My Foolproof All Butter Pie Crust is the ONLY pie crust recipe you’ll ever need!
One of my goals for 2016 was to develop a foolproof all butter pie crust that anyone could make. I spent hours researching the topic, and countless nights in my kitchen baking one pie after another. It was a long road and I’m not going to lie – it wasn’t always easy! Some of the pie crusts came out too greasy… others too dry… some wouldn’t roll out… some shrank the minute they entered the oven… and on and on and on it went. Until finally, after exactly 26 fails, my hard work paid off!!! Lucky number 27 was flaky, flavorful, and quickly became my all-time favorite.
So without further ado, allow me to introduce you to my beloved foolproof all butter pie crust!
I should warn you – this recipe is not conventional. For starters, it only makes one pie crust per recipe. You’ll have a little over a pound of pie dough, which will provide you with plenty to cover the pie pan as well as some leftover scraps which you can use to make a braided crust, add decorative cutouts, or simply discard. If you’re making a double crusted pie, you’ll need to make this recipe twice so you have enough dough.
Choosing your ingredients:
- For this recipe you’ll need: flour, cornstarch, sugar, salt, butter, water, and apple cider vinegar.
- Butter is easily the most important ingredient when it comes to making pie crust. Like many serious pie bakers, I love using European-style butter since it’s sweet and higher in fat content than standard butter, however any unsalted butter will work. No matter what brand of butter you use, make sure you keep it as cold as possible! I recommend cubing the chilled butter then sticking the cubes in the freezer for 5 minutes before getting to work.
- Most pie crust recipes use flour as the binder, however my recipe uses a combination of flour and cornstarch. The addition of cornstarch helps reduce the amount of gluten in the crust, which helps keeps it flaky and tender.
- The liquid we’ll be using in this recipe is a mixture of water and apple cider vinegar. You’ll want to combine the two in a measuring cup, then place the mixture in the fridge until needed. If you find you need more liquid to bring the crust together, add one teaspoon of water at a time. Just be careful not to add too much! You’ll want the dough to be just moist enough that it holds together when pinched.
- I love using finely ground sea salt for this foolproof all butter pie crust, but kosher salt and even table salt will both work in a pinch.
- Choose a quality brand of flour you enjoy working with. I use unbleached King Arthur flour in my pie crust and highly recommend checking them out if you’re looking for a new brand to try.
Essential Tools:
- The most obvious tool you’ll need is a pie dish to bake your pie in! You can click here to check out my favorite glass pie plate and you can click here to check out my favorite ceramic pie plate.
- You’ll need a pastry cutter or dough blender to work the butter into the dry ingredients. I recently purchased this spring chef dough blender and absolutely LOVE it!
- If you don’t already own them, you’ll need accurate measuring cups and spoons. I suggest using stainless steal measuring cups and measuring spoons for the dry ingredients and a glass spouted measuring cup for the liquid ingredients.
- I have a million rolling pins, but this 12″ maple wood rolling pin is my favorite. It’s sturdy, beautiful, and rolls out dough like a champ.
- To prevent your pie crust from burning, buy a pie crust shield and place it on your pie after 30 minutes of baking. I use this Wilton silicon version all the time. You can also make a homemade version using tin foil. To do this, simply tear off a piece of foil about 30 inches long. Fold the sheet of foil into thirds, lengthwise, then fasten the ends with a paper clip. After 30 minutes of baking, gently slip the aluminum foil shield over the crust and leave it on until the pie is done baking.
- If you’re new to rolling out pie crust, a pie crust mat will come in handy! This silicon version is my favorite.
- You’ll need a spatula, so why not get this adorable “keep calm and bake on” one? I have about 30 of them! They’re cheap, durable, and fun.
- I posted a picture of this “I’m just here for dessert” pie server on my instagram last week and received so many questions on where to buy it. You can click here to check it out.
Tips and Tricks for Recipe Success:
- Read the recipe twice and follow it exactly as written! Making any changes to the ingredient list or method will certainly affect the overall outcome of your pie crust.
- Be aware of temperature the entire time you’re making the dough. It must never get warm and the butter must never melt!
- Make the pie crust in advance! It needs at least 2 hours in the fridge before being rolled out, another hour once it’s been fitted into the pie pan, and at least another 20 minutes after its been filled. If you decrease the chill time, the pie crust will most likely shrink when baking. If you plan on baking multiple pies in one day, I suggest making your pie crusts in advance. Pie crust will keep, wrapped well in plastic wrap, in the refrigerator for up to 3 days and in the freezer for up to two months.
