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Perfect Homemade All Butter Pie Crust

Sharing my Perfect Pie Crust recipe with you today! Homemade All Butter Pie Crust! This pie crust is simple, flaky, buttery and perfect for your pie baking needs!

pie crust recipe

Pie Crust Recipe

Don’t we all need a perfect pie crust recipe? Yes! With baking season in full swing, you’ll want to bookmark this tried and true recipe.

Baking pies this time of year is one of my favorite things to do! You can give them as gifts or get creative making your own original filling. Makes baking pies this season a delicious experience!

Be sure to follow Picky Palate on Instagram for sneak peeks of what’s coming next to the blog!

How To Make Pie Crust

pie crust recipe

You’ll start with flour, sugar, salt, cold cubed butter and ice cold water. See recipe below for exact details. Use your paddle attachment or whisk attachment works great too. When dough just comes together, stop the mixer.

pie crust recipe

Transfer dough to a lightly floured counter top or parchment paper.

pie crust recipe

Divide dough into 2 rounds to get ready to chill in refrigerator.

pie crust recipe

Wrap each dough round in plastic wrap and chill in refrigerator 2 hours before rolling. You can freeze for 30-45 minutes as another option.

pie crust recipe

Once dough is chilled, it’s time to roll!

pie crust recipe

Roll dough into as round of a shape as possible.

pie crust recipe

You have a couple options here. You can trim edges before transferring to your pie plate as I’ve done here, or trim edges once you transfer to pie plate.

pie crust recipe

Carefully transfer dough to your pie plate.

pie crust recipe

Crimp edges and you’re ready to fill your pie crust!

Tips For Making The Perfect Pie Crust

  • Prepare the dough in a stand mixer
  • Make sure your butter is VERY cold
  • Beat pie crust until butter is the size of small peas with the flour mixture
  • Add ice water to mixture until dough forms
  • When you transfer dough make sure you transfer to a clean floured counter top.
  • Only knead your dough a couple times to combine.
  • Over kneading can make crust tough.
  • Divide dough in half and flatten slightly.
  • Wrap each piece of dough tightly with plastic wrap.
  • Refrigerate dough for 2-3 hours before using for best results.
  • Store dough wrapped in plastic wrap for up to 1 week in refrigerator or 2 months in the freezer.
The Perfect Homemade All Butter Pie Crust
Prep Time
10 mins
Cook Time
30 mins
Chill Time
1 hr
Total Time
40 mins
Course: Dessert
Cuisine: American
Keyword: butter, christmas, holiday, homemade, pie, pie crust, thanksgiving
Servings: 2 9 inch pie crusts
  • 2 3/4 cups All Purpose Gold Medal Flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 sticks cold unsalted butter cubed
  • 1/2 cup ice water
  1. Add the flour, sugar and salt to a stand mixer with paddle attachment or whisk attachment. Beat on low to combine. Add cold butter, beat until most of the butter is the size of small peas with the flour mixture.

  2. With the mixer on, slowly add the ice water until dough forms and is combined.
  3. Transfer dough to a lightly floured countertop, kneading a couple times to combine. Divide dough in half, flatten slightly and wrap tightly with plastic wrap. Refrigerate for 2-3 hours before using. When ready to use, roll out round large enough to fit your pie plate. Transfer to pie dish and crimp the edges as desired. Poke holes at the bottom of pie. Bake at 375 degrees F. for 25-30 minutes until baked through and slightly golden. Remove and let cool before filling. If using a pie filling recipe that needs baked, bake according to that particular recipe.

  4. Store dough wrapped in plastic wrap for up to 1 week in the refrigerator or 2 months in the freezer.

Pin To Perfect All Butter Pie Crust!


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70 Responses | Comments RSS

  1. 1

    Wow, this looks so perfect, Jenny! My crusts never come out that way 😉 I should probably take some lessons from you! xoxo happy holidays!

  2. 2

    It looks absolutely perfect! Merry Christmas!! XOXO

  3. 3

    Bookmarked!! This non-baker needs all the help I can get it! xoxo

  4. 4
    marla says:

    I’m with you…all butter crust is the way to go!!

  5. 5

    That is a seriously great looking crust!

