This Homemade All Butter Pie Crust recipe is an easy flaky pie crust from scratch!  It’s made with only 5 ingredients in 5 minutes in the food processor! This pie crust without shortening is the BEST pie crust recipe ever!

Does the thought of making your own pie crust from scratch intimidate you? If so, then I am here to quell all your baking fears and show you just how easy it is to make a homemade flaky all butter pie crust in just a few minutes!

I implore you this pie-making season to try making a pie crust from scratch. Making the flaky pie crust recipe is SO easy, and the end result is worlds better than any pie crust you can buy in a store!

Plus, when you make your own homemade pie crust, you know exactly what ingredients your are ingesting when you eat it (there are only 5)! You skip all the preservatives, additives, and ingredients you cannot pronounce!

How to make a butter pie crust

I am a sucker for an all-butter pie crust. I really believe those little pockets of buttery perfection make an irresistibly flaky pie crust that pairs perfectly with fruity pie fillings!

So here is a step-by-step tutorial in how to make this homemade double pie crust recipe from scratch!

Process Dry Ingredients

First, place all the dry ingredients in the container of a food processor fitted with the “S” blade. Pulse to combine (about 5-10 seconds).

Use freezing cold ingredients to make a flaky pie crust 

Cut the butter into chunks (as pictured below) and put them in the freezer for 20-60 minutes. It’s also helpful to measure out a little less than 1/2 cup of water and put a few ice cubes in it so that it gets nice and cold!

Why do we care that the ingredients are cold? Because the discernible chunks of butter in the crust make it deliciously flaky. Using cold ingredients makes it harder to mix the butter into the flour & sugar, which is exactly what you want to achieve the flakiest pie crust crust possible!

How do you mix a pie crust? 

There are two ways to mix a pie crust. I will discuss both below.

Use a food processor.

This is (obviously) the method I choose to use for a few reasons.

1. It’s easier
2. It’s faster and
3. 3) I have always done it this way because I don’t own a pastry cutter! 😉

The only word of warning I have about using a food processor to make this Flaky Homemade All Butter Pie Crust is that it is fairly easy to over-mix the dough.

So you need to be sure to pulse to combine the ingredients until the mixture looks slightly sandy. You will know when it’s done when you can pinch it with your fingers and it holds together (like in the picture below).

With a pastry cutter, fork or your hands. 

I have used a fork and my hands to make a pie crust in the past, however I find that I’m kind of slow and don’t mix the ingredients fast enough to keep them cold and ensure the butter stays in chunks in the dough. However, it is easier to not over-mix the dough when doing it by hand!

Both methods work well, and the benefit of both is that homemade pie crust is worlds tastier than anything you can buy in a store!

It’s important to note that the dough may not look like it could be shaped into a ball, when in reality it can be!

The photo below shows how easily the pie crust dough mixture can be pinched together, even when it has a sandy texture.

Remove the dough from the food processor and form it into a ball. 

Turn the Flaky Homemade Butter Pie Crust dough out onto a well-floured surface or into a large bowl and form it into a ball. Remember it’s important not to overwork the pie crust dough, so be careful!

The pie crust dough should be firm and not crumbly once it is worked together, as pictured below.

Form the dough into two circles (for a double crusted pie)

After you have one large ball of pie crust dough, break it in half and form it into two circles that are the same size.

If your’e not great at eyeballing things (hello, I’m looking at myself), a food scale comes in handy here! Just weigh all the dough together, cut that number in half and make sure each portion of dough weighs that amount!

Make two 1″ thick discs of dough. When making this double pie crust recipe it’s important to shape the dough into two discs about 1″ thick. This will make rolling it out much easier!

Chill the All Butter Pie Crust dough

Once you have two dough discs, individually wrap them in plastic wrap (tightly) and put them in the refrigerator to chill for at least 1 hour and up to overnight.

