Flaky Homemade All Butter Pie Crust Recipe: Baking Magic!

Baking the perfect flaky all butter pie crust recipe requires precision and a touch of culinary magic.

Butter, flour, and a few simple ingredients come together to create a golden, delicate pastry that melts in your mouth.

Cold ingredients and gentle handling are the secret to achieving that coveted flaky texture.

Professional bakers and home cooks alike know the importance of technique in crafting an exceptional pie crust.

Salt and ice water play crucial roles in developing the ideal consistency.

This recipe transforms ordinary ingredients into a sublime base for both sweet and savory pies.

Prepare to elevate your baking skills and impress everyone at the table with this classic, foolproof crust.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Calories: 690 kcal

Servings: 2

Everything In All Butter Pie Crust

• All-Purpose Flour: Provides structural foundation for flaky, tender pie crust with smooth texture.
• Salt: Enhances flavor and controls gluten development for perfect crust consistency.
• Sugar: Adds subtle sweetness and helps with golden-brown caramelization.

• Unsalted Butter: Delivers rich, luxurious flavor and creates signature flaky layers through cold temperature integration.

• Ice Water: Helps bind ingredients without overworking dough, ensuring delicate, tender crust structure.

Essential Tools For All Butter Pie Crust

• Large Mixing Bowl: Perfect for combining dry ingredients and creating your pie dough.
• Pastry Cutter: Essential tool for cutting cold butter into flour, creating those signature flaky pie crust crumbs.
• Whisk: Helps evenly mix flour, salt, and sugar before adding butter.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Rolling Pin: Needed to roll out dough into a smooth, even circle.
• Plastic Wrap: Used to wrap and chill dough discs.
• 9-inch Pie Pan: For shaping and baking your delicious pie crust.
• Parchment Paper: Helps with blind baking and prevents sticking.
• Pie Weights (or dried beans): Keeps crust flat during pre-baking.
• Knife or Pastry Bench Scraper: Useful for trimming excess dough and creating clean edges.

Steps To Prepare All Butter Pie Crust Perfectly

• Blend Dry Ingredients

Mix flour, salt, and sugar in a spacious mixing bowl until evenly combined.

• Break Down Butter

Toss cold, chunked butter into the flour blend and mash using a pastry blender or fingertips until the mixture resembles rough, bumpy crumbs with tiny butter bits scattered throughout.

• Hydrate the Dough

Gently splash in chilled water, one splash at a time, stirring softly after each addition. Stop adding liquid when the dough feels cohesive and can be pressed together without falling apart.

• Shape and Chill

Squish the dough into a round shape, slice into two equal portions, and flatten each into a smooth disc. Wrap each disc in plastic film and park in the refrigerator for at least one hour.

• Roll and Shape

Dust your work surface with flour and roll out one disc into a thin, circular shape large enough to cover your pie pan. Carefully transfer the dough, trim the edges, and create a decorative crimped border.

• Pre-Bake Crust

For a crispy base, warm the oven to 375°F. Line the crust with parchment, fill with pie weights, and bake for 15 minutes. Remove weights and continue baking 5-7 minutes until golden and crisp.

Tips To Nail Your All Butter Pie Crust

• Butter-Blending Brilliance: Use a cold pastry cutter or freeze your butter for 15 minutes before cutting to ensure ultra-flaky, melt-in-your-mouth texture.
• Gluten-Free Magic: Swap regular flour with a 1:1 gluten-free baking blend to create a celiac-friendly pie crust without compromising delicate, tender results.
• Water Temperature Trick: Always use ice-cold water to prevent butter from warming up, which helps maintain those coveted flaky layers during baking.
• Make-Ahead Magic: Pie dough can be prepared and refrigerated up to 3 days in advance or frozen for up to 3 months, perfect for meal planning and spontaneous baking adventures.
• Crimp & Design Flair: Experiment with different edge crimping techniques like classic fork press, braided edge, or decorative scalloped design to elevate your pie crust's visual appeal and impress dinner guests.