  6. 6
    Donna Oliphint says:

    Thanks for the piecrust recipe. I use one from Southern Living that is similar but made in a food processor. Because the dough is a bit hard after being refrigerated, I experimented with preparing half of the dough the traditional way (refrigeration and then rolling) and rolling out the other half of the dough immediately and then refrigerating the prepared crust for at least 30 minutes before baking. I couldn’t tell any difference between the two in taste, texture, or appearance, leading me to believe that the important step is refrigeration before baking so the butter will harden again and make the little steam pockets that make for a flaky crust.

  7. 7
  8. 8

    I think this is the prettiest pie crust I’ve ever seen!

  9. 9
    Gaby says:

    This is a great recipe!

  10. 10
    Janet says:

    What temperature do I bake it at?

  11. 11
    Matea says:

    ‘Tis the season for pies! 🙂

    • 11.1
      Joan says:

      I have a Question ????? You were asked Several Times…you Did Not Answer It!
      It would be most Helpful.
      Thank you,
      Joan w.
      *notify if you can!

  12. 12
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  17. 17
    Erin says:

    I started making this recipe in hopes of making an apple pie today, the only problem I’m having is that I don’t know what temperature I’m supposed to be baking this at. I’ve read, and re-read this page and either I’m missing something or the information isn’t available. Help!!

  18. 18
    Heather Arave says:

    did i miss it somewhere but what temp do we cook the crusts at?

  19. 19
    Bonnie says:

    What is the suggested baking temperature? Looks like a great recipe.

  20. 20
    Gerry says:

    All of my pie dishes are 10″ …how can I adjust this recipe so that I get a larger crust?

  21. 21
    Rajwinder says:

    How to keep refrigerate the upper layer (of flour) for pie that will use to cover the pie afterwards

  22. 22
    Sue says:

    Made 3 batches of this recipe yesterday to get into the freezer for Thanksgiving pies. With each batch I decreased the salt significantly …. 1 tsp. Kosher salt was way too much. I ended up making the last batch with a pinch of salt and it was perfect ! This will be my go-to pie crust recipe !

  23. 23
    Robin Prince says:

    I am going to try this pie crust recipe this Christmas. I am sure my family will love it!! Happy Holiday, and thank you for this

  24. 24
    Jeanett says:

    I just couldn’t leave your website before suggesting that I extremely enjoyed
    the standard information a person provide to your guests?
    Is going to be back often to investigate cross-check new posts

  25. 25
    Brooklyn says:

    I made three pies today with this crust and it turned out really good! And it was my first pie crust from scratch! thanks!

  26. 26
    Amy says:

    This pie crust was fabulous…yesterday. Followed instructions to refrigerate, and now it’s hard as a rock. Can’t even roll it out. I’m so upset as I was planning on using this crust for my apple pie today. Not sure it’s going to work now.

  27. 27
    Jessica says:

    I used this to make pot pie and apple pie. I got compliments that this was the best pie crust people ever ate. Thanks for the recipe!!!!!

  28. 28
    Barbara Morgan says:

    Do you think crushed nuts could be incorporated into the crust before the butter is added? Thanks for a reply.

  29. 29
    Michele says:

    Ahhhhhhh…..what temperature?

  30. 30
    Bonnie says:

    What don’t you give an option of email so one can save it to their iPad or email to a friend? Not everyone is on Facebook, Twitter or other. Thank you.

  31. 31
    Bonnie says:

    What oven temperature do you bake this pie shell?

  32. 32
    Bonnie says:

    Why doesn’t this website allow recipe to be copied and pasted?

    • 32.1
      Carla says:

      On a computer you can press and hold the shift key and print screen button at the same time. The computer will screen shot. Then you can paste.

  33. 33
    Anton says:

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  35. 35
    Gramma Sue says:

    What oven temperature do you bake the pie shell on? I didn’t see it stated. Thank you.

