Description

This all butter pie crust recipe yields a tender, flaky pastry perfect for both sweet and savory pies. Made with cold unsalted butter, all-purpose flour, and just enough ice-cold water, this crust achieves an ideal texture and buttery flavor. Optional additions like fresh herbs or spices allow for customization, and tips for gluten-free or whole wheat variations are also included.

Ingredients

Scale

Basic Ingredients

1 cup (225g) cold unsalted butter, cubed
2 1/2 cups (312g) all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar (optional)
6 to 8 tablespoons ice cold water

Optional Add-ins

Chopped fresh herbs (rosemary, thyme) for herb-infused crust
Extra sugar (1-2 tablespoons) for sweetened crust
Cinnamon or nutmeg for spiced crust

Substitutions

Substitute half the flour with whole wheat flour for a whole wheat blend
Gluten-free flour blend with xanthan gum for gluten-free crust

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Instructions

Chill Your Ingredients: Place the cold unsalted butter and ice cold water in the refrigerator for at least one hour. Keeping these ingredients chilled is essential for creating a flaky pie crust.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and granulated sugar (if using) until evenly combined. This prevents clumping when you incorporate the butter.
Cut in the Butter: Using a pastry cutter or your fingertips, cut the chilled butter into the flour mixture until pea-sized crumbs form. Retaining some larger butter pieces helps enhance the crust’s flakiness.
Add Ice Cold Water: Slowly add ice cold water, one tablespoon at a time, gently mixing with a fork just until the dough begins to come together. Avoid overworking the dough to keep the butter cold and maintain tenderness.
Form and Chill the Dough: Gather the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This resting period hydrates the flour and relaxes gluten, which improves dough handling and texture.
Roll Out and Use: Lightly flour your surface and roll each dough disc to about 1/8 inch thickness. Transfer to your pie dish, trim edges neatly, then proceed with filling and baking your pie as desired.

Notes

Keep all ingredients, especially butter and water, very cold to achieve a flaky crust.
Do not overwork the dough as this melts the butter and toughens the crust.
Chilling the dough discs for at least an hour is crucial for easier rolling and better texture.
For a richer flavor, try adding fresh chopped herbs or a pinch of warm spices like cinnamon or nutmeg.
Substitute half the all-purpose flour with whole wheat flour for a heartier crust.
Use a gluten-free flour blend with xanthan gum to make this crust gluten-free.
Adjust sugar quantity or omit it entirely depending on whether the crust is for a sweet or savory pie.