If you are chilling the dough overnight or for a long period of time (more than 2 hours), I recommend putting the wrapped Butter Pie Crust dough into a plastic bag or another airtight container to ensure that it does not dry out.

Roll the homemade pie crust dough

Once you’re ready to bake the pie, preheat the oven and roll out the dough. You will need to remove the circles from the fridge, place them on a well-floured surface and let them sit at room temperature for about 5 minutes so they’re soft enough to roll (shorter if it’s a hot day)!

Here are a few tips to make rolling easier:

Use a heavy rolling pin to roll out the crust!

I have had this marble rolling pin for 11 years and couldn’t live without it. It applies the perfect amount of pressure to the chilled crust to make it roll easily.

Measure the crust with the pie plate. 

As you see in the second photo below, after I roll the crust out I like to be 110% sure it will fit in my pie plate. So I recommend holding the pie plate over the crust circle just to be sure that it will fit. There needs to be a little extra dough overhang so that you can make a nice crust edge.

Use a pastry cloth!

I usually roll my pie crusts out on a pastry cloth. It makes transferring it from the counter to the pie dish SO much easier! You can also use wax or parchment paper to roll out the crust if you do not have a pastry cloth!

If you prefer to just have a solid piece of crust on the top (no fancy shapes), simply roll both of the crust circles in this way. Just be sure to cut an “X” in top to vent the steam!

Form the bottom crust to the pie dish, chill again.

Once you have transferred the crust from the rolling surface to the pie dish, it’s time to shape the crust into the pan.

Pinch the edges. Start by folding the crust and making a nice edge around the pie dish. Then, use your thumb and pointer finger to pinch the edges of the crust and make a nice design.

Chill again. Next, it’s time to make the top crust. Return the bottom crust to the refrigerator while you make the top crust and the pie filling!

Make the top pie crust: shapes & designs. 

If you want to make a lattice crust, check out this tutorial from Simply Recipes . I chose to do a mixture of pretty shapes and a lattice crust on the blueberry pie pictured in this post.

Braiding pie dough isn’t easy, but it’s doable! I’m not going to lie, braiding the dough to make a pretty outer edge took longer than the rest of the blueberry pie making process for me!

Use Pie Crust Cutters or Fondant Cutters! 

I have a few sets of pie crust cutters from Williams Sonoma and love them! I also use fondant cut & press sets that I purchased from Hobby Lobby (with a 40% off coupon, nonetheless)! Both work extremely well in make pretty little pie crust shapes to top your pies with!

If you want a solid pie crust top: 

If you don’t care to make any design on top and simply roll the top crust out into a circle, place it on top of the pie filling and pinch the edges to close the pie.

Be sure to cut an “X” on the top middle of the pie so steam can vent out as it bakes.

Chill the crust again: After you have formed the bottom crust in the pie dish and made the shapes you want for the top, put the crust back in the refrigerator to chill while you make the pie filling. You want it to stay cold so that butter stays nice and chunky.

Putting it all together 

Once the pie filling of your choice is made, it’s time to complete this Flaky Homemade All Butter Pie Crust recipe!

Simply pour the filling into the bottom pie crust and  have fun making the decoration on the top (or not, totally your call)! Work quickly to avoid the crust becoming too warm!

Using an Egg wash

I love using an egg wash on my pie crusts because it give it a rich, deep brown color. It’s not necessary but it is highly recommended! Simply beat 1 egg and use a pastry brush to brush the crust gently with the egg before baking.

Bake the pie. 

Most butter pie crusts with filling are baked at a higher temperature in the beginning, and then after 20 minutes the temperature is decreased and baking continues. This helps bake the crust without it becoming soggy.

FAQs about making Homemade Pie Crust 

Here are a few frequently asked questions about making homemade butter pie crust!

How do you blind bake a pie crust (without filling) to add a no-bake filling?

We use the same method to bake this butter pie crust if you are using it for a no-bake filling. Start by baking at a high temperature with pie weights inside, and after a while remove the weights and finish baking at a lower temperature. (See full instructions in the recipe card).

