I’m a self-proclaimed pie fanatic and this easy, All Butter Pie Crust is my absolute favorite pie crust recipe! It’s super flaky, easy to make, and comes together quickly!

A photo of an uncooked butter pie crust in a pie tin sitting on a table next to a rolling pin and a cup of flour.

I’m here to teach you how to make a homemade pie crust that will be so easy, so delicious, and so flaky without any stress! Making a pie crust from scratch is one of the most intimidating recipes that a home baker will encounter. A yeast bread is almost equal, and I can not only teach you how to make both, but I can make you an expert!

Your pie crust texture is 100% dependent on the fat that you choose to use. I’ve experimented with it all, and I’ve got a suggestion for you.

If you’re a beginner and you’ve already struggled with making a homemade pie crust, let’s take a step back and make my mom’s fail-proof pie crust recipe. It is so easy and the addition of egg and vinegar along with using cold shortening makes for a really easy pie crust recipe.

However, if you’re really looking for the best pie crust recipe that’s not difficult and really brings flavor and texture, well that’s an all butter pie crust.

A photo of the ingredients for a perfect pie crust sitting on a table - flour, salt, ice water and small cubes of butter.

Ingredients in an All Butter Pie Crust

Making a flaky pie crust is one of the most basic recipes with perfectly basic ingredients:

  • Flour
  • Salt
  • Butter
  • Ice Water
  • Sugar

You’ll notice this recipe adds a touch of sugar, which I’ve found does not sweeten the crust but does create a flakier, more golden crust.

Keep reading to find out why I made this an all butter pie crust recipe! 

A photo of small cubes of butter piled on top of flour in a white mixing bowl.

How to Pick the Best Source of Fat for Your Pie Crust

There are a few different fats that you can use for a pie crust. I’ve used lard a few times, but honestly I don’t find it to be worth it. Here’s a breakdown of each fat and why I’ve settled on butter.

Using Lard in Pie Crust

  • Pros: Lard produces an extremely crisp, flaky crust. Its melting point is higher than butter, so it doesn’t soften as quickly while you handle it so you can really bust out a good crust.
  • Cons: I don’t like lard because it’s too darn hard to find a good quality lard. And your pie can 100% taste like whatever lard you use. No thanks.

Using Shortening in Pie Crust

I have absolutely nothing against shortening. It’s cheaper to buy than butter, so there’s that going for us. Sometimes I use both shortening and butter so that I can get in the flavor but still end up with a decorative crust.

  • Pros: Shortening has a higher melting point than any other fat, so it’s easy to cut into pie dough and roll out. It’s also awesome when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.
  • Cons: The flavor is lacking with a shortening crust.

Using Butter in Pie Crust

Ahhhhh, the best ingredient in all the world. I love the flavor, I love the texture of the flaky crust and I love that I always have butter on hand.

  • Pros: Butter has the best flavor and it forms light, flaky layers in pie crust. This comes in part from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough. It’s a heavenly thing.
  • Cons: Butter can be a bit harder to work with than shortening because of it warms and melts so quickly. If your dough feels too soft? Chill it for 15 minutes. Too hard? Allow it to sit on the counter for a few minutes.

A photo of a pastry cutter in a bowl of crumbly pie crust dough.

How to Make a Pie Crust From Scratch (with Photos!)

Step 1: Make sure your fat is in the fridge keeping chilled. Place the flour, salt and sugar in a large bowl and mix to combine.

Step 2: Quickly cut the butter into large chunks and add to the flour. Cut in using a pastry blender depending on what you’ve decided on above. A photo of crumbly pie crust dough in a mixing bowl.

Step 3: Fill your measuring cup with ice and water to keep it extra cold and create a well in the center of the flour and quickly add using tablespoons and stirring together with a fork until the dough is just starting to come together but is still very shaggy and floury.

Step 4: Place plastic wrap on the counter and dump the dough and flour bits out. Gather into a ball as best you can and wrap tightly in the plastic.

Step 5: Place in the fridge to chill again for a few minutes before using.

A photo of someone's hand holding a clump of pie crust dough to show the consistency and texture it should be.

Tip: Do the squeeze test and if it stays in your hand the pie crust is ready even though it looks shaggy in the bowl. Also, when you form it into a disc, a marble slap can help keep it cool.

A photo of pie crust dough just formed.

Wrapping the pie dough in plastic wrap keeps the dough from drying out and allows it to chill in the fridge so that the butter isn’t melting in the crust.

A photo of two blobs of uncooked pie crust dough wrapped in plasting wrap.

Picking the Best Pie Crust for Your Pie

First, tell me what kind of filling you’re going to be making. Ahhhh, you didn’t think I’d be asking that, right? The way you make your pie crust is determined by the filling. Here’s why:

When to Make a Flaky Pie Crust

Flaky crusts are best for fruit pies, like our razzleberry pie. You want that tender, lofty flake when paired with a fruit. Flaky crusts are made by leaving the fat in larger pieces in the crust – the size of walnut halves or slightly smaller.

Why? Larger pieces of fat begin to evaporate moisture when the pie goes into the oven and the evaporation creates steam which forms air pockets in the crust, creating a flaky final texture

When to Make a Mealy Pie Crust

Mealy Crusts are best for cream or custard pies, like our French silk pie, because it won’t get soggy as the pie rests. Mealy crusts are made by mixing the butter into smaller pieces — the size of peas or smaller. Less evaporation occurs, making a tighter, firmer crust.

Here’s a great example. When making a pot pie crust you would choose which kind of pie crust?

It’s not a fruit, but it’s not a custard either…

You’re right, still go with a more mealy crust because you want that sauce inside to not destroy the crust! Make sense?

