All Butter Pie Crust
A simple and delicious homemade all butter pie crust recipe that creates a flaky and flavorful base for any filling.
Ingredients
For the crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup butter, chilled and grated Ensure the butter is very cold for best results.
- 1/4 cup ice water Add slowly to form the dough.
Instructions
Preparation
- Chill the butter until it’s very cold, then grate it with a cheese grater. Put it back in the fridge while you move to the next step.
- In a large bowl, combine flour, sugar, and salt.
- Using a pastry blender or your hands, cut in the grated butter until the mixture resembles coarse crumbs.
- Add the ice water a tablespoon at a time, just enough to form the dough into a ball.
- Flatten the dough a bit, wrap it tightly in plastic wrap, and refrigerate overnight (or for at least an hour or two!).
Baking
- Use the dough like you would any pie crust, rolling it out on a very lightly floured surface with a floured rolling pin.
- Transfer the rolled-out dough into the pie plate. If you’re making a single crust pie, trim and flute the edges and poke the middle with a fork.
- Wrap the crust in plastic wrap and return to the fridge for 20 minutes.
- Bake the shell in a preheated oven at 375°F for 20-30 minutes or until golden brown, using foil or parchment paper weighted with pie weights.
Notes
This pie crust pairs well with both sweet and savory fillings. Make sure not to overwork the dough for the best texture. Leftover dough can be stored in the refrigerator for up to three days, or frozen for up to three months.