- Choose the right pie dish. When I first started baking pies I had no idea how much this mattered! But it really, really does. Pie dishes come in many sizes, shapes, and are made from a variety of materials, such as glass, ceramic, aluminum, and metal. I prefer to bake with glass pie dishes because glass conducts heat evenly, which helps the crust and filling cook consistently. My second choice is ceramic pie dishes, which conduct heat just as well as glass, but can throw off the bake time, especially if you’re using a very thick ceramic plate. I avoid metal pie dishes when possible because they absorb heat very quickly and tend to produce overcooked pie crusts. If you must use a metal pie plate, I suggest keeping an eye on your pie, and adjusting your baking time as needed. This recipe makes enough pie dough to line a 9″ or 10″ pie plate.
- Be careful not to overwork your dough. Overworking the dough activates the gluten in the flour, which can cause the crust to become tough and shrink while baking. The good news? You can deactivate the gluten by placing the dough in the fridge to chill.
- Before rolling out your chilled pie crust, make sure it’s the right temperature by preforming a simple test: press the dough lightly with your finger, your fingertip should leave an imprint but shouldn’t easily sink into the dough. If the dough is too soft, place it back in the fridge to continue chilling; if the dough is too hard, let it soften at room temperature for 10 to 20 minutes.
So, are you ready to tackle this foolproof all butter pie crust or what?!
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥
Foolproof All Butter Pie Crust
Prep
Inactive
Total
Yield 1 pie crust
Ingredients
- 1/2 cup ice cold water
- 1 teaspoon apple cider vinegar
- 1 and 3/4 cups plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 12 tablespoons unsalted butter, very cold and cut into cubes
Instructions
- In a spouted glass measuring cup combine the water and apple cider vinegar; place in the freezer until needed (this will get it ice cold). In a large bowl combine the flour, cornstarch, salt, and sugar; whisk well to combine. Add the cold butter cubes and toss them in the flour, making sure each piece gets coated. Using a pastry cutter or bench scraper, cut the flour and butter together until the pieces of butter are the size of peas. Slowly add in the cold water and cut it into the mixture until there are just a few bits of loose flour left. If the dough is too dry and doesn't hold together when pinched, add in cold water, one teaspoon at a time, until the dough comes together. Be sure not too add to much liquid here! Gather the dough together and carefully pour it out onto a lightly floured work surface. Gently knead the dough into a shaggy ball, about 4 or 5 kneads should do it. Scrape up the dough and form it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before use.
- Remove the dough from the fridge 10 minutes before you begin rolling, as dough that is too cold will crack. Lightly flour a rolling pin and your work surface. Set the dough in the middle of the work surface and - beginning from the center of the disc - roll the dough away from you in one firm and even stoke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, on the dough, and on the rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is 3 inches longer than the pan you are using, and around 1/8" to a 1/4" in thickness.
- Carefully fold the dough in half and lay it across one side of a buttered pie pan, placing the seam of the dough in the center of the pan. Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the pan. Burst any air bubbles with a fork. Do not pull or stretch the dough here!
- Using kitchen sheers, trim the dough overhang to 1 and 1/2 inches, measuring from the inner rim of the pan. If making a single crust pie, roll and pinch the excess dough overhang under so that it fits directly on top of the pan's rim. Be sure to pinch and roll it tightly here, otherwise it could unroll while baking. Next, flute (or crimp) the pie crust. The best way to do this is to use the index finger and thumb of one hand to form a letter C that the thumb of your other hand fits into. Crimp the edges all the way around the pie, being sure the final crimped crust sits directly on the rim of the pan.
- Cover the crust with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours. You may also freeze for up to 2 months.
- For baking, follow the instructions of the recipe you're using, as all pies are baked differently.
It’s 5am in Bahrain time when I saw this post and can’t wait to try it later! beautiful pic and the recipe sounds so delicious! thank you!!
That’s awesome, Abby! I can’t wait to hear how it turns out 🙂
Hahah I’m in bahrain too!
Lovely crust. Looks great. Happy Baking.
Thank you! Happy baking, dear 🙂
🙂
Great information about pie crusts. I’m 68, and even through childhood I “demanded” Birthday PIES. My Mom, born 1920, taught me how to make pie crusts. I can’t emphasize more as you did, the necessity of refrigeration of the dough, and using Ice-Cold fats. I differ from you in 2 places. I don’t use ceramic pie plates, only the older tin ones. They brown better. And 100% butter? I use 50/50% chunks of almost frozen butter and LARD. HA! That’s what Mom did.
