All Butter Pie Crust

two hands making a fluted edge on a pie crust.

This All Butter Pie Crust recipe is buttery, flaky, and perfectly tender. It is easily made with just 3 ingredients in the food processor without vegetable 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 single pie crust

Calories 139kcal

Author Maria Doss

Equipment

Ingredients

1 ¼ cups all purpose flour (150 gms)
½ tablespoon white granulated sugar
½ teaspoon salt
½ cup cold unsalted butter, cut into small cubes (1 stick or 113.5 gms)
4 tablespoons ice cold water (approximate)

Instructions

Process dry ingredients. In the work bowl of a food processor, combine flour, sugar, and salt. Pulse a few times to combine.
Mix in butter. Scatter the chopped cold butter, all over the surface of the flour. Pulse the mixture until coarse crumbs form with some pea-sized pieces of butter.
Add water. Add all the ice water and pulse just until the mixture forms moist clumps. Test the dough by pressing a small piece between your fingertips—if it holds together, the water is sufficient.
Shape and chill. Transfer the dough to a clean work surface and gather it into a ball. If it feels dry and crumbly, gently press the dough together with both hands—the warmth of your hands will slightly soften it and help shape it into a disc. The dough should not be completely smooth, and do not knead it.
Wrap the disc in plastic wrap and refrigerate for at least 1 hour before using in any recipe that calls for pie crust.
The dough can be stored in the refrigerator for up to 2 days or frozen for up to 3 months.

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 13-inch circle - This provides ample dough to create an attractive border for the all butter pie crust.

Nutrition