Flaky, tender, and light, this All Butter Pie Crust is the only pie crust recipe you will need! Using just a handful of ingredients and a food processor to speed up prep, this Homemade Pie Crust is surprisingly easy to make.
![Butter Pie Crust Pie Crust with fluted edges in a ceramic pie plate.](https://amindfullmom.com/wp-content/uploads/2021/03/Pie-Crust.jpg)
While the filling is crucial to pies, like Cherry Pie, Pumpkin Pie, and Apple Pie, the pie crust makes or breaks a good pie. The pie crust must be flaky, crisp, tender, and most importantly, delicious.
Reasons this Pie Crust Recipe is the Best
- No shortening needed! Making a pie crust with only butter, not shortening or a mixture of the two, yields the most flavorful pie crust. It also leaves out hydrogenated oils (trans fat), which are found in shortening.
- Prepped in a food processor. While you can certainly make this pie crust by hand, using a food processor makes quick work and helps to ensure a light and flaky crust.
- This pie crust recipe is perfect for sweet or savory dishes! There is no sugar in this pie crust recipe, making it suitable for any type of pie you are making--fruit pies, chocolate pies, quiche, or savory pies!
- Only 4 Ingredients--and one of them is water! You likely always have these basic ingredients (flour, water, butter, and salt) on hand.
Chill Everything!
As crazy as this sounds, it is best to place not only the ingredients, but also the food processor, plastic dough blade, and pie dish in the refrigerator to chill thoroughly before preparing the pie crust. It makes a huge difference in the texture of the pie crust and helps ensure the pie crust does not fall or shrink while baking.
Grate or Cube the Butter
You want to add small pieces of chilled butter to the flour, rather than large slices of butter. Those small pieces will create air pockets while the crust is baking, keeping the crust oh so tender and flaky! I prefer using a box grater or food processor fitted with a grating disk, to grate the butter rather than dicing the butter into small cubes with a knife. I find this helps to produce a really light and tender crust. Regardless of how you opt to grate or dice your butter, be sure to chill the cubed or grated butter in the freezer for 15-20 minutes before preparing your dough. We want everything cold, cold, cold!!!
![Pie Crust without shortening Using a box grater to grate butter for pie crust.](https://amindfullmom.com/wp-content/uploads/2021/03/Pie-Crust-with-Butter.jpg)
Use a Food Processor To Make Pie Crust
Using a food processor to make pie crust not only make the process that much easier, but it cut downs on the chance of overworking the dough.
- Pulse the flour and salt together to evenly disperse the salt through the flour.
- Remove the butter from the freezer and add to the flour mixture. Pulse several times until the mixture resembles coarse crumbs, or the butter is distributed through the flour evenly.
![Easy Homemade Pie Crust Flour with chilled butter throughout resembling crumbly sand.](https://amindfullmom.com/wp-content/uploads/2021/03/Shortening-Free-Pie-Crust.jpg)
Add Ice Water
The difference between cold water and ice water are monumental when it comes to making a flaky pie crust. The amount of water will depend on the moisture in your kitchen. Drizzle the cold water, 2 tablespoons at a time, and pulse the food processor once after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. I typically use 6-8 tablespoons of ice water.
![Pie Crust Recipe Using Butter Pie Crust Dough Formed together in food processor.](https://amindfullmom.com/wp-content/uploads/2021/03/Easy-Pie-Crust-Recipe-2-1.jpg)
Divide Pie Crust Into Two Disks
It is best to form your dough into two 1-inch thick disks before chilling the pie crust dough. It is easier to work with and partially shaping the dough before chilling it will allow you to have to handle the pie dough less after it has chilled which in turn, results in a tender, flaky crust!
This recipe yields two 9-inch pie crusts. If you only need one, freeze one disk after shaping to keep on hand for future use.
![Pie Crust using Food Processor Pie Dough divided into 2 equal sizes on floured work surface.](https://amindfullmom.com/wp-content/uploads/2021/03/Butter-Pie-Crust-Recipe.jpg)
Chill Dough
You MUST refrigerate the pie dough after dividing into two disks for at LEAST two hours before rolling out the dough and shaping to fit into the pie plate.
Shape Pie Crust
Once the dough is fully chilled, remove from the refrigerator and roll each disk out into a circle that is slightly larger than your pie dish. Once rolled out, I find it best to let it sit on the counter for a few minutes before transferring it to the pie pan. That will help prevent shrinkage and less tearing of your pie dough.
