All-Butter Pie Crust

Name: All-Butter Pie Crust
Prep time: 30 min
Total time: 2 h 30 min
Yield: 2
Ingredients: 1 tsp. kosher salt; 3 c. all-purpose flour, plus more for the work surface; 1 c. plus 2 Tbsp. (2 1/4 sticks) cold salted butter, cut into pieces; 7 tbsp. ice water, plus more if necessary; 1 tbsp. distilled white vinegar

This no-fuss crust bakes up flaky, golden, and perfect for any pie.

By Ree DrummondUpdated: Nov 17, 2025

3.5

2 Ratings

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Yields:

Prep Time:

30 mins

Total Time:

2 hrs 30 mins

Ah, butter. Sweet, glorious butter. Is there anything it can’t do?

I keep a few homemade pie crust recipes in rotation, and this all-butter pie crust is one of them. It’s simple, dependable, and full of rich flavor. This is my new and improved version—it's easy to work with and absolutely delicious.

The secret is in the butter—it gives the crust that deep, rich flavor and creates those gorgeous, flaky layers we all love. It’s a win-win in my book.

Use this crust recipe for everything from classic fruit pies to pot pies and custards—basically, any pie that deserves a buttery, flaky base. It holds its shape beautifully, making it perfect for playing with different pie crust designs like cutouts or crimping. It’s also sturdy enough to work great for double-crust pies!

This recipe makes two pie crusts, so you can use both right away or freeze one for your next baking project. (Because let’s be honest—pie cravings tend to strike without warning.)

What is an all-butter pie crust made of?

An all-butter crust is made with just cold butter, flour, salt, ice water, and a splash of vinegar—but the butter does all the work! It gives the crust its rich flavor and those beautiful, flaky layers that make homemade pies so special.

Why use an all-butter crust instead of shortening?

It’s all about preference! An all-butter pie crust is rich, golden, and full of that unmistakable buttery taste. An all-shortening pie crust, on the other hand, is extra tender and super easy to roll out. If you love flavor, go for butter. If you want a crust that behaves perfectly every time, shortening’s your friend. You can also make a hybrid crust that combines butter and shortening—I call that my perfect pie crust.

Why is cold butter important for pie dough?

Cold butter is the secret to those magical, flaky layers in your pie crust. When the butter stays cold, it remains solid as you mix the dough. Then, in the oven, the butter melts and creates steam, puffing up all of those tender layers we dream about. If you start with softened or melted butter, though, you’ll lose that magic and end up with a harder, denser crust.

How long does all-butter pie dough last in the fridge?

This pie dough can be refrigerated in a zip-top bag for up to two days.

Can you freeze all-butter pie crust?

All-butter pie dough can be frozen in a zip-top bag for up to three months. Before rolling, thaw the frozen dough either in the fridge for 4 hours or at room temperature for 1 hour. Making pie dough in advance is a great way to get ahead for holiday baking!

Ah, butter. Sweet, glorious butter. Is there anything it can’t do?

The secret is in the butter—it gives the crust that deep, rich flavor and creates those gorgeous, flaky layers we all love. It’s a win-win in my book.

This recipe makes two pie crusts, so you can use both right away or freeze one for your next baking project. (Because let’s be honest—pie cravings tend to strike without warning.)

What is an all-butter pie crust made of?

Why use an all-butter crust instead of shortening?

Why is cold butter important for pie dough?

How long does all-butter pie dough last in the refrigerator?

This pie dough can be refrigerated in a zip-top bag for up to two days.

Can you freeze all-butter pie crust?

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Ingredients

1 tsp. kosher salt
3 cups all-purpose flour, plus more for the work surface
1 cup plus 2 Tbsp. (2 1/4 sticks) cold salted butter, cut into pieces
7 Tbsp. ice water, plus more if necessary
1 Tbsp. distilled white vinegar

Directions

1. Step 1In a large bowl, mix together the salt and 2 cups of the flour until combined. Add the cold butter and, using your fingers, squeeze and rub the butter into the flour until it is almost fully incorporated and forms a shaggy dough, about 5 minutes. Add the remaining 1 cup flour and toss until just combined.
2. Step 2In a small bowl, whisk together the ice water and vinegar, then drizzle over the top of the dough. Use your hands to incorporate the liquid, gently kneading to form a dough. If the mixture is too dry, add more water a teaspoon at a time, until the mixture comes together.
3. Step 3Divide the dough into 2 equal pieces. Form them into balls, then place each ball in a 1-gallon zip-top plastic bag (do not seal). Using a rolling pin, slightly flatten each ball of dough into a disk (about ½ inches thick) to make rolling easier later. Seal the bags and place them in the refrigerator for at least 2 hours and up to overnight.
4. Step 4When you are ready to use the dough to make a crust, remove from the refrigerator. On a generously floured surface, roll out the dough with a rolling pin, starting at the center and working your way out. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If the dough sticks to the countertop, use a metal spatula or bench scraper to gently loosen and flip it, adding more flour to the surface and dough as needed. Continue rolling until the dough is approximately 2 inches larger than your pie plate.
5. Step 5To transfer the dough, loosen again with a spatula and lift the pie crust into a 9-inch pie plate (or you can roll the pastry over the rolling pin, lift it onto the pie plate, and unroll it). Lift the edges of the dough gently and allow the dough to settle naturally into the plate, fitting snugly along the bottom and sides without pressing or stretching (to avoid shrinking during baking). Trim any excess dough, leaving an overhang of about 1 inch.
6. Step 6If you are making a single-crust pie, crimp or flute the edges as desired, using a fork or your fingers. The crust is now ready to be par-baked or filled, as your recipe specifies. (If you have time, chill the crust in the pie plate in the freezer for 15 minutes before filling to help relax the gluten.) If you are making a double-crust pie, roll out the remaining dough and use it to top your filling.

Tip: Pie dough will keep in a zip-top plastic bag in the refrigerator for up to two days or in the freezer for up to three months. Let frozen dough thaw in the refrigerator overnight before using.