This all-butter pie crust recipe is time-tested and practically fool-proof pie dough recipe! Unbelievably flaky and flavorful and super easy to make!
A great pie starts with a great pie crust. Flaky, buttery and tender…
And there are a million and one perfect pie crust recipes out there. Hand-written, stained recipe cards passed down through generations… Some made with all shortening, some with combination of butter and shortening, some with lard, or even all butter… With vodka and without… Variations are endless.
And here I am contributing my version into the mix along with my tips on how to store/freeze pie dough for extended period and minimize shrinkage issue during baking.
Hopefully, this one will become your go-to pie crust recipe for years to come.
Why you’ll love this all-butter pie crust recipe?
- Simple ingredients – As title states, this pie dough is made of all butter. It’s convenient for those of us who don’t usually have shortening on hand. Just for the record, I have nothing against shortening or lard, it’s just I don’t use them enough to keep them on hand.
- Flavorful – Egg yolk adds more flavor and richness.
- Easy – I use my stand mixer to make my pie crust dough. But a simple pastry cutter gets the job done as fine.
- Convenient – The recipe is super easy to double for double-crust pies.
You’ll get flaky, tender and the most flavorful pie crust every SINGLE time. Follow my tips below to ensure a pie success! I’ve made it enough to know how reliable and foolproof this recipe is, 8+ years and counting.
Shortening Pie Crust VS All-Butter Pie Crust
Which is better all butter pie crust, or old-fashioned shortening pie crust?
Well, I’m glad you asked. Here’s the truth. Pie dough with shortening holds its shape better, especially if you took your time to shape a beautiful pie edges, intricate designs. And thus, if you’re going for impressive pie with detailed, intricate designs, go with pie crust recipe with shortening .
That being said, you’ll still get decent – aka rustic – looking pies with this butter pie dough, but extra tender and melt-in-your-mouth flaky!
How to make butter pie crust?
As mentioned above, it’s super easy to make this recipe. I usually double the recipe and make it in my stand mixer.
- Mix together flour and salt first.
- Add frozen butter cubes and egg yolk. Mix until butter is about pea-size.
- Add ice water, one tablespoon at a time, until the dough forms into a ball.
- Flatten the dough into a disk, wrap in a plastic and refrigerate for at least 1 hour before rolling it out.
5 TIPS FOR PERFECTLY FLAKY TENDER PIE CRUST
- While this’s not crucial, I highly recommend weighing the flour, instead of measuring by volume. This ensures proper ratio of dry and wet ingredients.
- Cut the cold butter into small cubes and freeze it for at least 30 minutes.
- Don’t over-mix the dough to avoid tough pie crust. TIP: cubing the butter into small cubes (about 1/4 tablespoon pieces) helps to prevent this issue.
- Use ice cold water to ensure your dough stays nice and cold and prevents melting the butter.
- Add water 1-2 tablespoons at a time, so you don’t put too much liquid into the dough. Or you’ll end up with sticky dough that is hard to work with.
Why is it so important to keep the butter and dough cold?
It’s crucial to use cold butter and ice water to make a pie dough, because we don’t want to completely melt the butter into the dough. We want lots of small chunks of butter throughout the dough, so that when we bake the pie crust, those butter pieces melt, creating little pockets in the crust. (Remember, laminating technique for making flaky croissants? This’s basically the same concept.)
Butter swirls and chunks all over the pie dough is a good sign!!
EASY WAY TO CRIMP THE EDGES OF A PIE
When it comes to pie, I don’t do fancy.
Let me show you how I crimp the edges of my pie crusts, the simple way. I don’t cut out excess dough (just make sure not roll out too big circle), as you may have seen in a lot of recipes. It seems wasteful.
So instead…
- I fold the edges out and roll it until it meets the pie dish. You’ll get a nice and thick border, if you will. It won’t be perfect all around, in some places it’ll be thinner, and in some places thicker, but that’s ok.
- Then I use simple 3-finger method to crimp the edges, as shown below. Classic and timeless.
How to prevent pie crust from shrinking?
Remember, I said earlier that pie crust with shortening holds its shape better? Well, that’s true. Unfortunately, butter pie crusts aren’t best in delivering perfectly crisp edges on carefully designed pies.
But there’s a way to minimize the shrinkage!
Tip
#1 key to avoid the shrinking problem is to rest and chill the pie dough before baking. Once you crimp the edges of the pie, put it in the fridge to chill while you prepare the filling, for at least 30 minutes. The longer it chills, the better.
Tip
#2 Make sure to crimp the edges over the lip of the pie dish, not inside the wall.
How to store homemade pie dough?
Extra pie dough is never a bad thing. In fact, it’s an absolute must for me!! Especially right before holiday season hits…
Pie dough can be refrigerated for up to 3 days. Or you can freeze them for up to 3 months.