A photo of an uncooked all butter pie crust in a pie tin sitting on a table next to a rolling pin and cup of flour.

Should I Use an Egg Wash on This Pie Crust?

Why use an egg wash for pie crust and is it necessary? I think so! You cannot achieve that beautiful, golden, shiny crust without an egg wash.

Why Is Pie Crust Too Crumbly To Roll Out?

If the crust is crumbly and hard to roll, it is too dry. Add a few sprinkles of cold water, until the dough is evenly moist. Do not handle the dough too much.

Why Does Pie Crust Shrink?

Pie crust shrinks when the dough hasn’t been “rested” long enough. Resting time allows the gluten to relax , and will play a big role in preventing shrinking.

A photo of an uncooked pie crust that hasn't been trimmed yet layed on top of a pie tin.

How to Crimp Pie Edges

I learned how to crimp a pie crust edge when I was growing up and because of that I haven’t really thought much of it until I needed to teach my own daughters.

To crimp the edges: Using the index knuckle or finger of one hand, push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand.

How to Blind Bake and Avoid a Soggy Pie Crust

The best ways to avoid a soggy pie crust are to blind bake with both a docking and weights method followed by an egg wash and further baking. For all the details, check out or lemon meringue pie recipe.

Can You Freeze Pie Crust to be Used Later?

Yes, pie dough freezes very well. Wrap the unbaked pie crust tightly with heavy-duty aluminum foil or plastic freezer wrap, or place in a freezer bag and seal tightly. Thaw in the fridge for 2 hours before baking.

A photo of the edges of an uncooked pie crust being crimped.

Tips for Making the BEST Pie Crust

  • It’s crucial that all of your ingredients are super cold! Use ice water and butter that was taken straight from the fridge, otherwise your pie crust won’t turn out flaky!
  • Once the ingredients have all been combined, stir just until the pie dough comes together. Do NOT overwork the dough, otherwise you’ll wind up with a dense pie crust.
  • I often move my dough into the fridge after cutting in the butter and again once everything is combined just to keep it chilled.
  • Place the all butter pie crust into the freezer for a few before baking to avoid shrinking.

A photo of an uncooked butter pie crust in a pie tin sitting on a table.

Essential Pie Baking Tools

Whether or not you’re a pie fanatic you’re going to want these few essentials to ensure your pie turns out.

  • Pastry Blender: I’m a big fan of hand cutting in the fat over a food processor which can over work the dough. Look for one with a good handle and strong cutters. I prefer this OXO version.
  • Silicone Baking Mat: It’s large, you don’t need extra flour which will dry out the crust and it’s got sizes on it so no ruler needed to roll out the perfect sized crust.
  • Wooden Rolling Pin: I’ve always used a handled rolling pin but have recently decided that a French pin is much more my style as it’s easy to turn and smooth to roll the dough.
  • Pastry Cutter: Making a lattice pie or just want a fancier edge? It’s all about this one simple tool and bonus, this one is double sided.
  • The BEST Pie Dish: The gold in this pie dish will promote even baking without dark edges!
  • Pastry Brush: To make a gorgeous crust you need an egg wash and this is the pastry brush I prefer.
  • Pie Stamps: This is NOT essential but if the top crust makes you nervous you can stamp out cute shapes and bam, it’s beautiful!
  • Pie Weights: Ditch the dried beans and buy reusable pie weights. They are a must for a blind pastry crust.

A photo of an uncooked pie crust in a pie tin sitting on a table

You’re never going to need another pie crust recipe again! This one is so buttery and flaky and perfect! I would almost just eat the crust plain, but why would I do that when I fill it with even more deliciousness?!

Our Favorite Pie Recipes:

All Butter Pie Crust

4.25 from 20 votes
Servings: 8
Prep Time: 20 minutes
Resting Time: 1 hour
Total Time: 1 hour 20 minutes


This All Butter Pie Crust is my absolute favorite pie crust recipe! It's super flaky, easy to make, and comes together quickly! 


  • 2 1/2 Cups All-Purpose Flour
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Salt
  • 1 Cup Unsalted Butter, very-cold and cut into 1/2 inch cubes (this is 2 sticks)
  • 8 Tablespoons Ice Water


  • Place the flour, sugar and salt into a bowl and mix well. 
    2 1/2 Cups All-Purpose Flour, 1 teaspoon Granulated Sugar, 1 teaspoon Salt
  • Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.
    1 Cup Unsalted Butter
  • Add the ice water (*see note), just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.
    8 Tablespoons Ice Water
  • Smash the dough together and separate into two balls.
  • Wrap in plastic wrap and rest in the fridge for 1-2 hours or up to 2 days in advance (you'll want to let the dough sit on the counter a good 10 minutes before rolling). **See notes for freezing.
  • Allow to sit out for a few minutes and then roll out dough as the pie recipe instructs. ***See notes for information on blind baking a pie crust.


*I like to fill a glass measuring cup about half way with ice cubes and then fill the rest with water. Then I just a tablespoon to measure out the ice water into the well I created.
**Pie crust can be made ahead and frozen for up to 2 months. Allow to thaw completely on the counter before rolling
*** How to Blind Bake a Pie Crust - head to our Lemon Meringue Pie post for all the details on blind baking a crust.


Serving: 1gCalories: 348kcalCarbohydrates: 30gProtein: 4gFat: 23gSaturated Fat: 15gCholesterol: 61mgSodium: 495mgPotassium: 49mgFiber: 1gSugar: 1gVitamin A: 709IUCalcium: 13mgIron: 2mg
Author: Sweet Basil
Course: 500+ Best Dessert Recipes, Dessert
Cuisine: American

Recommended Products


A photo of an uncooked butter pie crust in a pie tin sitting on a table next to a rolling pin and a cup of flour.