There is something special about a homemade pie, especially one made with an all butter pie crust recipe. It creates a tender, flaky crust with rich buttery flavor using simple ingredients.

This crust is perfect for your favorite homemade lemon meringue pie or even to top a savory chicken pot pie.

all butter pie crust recipe folded over in a pie plate.

Why This Butter Pie Crust Recipe Is a Keeper

Using butter gives the crust a deliciously rich flavor that pairs beautifully with sweet, but especially savory, fillings.
I love how this recipe for pie crust made with butter creates a light, flaky, and tender crust.
It uses everyday ingredients without special equipment, so it’s perfect for even the most novice baker.
I find it so handy to prepare the dough several days in advance, or freeze so you can enjoy a homemade crust anytime you need it.
This butter pie crust recipe makes two pie crust disks. You can make a double crust pie or save the extra crust for another day.

all butter pie crust recipe as butter is folded into flour mixture.

all butter pie crust recipe after liquid has been added, and formed into a ball in a bowl.

What Makes This All Butter Pie Crust Recipe Work

Flour: Provides the structure for the crust, while keeping it tender and easy to roll.
Butter: Needed for rich flavor. Using cold butter helps create the best flaky layers.
Sugar: For a bit of sweetness and creates a golden brown finish. Reduce, or leave it out, if you are making a more savory crust.
Water: Ice cold water brings the ingredients together, and keeps the butter from becoming too soft.
Vinegar: Is key to help create a tender crust that is flexible as you mix and roll it.

all butter pie crust recipe placed in a pie plate.

Tips For Flaky Success

I cannot stress enough to keep the butter cold. If it begins to soften while you work, place the dough back in the refrigerator or freezer for a few minutes.
A few dry bits are fine, just don’t over-work the dough. If you do over-mix it, too much gluten will develop and create a tough crust.
Begin with what I recommend for water, then add more only if needed. The dough should not feel wet or sticky.
Be sure to refrigerate the dough to give the butter time to firm up, this helps relax the dough so it is easier to roll out.

all butter pie crust recipe pinched on the sides.

How To Store

Wrap dough in plastic wrap and refrigerate for up to 5 days. When ready, allow dough come to room temperature for a few minutes before rolling out.
To freeze, wrap dough in a double layer of plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before rolling.

all butter pie crust recipe with a chocolate pie filling.

I hope you enjoy this all butter pie crust recipe as much as I do! Leave a comment and rating below.

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Butter Pie Crust Recipe

Donnalea

Servings

Prep 30

chill 2 30

Print Pin

There is nothing better than an all butter pie crust recipe.

Equipment

large bowl

Ingredients

1¼ cups all purpose flour
½ cup very cold butter
2 teaspoons sugar
2 Tablespoons ice water
2 Tablespoons vinegar

Instructions

In a large bowl, whisk together flour, sugar (if using), and salt.
Grate cold butter and toss until evenly coated, place into freezer for 15 minutes. Use a pastry cutter, or two knives, cut butter into the flour mixture until fully incorporated.
Chill the mixture again for 10 minutes to keep the butter cold.
Remove from freezer and drizzle in ¼ cup ice cold water. Combine with a spoon, using your hands if needed to bring the dough together. If dry, add cold water one tablespoon at a time until you can form a ball.
Divide the dough in half and shape into two round, flat disks. Wrap with plastic wrap and refrigerate for about 2 hours.
On a lightly floured surface, roll the dough out with a rolling pin.

Notes

Nutrition is calculated for a 8 serving, 2 crust pie crust.
To freeze, wrap each disk in a double layer of plastic wrap and then a zippered bag or foil. Store for up to 2 months.
Thaw overnight in the refrigerator before using.

Nutrition

Serving: 1crustCalories: 177kcalCarbohydrates: 16gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 92mgPotassium: 24mgFiber: 1gSugar: 1gVitamin A: 355IUCalcium: 7mgIron: 1mg

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