2 ways to freeze a pie dough:
- Method #1: Wrap the flattened pie dough in a plastic wrap. (If you’re planning to freeze for more than a month, I’d double wrap in plastic.) Place it in a freezer bag. And freeze for up to 3 months.
- When ready to make a pie, thaw the frozen pie dough in the fridge overnight.
- Method #2: Roll the chilled pie dough and lay it in a pie dish. Crimp the edges. And then wrap the entire thing in a plastic wrap, then aluminum foil. Freeze for up to 3 months.
- Make sure it has plenty of space around it, and doesn’t get smushed with other things. That’s why I recommend upright freezer for this method.
- When ready to bake, you can take it straight from the freezer into the oven for blind-baking.
How to blind-bake a pie crust:
Some recipes, like my lemon meringue pie, pecan pie, banana cream pie, require the crust to be blind-baked first, which basically means the crust is cooked without the filling.
- Place a sheet of aluminum foil over a chilled pie crust. Add pie weights (or raw beans, or rice).
- Bake in a preheated 350°F oven for 15 minutes.
- Carefully remove the weights and aluminum foil. Using a fork, pierce holes all over the crust to prevent bubbles and air pockets throughout the crust.
- Bake for another 10-15 minutes, or until golden brown.
Save this amazing all-butter pie crust recipe now. And leave a review once you give it a try!
Flaky All-Butter Pie Crust
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup (113g) unsalted butter cut into ½ tablespoon pieces and frozen
- 1 egg yolk
- 3-4 tablespoons ice water
Instructions
- To make the pie dough, in a large mixing bowl with a paddle attachment, mix together flour and salt. Alternatively, you can use a pastry cutter, instead of stand mixer.
- Add frozen butter cubes and egg yolk. Mix on lowest/stir speed until the butter pieces are about pea-size.
- Add ice water one tablespoon at a time, until the dough forms into a ball. Depending on humidity, you might not need all the water, or you might need additional couple of tablespoons. That’s why you need to add it one tablespoon at a time until big clumps of dough sticks together. Too much water will make the dough too sticky and hard to work with. TIP: Don’t be alarmed if you see small pieces/swirls of butter in the dough, that’s exactly what you want to see! Those butter pieces will melt during baking and create the most tender and flaky crust.
- Form the dough into a ball and flatten it into a disk. Wrap it in a plastic wrap and refrigerate for at least 1 hour, or up to 3 days. Or place it in a freezer bag and freeze for up to 3 months.
- To blind bake a pie crust, roll the pie dough into 10 to 11-inch circle on a lightly floured surface. Wrap the dough around rolling pin and carefully transfer it onto baking pan. Fold the edges out and roll until it meets the pie pan. Crimp the edges any which way you like, or as shown above.
- Place the crust in the fridge for at least 30 minutes.
- Meanwhile, preheat the oven to 350°F (177°C).
- Cover the crust with aluminum foil and pour pie weights, or raw beans/rice (I use raw beans. And no, you can't use those beans, used as pie weights, for cooking.)
- Bake for 15 minutes, and then carefully remove foil and pie weights. Using a fork, pierce holes all over the crust to prevent bubbles and air pockets throughout the crust. Bake for another 10-15 minutes, or until golden brown.
Tips & Notes:
This recipe was originally published on January 6th, 2013, and last update was on November 19, 2020.
Jacqueline says
Can you put a little sugar in the pastry.
Shinee says
Sure you can!
Kelly B. says
I made this pie crust for Thanksgiving and I’m making it again for Shepherd’s Pie tonight. It is so incredibly easy to work with and it is absolutely delicious.
Here’s a tip: Freeze your butter and use the big side of your grater to grate it! Then you can just toss it into the flour and add the egg and water, combine in a standing mixer. No cutting butter!
The dough is really crumbly, but just fold it until you can make a disc. I live in Albuquerque, because of our dry climate my flour is always really dry. I used 4 TBSP of water and I’m glad that I resisted the temptation to add more.
Shinee says
Hi, Kelly! Thank you so much for your feedback! So happy you loved the pie crust recipe. And I totally agree not to add too much water even if it looks dry. It comes together just fine. So glad to read your feedback. And your grater tips is perfect!
Frances Murray says
Does the crust need to be blind baked for pumpkin pie?
Shinee says
Hi, Frances. It depends on your pumpkin pie recipe. I don’t blind bake the crust for my pumpkin pie recipes.
Edith says
Made your pastry yesterday. Unfortunately some part of my pastry got holes at the bottom and cracked on the side after blind baked. What did I do wrong?
Shinee says
Hi, Edith. Hmm, so when you laid the rolled pie crust in a pie dish, it didn’t have any patched cracks or holes, and then after baking you saw holes and cracks? I’m a bit confused. Is it possible the dough got stuck to the foil and created holes?
