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hand pressing pie dough into a crimped design in a glass pie plate on a white surface

Butter Pie Crust

Easy all-butter pie crust recipe makes two pie crusts, use both or freeze one for later. Step-by-step photos show you how to make this delicious pie crust recipe.

  • Total Time: 1 Hour 20 Minutes
  • Yield: 2- 9-inch Pie Crusts 1x

Ingredients

Units Scale
  • 14oz (3 1/3 Cups) All-Purpose Flour/ Plain Flour
  • 1/2 Teaspoon Salt
  • 8oz (16 Tablespoons) Cold & Cubed Unsalted Butter, you can use Salted Butter just don't add the additonal salt
  • 4 Teaspoons Ice Cold Vodka
  • 6-10 Teaspoons Ice Cold Water

Instructions

  1. In a large bowl combine the all-purpose flour and salt. Then add your cold cubed butter, I like to use a dough blender to incorporate the butter into the flour. You want to mix the butter in until you get pea-sized amounts of butter left.
  2. Add 4 teaspoons of ice-cold vodka and 6 teaspoons of ice cold water but you may need up to 4 more teaspoons of water. I use a butter knife to cut the liquid in, you want the dough to be moist and just come together. Not wet. Use your hands to press the dough all together.
  3. Shape into a ball and cut in half, then shape into a disc shape, wrap in plastic wrap and chill for at least 30 minutes or up to 48 hours. If you chill the dough for more than 30 minutes you will need to let it sit out for a bit, before you roll the dough out.
  4. For a 9-inch pie plate roll your disc into a 12-inch circle, approximately 1/8 inch, roll the pie dough on the rolling pin so it's wrapped around it. Place it in a pie dish and gently press the pie dough into the bottom of the dish, then up the sides and fold the remaining dough (hanging over the edge) over itself and press together to create a finished edge, or use a fork and press flat down on crust for an easy design.

For a pre-baked pie crust

  1. If you are making a pie like a strawberry pie or banana/chocolate cream pie you want to pre-bake the crust a few hours or a day ahead.
  2. I prick the dough all over with a fork. Then let the pie dough sit in the freezer for 20 minutes before baking. This helps ensure that your crust does not shrink and ensures the flaky crust.
  3. After the pie crust has chilled gently place foil to cover the pie and fill the dish with pie weights.
  4. Bake at 400F/204C for 20 minutes then carefully remove the weights and foil, brush the dough with an egg wash (egg and water mixed together) I use a silicone pastry brush to brush the egg wash all over. Then bake for an additional 8-10 minutes or until the pie has a gorgeous shiny golden brown crust! Let the pie crust cool completely. You can bake this the day before filling your pie.

For a baked pie or quiche follow recipe instructions

For an extra flaky pie crust 

  1. Once you have rolled your pie dough out fold it into thirds by taking one side and folding it a third in then grab the other side and fold it in on top of the side you just folded in, like you would a tri-fold pamphlet.
  2. Then fold the rectangle piece of dough in half to create a square. Then roll out again to a 12-inch circle and use as desired.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 20
  • Cook Time: 30
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: how to make pie dough, all butter pie dough recipe, pie crust recipe

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