Homemade All Butter Pie Crust Recipe

If you love eating pie, then you need my Homemade All Butter Pie Crust Recipe! It’s super easy, only a few ingredients, and works with any type of pie filling you can imagine. This all butter pie crust gives you a flaky rich flavored base for all your fruit, chocolate, and vegetable pie recipes. A store bought crust will never come close to the deliciousness of homemade with real butter. Trust me, I’ve taste tested many.

Key Ingredients & Test Notes

• All Purpose Flour: My ‘go to’ flour for pies has a lower 10-11% protein level to create a super flaky crust. Any all purpose flour will do, but I find the ones with lower protein closer to pastry flour to deliver a nice tender crust.
  • Test Note: Make sure to measure your flour correctly by weighing it with a scale.
• Granulated Sugar: The addition of sugar to the dough interferes with gluten development, which helps makes the crust more tender.
  • Test Note: I like to sprinkle sparkling sugar on the top of all my sweet pie crusts for a little crunch.
• Salt: To enhance the flavor of the pie crust.
  • Test Note: I use unsalted butter and add in a teaspoon of salt.
• European Style Butter 82% butterfat (cultured): Butter is my preferred form of fat to use for pie dough. All that buttery flavor tastes like a nostalgic homemade pie crust.
  • Test Note: Make sure your butter is cold when you mix it with the flour. I also chill my crust again prior to baking, as working with your hands will warm the dough.
  • The small pieces of butter melt and create air pockets while baking. Hence the final result of a flaky crust!
  • Go with high quality European brand butter like Plugra, Kerrygold, or President if you can. It’s also easier to work into the flour as its still a little soft even when very cold.
• Large Egg: I’ve always mixed a lightly beaten egg into my pie dough to create additional elasticity.
  • Test Note: Some recipes call for vodka or apple cider, but I’m sticking with my trusted beaten egg. A touch of French pie dough technique!
  • If you would rather omit the egg, just replace it with 2-3 tablespoons of ice water.
• Ice Water: Cold water brings the dough together. Just add a few ice cubes to 1/4 cup of water and spoon from that cup.
  • Test Note: Add a tablespoon of ice water at a time, while shaping the dough with your hands. Be careful not to add too much water or you’ll have a sticky sloppy mess. 
  • Not enough water and the dough will be crumbly and won’t bind together. This can vary depending on the brand of flour and brand of butter that you are using.

Hot to Make All Butter Pie Dough

1. Measure everything by weighing with a scale and have your ingredients ready before you begin.
2. Use high quality unsalted European style butter with extra butter fat.
3. Butter needs to be very cold and cut into small pieces.
4. Whisk the sugar and salt into the flour before adding butter.
5. Use a pastry cutter to work the butter into the flour and then switch to working the butter with your fingers.
6. Add the lightly beaten egg into the flour mixture, then stir with a wooden spoon.
7. Add the cold water a tablespoon at a time until while forming the dough together with your hands. It should be crumbly not sticky to the touch, but smooth.
8. Shape your pie dough into a disc with your hands.
9. Always chill your dough for a minimum of 1 hour before rolling it out on the counter. Pie dough needs time to rest for the gluten to relax preventing a tough crust.
10. Place the pie dough on a lightly floured surface, lightly flour the rolling pin and roll dough into a 1/4-inch thick rectangle. Fold the dough in half and then in half again. Shape the dough into a disc and let it chill in the fridge for a second resting time for at least one hour or overnight.
11. Remove dough from the fridge, and roll out to 1/8 inch to 1/4 inch in thickness.
12. Place dough into prepared pan by gently lowering it into the pan.
13. Fit dough to pie pan with your fingers. Trim away excess dough, leaving a 1/2 inch overhang from the lip of the pan. Tuck excess dough underneath itself, then crimp edges.
14. If you are pre-baking the pie crust, prick a few holes across the bottom and sides with a fork before chilling. This is called “docking” the pie crust.
15. Follow directions of the recipe you are using for how to shape or bake your crust.

