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Simple Recipes for Every Day

Easy All-Butter Pie Crust

unbaked homemade Easy all-butter pie crust pressed in a pie pan on the counter
  • Serves:  8
  • Prep Time:  1 hr 15 min

Ingredients

  • 3 cups All-purpose flour
  • 18 Tbsp cold, unsalted butter, cut into a ½-inch dice
  • 3/4 teaspoon Sea salt or table salt
  • 10 Tbsp Ice water

Method

*Makes 2 pie crust

  1. Prepare the crust: Place the flour and salt into a food processor fitted with a blade. Pulse 3-4 times to combine.

  2. Add the cold butter. Pulse 8 to 12 times, until the butter is the size of peas.

  3. Pour the ice water (without the ice) down the feed tube. Pulse 4-5 times to combine. If the dough hasn't completely come together yet, that's OK. Dump it out onto a floured surface and finish bringing the pie dough together with your hands. Form the dough into 2 evenly sized balls, flatten each slightly and wrap in plastic wrap. Chill for at least one hour before rolling out.

  4. When you are ready to use the pie crust, work with one round of dough at a time. Use a lightly floured rolling pin to roll the dough round out on a lightly floured surface into a 14-inch circle, with a thickness of about 1/4-inch. Carefully transfer it to your pie plate or tart pan and trim the edges as-needed. Place in the fridge to chill until ready to use.

Note: pie dough can be frozen for up to three months. Simply store it wrapped tightly in plastic wrap. When you’re ready to use it, thaw it in the fridge overnight and then roll it out as stated in the recipe.