![Butter Pie Crust Pie dough rolled out into 12-inch circle on floured work surface.](https://amindfullmom.com/wp-content/uploads/2021/03/Pie-Crust-with-All-Butter.jpg)
Flute Edges
To flute the edges, use your knuckle from one finger to indent the pie crust and then two fingers from your other hand to pinch the crust, and form the fluted edge.
![Homemade Pie Crust Recipe Two Hand showing how to flute a pie crust.](https://amindfullmom.com/wp-content/uploads/2021/03/Fluted-Pie-Crust.jpg)
Chill Before Baking
Whether you intend to blind bake your crust or fill your pie crust and then bake it, you MUST chill the crust in the refrigerator for at least 1 hour. You want the pie crust to be super cold when it goes into the oven. That way the butter will slowly melt as the crust bakes, forming butter, flaky layers.
![Pie Crust with fluted edges in white ceramic pie dish.](https://amindfullmom.com/wp-content/uploads/2021/03/Butter-Pie-Crust.jpg)
When to Blind Bake a Pie Crust
Some recipes, like my recipe for Quiche Lorraine, will call for a partially baked pie crust. Other recipes, like pies with a custard or pudding filling, may need to be fully baked before using. Either option, starts with the the process of blind baking the pie crust. The only variation between a partial blind bake and full blind bake is the length of baking time. I have provided detailed instructions on how to partially blind bake and fully blind bake a pie crust in the recipe card.
![Pie crust lined with parchment paper and dried beans.](https://amindfullmom.com/wp-content/uploads/2021/03/Blind-Baking-Pie-Crust.jpg)
![Partially baked pie crust.](https://amindfullmom.com/wp-content/uploads/2021/03/Perfect-Butter-Pie-Crust.jpg)
Make-Ahead Instructions
- Up to 5 days In Advance: Homemade Pie Crust Dough can be made up to 5 days in advance and stored in the refrigerator.
- Up to 3 Months In Advance: To freeze the pie crust dough, wrap in several layers of plastic wrap and then place into a large freezer-safe storage bag. The pie dough will keep in the freezer for up to 3 months. To use the frozen dough, thaw completely in the refrigerator. This will take anywhere from 24-36 hours. And be sure after forming the pie crust using the thawed dough, that you chill again before baking.
FAQs about Homemade Pie Crust
I recommend either a 9-inch glass or ceramic pie dish.
It is important to use enough water to fully bring your dough together. Conditions in your kitchen will dictate how much water you need to use. Start with 2 tablespoons of ice water and add more if you
If you notice your edges are browning too quickly, remove the pie from the oven and use a pie crust shield or carefully cover the edges of the pie crust with foil or a pie shield.
No! It really is not as hard as it looks to flute the edges of a pie crust, but you can skip this step if you are in a hurry or it overwhelms you. Simply make sure your crust is even and thick around the edges and proceed with the recipe.
Use a fork or pastry cutter to cut butter into the flour mixture until all the flour is coated and crumbly. Use a spatula or wooden spoon to add the ice water to the dough.
While it is important to use something to weigh down the pie crust to prevent it from bubbling up, you can certainly just use dried beans instead of pie weights. Just make sure you label your dried beans and don't try later cook with them--they will NEVER soften!
Pie Recipes Using an All Butter Pie Crust
If you enjoyed this recipe for Homemade Pie Crust, I would love for you to leave a review below. And I would love to know what delicious pie you made using it!
![Unbaked pie crust in white pie dish.](https://amindfullmom.com/wp-content/uploads/2021/03/Perfect-Pie-Crust-Recipe-360x360.jpg)
All Butter Pie Crust
Ingredients
- 1 cup unsalted butter (2 sticks of butter)
- 2-½ cups all-purpose flour
- 1 teaspoon kosher salt
- 6-10 tablespoons ice water divided
Instructions
- Place food processor, plastic dough blade, flour, and pie dish in the refrigerator to chill thoroughly.
- Using a box grater, grate the sticks of butter. Place grated butter into the freezer for 15-20 minutes.
- Remove food processor from the refrigerator. Place the flour and salt in the food processor, fitted with a dough hook. Pulse once to mix.
- Add the frozen grated butter to the food processor and pulse until it resembles coarse crumbs, or the butter is distributed through the flour evenly.
- Drizzle the cold water in, 2 tablespoons at a time, and pulse the food processor once after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. For me, I typically need 8 tablespoons of water to reach the perfect consistency.
- Using floured hands, turn the dough out onto a floured workspace. Press the dough together until evenly combined and form it into a disk. Cut in half and then flatten each disk to about 1- inch thickness. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using.
