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5.0 from 3 votes

Easy All Butter Pie Crust

Making an all-butter pie crust is a great way to create a tender and flaky base for various pies, whether sweet or savory. This simple recipe guarantees that even beginner bakers can consistently achieve a tender and flaky pie crust.

Prep Time
25 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 4 Pie Crusts
Calories: 1467 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 680 g all-purpose flour
  • 2 tablespoons granulated sugar
  • 455 g (4 sticks) unsalted butter chilled, and cut into pieces
  • 210 ml ice water
  • 1 Tablespoon pure vanilla extract or chilled water
  • 10 g kosher salt

Instructions

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  1. Begin by dicing the unsalted butter and placing it in the freezer while preparing the flour mixture. Combine the flour and salt in a mixer. Add the chilled butter and blend using the paddle attachment on medium speed until pea size nugget forms, about 3 minutes. For flaky dough, aim for butter pieces of about ½ inch to ¾ inch (1.5-2cm). For a denser, more substantial dough, aim for a texture resembling coarse cornmeal.
  2. In a measuring cup, combine chilled water and vanilla. Add the water-vanilla mixture all at once to the mixer and continue to mix until the dough just starts to come together; don't overmix! Turn out the dough onto a work surface lightly dusted with flour. Shape and scale the dough according to your needs. Wrap the dough tightly and refrigerate for at least 1 hour before rolling it.

Notes

  • How to Store: 
  • The all-butter pie crust can be refrigerated for up to 3 days.
  • Make-Ahead & Freeze:
  • The all-butter pie crust dough can be prepared a day in advance and stored in the refrigerator. After shaping it into a disk, wrap it tightly in plastic wrap and place it in a large ziplock plastic bag. It can be refrigerated for up to 3 days.
  • Alternatively, the pie crust dough can be frozen for up to 1 month. To freeze, divide the dough into 4 equal pieces using a bench scraper or knife. Flatten each dough ball to about ½-inch thick using a rolling pin or your hands to facilitate rolling later.
  • Individually wrap each piece of dough tightly in plastic wrap, followed by foil, and place them in a large freezer ziplock bag. Seal the bag securely and freeze until needed. Thaw the dough in the refrigerator overnight before using.