All Butter Pie Crust Pastry
Flaky, buttery perfection is within reach with this All Butter Pie Crust Pastry recipe, your ticket to mastering melt-in-your-mouth homemade pie crusts. Made with simple pantry staples—cold unsalted butter, all-purpose flour, a touch of salt, and optional sugar—this recipe combines ease with professional-level results. The secret lies in keeping the butter cold and working it into the flour just enough to create pea-sized pockets that ensure a tender, layered texture. With a quick 15-minute prep time and minimal effort, this versatile dough works perfectly for both sweet and savory pies. Whether you're crafting a golden lattice-topped dessert or a rustic pot pie, this all-butter crust guarantees a rich, buttery flavor and a crisp, flaky bite every time. Perfect for beginner and seasoned bakers alike, this is the only pie crust recipe you’ll ever need!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 170 grams Unsalted butter, cold and cubed
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar (optional, for sweet pies)
- 60 milliliters Ice water
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar (if using).
Add the cold, cubed butter to the bowl. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.
Gradually add ice water, 1 tablespoon at a time, and gently mix with a fork until the dough starts to come together. Be careful not to overmix.
Turn the dough out onto a clean work surface and gently bring it together with your hands. Divide the dough in half if you're making a double crust pie.
Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days) to allow it to chill and rest.
When ready to use, roll out the chilled dough on a lightly floured surface to your desired thickness for your pie dish.
Proceed with filling and baking according to your pie recipe instructions.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 87.7 g | 439% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 1968 mg | 86% | |
| Total Carbohydrate | 210.4 g | 76% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 13.5 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 67 mg | 5% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 259 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