Edith says
Yes Shinee it’s exactly what you just said. There were no holes when I laid it onto the tart pan. I used baking paper instead of aluminium foil. So it didn’t stick onto the dough when I removed it.
Also I was rushing so I didn’t put the crust into the fridge for 30 mins before blind baking. Do you think it’s because of that?
Shinee says
I doubt it, Edith. I’ve blind baked pie crusts without enough chilling, and I never had that issue. My only suspicion for the hole would be there was a chunk of butter with no dough around and it melted leaving a hole? And I’m clueless about the crack on the side. If you happened to have a picture of the crust, you can e-mail it to me. I’m curious to see it.
Jamie Peterson says
So easy and so good. I make yeast dough drilled dumplings and noodles. I have never had pie crust come out for me. This easy and bakes beautiful.
Shinee says
Yay, so happy you tried my recipe and had success, Jamie. Thank you SO much for sharing!!
Martha Drake says
This crust is way too hard to roll out! The butter was so hard that I could not incorporate it into the rest of the dough! Will not be using this recipe again!
Shinee says
Hi, Martha. Thank you for your feedback. The dough is hard right out of the fridge, yes. If you let it sit on the counter for about 10 minutes, it’ll be much more manageable.
Ok, after reading your comment a few times, I’m a bit confused. It looks like 2 issues you had: 1. The butter didn’t incorporate into the flour, thus you weren’t able to form a dough. 2. Then somehow you did manage to make a dough, but it was too hard to roll out.
I’d appreciate your clarification on these. But I also want to point out, you DO want to see some little pieces of butter in the dough. Those little specks of butter melt during baking, creating super flake-y crust. It’s key!!!
Vicki Cohen says
Made your pastry dough recipe yesterday. Perfect! I have been baking pies forever, and always used butter only, making the pastry in my food processor. Was reluctant to use my KitchenAid. but I did and it was a dream to make the pastry this way. I thought it would end up being overmixed, but it wasn’t and it was pefect. Thank you!
Kristin says
Awesome recipe and directions!! Thanks!!
Kate says
Wonderful crispy, flaky crust! I think it was because my crust was near freezing right before baking. Can’t emphasize “cold” enough where the recipe calls for cold.
Lisa Peterson says
I really like your blog. I have a question you might be able to answer for me. The bottom of my pies are never cooked good enough. The top is usually perfect.
Shinee says
Hi, Lisa. Thank you! What kind of pies are you baking? It’ll depend on the pie. Some pies, like pecan pie or lemon meringue pie, require blind-baking first. But if the recipe doesn’t call for blind baked pie, then make sure the crust isn’t too thick. I usually roll it out thin, so mine never comes out raw.
Going to try for Thanksgiving. says
Do you freeze the butter after you cut into cubes? How long do you freeze the butter?
Shinee says
I do put the cut up butter briefly in the freezer after I cut it while I prepare the flour. It’s not absolutely necessary, as long as it was just out of the fridge.
Julie Perona says
See comment on how long you freeze butter before or after you cut butter into cubes?
Shinee says
I don’t freeze my butter before cutting. I take it out from the fridge, cut them into cubes and then put in freezer while I prep the flour, maybe like 3-5 minutes?
Lizziy says
When do you fill it? Do you bake the crust and bake it again with your filling or bake everything at the same time? I’m lost
Shinee says
Hi, Lizziy! It depends on your pie recipe. If your pie recipe requires blind-baked crust, then yes, blind bake and fill it and baking it again. For example, my banana cream pie, pecan pie and lemon meringue pie require blind-baked pie crust. And this cherry pie doesn’t require blind-baked crust, so I put the filling in raw pie crust. Hope this helps.
Lizziy says
Thank you! I’m relatively new to pies haha. I’m super excited about this!
Shinee says
Yay! Let me know if you have any questions. And enjoy your pies, Lizziy!
Pam says
Do you ever put vinegar in your pie crusts?
Shinee says
You know, I’ve never tried that, Pam.
Hazelle says
Can I use iodized salt? I don’t have any kosher salt. Thank you
Shinee says
Yes, you can, Hazelle.
sylvia says
Hi, should the eggs be at room temperature?
Shinee says
It’s not required, Sylvia. Straight from the fridge is perfectly fine.
Andrea says
I am in the process of making the pie case for a lemon Meringue pie (also your recipe) but I need to know if I can add the filling whilst the pie case is still hot or does it need to be completely cooled first?
Shinee says
Hi, Andrea. Sorry, I didn’t get back to you right away. I was on vacation. Anyway, the crust doesn’t have to be completely cooled. I hope it turned out good.
Tutu says
Right now I am baking Pear Tarte Tatin. Hope its going to be as good as yours. Tnx. 😀
Shinee says
Hope it turned out great. Share the picture on my FB page if you got one. 🙂
Tutu says
I love your recipes!!! Good job.
Shinee says
Thank you, Tutu, for your kind words! 🙂