How do you protect Pie Crust from Burning?

Use a pie crust shield to protect the outer crust from burning. If you don’t have a pie crust, you can make one yourself by cutting a circle out of aluminum foil that covers the crust and fits the outer edge of the pie dish.

If you find that the center crust is browning too fast, create a loose-fitting “tent” out of aluminum foil and place it over the entire pie. This way the filling will continue baking and the browning of the crust will be slowed!

Can you make a pie crust with salted butter? 

YES! I do, all the time. Unsalted butter works too, however I prefer it to be saltier tasting because it compliments sweet pie filling so well!

Pie-crust making tools

There are a few tools that I consider essential in the pie crust-making process!

1. Marble Rolling Pin: You will need to roll out the dough to achieve the perfect shape and thickness!
2. Pastry Cloth: Using a pastry cloth is the best, fool-proof way to roll out a pie crust! Just flour the cloth, place the dough on it and roll away! Then you can use the cloth to lift the crust and transfer it to the pie dish, which prevents any tearing during the move!
3. Pie Crust Shield: In order to prevent the crust {ahem, the best part} from burning I always use a shield! It’s way easier than cutting foil to fit your pan!
4. Food Processor. I mentioned above why I love making pie crusts in a food processor! If you don’t have one and don’t care to own one, a pastry cutter or fork works well to incorporate the ingredients!
5. Pie weights. If you will be baking this pie crust by itself (without filling) then using pie weights is essential to keep it from shrinking!

Obviously you can make a crust without these things (well except for a rolling pin)…but if you anticipate there will be lots of pie-making in your future, I highly recommend checking these out!

Homemade Pie Crust: Ingredients and Substitutions

There are only 5 ingredients in this butter pie crust recipe, but here are a few notes on them along with possible substitutions.

• All-purpose flour. Pastry flour works well in place of all-purpose flour in this pie crust recipe. Also, a 1:1 all-purpose gluten-free flour can be used, however you may need to adjust the amount of water accordingly.
• Salted butter: Unsalted butter can be used in place of salted butter. For a dairy-free, vegan pie crust you can substitute vegan butter (like Earth balance) (which is what was used to make this dairy-free pumpkin pie)!
• Sugar. I love the slightly sweet and salty taste of this Flaky Homemade Butter Pie Crust, so I do not recommend omitting the sugar or replacing it if you are making this for a sweet recipe. Even for pot pies I enjoy this flavor, but if you want it to be savory you can omit the sugar.
• Sea Salt. I always recommend baking with pure sea salt. If you have iodized table salt, you may need to decrease the amount of salt.
• Egg Wash. this is totally optional! Heavy cream can also be used in place of eggs, or a 1:1 mixture of the two.

Recipes using All Butter Pie Crust:

Here are some of my favorite pie recipes that use this easy pie crust recipe!

• Apple Crumble Pie
• Classic Pumpkin Pie From Scratch
• Fresh Strawberry Pie From Scratch
• Fresh Blueberry Pie
• Dairy-Free Pumpkin Pie

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5 from 3 votes

Homemade Butter Pie Crust (Double Crusted Pie)

This Flaky Homemade All Butter Pie Crust recipe is an easy pie crust that's made from Scratch with only 5 ingredients in 5 minutes in the food processor! This pie crust has no shortening and is the BEST pie crust recipe ever! 

Course Dessert

Cuisine American

Keyword all butter pie crust, butter pie crust, flaky pie crust recipe, homemade pie crust, pie crust without shortening

Prep Time 5 minutes

Cook Time 30 minutes

Chilling Time 1 hour

Total Time 2 hours

Servings 12 Servings

Calories 238kcal

Author Laura

Equipment

• pie dish
• pie crust shield
• rolling pin

Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp sea salt
• 2 TBS white sugar
• 1 cup unsalted butter COLD, cut into 1 inch pieces (Vegan Option: Earth Balance)
• ½ cup ice cold water

Instructions

Chill the Butter:

• Cut 1 cup of butter into 1/2”-1” cubes. Place on a nonstick surface and put in the freezer for at least 10 minutes.

