A good pie crust is one of those kitchen staples worth learning to make from scratch. With just flour, salt, cold butter, and water, you can make a buttery crust that bakes up beautifully flaky and golden.
The key is keeping the butter cold and handling the dough gently. Once the dough comes together, a short rest in the refrigerator gives the butter time to firm back up and makes the crust easier to roll.
Why You’ll Love This Pie Crust
This all-butter pie crust has a rich, buttery flavor and flaky texture that works beautifully with all kinds of pie fillings. It is a versatile recipe to keep on hand for both sweet and savory pies, and you can either bake it filled with your favorite pie filling or use pie weights when you need a par-baked or fully baked crust.
Ingredients Needed
All-purpose flour
Salt
Cold butter
Cold water
Equipment Needed
Large mixing bowl
Pastry cutter or fork
Rolling pin
Pie plate
Pie weights, if par-baking or fully baking the crust
Instructions
Step 1: Combine the flour and salt
Combine the flour and salt in a large mixing bowl.
Step 2: Cut in the butter
Cut the cold butter into the flour mixture until the butter is broken into small pieces throughout the flour.
Step 3: Add the water
Add the cold water until the dough just comes together. Do not overwork the dough.
Step 4: Chill the dough
Refrigerate the dough for 1 hour.
Step 5: Roll out the crust
Roll the dough out to ⅛ inch thick and transfer it to your pie plate. Fill with your pie filling of choice.
Step 6: Bake
Bake at 400°F for 40–50 minutes, or until golden brown. If the crust becomes too dark, cover it with aluminum foil.
Step 7: Par-bake or fully bake
Alternatively, bake the crust with pie weights for 15–25 minutes, depending on whether you want to par-bake or fully bake the crust.
Tips & Tricks
Keep the butter and water cold for the flakiest crust.
Mix the dough only until it comes together to avoid a tough crust.
Don’t skip the refrigeration time, as it helps the butter firm back up before rolling and baking.
If the crust begins to brown too quickly, loosely cover it with aluminum foil.
Variations
Use this crust with your favorite fruit, cream, or custard pie filling.
For a savory pie, use the same crust with a savory filling of your choice.
Storage & Leftovers
Keep the prepared dough refrigerated or frozen until you’re ready to roll it out.
A baked crust can be stored according to the needs of the pie filling you are using.
Having a reliable pie crust recipe makes homemade pies feel much more approachable. Once you have this buttery crust ready to go, you can fill it with whatever is in season or whatever your family is craving.
Watch me make this recipe here:
Flaky All-Butter Pie Crust
This flaky all-butter pie crust is made with just four ingredients and bakes up buttery, golden, and flaky. Use it with your favorite pie filling or bake it with pie weights when a recipe calls for a par-baked or fully baked crust.
- Prep Time: 15 minutes
- chill time: 1 hour
- Cook Time: 40-50 minutes
- Total Time: About 2 hours
- Yield: 2 pie crusts 1x
Ingredients
- 2 1/2 cups All-purpose flour
- 1/2 teaspoon Salt
- 1 cup Cold butter
- 6–8 tablespoons Cold water
Instructions
Step 1: Combine the flour and salt
Combine the flour and salt in a large mixing bowl.
Step 2: Cut in the butter
Cut the cold butter into the flour mixture until the butter is broken into small pieces throughout the flour.
Step 3: Add the water
Add the cold water until the dough just comes together. Do not overwork the dough.
Step 4: Chill the dough
Refrigerate the dough for 1 hour.
Step 5: Roll out the crust
Roll the dough out to ⅛ inch thick and transfer it to your pie plate. Fill with your pie filling of choice.
Step 6: Bake
Bake at 400°F for 40–50 minutes, or until golden brown. If the crust becomes too dark, cover it with aluminum foil.
Step 7: Par-bake or fully bake
Alternatively, bake the crust with pie weights for 15–25 minutes, depending on whether you want to par-bake or fully bake the crust.
