This is a step-by-step guide on how to make a perfect all butter pie dough. Homemade pie crust is super easy to make once you get the hang of it, you just need a little practice and practice!
When it comes to pie, the crust is just as important as the filling amirite? This all butter pie crust is easy to work with, perfectly buttery, flaky, and delicious! I love to make this in bulk and store it ahead so that I have frozen pie dough ready to go whenever I need it.
INGREDIENTS NEEDED TO MAKE THIS ALL BUTTER PIE DOUGH
Flour – This pie crust dough recipe uses all-purpose flour.
Butter – You’ll need cold unsalted butter to make this pie crust dough. This is the star ingredient, and it makes the pie crust flaky and layered. Make sure your butter is always cold.
Sugar – Granulated sugar or caster sugar. I like my pie crust a bit sweet. If you want a sugar free pie crust, you are welcome to leave this out.
Salt – Enhances the flavor.
Water – This brings the dough together, but make sure the water is super cold to prevent the butter from melting while you’re working with your dough.
STEP-BY-STEP INSTRUCTIONS TO MAKE THE BEST ALL BUTTER PIE DOUGH
(Be sure to check the recipe card below for the full ingredients list & instructions)
Ingredients:
- 375g (3 cups) all-purpose flour
- 1+1/2 teaspoons salt
- 50g (1/4 cup) caster sugar
- 282 (2 + 1/2 sticks) cold unsalted butter, cubed
- 180g (3/4 cup) ice cold water
To Make the Dough by Hand:
- In a large bowl, combine all-purpose flour, salt, and sugar. Whisk until well combined.
- Add the cold butter cubes, and gently toss the butter cubes through the flour mixture until each piece is well coated.
- Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles a coarse meal (pea-sized chunks with a few larger chunks of butter). Keep tossing the butter through the flour mixture as you work.
- Drizzle 6-7 tablespoons of the ice-cold water into the flour and butter mixture, then mix in well by using a stiff spatula.
- Continue adding the cold water 1 teaspoon at a time until the dough comes together. I usually use about 120g (1/2 cup, 8 tablespoons) ice cold water, but if the dough doesn’t come together, you can add more water, 1 teaspoon at a time. Make sure the dough is not too wet. It should hold together easily in a ball form, but not sticky.
- Transfer the dough to a lightly floured work surface, then knead it a few times to make sure it’s fully incorporated. Form it into a ball, then gently flatten the dough into 1-inch thick discs. Wrap tightly in plastic wrap and rest in the fridge for one hour.
To Make the Dough with a Food Processor:
- In the bowl of your food processor fitted with the standard blade, combine all-purpose flour, salt, and sugar (if using). Pulse a few times to mix them until well combined.
- Add the cold butter cubes, and gently toss the butter cubes through the flour mixture until each piece is well coated.
- Pulse the machine in short bursts (about 10 quick pulses) until the mixture resembles coarse meal (large blueberry-sized chunks with a few larger chunks of butter). Avoid over-processing at this stage.
- Drizzle 6 tablespoons of the ice-cold water into the flour and butter mixture, then pulse a few times to incorporate the water.
- Continue adding the cold water 1 tablespoon at a time until the dough comes together. I usually use about 120g (1/2 cup) ice cold water, but if the dough doesn’t come together, you can add more water, 1 teaspoon at a time. The dough should still look crumbly but start to clump together.
- Transfer the dough to a lightly floured work surface, then knead it a few times to make sure it’s fully incorporated. Form it into a ball, then gently flatten the dough into 1-inch thick discs. Wrap tightly in plastic wrap and rest in the fridge for one hour.
Laminate the Dough:
You can skip this step, but I highly recommend laminating your pie dough. It gives the dough an extra layer and extra flakiness after it bakes!
- Roll out the chilled dough on a lightly floured surface into a large rectangle, then fold the dough in thirds like folding a letter, then roll it again to a large rectangle. Repeat this process one more time.
- Divide the dough into 2 even pieces, then shape each of them into a disc.
- Wrap tightly with plastic wrap, and let them rest in the fridge for at least 2 hours or up to 3 days before baking.