Serve All Butter Pie Crust With Any Filling

• Sweet Pie Adventure: Versatile Serving Suggestions
• Fruit Filling Fantasia: Fill this buttery crust with fresh seasonal berries, peaches, or apples for a classic homemade pie that bursts with natural sweetness and warmth.
• Savory Surprise: Transform the crust into a delicious quiche or pot pie by adding creamy egg mixtures, hearty vegetables, and tender chicken or beef for a comforting meal.
• Dessert Canvas: Create elegant tarts topped with silky custard, fresh cream, and delicate fruit arrangements that showcase the rich, flaky texture of your perfectly crafted butter crust.
• Holiday Showstopper: Use this all-butter pie crust as a base for traditional holiday favorites like pumpkin pie, pecan pie, or classic apple pie that will impress family and friends.

How To Store All Butter Pie Crust Smartly

• Smart Storage Strategies: Refrigerate wrapped dough discs up to 3 days, keeping them tightly sealed to prevent drying out.
• Freezer-Friendly Technique: Wrap unbaked pie crust discs in plastic wrap, then aluminum foil, and freeze for 2-3 months. Thaw overnight in refrigerator before rolling.
• Make-Ahead Magic: Prepare dough discs in advance during weekly meal prep, saving precious cooking time when you're ready to bake.
• Moisture Management: Always store pie dough in airtight containers or wrapped securely to maintain optimal texture and prevent absorption of refrigerator odors.

Flaky All Butter Pie Crust Recipe

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4.7 from 14 reviews

• Total Time: 1 hour 15 minutes
• Yield: 2 1x

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Description

Homemade all butter pie crust delivers flaky, tender perfection with just four simple ingredients. Crisp edges and rich butter flavor make this classic pastry essential for bakers seeking authentic, delicious pie foundations.

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Ingredients

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• 2.5 cups (590 ml) all-purpose flour
• 1 cup (226 g or 2 sticks) unsalted butter, cold and cubed
• 1 tbsp granulated sugar (omit for savory pies)
• 1 tsp salt
• 6–8 tbsps ice water

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Instructions

1. Dry Ingredient Fusion: Whisk flour, salt, and sugar in a large mixing bowl until uniformly blended, creating a consistent dry base.
2. Butter Integration: Introduce cold, cubed butter into the flour mixture, methodically breaking it down using a pastry blender or fingertips until the texture transforms into coarse, crumbly fragments with visible butter pockets.
3. Dough Hydration: Gradually add ice-cold water, gently folding and incorporating each addition until the dough forms a cohesive, malleable mass that holds together without crumbling or becoming overly wet.
4. Dough Preparation: Divide the delicate dough into two equal portions, shaping each into a flattened circular disc, then wrap individually in plastic film for refrigeration.
5. Chilling and Resting: Refrigerate the dough discs for at least one hour, allowing gluten networks to relax and butter to solidify, which ensures a flaky, tender crust.
6. Dough Shaping and Placement: Roll out a chilled dough disc on a flour-dusted surface into a thin, 12-inch circular sheet, carefully transferring it to a 9-inch pie dish, trimming excess edges and crimping the border for an elegant finish.
7. Pre-Baking Preparation: For recipes requiring a pre-baked crust, preheat the oven to 375°F, line the dough with parchment paper, fill with ceramic weights, and bake until the edges turn a rich, golden-brown color.

Notes

• Chill Butter Strategically: Cut butter into small cubes and freeze for 10-15 minutes before mixing to ensure maximum coldness and optimal flaky texture.
• Minimize Handling: Work quickly and touch the dough minimally to prevent butter from warming, which can result in a tough, dense crust instead of a light, crispy result.
• Master Moisture Balance: Add water sparingly and incrementally; the perfect dough should hold together when gently squeezed without feeling wet or crumbly – aim for a delicate, cohesive consistency.
• Resting is Crucial: Refrigerating the dough allows gluten to relax and butter to firm up, guaranteeing a tender, flaky crust with clean, defined edges during baking.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 690
• Sugar: 2 g
• Sodium: 290 mg
• Fat: 55 g
• Saturated Fat: 35 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 110 mg