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butter pie crust in a pie plate on a tablescape
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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.
Course Dessert
Cuisine American
Keyword All Butter Pie Crust, How to Make Pie Crust, Pie Crust, Pie Crust Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 pie crusts
Calories 1397kcal
Author Katie Cooksey

Ingredients

  • 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*)
US Customary - Metric

Instructions

  • Place flour and salt together in food processor** and pulse one time to combine.*
    flour and salt in a food processor
  • Cut butter into half inch cubes and place into food processor with flour.
    a person cutting butter into cubes
  • Pulse the cold butter into flour to create small chunks the size of peas.
    cubes of butter added to the food processor with flour mixture
  • Slowly incorporate ice water, a little at a time, into the flour and butter mixture.
    adding water to dough mixture
  • Keep pulsing after every bit of water until a moist ball of dough forms. Do NOT overmix.
    adding water to the dough mixture in a food processor
  • Remove dough from food processor and divide evenly into 2 discs.
    a person forming the dough into 2 halves
  • 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.
    a rolling pin rolling out dough
  • 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.
    a person pressing the dough into the pie plate
  • 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.
    a person crimping the edge of the pie dough with their fingers
  • Use and bake as desired.
    pie crust ready for the oven

Video

Notes

*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.

Nutrition

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
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