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Emily Fabulous » Recipes » Sweet Baked Goods

Easy All-Butter Pie Crust

Published: Oct 27, 2020 · Modified: Feb 28, 2023 by Emily · This post may contain affiliate links · 29 Comments

Jump to Recipe
pie crust in plastic wrap
galette pie crust

This Easy All-Butter Pie Crust recipe is the perfect recipe for beginners or anyone who needs a delicious and flaky pie crust pulled together in 10 minutes and then chilled. The steps are easy to follow and the results are a perfect pie crust every time.

homemade pie crust before baking
Jump to:
  • Why I Love This Recipe
  • Ingredients Needed to Make a Basic Pie Crust
  • How to Make this Easy Pie Crust
  • Expert Tips for Making the Best Pie Crust Ever
  • How To Bake a Pie Crust
  • How to Blind-Bake a Pie Crust
  • What are Pie Weights?
  • Pie Weight Alternatives
  • Easy Pie Crust Recipe by Hand

Why I Love This Recipe

This Easy All-Butter Pie Crust was inspired by Martha Stewart's recipe and is perfect for all of your pie-baking needs. Each recipe that calls for a pie crust is different, so make sure you follow all of the steps in the recipe.

This pie crust recipe doesn't use a food processor so no extra gadgets to drag out and clean. This pie crust is also freezable so you can make it ahead of time and have it ready when needed.

pie crust disc wrapped in plastic wrap on a silicone mat

Ingredients Needed to Make a Basic Pie Crust

  • all-purpose flour
  • salt
  • sugar
  • cold unsalted butter
  • ice cold water

How to Make this Easy Pie Crust

shredded cold butter in a bowl.

Step 1: Prepare some ice water in a glass so that it gets nice and cold. Grate the butter into a bowl or cut it up into small pieces and place it in the fridge until you are ready to add it to the crust dough.

butter incorporated into flour for pie crust.

Step 2: Put the flour, sugar, and salt in another mixing bowl and mix together. Add the butter and cut it in using a pastry cutter or a fork. You can then use your hands to fully incorporate everything into a coarse meal with some larger pieces of butter throughout.

pie crust dough with water added.

Step 3: Measure and add the ice-cold water and mix it in using a pastry cutter, a fork, or your hands.

pie crust dough cut in half.

Step 4: Dump the dough onto a lightly floured surface or a silicone mat. Create 2 equal-sized discs using your hands but do not press together too much, just lightly to quickly form 2 circles.

pie crust discs wrapped in plastic wrap.

Step 5: Wrap the discs tightly in plastic wrap and place them in the fridge for at least an hour to chill. If you only need one crust, you can place the other disc in a freezer bag and freeze for later.

pie crust before rolling.

Step 6: When ready to roll out, remove the disc(s) from the fridge and allow it to sit at room temp for about 10 minutes. Roll the disc out on a lightly floured surface with a rolling pin, rotating and flipping as you go.

    Expert Tips for Making the Best Pie Crust Ever

    • First, freeze your butter ahead of time. Then, use your cheese grater to get nice small pieces of butter that are so much easier to cut in! I use this trick all the time and it never fails.
    • Make sure you are adding ice-cold water, not just cold water from the tap. This keeps the butter from melting while mixing so when it comes time to bake, the butter slowly melts creating a flaky and delicious crust.
    • If you are using your hands to mix the dough, run them under cold water first. This is for the same reason as using super cold water in the mix, it keeps the butter from melting.
    • If at any time you think your butter is getting too soft, place the bowl in the fridge for 5-10 minutes, and then continue mixing.
    • Don't over-handle your pie crust. This includes when you are making it and when you are rolling it out for your recipe. The more you handle it, the less flaky and it will be and it will also shrink when baking.
    • If you are making a savory meal like a Chicken Pot Pie, you can omit the sugar in the recipe.

    How To Bake a Pie Crust

    Bake this crust as indicated in the recipe you are using. Some recipes will have you bake the crust and the filling together like a galette or chicken pot pie.

    Other recipes will require blind baking where you cook the crust first before adding the filling. This is common with some fruit pies or pies where the filling doesn't cook at all like a cream pie. When you are blind baking, you want to ensure you have pie weights or an alternative to help keep the crust in place.

    How to Blind-Bake a Pie Crust

    To blind-bake this pie crust, make sure you have chilled the crust for at least 4 hours or have frozen it for 30-60 minutes. Preheat the oven to 425ºF.

    Prick the bottom of the crust with a fork (this is called docking) and place a piece of parchment paper on top. Place the pie weights (or an alternative suggested below) on top of the parchment paper and bake for 15 minutes. Remove the crust from the oven and take off the weights and parchment paper (be careful, it is hot).

    For a fully baked crust, place the crust back in the oven for another 10-15 minutes until the bottom is nice and brown. For a partially baked crust, bake just until the bottom crust is just beginning to brown, about 7-8 minutes.

    If you’re making a no-bake pie, allow the crust to cool completely before adding the filling. If your pie is going back into the oven, you can fill the crust while it is still warm.

    apple lavender galette before baking
    pie crust used for apple lavender galette

    What are Pie Weights?