Tell me please would this be good for quiche? and would I bake it before hand?
thank you
Absolutely! You should prepare it according to your recipe, as some quiches require blind baking while others do not.
I have been using the same all butter pie crust forever BUT it can sometimes do things that bug me so I am SOOO excited to try this!!!!!!
You said” You can deactivate the gluten by placing the dough in the fridge to chill.” does this mean it will be good for gluten restricted diets?
No, it just means that the chain of gluten will not be as long, producing a flakier crust instead of a more rubber/tougher-like crust.
This does not get rid of the gluten in the flour, it just makes it less tough and “sticky” for lack of a better word and helps to keep the crust flakier.
I would love to get ur received etc. When using butter pie crust for pumpkin pie is there a secret to perfect baking? My crust was to brown. Do u prevalent crust or lower temp? Thanks patriciatoy@yahoo.com
Hi Patricia. Did you use this recipe? Or are you just having this issue in general with pie crusts?
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I’d like to make several batches of dough so its ready to go for pie making. When freezing the discs of dough, then defrosting what is the best way to defrost before rolling out and lining the pan? Should it be partially or completely defrosted? Do I defrost at room temp or in the fridge? Any tips would be appreciated! Excited to try this recipe.
Hi Gloria. You should thaw them completely in the fridge (usually takes 4 or 5 hours) then allow the disks to sit on the counter for 10 to 20 minutes before rolling them out. I can’t wait to hear how your pies come out 🙂
This is a dumb question, but what temp and time should it bake at?
Hi Alexandra. Not a dumb question! You’ll want to follow the baking directions that are given in the pie recipe you’re using. Please let me know if you have any more questions 🙂
Hi, I need a pre-baked crust for a cream pie. How long and at what temperature do you recommend baking your recipe?
Hands down the BEST pie crust I’ve ever tried! Easy to roll, so flaky, and buttery. I bake pies all the time and this is now the onyl recipe I use. Thank u!
I’ve never made a pie crust before, and am making this for my in-laws this week, so fingers are crossed! You say in the tips that this needs another 20 minutes in the fridge after the pie is filled, but none of the pie recipes I am considering include this in the instructions. Am I misunderstanding something? Thanks!
Hi Brittany. I like to place the filled pie shell back in the fridge for 20 minutes to let everything set before it goes in the oven. This helps reduce the chance of the crust shrinking and also helps it puff up and stay flaky. I can’t wait to hear how your pies turn out 🙂
I’m making an apple and pumpkin pie… do I need to pre-bake the crust??? I wouldn’t think so… but my recipes all call for premade crusts so it doesn’t say what do do in cases of homemade crust. Lol
Hi Becky! For apple and pumpkin pie there’s no need to pre-bake the pie shell 🙂
I’m trying this for the first time and praying it turns out I have never had luck with pie crust so cross your fingers for me what temp do I bake at?
Hi Natasha. I’m so excited you’re trying this recipe out! You should follow the baking instructions for the pie you’re using, as there’s no universal way or temperature to bake a pie at. Please let me know if you have any more questions 🙂 Can’t wait to hear how it turns out!
How long should this bake if you’re using it for a filled non-cooked pie (ex. French silk)?
Hi Allison. I would follow the recipe if it includes instructions for blind baking, or here’s a great article all about it http://www.thekitchn.com/how-to-blind-bake-a-pie-crust-cooking-lessons-from-the-kitchn-197553
I am using this crust for Thanksgiving! Of course, since it is a new recipe, I used the leftover crust and baked it to make sure of the taste prior to making my pies. WOW! We ate it all, Without any filling at all! It is so yummy! Great recipe! Thanks!
It’s 2am in NJ and I couldn’t wait until tomorrow to comment. While the pie and crust chilled, I baked a little sample to taste. Omg! Delightful. BEST pie crust I’ve ever tried! Easy to roll and buttery. It melts in your mouth. This is now the only recipe I’ll use. Thank you!
YAY!!! Thank you so much for letting me know, Carolina 🙂 Happy Thanksgiving to you and your family.
Just made this crust for quiche. Prepared the crust last night and made the quiche this morning. Hands down best crust ever and super simple to make. It rolls out so nice and was easy to transfer. It tasted like a short bread cookie, flakey and soft. I would recommend this with any pie filling and I will for sure be sharing this recipe.
Thank you so much for letting me know, Caroline 🙂 I’m thrilled you enjoyed the pie crust!
