All-Butter Pie Crust

All-butter pie crust is made with just 4 simple ingredients. This easy homemade pie crust recipe comes together in minutes. This simple pie crust is perfect for everything from pot pie to fruit pies!

All-butter pie crust is a classic for a reason! The pie dough is made with just 4 simple ingredients, and it comes together in minutes.

The dough makes a light and flaky crust that’s perfect for sweet and savory pies alike!

Ingredients

It takes just three simple ingredients (four if you count water) to make this pie crust.

• All-purpose flour: Be sure to properly measure the flour by either weighing it or sift, lightly spoon into the measuring cup, and level.
• Salt: I use regular table salt.
• Butter: I like to use salted butter. Feel free to use unsalted if you prefer. However, if using unsalted butter, add an extra pinch or two of salt.
• Ice water: It’s important to use ice water, rather than just cool water. The ice water helps to keep the dough cool and helps to keep the butter cold, and cold butter gives you a flakier pie crust.

Is an all-butter pie crust better than using shortening?

Shortening is easy to work with, but it has a few drawbacks. Shortening can produce a greasy, bland pie crust.

On the other hand, butter gives the crust the sought-after buttery taste and flaky crust. Butter crust also tends to hold up well to a variety of fillings after baking.

How to make an all-butter pie crust

Add the flour and salt to a large bowl. Whisk together until well-combined.

Add the butter pieces and cut-in to form clumps that are about 1-inch in size.

Make a well in the center of the dough mixture. Add ice water, and mix it until just barely combined.

Add additional ice water as needed. The dough should be on the dry side, so don’t add too much water.

Form dough into an even disk. Wrap disk tightly in plastic wrap.

Chill in the refrigerator for at least 30 minutes before using.

Tips for making perfect pie crust

>> Temperature matters! It’s important that the butter and water be cold. Cold butter creates little bits of fat throughout the dough. These bits of fat give the crust it’s light, flaky texture.

One way to keep the butter cold is to cut it straight from the fridge and then return the cut butter to the refrigerator to re-chill it.

It’s important to use ice water, rather than just cool water from the faucet. For the ice water, simply add ice cubes to a cup of cold water.

>> Use a light touch! Overworking the dough will lead to a tough or heavy crust.

Can I double this recipe?

Absolutely! This recipe makes a single pie crust. Simply double the recipe for a double crust pie.

Recipes that use this pie crust!

• Dutch Apple Crumb Pie Recipe
• Chocolate Pecan Pie

If you’ve tried this all-butter pie crust recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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