The Only All Butter Pie Crust

I’ll tell you right now – save this, Pin it, bookmark this recipe! This is the Best All Butter Pie Crust Recipe, and it is the only one need for pies, galettes, crostatas, tarts, quiches, and pot pies

*First things first: This recipe makes 2 pie crusts – enough for the top and bottoms of an apple pie. You can also use half for pumpkin pie base and freeze the rest.

Did you know that you only need FIVE (5) basic ingredients to make the best homemade, all butter pie crust? That’s right.

I would even go so far as to say that you probably have all 5 of these ingredients in your kitchens right now. Ready? Butter…Flour…sugar…salt…and water! Honestly, so simple and incredibly delicious.

The fact is, homemade all butter pie crust will seriously elevate your pie game. Store bought pies wouldn’t even recognize this homemade girlie. She’s so good, she’s unrecognizable. 

Blueberry Thyme Tarts

How to make the best Homemade Pie Crust

1. In a large mixing bowl, combine the all purpose flour, small cubes of cold butter, and kosher salt. Use your fingertips to squeeze the cubes of butter into the flour, flattening them out into small sheets of flour-coated butter. Continue squeezing the flour into the butter for 6-8 minutes until the mixture is crumbly. Don’t rush this step, it’s actually a very nice sensory experience.
2. Make a well in the center of the flour mixture, and then add the ice water, and use a spatula or wooden spoon to combine. The dough will just start to come together, but will still be crumbly and shaggy. You will still see visible chunks of butter – that’s perfect!
3. Line the work surface with a piece of plastic wrap, then pour the shaggy dough onto the plastic wrap. Use the plastic wrap to gather the dough together, and press it into a disc shape. Chill in the refrigerator for at least 45 minutes.

LeAnne’s Expert Tips

1. Start with the highest quality ingredients that you can source. I’m talking high butterfat grass fed butter (I love Kerrygold), unbleached all purpose flour and kosher salt. 
2. Make sure that your butter is VERY cold throughout the whole process. The colder your butter, the more steam it will release when it hits the hot oven, resulting in puffier and flakier pie crust.
3. Keep the crust cold at every stage, and most importantly CHILL your pie in the fridge for at least 20 minutes before you bake it. 
4. If your pie crust cracks when you roll it out, do not stress! You have two choices, either use your hands to gently push the dough back together, or use a scrap piece to patch it. Just roll with it, you are in charge of the dough!

Pie Crust Ingredients you’ll need

butter – Kerrygold salted butter, very cold, 1 cm cubes – yes, I said SALTED! The extra saltiness of the butter makes the crust the star of the show, and adds so much flavor to the pie. I am using very cold butter is important here because we want the butter to remain cold when it hits the hot oven. The heat from the oven will create steam in the dough, resulting in puffy air pockets which create a flakey pie crust.

unbleached all purpose flour – I use unbleached all purpose flour from King Arthur Baking Company, for its consistent, professional results. It has a higher protein content than most AP flours, but it really works well here. I wouldn’t use a whole grain flour for the pastry crust.

kosher salt – I always go with Morton’s kosher salt. I love the level of salinity, and there is absolutely nothing else added to it. I you’re using Diamond Crystal Salt, add another 1/4 teaspoon to the recipe.

ice water – the trick to making flakey pie crust is to use as little water as possible. Add the water to the ingredients one tablespoon at a time. This recipe calls for 6-7  tablespoons total.

granulated sugar – love using Domino Golden Sugar in all of my sweet bakes. It’s less processed, and works cup-for-cup like regular granulated sugar. It also lends a slight hint of molasses flavor that I find works really well here.

my perfect brunch – Garden Vegetable Quiche

A few more baking tips – Seriously Important

• Make sure to brush your cold pie crust with a beaten egg just before you put it in the oven to bake. The egg wash will help the pie bake up into a beautiful golden brown color.
• Don’t underbake your pie! Nothing worse than a soggy bottom pie. Most whole 9′ pies will need about 50-55 minutes in a 350 degree oven. The crust should be deeply golden brown when it is well baked.
• If your top crust is browning too fast – loosely place a piece of aluminum foil on top of your pie halfway through the baking time. This way, the pie will continue to bake, but the crust will not burn.