Hi! I would like to use this recipe for a chicken pie. Do I leave out the sugar? And if I fill the pie (double crust) and keep it in the fridge won’t the bottom become soggy from the sauce of the fillings? Appreciate your advice ! Tks!
Hi Eileen. No need to leave the sugar out, but you can cut it in half if desired. I find the subtle sweetness is nice with sweet and savory pies. I don’t recommend filling the pie and keeping it in the fridge long, just 20 to 30 minutes. This will help the crust set and bake up nice and flaky. It won’t make the crust soggy in that short amount of time. Also, be sure to dust the bottom of your empty shell with a little flour before you fill it 🙂
Hi!! Love the crust.. looks perfect! I am new to pies and wanted to make a Lattice one filled with homemade cherry and chia jam. Would the pie dough be enough for a 8″ pan pie? Also, do I need to pre bake this before adding the filling? Thanks!!
Just a note to your readers. Check the list of ingredients that is printed off to the list that is printed on the article. My computer showed 1 1/2 teaspoons of apple vinegar but printed out 1/2 teaspoons. The all-purpose flour read 1 3/4 cups but printed only 3/4 cups. The margins were wide enough to print the proper amount but for some reason did not. Just goes to show that you must be aware that everything you print may or may not be as you want.
Frank
Your recipe saved me today. My job ran out of pie kids on Christmas eve and my cook randomly said you mal bread. Can you make crust? I had to improvise tools lol but to keep the butter from melting as cutting it with the flour I had a stranger full of ice underneath the bowl. Worked perfectly. Thanks
Gosh, who was the stranger full of ice? I can’t find anyone to do it.
Is it alright to substitute any other vinegar if I don’t have Apple Cider Vinegar? I want to make your pie crust NOW instead of running to the grocery store.
Thanks,
Nata
Hi Nata. I would suggest just leaving it out if you don’t have it. Other vinegar varieties may add unpleasant flavors or colors. If you try it, please let me know how it turns out 🙂
I like Alessi Pear flavored vinegar. It doesn’t add any odd flavor but it is such a pleasant vinegar. It enhances my salad dressing as well; especially my blue cheese. I have also used raspberry flavored vinegar, same brand, and it was lovely as well. Not as strong smelling as apple cider vinegar.
I don’t know why regular vinegar wouldn’t work.
Would love to see if this recipe works for me. I have a very similar pie crust recipe of my mother’s. I have made it several times without fail.
Here in the last few years I can no longer get it to turn out. The dough comes together ok and I can roll it out just fine. But can not get it transferred to
my pie plate with out it tearing up. I used to be able to pick it up with the rolling pin and transfer it. I love the recipe, and like I said I have made it many times without fail. The only thing I can think of is that something has changed in the making of the ingredients that’s causing the problem.
I hate the store bought crusts.
Would this crust work for a pecan pie? I have trouble with the crust sticking to the bottom of the pie pan.
Yes! I suggest spraying your pan with non-stick baking spray (or buttering it and sprinkling it with a little flour) before placing the pie crust in the pan – this step really helps prevent sticking!
Loved the recipe. I just wanted to ask you instead of baking can i microwave the crust? I do not have an oven and i googled up after reading your recipe i could heat it up in the microwave. However i wanted to ask you and be sure about it.
Hi Rabia. I do not think that would work. You could bake the crust and pie in the oven, the reheat in the microwave, but in my opinion the oven is essential for baking the pie crust.
If I make this crust and put in fridge how long do you think it would last before I have to use it?
Two days, but you can freeze it for up to two months 🙂
Do you think arrowroot starch would work in place of cornstarch for this recipe?
Thanks. Looking forward to trying a crust with no shortening!
Hi Lauren! While I haven’t tried, I think it could work. If you give it a go, I’d love to hear how it turns out 🙂
Great pie crust!! Thanks for sharing!!!
I’ve been looking for a good pie crust recipe!
Can this pie crust be used for hand pies as well? Just make one batch and roll it out and cut the pieces to size?
I have attempted to make pie crust many times and am always disappointed because it sticks, falls apart and is not pretty. I tried your recipe this morning and am so excited with the result! My crust rolled out beautifully. My pies look great! And the strips of left over crust that I baked with butter, cinnamon and sugar taste delicious. I made two mini apple pies and this recipe was enough for two bottoms and two tops with some left overs. Thank you so much for the clear instructions and the tips.
Very interesting idea! Especially the butter not being completely worked into the flour. But could you please provide the weight of “12 tablespoons butter cut into cubes”? I do not know how to measure cold butter cut into cubes with a spoon 😉
That would be 1 and a half cubes.
