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 home made with real butter. Trust me, I've taste tested many:)

🌿 Ingredients You Need & Why
- Pastry Flour or All Purpose Flour
- My 'go to' flour for pies is Pasty Flour with 8-9% protein or All Purpose Flour with 10-11% protein to create a super flaky crust. 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 makes the crust more tender.
- I also 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. I use unsalted butter and then 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.
- 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.
- Large Egg
- I've always mixed a lightly beaten egg into my pie dough to create additional elasticity.
- Some recipes call for vodka or apple cider, but I'm sticking with my trusted beaten egg.
- If you would rather omit it, just replace with 2-3 tablespoons of ice water.
- Ice Water
- Cold water brings the dough together. Just add a few ice cubes to ¼ cup of water and spoon from that cup.
- 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.

Watch this How to Make Pie Dough Video
Tips for a Successful All Butter Pie Dough
- Measure everything by weighing with a scale and have your ingredients ready before you begin.
- Use high quality unsalted European style butter with extra butter fat.
- Butter needs to be very cold and cut into small pieces.
- Whisk the sugar and salt into the flour before adding butter.
- Use a pastry cutter to work the butter into the flour and then switch to working the butter with your fingers.
- Add the lightly beaten egg into the flour mixture, then stir with a wooden spoon.
- 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.
- Shape your pie dough into a disc with your hands.
- Always chill your dough for a minimum of 1 hour or overnight before rolling it out on the counter.
- Place the pie dough on a lightly floured surface, lightly flour the rolling pin and roll dough out ¼ inch in thickness. 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 1 hour resting time.
- Remove dough from the fridge, and roll out to ⅛ inch to ¼ inch in thickness.
- Place dough into prepared pan by gently lowering it into the pan.
- Fit dough to pie pan with your fingers. Trim away excess dough, leaving a ½ inch overhang from the lip of the pan. Tuck excess dough underneath itself, then crimp edges.
- 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.
- 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 thick galette dough, plenty of dough for making smaller hand pies, or two crusts for a top and bottom pie crust.
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 30 minutes to an 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.
Not ready to bake just yet and want to freeze your pie dough? Double wrap in plastic wrap and place in a freezer safe ziplock back or air tight 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 7-8 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 and place it back in the oven for an additional 15-17 minutes. The crust should be golden brown all over and completely baked. Let the blind-baked crust cool completely before adding your no-bake filling.
Favorite Recipes for Using All Butter Pie Crust
- French Silk Pie
- Homemade Sweet Potato Pie
- Pumpkin Pie with Fresh Pumpkin
- Chocolate Chess Pie
- Lemon Thyme Peach Galette
- Mushroom Pies
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Homemade Pie Crust Recipe
Ingredients
Method
- In a large mixing bowl, whisk together flour, sugar, and salt.
- Add cold butter cubes and work into flour with a pastry cutter. Work additional pieces in by rubbing butter into flour with finger tips until mixture resembles coarse corn meal with pea sized pebbles of butter.
- Add the beaten egg to the flour mixture and mix using a wooden spoon. *If you choose to omit the egg, you will need 1-2 tablespoons more of cold water.
- Next, add a tablespoon of cold water at a time, while shaping mixture into a dough ball.
- Once dough is formed, either cut into two pieces for two small 9-inch thin pie crusts or leave whole for a large deep pie dish. (I choose to leave whole and make two crust recipes, one for bottom of pie and one for making a lattice with thick pieces.)
- Cover dough with plastic wrap and refrigerate for a minimum of 1 hr if you plan on using right away. Allowing the dough to rest overnight creates a more relaxed dough that is easier to roll out.
- Place chilled dough onto a lightly floured surface. Roll out to ¼ inch in thickness. Fold dough in half, then fold in half again. Shape dough back into a round disc, cover in plastic wrap and chill for 1 hour.
- Now its time to roll dough out for lining the pie pan. Roll your dough by starting from the center and working outwards in all directions, rotating dough clockwise as you go.
- Dough should be around ⅛ inch -¼ inch thickness and at least 1 inch larger than your pie pan.
- Lift pie crust from counter by gently folding onto the rolling pin and lowering in down to line the pan.
- Let dough gently sink into the bottom and sides of the pie dish.
- Help smooth out any wrinkles with finger tips. Press dough into the bottom and side of the pan.
- Take a sharp knife or scissors and trip away any overhanging dough from the lip of the pan, leaving a ½ inch overhang of pie dough.
- Tuck any overhanging dough under neath itself and crimp the edges in desired shape.
- Follow directions from desired pie recipe for filling and baking your pie crust.
- OR, you can choose to par bake for a custard pie or blind bake the crust for a non baked filling recipe. (such as chocolate mousse or ganache)
Video

Kayla
What is the baking temperature?
Jenn
Hi Kayla! Depends on which pie recipe you are making:) Some have you pre-bake the crust and some have you bake the pie all together. I would make your pie crust and the bake according to the final recipe you are using.
Jenn
There are also blind baking tip instructions in post above:)
Kayla
I commented and then saw the info. Sorry! But thanks for the quick reply! Crusts turned out so so good!
Jenn
Great! Glad you liked it!
Keli
Hi there!
I LOVED the original version of this recipe but recently tried the new and updated version. My crust didn't turn out nearly as well with the egg.. not sure what I did wrong but it was kind of gummy.
Is there any way you could remind me what the first edition was? Was it exactly the same but without the egg? Just couldn't remember the exact measurements. Thanks so much!
Jenn
Hi! I've always used the egg 🙂 Sometimes, if pie dough is overworked you can make it tough. If you would like to omit the egg, just skip it and add an extra tablespoon of cold water at a time until it comes together. Let me know!
Kayla Van Ausdall
I've now made this crust recipe three times in one week and it is phenomenal! Everyone loved it and requested the recipe which I am gladly sharing! This will be my go-to recipe forever!
Jenn
Yay!!! I love hearing that! Thanks for the feedback 🙂
Jana
Hi, I have a question, how do you measure butter with a spoon? Idk how much is 16tbsp butter and I just can't imagine how to measure that if its not liquid xD
Jenn
Hi Jana! Usually sticks of butter are marked by the Tbsp, 1 stick equals 8 Tbsp, or you can weigh it out to be 16 Tbsp as 1 Cup of butter or 227 grams of butter. Just make sure your butter is cold. Hope that helps, Happy Baking!!
Tarlach
You say in the recipe 227g butter.
Then in the comments you say 127g butter.
In Europe butter does not come in sticks, like in America.
This can be confusing.
Jenn
Hi, I'm not quite sure where you are seeing '127'? The weight in grams for 1 Cup of butter is 227 grams, you will use all of the butter for the pie dough. Hope this helps:)
Nandana
What can be added and in what quantity to replace the egg?
Jenn
Hi Nandana, you can swap the egg for 1 tablespoon of white vinegar or vodka. The egg helps tenderize the dough so its easier to roll out.
Kristi
Thank you for this recipe. I never comment on anything, like ever. But this is now my tried and true go to crust recipe. It has worked beautifully so far for all 5 times I have made it.
Once scared of making crust... no more!
Jenn
I'm so happy to hear this Kristi!! thank you for trying the recipe and giving feedback. Happy pie baking!!