All Butter Pie Crust

4.91 from 10 votes

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This All Butter Pie Crust is a super easy recipe that uses only 4 ingredients and tastes better than the rest! Just in time for the Holidays!

Pie Crust is a simple recipe usually made up of fat, water, and flour, plus some salt for flavoring! My All-Butter Pie Crust Recipe is no different. I’ve taken simple and made it even easier by developing a recipe that makes you not one but two pie crusts.  And to make this recipe even more appealing, these two pie crusts come together in about 20 minutes. If you don’t have any butter on hand, never fear! Try this other classic pie crust recipe, using Crisco.

All butter pie crust

All Butter Pie Crust Recipe

I want to break down this simple recipe and tell you what each ingredient does to make such a buttery and delicious pie crust. And, because knowledge is power, people. I want you to know why this recipe works so well!

  • Flour – this gives the pie all the structure it needs.
  • Salt – also a flavor enhancer! Something else to note is to use small-grained salt, nothing like sea salt. This is because the smaller the grain the better dispersed it is into the dough. Regular table salt is perfect.
  • Cold Butter – first important thing is that this butter needs to be cold. But not so cold that it’s impossible to mash into the flour and salt mixture. The other thing about the butter is flavor and its unbeatable flaky texture. 
  • Cold Water – like ice-cold water. This helps the butter stay cold and helps the whole dough come together. Add small amounts at a time.

How to Make Pie Crust

  1. Whisk flour and salt together in a large bowl until combined.
  2. Cut cold butter into flour mixture to create small chunks the size of peas.
  3. Slowly incorporate water, a little at a time, into the flour and butter mixture. Stir the water in using a fork to start until a dough starts to form moist clumps. Gather into a ball of dough.
  4. Divide evenly into 2 discs, wrap in plastic wrap or airtight plastic bags and refrigerate 1 hour or until ready to use.

Butter Pie Crust

Helpful Tips

Cut the butter into the flour until it’s the size of peas. You want it distributed pretty evenly.

Do your best not to knead the dough balls or do anything to form gluten in the pastry. Gluten does not equal flaky crust.

When rolling out the dough, don’t shy away from flouring the board or lifting the pastry up, adding more flour underneath and/or flipping it while rolling. You want to avoid it sticking and flour is the way to do that.

If it cracks or rips, just press it back together. This recipe is very forgiving. Whether that is while you’re rolling it out or placing it into your pie plate, no one will know once it’s all filled.

Freezing Pie Crust

The Holidays are hectic. Family and friends coming and going. People to host and mouths to feed. So even though this pie crust recipe is easy and quick it is still a great option to freeze it to get ready for the holidays.

To freeze make the pie crust accordingly. Instead of placing in your fridge, wrap tightly in plastic wrap and then into a freezer bag. Then place the dough into your freezer for up to two months.

To bake, thaw the pie dough in your fridge, roll out and then transfer to your pie dish!

Butter Pie Crust
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4.91 from 10 votes

All Butter Pie Crust

This All Butter Pie Crust is a super easy recipe that uses only 4 ingredients and tastes better than the rest! This recipe makes 2 pie crusts.
servings 2 pie crusts
Prep Time 20 minutes
Total Time 20 minutes


  • 2 ½ cups all purpose flour
  • 1 teaspoon salt
  • ½ pound butter unsalted, very cold (1 cup, 2 sticks)
  • ½ cup plus 2 tablespoons of ice water may not use all
  • 2 teaspoons granulated sugar optional (if using for a sweet pie*)


  • Place flour and salt together in food processor** and pulse one time to combine.*
  • Cut butter into half inch cubes and place into food processor with flour.
  • Pulse the cold butter into flour to create small chunks the size of peas.
  • Slowly incorporate ice water, a little at a time, into the flour and butter mixture.
  • Keep pulsing after every bit of water until a moist ball of dough forms. Do NOT overmix.
  • Remove dough from food processor and divide evenly into 2 discs.
  • Wrap dough discs in plastic wrap (or airtight plastic bags) and refrigerate 1 hour or until ready to use.
  • When ready to use, place pie dough on a lightly floured surface. Using a rolling pin, roll out the dough to be a little bigger than your pie plate.
  • Place pie dough into pie plate of choice, gently pressing into the sides of the pie plate. Cut off any excess dough with a pair of kitchen shears.
  • Using your fingers***, crimp the edges to create a fluted pie crust design. Alternatively, you can use the tines of a fork by gently pressing the fork along the rim of the pie plate.
  • Use and bake as desired.


*If using the sugar (for a sweet pie), add it to the food processor in the first step, along with the flour and salt. If using pie crust for a savory dish, like chicken pot pie - omit the sugar. 
**If you do not have a food processor, you can totally do this by hand by cutting the cold butter cubes into the flour using a pastry cutter or even a fork and using your hands to incorporate everything. 
***To crimp the pie crust, using your finger, place the tips of your thumb and index finger a half inch apart against the inside rim of the pie crust (like you're making a sign for a half an inch). Using your index finger from your other hand, push the dough from the outer edge between your inside finger tips. Repeat along the entire rim of the pie. 
Bake only VERY COLD pie crusts for the best flaky crust.