I have read and re-read this recipe.. looking for what I did wrong and I can’t find it. This is the worst recipe for pie crust I have ever attempted. There is WAY to much butter! My crust melted into the pan.. falling down the sides. I had to take a fork and work it back up the sides of the pie pan and even then it was a horrible mess. I don’t recommend this recipe at all!
Hi Alisa. I’m so sorry you had a bad experience with this recipe. I can only imagine how frustrating that must have been. Did you chill the crust as a disk and then again once it was rolled out and placed in the pan? I’ve literally made this pie crust hundreds of times and never had an issue with it, so I would love to help troubleshoot what went wrong 🙂
I can hardly wait to make this pie crust.
Do you think this recipe would be suitable whizz in a blender until the butter becomes pea size?
Please provide weight measurements for your recipes!!! It’s so much more accurate and seriously scales are cheap these days.especially for those in countries that have different cups sizes like Australia and the U.K.
We live in the United States of America!!! We do not use the metric system nor do we use scales to measure flour. Please feel free to use Google to convert measurements to your satisfaction or better yet use Amazon and order a set of U.S. measuring cups and spoons. Our measuring system has worked for 240 years with perfect results in our baked goods. Seriously, a set of measuring cups and spoons are cheap! Be sure to order one for liquid and one for dry measure and your American baking problems will be solved!
Hello! I just want to say that I love baking pies, and I have tried a TON of pie crust recipes (both from bloggers/online recipes and cookbooks), and this one has become my go-to. It all started when I made your pear cranberry pie for Thanksgiving one year (I’ve made it two years in a row, and I don’t plan on stopping). From that recipe, I have used your trick to combine a touch of flour and sugar to coat the bottom of the crust before pouring in fruit filling for several different pies. I think it works wonders in helping to prevent the crust from becoming soggy, Thanks for the wonderful recipe. I just love pie! <3
Do you put glass plates in the oven Ice cold?
Confession #1: I have always hated pie crust.
Confession #2: My mother always insisted on Lard and I had some in the freezer left over so I made this half and half with the butter.
Confession #3: Although my mother trained me how to make pie crust the old-fashioned way and I can do it, I prefer to use a food processor.
RESULT: For the first time in my life I did not mine the fruit out of the crust. I actually ate it! Delicious. Next time I will get even braver and try all butter. I’m sure it will be even better.
Oh my gosh! I have been looking for a good butter pie crust for YEARS to no avail. I’ve used this recipe twice now and its worked PERFECTLY! I am so excited!
Hi could you share what brand of European butter do you use?
Hi Vicki. I use multiple brands, but Land O Lakes and Plugra are two of my faves 🙂
I’ll be honest, I suck at pie crusts even though I’ve been baking more than 1/2 of my life. I’m going to try this today and keep my fingers crossed!! Can i use the food processor instead of a pastry cutter. I got so tired of trying crusts and not having good luck that I threw mine out a long time ago!! lol
Hi Sherry. I think a food processor could work… or just use two forks instead of a pastry blender. That’ll give you more control 🙂
I tried your crust and it worked beautifully! I did use a food processor but maybe I’ll reinvest in a pastry cutter! Just one question. The bottom of the crust was a little chewy. It was definitely baked through. I may not have rolled it thinly enough so I’m going to try again. Can I bake the crust a few days in advance before I fill & bake them for a pumpkin and pecan pies & if so how should I store them? Thank you for this amazing recipe!!!
Hi Sherry! So glad you enjoyed the recipe 🙂 I would suggest adding a little less water if possible, next time, as too much liquid can cause a tough crust. As can over working the dough. It could also be that the crust wasn’t rolled out enough. It’s hard to say for sure, but I hope those tips help a bit! I wouldn’t suggest baking the crusts that far in advance. But you can roll them out, line the pans, and freeze them for up to two months. Happy holidays!
The best pie crust recipe. Made it with whole wheat flour and it came out great! I’ve used this for quiche and pies and will be using for hand pies this week. The tips given are a huge help and very important for a successful pie.
Hi LeeAnn!!! This comment made my day 🙂 So happy you enjoyed the recipe and found the tips helpful. Happy holidays!
I have cooking and baking since an early age. My mom and grandma made great pie crusts. But when I tried I failed. Pillsbury was great. I have tried this one twice now. First time was oops my fault. Today was great. I used my food processor this time. Did not chill had no shrink came out of pan nicely. Have found my recipe.