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All Butter Pie Crust

This All Butter Pie Crust is flaky, buttery, and made with flour, salted butter, salt, and cold water. Use it as a bottom crust, top crust, or double crust for sweet pies, savory pies, quiche, and pot pies.

Prep Time15

Chill Time30

Total Time40

Servings:

Calories: 187kcal

Author: Davinah

Ingredients

1½ cups all-purpose flour
¾ teaspoon Natural Ancient Sea Salt
½ cup Butter salted, very cold, cubed
⅓ cup Water add ice cubes to keep it cold. I also needed about 2 tbsp more of water. Add the water slowly and 1 tbsp at a time so you just use enough to get your dough to come together in a disk.

Instructions

Combine the flour and salt in a large bowl. Add the cold butter and use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Slowly add the ice water, about 1 tablespoon at a time, mixing gently with a wooden spoon until the dough comes together. You may need 1-2 more tablespoons of cold water to get your dough to come together.
Form the dough into a disk
Wrap it in plastic wrap and refrigerate for at least 30 minutes while preparing the pie filling.
Roll out the pie crust on a lightly floured surface: Lightly flour a clean work surface and rolling pin. Place the pie dough on the floured surface and roll it from the center outward, turning the dough as you go to help it stay round and prevent sticking. Roll the dough into a 12-inch circle that is about ⅛ inch thick. This gives you enough dough to fit a 9-inch pie plate with some overhang for trimming and crimping.
Use the dough according to your pie recipe

Notes

Keep butter cold: Leave the salted butter in the refrigerator until you are ready to cut it. Cube it, then add it to the flour right away.
Use enough salt: I use 3/4 teaspoon salt with 1 1/2 cups flour, even with salted butter, so the crust has flavor without tasting salty.
Do not overmix: Stop cutting in the butter when small pea-sized pieces are still visible. Those pieces help the crust bake up flaky.
Add water slowly: Start with 1/3 cup cold water, then add 1 to 2 tablespoons more only if needed.
Some loose flour is okay: The dough does not need to form a smooth ball in the bowl. Pile it onto plastic wrap and press it into a disk to bring it together without overworking it.
Chill before rolling: Refrigerate the wrapped dough for at least 30 minutes. One hour is ideal if you have the time.
Roll and handle gently: For a 9-inch pie plate, roll the dough to about 1/8 inch thick and 12 inches wide. Gently settle it into the pie plate instead of stretching it.
Make ahead: Refrigerate wrapped dough for up to 3 days or freeze for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling.

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