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All Butter Pie Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 64 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 2 discs, enough for 2 single-crust pies or 1 double-crust pie
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This all butter pie crust recipe yields a tender, flaky crust perfect for both sweet and savory pies. Made with cold unsalted butter and a simple flour mixture, this versatile dough can be customized with herbs, spices, or whole wheat and gluten-free alternatives. The method ensures optimal flakiness and a buttery flavor, making it ideal for double-crust or single-crust pies.

Ingredients

Base Ingredients

  • 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 Add-ins and Variations

  • 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

  1. Chill Butter and Water: Place the cold unsalted butter and ice cold water in the refrigerator for at least one hour to ensure they remain chilled for the best flaky texture.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and granulated sugar if using. This combines them evenly and prevents clumps when you add the butter.
  3. Cut in Butter: Using a pastry cutter or your fingertips, cut the chilled butter into the flour mixture until pea-sized crumbs form. Leaving some larger butter pieces enhances flakiness.
  4. Add Cold Water Gradually: Slowly add the ice cold water one tablespoon at a time, gently mixing with a fork just until the dough starts to come together. Avoid overworking to keep the butter cold and dough tender.
  5. Form and Chill Dough: Gather the dough into two discs, wrap them tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to hydrate the flour and relax gluten.
  6. Roll Out Dough: Lightly flour your surface and roll each dough disc to about 1/8 inch thickness. Transfer to your pie dish, trim edges neatly, and proceed with your pie filling and baking.

Notes

  • Keep all ingredients cold to ensure a flaky crust.
  • Do not overwork the dough to prevent toughness.
  • Chilling the dough allows gluten to relax and flour to hydrate, improving texture.
  • Optional herbs and spices can be added for flavor variations.
  • This crust works well for sweet or savory pies.
  • Use gluten-free flour blend with xanthan gum for gluten-free version.

Find it online: https://slsrecipes.com/all-butter-pie-crust-recipe/