All Butter Pie Crust

two hands making a fluted edge on a pie crust.

This All Butter Pie Crust comes together in just one minute! It is buttery, flaky, and amazingly tender. I share many tips and tricks to making it consistently perfect every time. There is no shortening!

Course Dessert

Cuisine American

Keyword all butter pie crust, all butter pie crust recipe, butter pie crust, pie crust, pie crust recipe

Prep Time 5

Cook Time 1

Chilling time 1

Total Time 2 5

Servings Servings

Calories 139kcal

Author Maria Doss

Equipment

Ingredients

1 ¼ cups all purpose flour
½ tablespoon white granulated sugar
½ teaspoon salt
8 tablespoons cold unsalted butter, cut into small cubes (1 stick or ½ cup)
2 ½ tablespoons ice cold water

Instructions

Add flour, sugar and salt into a food processor. Pulse twice to combine.
Add the chopped butter, all over the surface. Pulse 6 to 9 times, until until it resembles coarse meal.
Add the ice cold water, pulse for 9 to 13 seconds until the dough begins to form large clumps.
Tip: You will need two and a half to 3 tablespoons of cold water. Adding too much water can make the pie dough tough, while too little water results in a dry, crumbly texture when rolling and handling the dough.
Transfer the pie dough to a work surface. Using hands, shape the dough into a flat disc. Wrap in plastic wrap, then refrigerate for one hour or up to 2 days.
Before rolling, remove the dough from the fridge and leave it on the counter for 20 to 30 minutes.
Dust the work surface lightly with flour and also dust the rolling pin. Roll into ⅛-inch thickness or 12-inches.
Tip: When rolling the dough out, rotate the pie crust often to make sure it’s not sticking to your work surface. Sprinkle on a little more flour if it’s sticking.
Use a rolling pin to help transfer the crust to the pie dish. Carefully roll one end of the circle of dough loosely onto the rolling pin, pick it up, and carefully roll it back out over the top of the dish. Drape into the pie dish, gently tucking it into the interior all the way around.
Trim any excess dough around the edges. To flute the edges, use a knuckle and 2 fingers to press around the edges of the pie crust, to give it a beautiful and classic scalloped look.
You can also use a fork to crimp the edges for an easier approach.
Chill and use to make your favorite pies.

Notes

Use a glass pie dish - Glass dishes distribute heat evenly, ensuring that the bottom cooks thoroughly, and they provide the advantage of allowing you to easily see when the sides and bottom of the crust have turned a golden brown.

Keep it cold - Keep all the ingredients cold. A warm crust is challenging to handle, as it tends to stick and requires more flour for rolling, resulting in a tougher crust.

Roll into ⅛-inch thickness or 12-inch circle - This provides ample dough to create an attractive border for the all butter pie crust.

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