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A glass pie dish with homemade butter pie crust shaped inside, before baking.
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All-Butter Pie Crust

This buttery, flaky homemade pie crust is made with just a few staple ingredients for maximum flavor and texture. The recipe as written makes enough for one double crust pie!
Prep Time20 minutes
Chilling Time2 hours
Total Time2 hours 20 minutes
Course: Bread and Biscuits, Brunch, Dessert
Cuisine: American, Southern
Servings: 2 pie crusts
Calories: 1519kcal
Author: Shani W.

Equipment

Ingredients
  

  • 1 cup salted butter (cubed and ice-cold)
  • 3 cups all-purpose flour (420 grams)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 10 - 12 tablespoons ice water (may need a bit more)

Instructions

  • Slice the butter into small cubes, and place in the freezer for about 10 minutes.
  • Meanwhile, pour your flour, sugar, and salt in a large mixing bowl or food processor cup.
    Stir well to combine.
  • Add in the ice-cold butter cubes to the dry ingredients, using your fingers or the food processor's "pulse" setting to cut the butter into the flour.
    You're ready to move onto the next step when the bowl looks a bit like damp sand; there should be pea-sized chunks of butter still visible.
  • If using a food processor, transfer this mixture to a bowl.
  • Pour in 10 tablespoons of ice water into the bowl. Begin gently combining the dough. If you need more water, use a teaspoon at a time.
    The dough will still look shaggy, but should stick together once pressed together in your hands. The key to flaky pie crust is to use as little water as possible!
  • Transfer the shaggy dough onto a cleaned workspace. Separate into two even piles, then create two 1-inch thick discs.
  • Wrap each piece of dough tightly in plastic wrap, and shape into a disc again. Chill in the refrigerator for at least two hours.
    This allows the flour to hydrate and the butter to remain cold for a flakier crust.
  • When you're ready to bake: Start with a lightly floured work surface and work with one sheet of dough at a time.
    Using a rolling pin (and a gentle amount of pressure), roll from the center and move outward; rotate the dough 90 degrees after every few rolls. Keep the 2nd dough disc in the refrigerator until you're ready to use it.
  • Continue preparing your desserts per the recipe instructions. Some desserts require a parbaked crust, while others can be baked with a completely raw dough. Enjoy!

Notes

Want to double this recipe? Make separate batches; adding too much ingredients to the bowl at once can make it easier to overwork the dough.
 
Freezing Instructions:
Prepare the recipe as written up to Step 7. Then, add the plastic-wrapped dough discs to a large freezer-safe bag or container. Freeze for up to 3 months. 
When you're ready to enjoy, allow the dough to thaw in the refrigerator overnight until softened.
 

Nutrition

Calories: 1519kcal | Carbohydrates: 149g | Protein: 20g | Fat: 94g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1899mg | Potassium: 228mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2840IU | Calcium: 58mg | Iron: 9mg