Chill the water.

• Measure out ½ cup cold water and add 2-3 ice cubes, set aside.

Make the Crust in a Food Processor:

• Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
• Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
• Remove dough from processor (will be crumbly) and form into two discs about 1” thick.
• Wrap both dough circles in plastic wrap and place them in an airtight container.
• Refrigerate for at least 30 minutes, or overnight.

Make the Crust by hand:

• Place the flour, salt, and sugar in a large bowl and stir to combine.
• Add the chilled butter and cut it in with a pastry cutter, fork or your hands.
• Add cold water and mix until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
• Turn the dough out onto a well-floured surface (it will be crumbly) and form into two discs about 1” thick.
• Wrap both dough circles in plastic wrap and place them in an airtight container.
• Refrigerate for at least 30 minutes, or overnight.

Roll and shape the bottom crust:

• After the crust has chilled and you are ready to bake the pie, remove the pie crust dough from the refrigerator and roll one disc into a circle, about ¼ to ½ inches thick. (if it has been refrigerated overnight you will need to let it sit on the counter at room temperature until it is pliable).
• Gently place the crust into pie plate and form it to look how you would like!
• Place the crust in the pie dish in the refrigerator while you shape the top.

Roll and shape the top crust:

• Repeat the procedure with the top crust. If you would like the top crust to be a simple circle, add it to the top of your pie after putting the filling in the bottom crust and bake according to the recipe instructions.
• If you would like to make the top shape into a design, use pie crust cutters, braid the dough for the edges, or make a lattice crust. Then place the crust on top of the pie and bake according to the instructions in your recipe.

To blind bake a pie crust without filling) to add a no-bake filling:

• Preheat oven to 425 degrees F.
• After you have shaped the bottom crust (half of the recipe) into the pie dish, line the pie crust with foil and fill it with dried beans or pie weights.
• Bake for 15 minutes in the preheated oven; remove the foil and the beans or weights. Reduce the oven temperature to 375°F.
• Bake 5 to 7 additional minutes, until the crust looks just barely browned. Let cool on a rack while you prepare the filling.

To bake pie crust dough shapes alone.

• I still like to decorate some pie recipes with pie crust cutouts, like pumpkin pie, that do not typically call for a double pie crust. In this case I make a double pie crust and use the second disc to make the desired shapes – whether that be a braided edge, fun cutouts, etc.
• To bake pie crust shapes alone, simply place them on a lightly greased baking sheet and bake them in the oven preheated to 350 degrees F for 10-15 minutes, or until they just begin to brown. Then you can place them on top of the pie in any pattern you choose!

Video

Notes

Ingredients and Substitutions

• All-purpose flour. Pastry flour works well in place of all-purpose flour in this pie crust recipe. Also, a 1:1 all-purpose gluten-free flour can be used, however you may need to adjust the amount of water accordingly.
• Salted butter: Unsalted butter can be used in place of salted butter. For a dairy-free, vegan pie crust you can substitute vegan butter (like Earth balance) 
• Sugar. I love the slightly sweet and salty taste of this Flaky Homemade Butter Pie Crust, so I do not recommend omitting the sugar or replacing it if you are making this for a sweet recipe. Even for pot pies I enjoy this flavor, but if you want it to be savory you can omit the sugar.
• Sea Salt. I always recommend baking with pure sea salt. If you have iodized table salt, you may need to decrease the amount of salt.
• Egg Wash. this is totally optional! Heavy cream can also be used in place of eggs, or a 1:1 mixture of the two.

Nutrition

Calories: 238kcal | Carbohydrates: 22g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 196mg | Potassium: 32mg | Fiber: 1g | Sugar: 2g | Vitamin A: 473IU | Calcium: 8mg | Iron: 1mg

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