My Favorite All Butter Pie Crust


Okay, this crust is my absolute favorite! It is my go-to crust for any sweet or savory dish. I’ve always favored all-butter crusts and thought they were the very best. I have even ventured out and tried other crusts to test my theory. I’ve tried using crusts with shortening, and even half butter-half shortening but in my opinion, none of those crusts have the flavor or flakiness of an all-butter crust. So I went back to my favorite and I’m sure glad I did! I’ve made quiche, pot pie, pie bars, hand pies, dessert pies and much more using this recipe. I hope you find it as great and versatile as I do.

Here is the recipe below.

My Favorite All Butter Pie Crust


  • 2 1/2 cups of all-purpose flour
  • 2 cold sticks of butter cut into squares
  • 2 pinches of salt
  • Ice water

Get the recipe here 


This recipe makes a double crust.

First, make sure your butter is really cold. This makes for a much better crust. I like to cut my butter into squares and refrigerate until ready to use. Cutting the butter will help it to blend into the flour mixture easily.

Whisk the flour and salt in a medium bowl until fully combined. Add the cold butter and blend with a pastry blender until the mixture resembles coarse crumbs. You can use a food processor if you’d like, but I prefer the consistency of a good old fashioned pastry blender. Plus there are fewer dishes this way and that’s always a plus in my house.





Once the mixture is at the correct consistency add ice cold water one tablespoon at a time until the dough starts to stick together when squeezed with your hand. You don’t want the dough to be too wet or too dry. If it’s too dry add a little more water.

Gather the dough and lightly flatten into two disks. Cover with plastic wrap and refrigerate for at least an hour or you can freeze for 20 minutes if you’re running short on time. If you only need a single crust. Use one disk and freeze the other until you’re ready to use it.





When you’re ready to use the crust roll out each disk onto a lightly floured surface about 1/4 of an inch thick. Use one disk for the bottom layer crust and the other for the top layer crust. Decorate the top layer as you like. Lattice design, cut out shapes with cookie cutters or just lay the top layer over the top and cut a small slit in the middle to let out steam. Cook time will vary by filling, you’ll know crust is done when it is golden brown.



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