Calories: 1397kcal | Carbohydrates: 123g | Protein: 17g | Fat: 94g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1895mg | Potassium: 195mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2834IU | Calcium: 51mg | Iron: 7mg
Course: Dessert
Cuisine: American
Keyword: All Butter Pie Crust, How to Make Pie Crust, Pie Crust, Pie Crust Recipe

Pies to Try!

I have a plethora of pies on my blog and more to come! But today I want to share with you a couple of my favorites that are also perfect for Thanksgiving, Christmas or even Pi day!

First, let’s start with the classics: Buttery Apple Pie RecipeHomemade Pumpkin Pie RecipeUltimate Double Chocolate Pie Recipe.

Now for some more adventurous pies: Gingerbread Cream Pie, Key Lime Pie RecipeMixed Berry Pie with StreuselChocolate Dirt Pie Recipe, and Creme Brulee Lemon Pie Recipe.

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Recipe Rating

35 Responses
  1. Melissa Whittaker

    5 stars
    I made this all-butter pie crust in my ninja and was nervous that I had pulverized the butter. Luckily I didn’t! I halved the recipe to make a double-crusted chicken pot pie (I know weird to make in the middle of the summer but the hubby wanted it) and it turned out perfectly! Golden brown, flakey and buttery this pie crust recipe is a keeper!

  2. Dianna walker

    I have issues with every time time I make pie crust it shrinks on me. I can form it in the pie pate and it can be beautiful, but when I bake the crust it shrinks and looks terrible. What am I doing wrong and how can I fix it?

  3. Virginia Ledford

    4 stars
    I’m going to try to make my own pie crust using your recipe here, I love your recipes and have had great success with them.
    I always make my husband pecan pies for Thanksgiving and Christmas as its his all time favorite and will try using this
    to make them.

    Your lovely family is so much fun and I love watching your kids and you and the adventures you have with them.
    Eddie’s big blue eyes just slay me! They are all so cute!

  4. Jillian

    5 stars
    This will be perfect for all the pie baking I do over the holidays. Who needs turkey or stuffing when you can have delicious pie.

  5. Missy Wilber

    5 stars
    Thank you! Saving this as I want to make an apple pie soon and it’s hard to find a good crust recipe! Love homemade pie crust!

  6. Emilee

    I have never made a good pie in my life and simply gave up the last few years. But I’m going to give this pie crust recipe a try this Thanksgiving! It looks so simple and good–hopefully it will work for this pie-challenged baker!

  7. Kalissa

    I am so excited to try this recipe. I fail at pie crusts so maybe I can make this a win! Your pie fillings look great too. Thanks for sharing!

  8. Rachel Ingham

    5 stars
    Always wanted to make my own pie crust from scratch (instead of using the store bought ones), this one looks like it would be great for my friendsgiving pies! 🙂

  9. Elissa

    I am a good baker but always have trouble with pie crust. I’ve yet to find one that I really like, so I’m looking forward to trying this one.

  10. Randi

    I’ve been trying different pie crust recipes out for the upcoming holidays and this one has been the BEST one yet. Thank you so much for putting this one up. I’ve even shared it with friends!!

  11. Judy

    I cant wait to try this type of crust ….always wanted to make a butter crust….especially with the holidays coming up! should be good!

  12. Kourtney A

    This is similar to the piecrust I make, but you have so many more wonderful details to help me get a better crust! I did so well with my pie making when I lived in California, but when we moved to South Carolina I felt like it always just disintegrated. Maybe it was the humidity? Either way there are some great tips in here, excited to make a pie soon! Thanks!

  13. Victoria

    When I make quiche, I keep saying I’m going to use your homemade pie crust recipe and time after time I take the easy way! This weekend looks like the perfect time to try your homemade pie crust.

  14. Carol

    This looks like a great recipe for my upcoming holiday pies….pumpkin, cherry, apple, coconut merengue, chocolate cream….oh, I am making myself hungry!!

  15. Jon W. Irby

    5 stars
    I prepare the butter the night before using a grater to prepare It for a even distribution in the crust. I mix a 1/4 to 1/2 cup of the flour to butter before freezing it over night.. When it is time to add the butter it is evenly distributed throughout the mixture and nicely incorporated providing a very flakey crust. My grandmother and mother used the technique as did their mothers before them. It does take a little extra time but the results are worth it every time.

      1. Debra Mahlberg

        I tried this method of grating the butter, adding flour, & refrigerated this year & the crust was crunchy & tough. I’ll go back to the regular method.

    1. Cherie

      Hi Jon! I’m intrigued by your technique for the butter and wanted to gain some clarification. Do you mix all of the required butter with only a 1/4 to 1/2 cup the allotted flour and then freeze it and then reincorporate that mix into all of the necessary flour when your ready to bale or is there an additional step?

  16. Wendy Sekel

    Love your recipes. I wanted to ask you about a pie t-shirt that you had on your blog , maybe last year . Are these t- shirts still available. It would be perfect for my pie loving Daughter-in-law.! Please let me know and good luck with baby number 4.