it comes together and stop as soon as it forms a shaggy ball. Be careful not to add too much water, and always roll the dough gently without repeatedly reworking it.
- Keeping your butter cold throughout the process is also important. Warm butter will blend into the flour instead of creating the flaky layers that make a pie crust tender.
How to Freeze or Store Your Pie Crust:
- All-butter pie crust stores and freezes beautifully, making it a great recipe to prepare ahead of time.
- If storing in the refrigerator, wrap the dough tightly in plastic wrap and keep it chilled for up to 3 days before using.
- To freeze, wrap each portion of dough tightly in plastic wrap and place it in a freezer-safe bag or container. Frozen pie dough will keep well for up to 2 months.
- When you’re ready to use it, simply transfer the dough to the refrigerator and allow it to thaw overnight before rolling it out and baking as usual.
