The Perfect All-Butter Pie Crust - A Timeless Classic


There’s something magical about a homemade pie. The flaky, golden crust, the aroma of butter melting into each delicate layer, and the promise of something delicious waiting inside. Whether you're a seasoned pie maker or just getting started in the kitchen, mastering the art of a perfect pie crust can make all the difference in your baking. Today, I’m sharing a recipe that’s near and dear to my heart—a classic butter pie crust. This recipe is as timeless as it is versatile, creating the perfect foundation for everything from sweet fruit pies to savory quiches. Let’s dive into the simplicity and beauty of this buttery, flaky pie crust recipe that will become your go-to for years to come.


When it comes to pie crusts, there are a few options: all butter, shortening, or a mix of both. While shortening adds structure, I find that all butter creates the most flavor and flakiness. The key is to use cold butter and work quickly so the butter doesn’t melt into the flour too much before baking.


Those small bits of butter scattered throughout the dough are what create the layers of crisp, flaky goodness that we all love. Plus, nothing beats the taste of pure, rich butter.


One of the reasons I love this recipe is because it calls for just a few basic ingredients, many of which you likely already have in your pantry. Here’s what you’ll need:

  • All-purpose flour: The foundation of the crust.
  • Unsalted butter: Cold and cubed, to give the crust its signature flakiness.
  • Salt: Enhances the flavor, especially for savory pies.
  • A pinch of sugar (optional): For a hint of sweetness if you're making a dessert pie.
  • Ice water: Helps bring the dough together without melting the butter.


All-Butter Pie Crust Recipe


PREP TIME: 15 MINUTES
chill Time: 30 minutes
SERVINGS: 1 Double Crust pie


Ingredients:


2 1/2 cups all-purpose flour

1 cup (2 sticks) unsalted butter, cold and cubed

1 tsp salt

1 tsp sugar (optional, for sweet pies)

1/4 to 1/2 cup ice water



Instructions:


  1. Mix dry ingredients: In a large bowl, whisk together the flour, salt, and sugar (if using).  
  2. Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These bits of butter will help create a flaky crust.  
  3. Add ice water: Slowly drizzle in the ice water, starting with 1/4 cup. Gently mix with a fork until the dough just begins to come together. Add more water, a tablespoon at a time, if needed. Be careful not to overwork the dough. You want it to hold together when pressed but still be a bit crumbly.
  4. Form the dough: Turn the dough onto a lightly floured surface and divide it in half. Shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This step is important to relax the gluten and make the dough easier to roll out.
  5. Roll out the dough: On a floured surface, roll one disk of dough into a 12-inch circle, about 1/8 inch thick. Transfer it to your pie dish and trim any excess, leaving about an inch overhang. Repeat with the second disk for a double-crust pie or save it for another recipe.
  6. Bake: If your recipe calls for a pre-baked crust, blind bake at 375°F (190°C) by lining the crust with parchment paper and filling it with pie weights. Bake for 15-20 minutes, remove weights, and bake for an additional 10-15 minutes until golden brown.

Tips for Success:

  • Keep everything cold: The butter, the water, even your hands if you can! This ensures that the butter doesn’t melt too quickly, allowing for those layers of flakiness.
  • Don’t overwork the dough: Mix the dough until it just comes together. Over-mixing will make the crust tough rather than tender.
  • Refrigerate between steps: If at any point the dough feels warm or sticky, pop it back in the fridge for a few minutes.


A homemade pie crust is the ultimate comfort food foundation. This butter pie crust recipe offers a flaky, buttery canvas that’s perfect for just about any pie your heart desires. From tangy fruit pies to savory meat pies or quiches, this crust is guaranteed to elevate your baking game and impress family and friends alike.


So, the next time you're preparing to bake a pie, don’t reach for store-bought dough. Instead, take the extra few minutes to make this from scratch. You’ll taste the difference, and it’ll be well worth it when you bite into that perfect, golden crust.

Stasia Wimmer Boschetti


Stasia Wimmer Boschetti, founder of American Country Living, celebrates the essence of country cooking and slow living with farm-to-table, seasonal, and classic recipes. With over 25 years in the culinary world, Stasia’s expertise transforms home kitchens into havens of rustic elegance. Educated at Flintridge Preparatory School, Woodbury University, and The Protocol School of Washington, D.C., she brings a formal dining touch to her comforting dishes. Now settled in North Texas, Stasia is a dedicated wife, mother, and fur-mom to five rescues. She’s also an avid reader, passionate knitter, coffee enthusiast, and unapologetic homebody. Discover her heartwarming creations on social media @homeandfeast or visit www.americancountryliving.com.