All Butter Pie Crust
This All Butter Pie Crust is my absolute favorite pie crust recipe! It's super flaky, easy to make, and comes together quickly!
Servings: 8
Equipment
Ingredients
- 2 ½ 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
Instructions
- Place the flour, sugar and salt into a bowl and mix well.2 ½ 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.
Video
Notes
*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.
Nutrition
Serving: 1g | Calories: 348kcal | Carbohydrates: 30g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 495mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 709IU | Calcium: 13mg | Iron: 2mg