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A perfect pie crust in a pie plate on the table with flour sprinkled around.
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4.74 from 42 votes

How To Make A Pie Crust (All-Butter Recipe)

Easy, delicious, and flaky, this all-butter pie crust recipe will become a favorite for all of your pies. It's seriously the best pie crust recipe ever!
Prep Time20 minutes
Cook Time30 minutes
0 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 32 servings
Calories: 87kcal

Ingredients

  • 2 ½ cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 cup very cold unsalted butter, cut in cubes 2 sticks
  • ½-⅔ cup very cold water

Instructions

  • In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
  • Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
  • Slowly add the cold water into the flour until a ball of dough forms. Start with 1/2 cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
  • Remove the dough from the bowl, cut into 3 or 4 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 30-45 minutes to rest. If you want to freeze the additional balls, this is a great time or you can roll out into pie plates and freeze.
  • Remove dough from fridge and add a bit of flour to a working surface or clean counter and place dough on it. Using a rolling pin, quickly roll dough out to about 1/4-1/3 inch thickness and place in your pie plate. Decorate according to your preference, bake and fill with fillings of your choice.

Video

Notes

Be sure to check the full post above for ideas to change up your pie crust, ingredient info, ways to use your pie, and more!
  • Cold Butter, Cold Water, & Cold Hands: To make a FLAKY pie crust recipe, you must have super cold ingredients.  Incredible pie dough requires cold everything. The air pockets that the cold crumbs of butter form in the flour are irresistible when it interacts with the heat of the oven.  
  • Butter Getting Warm. If you sense it's warming up as you work with it, then return the bowl to the fridge and let it cool back down. This may vary depending on the weather when you're baking. The summertime can be a bit of an issue when it's warmer in your home.
  • Add Water Slowly. This ensures you get the right texture. You need just enough for the dough to moisten and come together. The water is also variable depending on the brand of flour you're using and also the temperature and moister in the air.
  • Avoid Over Working the Dough. Mix just long enough to form dough. If you knead or handle it too much it can end up a bit tough rather than flaky and tender.
  • Let the Dough Rest. Giving it time to rest in the fridge for about thirty minutes chills back down the butter but also allows the gluten time to relax so it rolls out easily and cooks up with the best texture.

Nutrition

Calories: 87kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 73mg | Potassium: 12mg | Vitamin A: 175IU | Calcium: 3mg | Iron: 0.5mg