How to Store Homemade Pie Dough

Your homemade pie crust dough can be stored in the fridge or in the freezer. Depending on the final recipe you plan on creating with the pie dough, its possible only half of this dough is needed.

My recipe makes enough for one large batch for galette dough, plenty of dough for making smaller hand pies, or two crusts for a top and bottom pie crust. Though I do prefer to make the double batch for my pies for easy measuring and make a half batch for creating a braid or cutout dough decorations.

Weigh and divide the dough in half. Shape the two halves into flatter round discs. Cover each disc in plastic wrap and place in fridge until ready to use for up to 3 days.

Let your dough rest for 1 hour before rolling out. If the dough has been in the fridge longer than an hour, let it sit on the counter for about 15-20 minutes to warm slightly to room temperature before rolling out. If the dough springs back while rolling, it needs more resting time in the fridge.

Refrigerate for up to 3 days. Make the dough ahead and keep in the fridge for up to 3 days. Any longer than that and it’s better to just freeze it, as the dough will start to turn a little grey in color.

Not ready to bake just yet and want to freeze your pie dough? Double wrap in plastic wrap and place in a freezer safe plastic bag or airtight container for up to 3 months of freshness.

Can You Freeze an Unbaked Pie Crust?

Yes! To freeze your pie crust dough, prepare the dough, shape into a ball and wrap twice with plastic wrap. Then put the wrapped pie dough  in a freeze ziplock bag. Frozen unbaked pie crust will last for up to 3 months.  Before preparing to bake, allow dough to sit on counter and come to room temperature. Then roll out and proceed with desired recipe.

How to Blind Bake a Pie Crust

When you blind bake a pie crust it is important to weigh down the dough! First, roll out your pie crust and transfer to the pie pan. Press the edges of the dough into the pan, almost like sinking the dough down. Tuck under any excess overhanging dough. Crimp the edges of the dough between your thumb and fingertips. Prick the bottom and sides of the dough a few times with a fork. Place the pie in the fridge or freezer for 30 minutes until firm.

Remove the frozen pie crust and line with overhanging aluminum foil or parchment paper. Fill with pie weights, dried rice or uncooked beans. Make sure to fill with weights all the way to the crimped edges to help weigh down the crust.

How to Par-Bake or Partial Baked a Pie Crust

A par-baked or partial baked crust is used for custard pies like pumpkin or sweet potato. Preheat the heat oven to 425℉ (220℃) and place the prepared pie on a cookie sheet. Transfer to the lowest rack of the oven and bake for 15-17 minutes. Baking on the lowest rack ensures the bottom of the crust will thoroughly bake.

Carefully lift the paper or foil filled with weights from the pie and place it back in the oven to bake an additional 5-6 more minutes until the center of the pie begins to brown ever so slightly. Allow the par-baked crust to cool for about 10 minutes before adding in the filling and baking the pie according to your recipe.

How to Blind Bake or Fully Bake a Pie Crust

A blind-baked or fully baked crust is used for pies that have a cold set filling. Preheat the heat oven to 425℉ (220℃) and place the prepared pie on a cookie sheet. Transfer to the lowest rack of the oven and bake for 15-17 minutes.

Carefully lift the paper or foil filled with weights from the pie. Reduce the oven temperature to 375℉ (180℃)and place the pie pan back in the oven for an additional 10-15 minutes. The crust should be lightly golden brown all over and completely baked. Let the blind-baked crust cool completely before adding your no-bake filling. Keep an eye on the crust, too dark brown is over baked.

A fully blind baked pie crust that’s empty without any filling, will keep fresh at room temperature in an airtight container for about 3 to 4 days. 

Recipes for Using All Butter Pie Crust

• Make a one layer blind baked pie crust for French Silk Pie.
• Homemade Sweet Potato Pie uses a partially baked homemade pie crust.
• My favorite Pumpkin Pie with Fresh Pumpkin uses a par baked crust with a braided decorative edge.
• Bake a Chocolate Chess Pie with a unique square shaped outer edge.
• Make one double pie crust for a beautiful single layer Lemon Thyme Peach Galette.
• Divide a double crust into smaller individual Mushroom Pies.

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