All Butter Pie Crust



(Makes a single crust)

  • 1 1/4 cups flour
  • 1/2 tsp fine sea salt
  • 8 tbsp (1 stick) very cold butter
  • 1/4 cup ice water

When it comes to pie crusts, we're all about using butter. Why? Butter is the secret to a rich and extra-flaky crust that puffs up to perfection every time. 

This all-butter recipe is a versatile base that can be used in pies both sweet and savory. Try using it for a holiday pumpkin or apple pie, a summer fruit galette, or even a savory quiche. If you like a sweeter crust, you can always add a tablespoon of sugar. 

When making a pie crust, the trick is to keep your ingredients cold. Keep the butter in the refrigerator right up until you're ready to use it and drop an ice cube in the water to keep it extra cold while you work. On warmer days, popping the butter it in the freezer a few minutes before getting started is a great way to keep the butter from warming too fast.

This recipe makes a single crust, but if your recipe calls for a double crust, simply double up on each ingredient.


In a large bowl, whisk the flour and salt until combined. Next, cut the butter up into small pieces and add them to the bowl. We recommend using a bench scraper to cut and scoop – keeping your hands off as much as possible prevents the butter from warming (making for a flakier crust). Toss to coat with flour.

Pie Crust - flour butter

Using your hands or a pastry blender, work the butter into the flour. If you’re mixing with your hands, work quickly (keep that butter cold!). Cut the butter into the flour until you have pea-sized pieces of butter.

Add the ice water, 1 tablespoon at a time, until the dough begins to come together and there’s no longer any dry residue left in the bowl. The finished mixture should have a tacky, moldable texture with visible chunks of butter.

Pie Crust - disc

Turn the dough out onto a lightly floured surface and mold it into a ball. Flatten into a disk and wrap it tightly with plastic wrap. Chill in the refrigerator at least 4 hours. This leaves plenty of time for the protein in the dough to relax. If you’re in a pinch for time, give it at least 1 good hour to chill before rolling and baking.

Pie Crust - rolling


Craving some hands-on instruction? Come meet our expert bakers at our Bleecker Street Bakery in New York City and try a class for yourself!

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All Butter Pie Crust Recipe

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