All Butter Pie Crust

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This All-Butter Pie Crust is made effortlessly in the food processor, creating a perfectly flaky, golden crust with minimal effort. Pure butter gives it rich flavor and tender layers, making it the ultimate base for both sweet and savory pies!

Course Dessert

Cuisine American

Keyword all butter pie crust, homemade pie crust

Prep Time 25

Chill Time 2

Total Time 2 25

Servings pie crusts

Calories 1689kcal

Author Sue Ringsdorf

Ingredients

2 3/4 cups all-purpose flour (330 grams)
2 Tablespoons granulated sugar (25 grams)
1 ¼ teaspoons kosher salt (5-6 grams)
1 ¼ cups unsalted butter (284 grams) - cut into cubes
½ cup ice cold water (118 grams) - or more

Instructions

Prep butter. Slice the cold butter into two-tablespoon cubes. Keep in the refrigerator until ready to use so that it stays cold.
Combine dry ingredients. To a large food processor, add dry ingredients – flour, sugar, and salt. Pulse a few times to combine well.
2 3/4 cups all-purpose flour (330 grams), 2 Tablespoons granulated sugar (25 grams), 1 ¼ teaspoons kosher salt (5-6 grams)
Add cold butter. Then add the chunks of very cold butter to the food processor. Pulse about 20 times, or until the mixture forms mostly small crumbs. Transfer mixture to a mixing bowl and then use your hands to press any remaining large clumps into the flour mixture. (You can also skip using a food processor. Just cube the butter and use your hands to press the butter in.)
1 ¼ cups unsalted butter (284 grams)
Add cold water. Drizzle in the cold water one tablespoon at a time, tossing gently with a fork after each addition. Add just enough water for the dough to hold together when pressed, being careful not to over-mix so the crust stays tender and flaky.
½ cup ice cold water (118 grams)
Divide, wrap, and chill dough. Once the dough starts coming together, gather it with your hands and gently press it into a ball on a lightly floured surface. It should hold together without being sticky. Divide the dough in half and then flatten each into a disk. Wrap each section tightly in plastic wrap, and refrigerate for at least an hour (or up to two days) to let the gluten relax and the butter firm up before rolling it out.
Roll out pie crust. After chilling, remove the dough from the refrigerator and let it sit a few minutes if it’s very firm so it’s easier to roll. Lightly flour your work surface and rolling pin, then roll the dough out evenly so that it is about two inches larger than the pie plate.
Transfer dough to pie plate. Carefully transfer pie dough to pie plate, gently pressing it into the bottom and sides without stretching. Trim any excess dough, fold under the edges, and crimp or decorate as desired. The crust is now ready to be filled and baked according to your recipe.

Notes

Wrap the pie dough tightly in plastic and freeze for up to 2 months. Thaw in the refrigerator before rolling.

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