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A crimped raw pie dough with two hands about to lift it up
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5 from 1 vote

All-Butter Pie Crust

This All-Butter Pie Crust is supple, tender, and incredibly flavorful. Learn how to make this easy dough with my tips and tricks and step-by-step instructions for a fool-proof pie dough every time.
Prep Time30 mins
Active Time30 mins
Chill time2 hrs
Total Time3 hrs
Course: Dessert
Cuisine: American, French
Keyword: freezer, homemade, make ahead
Yield: 2 crusts
Calories: 1553kcal
Author: Callan | The Cozy Plum

Equipment

  • 9" pie plate
  • Rolling Pin
  • Food processor
  • Parchment paper
  • Pie weights, or dried beans/rice

Materials

  • 3 ¼ cups all-purpose flour 390g
  • 1 cup + 6T unsalted butter, cold 311g
  • 1 teaspoon salt
  • cup water ice, cold 5.3oz
  • 1 egg for egg wash optional

Instructions

  • Cut the cold butter into ½” cubes and place in the freezer for about 15 minutes while you prepare the other ingredients.
  • In a bowl, add about a cup of water and a handful of ice cubes and set aside.
  • Add the flour and salt to a food processor and pulse once to incorporate the salt.
  • Disperse the cold butter cubes around the flour in the food processor, then pulse the mixture until the butter reaches pea-sized pieces and looks slightly textured, almost like wet sand.
  • Measure out ⅔ cup ice cold water (sans ice cubes) and drizzle about half of it around the bowl. Continue pulsing until the dough just starts to form a shaggy ball, adding more water as needed. The dough will easily press together in between your fingers, but should NOT feel wet.
  • Remove the dough, separate into two even pieces, then wrap separately in plastic wrap and flatten into a 1” thick disc. Place in the fridge for 1-2 hours until firm. Freeze the other disc of dough if not using (after the chill time).
  • Once chilled, remove from the fridge and wait about 15 minutes to take the chill off the dough. This will help you roll out your dough without it cracking. Lightly flour your rolling pin and work surface, then roll out the dough, turning a quarter turn every few rolls to keep it round and even.
  • Roll the dough until it’s about ⅛” thick and is at least 2 inches wider than your pie dish. Continue to lightly flour your surface and pin anytime the dough begins to stick.
  • Carefully transfer the dough to a pie dish, pressing it into place on the bottom and sides (there will be overhang), and trim the edges with kitchen shears so they’re even and about 1” wider than the dish.
  • Fold the sides underneath the crust so the fold meets the edge, then crimp. Follow any recipe instructions of how to fill or bake from here.

Par Baking

  • To par bake the crust, freeze the crust for 15 minutes, then dock with a fork all over. Add a piece of parchment paper to the inside and fill completely with pie weights or dried rice/beans. If using egg wash, brush the edges of the crust with a beaten egg. Bake in a preheated 375℉ oven for 20 minutes, then remove the weights and parchment and finish baking according to the recipe.

Blind Baking

  • To blind bake, follow the same instructions as above, remove the weights and parchment paper at the 20 minute mark, then return to the oven another 10-15 minutes until golden. If you want a very golden edge, you can add another round of egg wash. For a fully blind baked crust, there should not be any moist spots showing on the bottom of the crust. If the crust still appears to have moist spots, continue baking.

Nutrition

Calories: 1553kcal | Carbohydrates: 155g | Protein: 22g | Fat: 94g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1179mg | Potassium: 245mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2836IU | Calcium: 58mg | Iron: 9mg