- Remove the dough from the refrigerator a couple of minutes ahead before rolling out the crust so that it is easier to work with. Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward in all directions until dough is even and the diameter of the circle is about 12 inches--a couple of inches larger than your pie pan.
- Let the dough rest for a couple of minutes and then very carefully transfer the pie crust to the pie pan. Gently press the dough onto the sides of the pie plate and then fold under the overhanging crust so that the edge is thick and even.
- To flute the edges of the pie crust, use your knuckle from one finger to indent the pie crust and then two fingers from your other hand to pinch the crust, and form the fluted edge.
- Place the pie crust into the refrigerator for 1 hour before using it for your pie recipe. But plan to remove from the refrigerator 5 to 10 minutes before baking to take the chill off. This will prevent your pie dish from breaking due to too drastic of a temperature change.
To Pre-Bake/Blind Bake Pie Crust
- Position an oven rack in the lower-middle portion of your oven and preheat to 375℉.
- Remove the pie plate from the refrigerator and press parchment paper into the pie shell, folding over the edges so that the entire crust is covered, as best as possible. Fill to the top of the foil with pie weights or dried beans. Let the crust sit at room temperature for 5 to 10 minutes before baking to take the chill off. This will prevent your pie dish from breaking due to a drastic change of temperature.
- Place the pie crust into the oven and bake for 15-18 minutes, or until the crust begins to lightly brown..
- Take the pie plate out of the oven and carefully remove the parchment paper and pie weights by lifting up the corners of the parchment paper. Dock the bottom of the pie crust by pricking the bottom of the empty crust with a fork several times.
- Return to the oven, and bake for 8 more minutes for a partially baked crust OR for 15-18 more minutes for a fully baked crust. If you notice your edges are browning too quickly, use a pie crust shield or cover with foil.
- Chill the crust completely if using for a no-bake pie.
Kristyn
What a beautiful crust!!! I love that it's easy & perfect for so many things!! This is my go-to!!
Kristen Chidsey
Love hearing this, Kristyn!
Natasha
This All Butter Pie Crust recipe works! It was a huge success, it turned out flaky and tender at the same time.
Kristen Chidsey
Thanks for sharing! The flaky crust really is amazing!
Erin
Thanks for the easy-to-follow recipe! It turns out buttery, flakey, and perfect! Great tip about chilling everything!
Kristen Chidsey
It really makes a world of difference!
E Ford
Can you use this crust for an apple pie (crust cooks at same time as apples)?
Kristen Chidsey
Hi E! I use this pie crust for my recipe for Dutch Apple Pie. It works quite well and there is no need to pre-bake the crust, just be sure to thoroughly chill after shaping the crust before adding the apple pie filling.
Nancy Beardmore
I’m very confused over the recipe for all butter pie crust I print out the recipe and first it gives instructions for the food processor I read on through the instructions and I get to the last part that states to make without a food processor it says in a large bowl whisk to combine the flour sugar baking powder and salt but your recipe on page 1 does not call for the sugar baking powder and your recipe only calls for a cup of unsalted butter 2 1/2 cups of flour and a teaspoon of salt and 6-10 Tablespoons of us water. Printed instructions are not clear
Kristen Chidsey
Hi Nancy! All fixed. Thanks for catching that. It should read: For mixing without a food processor: In a large mixing bowl, whisk together the flour and salt.
Beth
I love making anything homemade! So excited to use this recipe when I make a pie now! So good!
Kristen Chidsey
It really does make pies so much better. Glad to hear you enjoy!
Betsy
Easier than I thought it would be! Perfect directions and perfect crust. It really does make a difference to chill EVERYTHING! Perfect crust for my favorite peach cream & crumb pie!
Kristen Chidsey
I am so glad this was easier than you expected. Enjoy that peach pie--YUM!
Jen
I've always been too intimidated to make my own but this recipe was so easy to follow. Thanks for adding all of the tips too. I would've never thought to put the mixing bowl and paddle in the fridge too. Genius!
Kristen Chidsey
So happy to hear these tips helped you master pie crust!
Phyllis
While I totally agree with chilling, one must be aware of chilling glass pie pans and putting into a hot oven. I've had glass pie pans not only crack, but break entirely due to extreme temperature change.
Kristen Chidsey
That is a great point Phyllis. I added that note to take out of the fridge for 5-10 minutes to take the chill off.
Betty Anne Whitney
Can I use the same process using gluten free flour?
Are there any changes other than the flour?
Thanks
Kristen Chidsey
Hi Betty Anne! I have made this with Bob's Mill 1:1 Gluten-Free Flour Blend with success. You should be able to use any 1:1 blend as long as it contains xanthan gum.