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5 from 3 votes
Top down view of a peach pie with an all butter crust lattice top.
All Butter Pie Crust
Prep Time
20 mins
Chill time
1 hr
Total Time
1 hr 20 mins
 

This All Butter Flakey Pie Crust recipe is easy to make and uses simple ingredients. It produces an easy to roll dough that bakes into beautiful flaky layers!

Course: Dessert
Cuisine: American
Keyword: all butter pie crust, flaky pie crust, pie dough
Servings: 2 pie crusts
Calories: 1926 kcal
Author: Malinda Linnebur
Ingredients
  • cups (330g) all-purpose flour
  • 1 teaspoon salt
  • 1 cup (230g) unsalted butter, COLD and cut into cubes
  • 1 tablespoon vinegar (white are apple cider)
  • 6-10 tablespoons ice water
Instructions
  1. Mix the flour and salt together in a large bowl. Add the COLD cubed butter.

  2. With a pastry blender (cutter) cut the butter into the flour. Do this until you have a wide variety of chunks in the flour. Some should look like cornmeal, a large portion should look like the size of large peas, and some should be the size of almonds.

  3. Add the vinegar and ice water 1-2 tablespoons at a time. Drizzle it around the edge of the bowl and after each addition use a fork to toss the damp flour towards the center of the bowl. You have added enough water when the flour begins to make large clumps. You can also test by taking a large handful and squeeze into a ball. If it is too crumbly to make into a ball or falls apart when you break it in half you need to add more water.

  4. Divide the dough in half and shape each into a round disk. Cover each with plastic wrap and refrigerate for a minimum of 1 hour and up to 1 week.

  5. Lightly flour a work surface and place one dough disk on the floured surface. Starting at the center roll out to the edge and give the dough a slight turn and continue until the dough is around 1/8 to 1/4" thick. If your dough starts to crack don't worry. With a slightly damp finger join the cracks together.

  6. Fold the dough in half and in half again and place into pie plate. Unfold dough and ease it into the pan. Never stretch the dough. Continue with your pie per your recipe's directions.

Recipe Notes
  1. Can store tightly wrapped dough in the refrigerator for up to 1 week or freeze for up to 1 month. 
  2. Please read the post for tips and tricks on making pie dough.
  3. Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition is for a single pie crust. 
Nutrition Facts
All Butter Pie Crust
Amount Per Serving
Calories 1926 Calories from Fat 891
% Daily Value*
Fat 99g152%
Saturated Fat 61g381%
Cholesterol 254mg85%
Sodium 1184mg51%
Potassium 345mg10%
Carbohydrates 226g75%
Fiber 8g33%
Sugar 1g1%
Protein 32g64%
Vitamin A 2956IU59%
Calcium 73mg7%
Iron 14mg78%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.