Pie Crust Cookies:

One of the cutest things about baking up your own pie crust from scratch is using any and all scraps of dough to make pie crust cookies. What are pie crust cookies? Only my favorite treat from childhood!

Gather your scraps of dough together in a ball, and roll back out into a 1/4-inch thick layer. Use a pizza cutter or pastry wheel to cut strips of dough. Brush the strips with beaten egg, and sprinkle generously with a mixture of equal parts cinnamon and sugar.

Bake the cookies for about 12-15 minutes until they are crispy, flaky, and golden. They are delicious!

Chocolate Silk Pie – Recipe Here

Mini Fruit Galettes – Recipe Here

simple but very elegant Rainbow Apple Tart

Ina’s Summer Fruit Tart – Recipe here

the classic lattice woven pie is always a good idea

Don’t forget to save this recipe to your favorite board on Pinterest! Click on any of the images on this page to see the “Pin it!” icon. I love to see what you’re baking up in your kitchens, so be sure to snap a pic and tag me @lions.bread on Instagram.

happy baking – LeAnne

Did you make this recipe? Rate and Comment below. Your feedback is everything!

The Recipe

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The Only All Butter Pie Crust

flaky, buttery, and perfectly crispy - this all butter pie crust recipe is perfect for galettes, tarts, pies, and quiches. A back-pocket recipe you'll make again and again!

Course pastry

Cuisine French

Keyword galette, pie, quiche, tart

Prep Time 15 minutes

Cook Time 55 minutes

Chill time 45 minutes

Servings 2 pie crusts

Author LeAnne Yaakubov

Ingredients

• 2 1/4 cups unbleached all purpose flour 260 g
• 16 tablespoons salted butter - very cold 1 cm cubes 213 g
• 2 tablespoons granulated sugar 48 g
• 1 teaspoon kosher salt
• 6-7 tablespoons ice water 35-40 g

Instructions

1. In a large mixing bowl, combine the all purpose flour, small cubes of cold butter, fresh thyme leaves, and kosher salt. Use your fingertips to squeeze the cubes of butter into the flour, flattening them out into small sheets of flour-coated butter. Continue squeezing the flour into the butter for 5-6 minutes until the mixture is crumbly.

2. Add the ice water, and use a spatula or wooden spoon to combine. The dough will just start to come together, but will still be very crumbly and shaggy. Line the work surface with a piece of plastic wrap, then pour the shaggy dough onto the plastic wrap. Use the plastic wrap to gather the dough together, and press it into a disc shape. Chill in the refrigerator for at least 45 minutes.

Recipe Notes

1. Start with the highest quality ingredients that you can source. I'm talking high butterfat grass fed butter (I love Kerrygold), unbleached all purpose flour and kosher salt. 
2. Make sure that your butter is VERY cold throughout the whole process. The colder your butter, the more steam it will release when it hits the hot oven, resulting in puffier and flakier pie crust.
3. Keep the crust cold at every stage, and most importantly CHILL your pie in the fridge for at least 20 minutes before you bake it. 
4. If your pie crust cracks when you roll it out, do not stress! You have two choices, either use your hands to gently push the dough back together, or use a scrap piece to patch it. Just roll with it, you are in charge of the dough!
5. Make sure to brush your cold pie crust with a beaten egg just before you put it in the oven to bake. The egg wash will help the pie bake up into a beautiful golden brown color.
6. Don't underbake your pie! Nothing worse than a soggy bottom pie. Most whole 9' pies will need about 50-55 minutes in a 350 degree oven. The crust should be deeply golden brown when it is well baked.
7. If your top crust is browning too fast - loosely place a piece of aluminum foil on top of your pie halfway through the baking time. This way, the pie will continue to bake, but the crust will not burn.

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