    • 35.1
      Jamie says:

      I always start out with a temperature of 400 and after 10 min., lowering it to 375… for about 50 min or until filling starts to bubble..might have to cut out foil for outer edges if it starts to burn

  36. 36
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  37. 37
    Rebekah says:

    Doing this in the mixer is not good. Food processor with the dough blade is much better. Great crust though❤

  38. 38
    Angela says:

    A total disaster. My crusts shrank into the bottom of the pan into flat discs. Totally disappointing as I was making multiple pies for Valentine’s day. i’m no beginner in the kitchen, either, so extra disappointed in myself.
    Did I over process the dough in the mixer? Followed your recipe quite closely.
    Helped my mom make pies for years using Crisco, maybe I should go back to her methods. 🙁

  39. 39
    Pat says:

    People have been asking about the temp. Please reply. I too made this for a dinner I had. Totally disappointed in the shrinking of the crust.

  40. 40
    Ni Rowley says:

    Please could you tell me how much a tube of butter weighs? We only have butter in 500gm and 1000gm packs. I really want to make this beautiful pie crust. Thank you.

  41. 41
    Ni Rowley says:

    Weight of tube of butter please?

  42. 42
    Angel Nieves says:

    What temp do you bake the pie crust 25-30 minutes?

  43. 43
    lotus says:

    I dont have a stand mixer i can used my hand mixer

  44. 44

    Thanks for your post. I will make for my family on this weekend!

  45. 45

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  46. 46
    Andrea says:

    What degree is this pie baked?

  47. 47
    Nancy Beck says:

    Why did my crust become all greasy and sink in when I baked it ?

  48. 48
    Lyn says:

    For goodness sake give the Wt.of the butter what is 2 sticks of butter mean is the stick 2 ft long of 5 ft long how thick is it if you put the Wt. in grams for the butter and flour that would be professional

  49. 49
    Doreen Jenkins says:

    Please give oven temperature for butter pastry recipe.

  50. 50
    Brittany says:

    Hey there- I’m also wondering what temperature to bake this at? I’m a little disappointed that this hadn’t been addressed yet with all the other comments and how much time has passed. ☹️

  51. 51

    I was so excited to see your butter crust recipe but was then horribly disappointed to find it printed in that designed background. While it is a very beautiful background, the recipe is VERY difficult to read on it. So…I moved on to another recipe as I needed the crust the next day and wanted time to practice it first. Can you please reprint it or send it to my email. Thank you.

  52. 52
    Lynn, Ohio says:

    This is a good recipe, although if you desire a more flakier crust then ALL ingredients should be kept in the refrigerator, including the mixing bowls and the beater attachments.

  53. 53

    I love that it’s pie season!!!

  54. 54
    Nusrat khan says:

    Regarding your pie recipe pl let me know at what oven temperature it should be put in baking blind, & after putting the filling in ?
    Also regarding the butter pl give the weight in ozs or grams, not sticks

  55. 55
    Margaret says:

    Can somebody please tell me how much does a stick of butter weigh? our butter comes in 250gr or 500gr. Thanks and to all our American friends Happy Thanksgiving. Margaret

  56. 56
    Chris says:

    Can I leave out the salt and use salted butter?

  57. 57
    Pat says:

    I read the entire recipe. No where do you mention oven temperature.

  58. 58
    Pro K tools says:

    Wow this looks so yummy. can’t wait to make this

  59. 59

    Thanks for your sharing! The information your share is very useful to me and many people are looking for them just like me! Thank you! I hope you have many useful articles to share with everyone!

  60. 60

    I used this recipe for a quiche today. I blind baked the shell at 375 for about 25 minutes (per Melissa Clark’s accompanying video), then filled in with the quiche filling and baked. I had outstanding results on the crust: crisp, not soggy on the bottom. I must now bake an apple pie!

  61. 61
    Emily says:

    Thank you very much for sharing this article.

  62. 62
    Suzan says:

    Your recipe doesn’t include a temperature for which to bake the pie crust and further fails to mention the use of pie weights to keep the crust from shrinking. Your readers would benefit from either a reply or using a different blog/article since you refuse to reply. Try this one

  63. 63
    Michele L Clow says:

    Is there a specific reason why you don’t include the oven temperature? I’ve read through the whole post and not once do you mention it as well as not answering all the questions regarding this.

  64. 64
    LeeAnn says:

    There is no oven temp for baking the empty crust.

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!