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Hands hold a crimped pie crust.
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5 from 7 votes

All-Butter Pie Crust

All-Butter Pie Crust is a versatile, flavorful crust that is perfect for any pie. Flavorful, tender, and flaky, this fool-proof pie crust can be used for single or double-crust pies. Made with ease using a food processor, this pie crust can also easily be made by hand with no special equipment needed.
Prep Time30 mins
Cook Time30 mins
Chill time2 hrs
Total Time3 hrs
Course: Dessert
Cuisine: American, French
Servings: 2 crusts
Calories: 1553kcal


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


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


  • 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 it through the chute while pulsing (leave one tablespoon remaining). Continue pulsing until the dough just starts to form shaggy crumbles, adding the last tablespoon of water only if the dough looks extra dry. Don't let the dough turn into a ball in the processor. 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 15-20 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.


  • It's best to make the dough 24 hours ahead to allow the dough to fully hydrate.
  • The colder the ingredients and dough, the better the results. Freezing the pie crust for at least 15 minutes minimum prior to any baking is best.
  • Fill the pie crust completely with pie weights (or dried rice or beans) and press it fully into the sides. This will prevent the crust from slouching. If using dried goods, don't eat them afterward, but store them as your new, reusable, pie weights.
Pie dough discs - keep wrapped in plastic wrap, then add the discs of dough to a zip top bag. Refrigerate for 3 days, or freeze for up to two months. Allow the frozen discs to thaw in the fridge, then roll out.
Pie dough in pie plate - set the pie dough in the pie plate, then wrap with plastic wrap and refrigerate for 3 days, or freeze for up to two months. Bake the pie crust directly from frozen (unwrapped).
Par-baked crust - store at room temperature, lightly tented with foil, for 2 days. Alternatively, store in the fridge, lightly covered with foil, for 5 days.
Blind-baked crust - store at room temperature, lightly covered with foil, for three days. Alternatively, store in the fridge, lightly covered with foil, for 5 days.
Note that if you are planning to freeze your assembled crust in the plate for more than ~15 minutes before baking, you'll want to use a metal dish. Glass and ceramic dishes can crack in the oven when going from very cold to very hot.


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