    Pie weights are usually ceramic or metal balls that you put on top of your crust when you are baking just the crust, or "blind baking". You use pie weights to help keep the crust from shrinking or getting air pockets while it is baking.

    Pie Weight Alternatives

    No pie weights? No Problem! There are many other pie weight substitutions you can use that you probably already have in your kitchen! These items include uncooked beans (which you can't use for cooking after you use them as weights), rice, sugar or another pie pan are all good options. Place any of these items on parchment paper before putting them on top of your pie crust to bake.

    pie crust prepared with beans as pie weight before baking
    uncooked beans in place of pie weights

    Recipes That Use a Pie Crust

    • This Chocolate Walnut Pie from Sulanadapice.com
    • Apple Lavender Galette Recipe
    • Lemon Cranberry Meringue Pie
    • Chicken Pot Pie
    • Fresh Mango Galette

    If you get a chance to make this Easy Pie Crust Recipe, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.

    pie crust discs wrapped in plastic wrap.

    Easy Pie Crust Recipe by Hand

    A quick and easy pie crust recipe you can make without a food processor for a perfect flaky crust every time.
    5 from 26 votes
    Print Pin Rate Save Recipe Recipe Saved!
    Prep Time: 10 minutes minutes
    Chill Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 2 pie crusts
    Calories: 139kcal
    Author: Emily
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    Equipment

    • medium mixing bowl
    • cheese grater (optional)
    • pasty cutter
    • plastic wrap

    Ingredients

    • 2½ cups all-purpose flour
    • 1½ teaspoon kosher salt
    • 1 tablespoon sugar
    • 1 cup unsalted butter, FROZEN (2 sticks)
    • 8 tablespoon ICE COLD water

    Instructions

    • Before you begin, add ice to a cup of water so it gets nice and cold. Grate the butter into a bowl or cut it up into small pieces and place it in the fridge until you are ready to add it to the dough.
    • Place the flour, sugar, and salt into a mixing bowl and mix together with a fork or whisk. Add the cold butter and cut in using a pastry cutter or a fork. You can then use your hands to fully incorporate everything ensuring you have a coarse meal with some larger pieces of butter throughout.
    • Measure and add the ice-cold water to the dough and mix it in using a pastry cutter, a fork, or your hands. The dough will still be crumbly at this point, that is fine.
    • Dump the dough onto a lightly floured surface or a silicone mat. Create 2 equal-sized discs using your hands but do not press together too much, just lightly to quickly form 2 circles.
    • Wrap the discs tightly in plastic wrap and place them in the fridge for at least an hour to chill. If you only need one crust, you can place the other disc in a freezer bag and freeze for later.
    • When ready to roll out, remove the disc(s) from the fridge and allow it to sit at room temp for about 10 minutes. Roll the disc out on a lightly floured surface with a rolling pin, rotating and flipping as you go. Try not to handle the crust too much and allow it to rest for 5-10 minutes before shaping. Once you have the shape you need, place the crust in the fridge until ready to bake.

    Video

    https://youtu.be/WLOmozJK3FA

    Notes

    • First, freeze your butter ahead of time. Then, use your cheese grater to get nice small pieces of butter that are so much easier to cut in! I use this trick all the time and it never fails.
    • Make sure you are adding ice-cold water, not just cold water from the tap. This keeps the butter from melting while mixing so when it comes time to bake, the butter slowly melts creating a flaky and delicious crust.
    • If you are using your hands to mix the dough, run them under cold water first. This is for the same reason as using super cold water in the mix, it keeps the butter from melting.
    • If at any time you think your butter is getting too soft, place the bowl in the fridge for 5-10 minutes, and then continue mixing.
    • Don't over-handle your pie crust. This includes when you are making it and when you are rolling it out for your recipe. The more you handle it, the less flaky it will be and it will also shrink when baking.
    • If you are making a savory meal like a Chicken Pot Pie, you can omit the sugar in the recipe.

    Nutrition

    Serving: 1serving | Calories: 139kcal | Carbohydrates: 12.5g | Protein: 1.6g | Fat: 9g | Saturated Fat: 6.4g | Cholesterol: 24mg | Sodium: 175mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 0.6g | Calcium: 3mg | Iron: 1mg

    Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @EmilyFabulous_Blog or tag #emilyfabulous!
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    Comments

    1. john says

      October 03, 2022 at 5:29 am

      5 stars
      This recipe has been a really special recipe for me. Those who haven't tried the recipe should try it now.
       

      Reply
    2. Bobbie says

      September 24, 2021 at 12:37 am

      5 stars
      I’m so glad you shared this recipe! I always find pie crusts to be so challenging! These steps help so much. With the holidays coming soon I know my pies will now be the star of the show!

      Reply
      • Emily says

        September 24, 2021 at 2:08 pm

        Bobbie, I'm glad you found this recipe. It really is pretty easy and you will love having pie crusts on hand for the holidays. Enjoy!

        Reply
    « Older Comments
    5 from 26 votes (12 ratings without comment)

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    Hi, I'm Emily! I'm excited to share my passions, experiments, and fun with you. I love to cook, bake, create recipes, mix cocktails and try new things!

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