- You can also keep them in the freezer for up to 3 months.
TIPS FOR THE BEST ALL BUTTER PIE DOUGH
- Mix all the dry ingredients together in a large bowl, then place the bowl in the refrigerator while you get the rest of the ingredients ready.
- Make sure your butter is cold and always cold during the process. Use cold butter straight from the fridge.
- Make sure the water is cold, too.
- Keep the dough cold in every step, to prevent melty butter. If the mixture starts melting, let it rest in the fridge.
- Laminate the dough to get extra flaky layers.
HOW TO STORE UNBAKED PIE DOUGH
Wrap the dough with plastic wrap at least 2 layers, then store it in the fridge for up to 3 days.
You can also freeze it for up to 3 months, just make sure to wrap it well with layers of plastic wrap. When you’re ready to use the dough, remove from the freezer and place it into the fridge overnight, then continue the process in the exact same way you would use a fresh pie crust from the fridge.
All Butter Pie Dough
A step-by-step guide on how to make a perfect all butter pie dough. Homemade pie crust is super easy to make once you get the hang of it, you just need a little practice.
Ingredients
- 375g (3 cups) all-purpose flour
- 1+1/2 teaspoons salt
- 50g (1/4 cup) caster sugar
- 282 (2 + 1/2 sticks) cold unsalted butter, cubed
- 180g (3/4 cup) ice cold water
Instructions
To Make the Dough by Hand:
- In a large bowl, combine all-purpose flour, salt, and sugar. Whisk until well combined.
- Add the cold butter cubes, and gently toss the butter cubes through the flour mixture until each piece is well coated.
- Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles a coarse meal (pea-sized chunks with a few larger chunks of butter). Keep tossing the butter through the flour mixture as you work.
- Drizzle 6 tablespoons of the ice-cold water into the flour and butter mixture, then mix in well by using a stiff spatula.
- Continue adding the cold water 1 tablespoon at a time until the dough comes together. I usually use about 120g (1/2 cup) ice cold water, but if the dough doesn’t come together, you can add more water, 1 teaspoon at a time. Make sure the dough is not too wet. It should hold together easily in a ball form, but not sticky.
- Transfer the dough to a lightly floured work surface, then knead it a few times to make sure it’s fully incorporated. Form it into a ball, then gently flatten the dough into 1-inch thick discs. Wrap tightly in plastic wrap and rest in the fridge for one hour.
To Make the Dough with a Food Processor:
- In the bowl of your food processor fitted with the standard blade, combine all-purpose flour, salt, and sugar (if using). Pulse a few times to mix them until well combined.
- Add the cold butter cubes, and gently toss the butter cubes through the flour mixture until each piece is well coated.
- Pulse the machine in short bursts (about 10 quick pulses) until the mixture resembles coarse meal (large blueberry-sized chunks with a few larger chunks of butter). Avoid over-processing at this stage.
- Drizzle 6-7 tablespoons of the ice-cold water into the flour and butter mixture, then pulse a few times to incorporate the water.
- Continue adding the cold water 1 teaspoon at a time until the dough comes together. I usually use about 120g (1/2 cup, 8 tablespoons) ice cold water, but if the dough doesn’t come together, you can add more water, 1 teaspoon at a time. The dough should still look crumbly but start to clump together.
- Transfer the dough to a lightly floured work surface, then knead it a few times to make sure it’s fully incorporated. Form it into a ball, then gently flatten the dough into 1-inch thick discs. Wrap tightly in plastic wrap and rest in the fridge for one hour.
Laminate the Dough:
- You can skip this step, but I highly recommend laminating your pie dough. It gives the dough an extra layer and extra flakiness after it bakes!
- Roll out the chilled dough on a lightly floured surface into a large rectangle, then fold the dough in thirds like folding a letter, then roll it again to a large rectangle. Repeat this process one more time.
- Divide the dough into 2 even pieces, then shape each of them into a disc.
- Wrap tightly with plastic wrap, and let them rest in the fridge for at least 2 hours or up to 3 days before baking.
- You can also keep them in the freezer for up to 3 months.