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A top view of a pie crust in a pie plate on a table.

All-Butter Pie Crust

An easy, all-butter pie crust recipe that gives you a tender, flaky pie crust every time! This recipe makes 2 pie crusts.
Prep Time15 mins
Chill Time1 hr
Total Time1 hr 15 mins
Servings: 2 (9") pie crusts
Calories: 1391kcal
Author: Amy Duska


  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter (cold, cut into small cubes)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ cup cold water (plus one ice cube)
  • 2 teaspoons vinegar


  • Prepare the water/vinegar mixture. Drop an ice-cube into a measuring cup and fill the measuring cup up with water to the ½ cup mark. Add 2 teaspoons of white vinegar and set aside.
  • Mix Flour and Butter. Combine the dry ingredients together in a medium sized bowl and toss with a fork to mix evenly. Use a pastry cutter to cut the butter into the flour until the mixture forms large, coarse crumbs.
  • Add Water. Pour the water mixture, a few tablespoons at a time, into the flour/butter mixture and toss with a fork until the dough is evenly moist. Add water slowly to get the right texture.
  • Gather the dough. Use your hands to quickly bring the dough together in the bowl. Do not over work the dough.
  • Divide and Chill. Divide the dough in half and flatten into disks. Wrap the disks separately in plastic wrap and chill in the refrigerator for at least 1 hour.
  • Bake according to what your pie recipe calls for.


  • To Store: Dough can be stored in the fridge for up to 2 days.
  • To Freeze: Wrap the dough in a few layers of plastic wrap and then put the wrapped dough into a freezer bag for up to 3 months.
  • Form a Pie Shell: To form the pie shell, take a disk from the refrigerator and let rest for 5 minutes at room temperature. Roll the dough out on a floured surface into a 14 inch round. Wrap the dough over the rolling pin, pick it up and carefully unroll it over a 9 inch pie plate. Gently fit the pie into the bottom and sides of the pie plate. Use a sharp knife or kitchen shears to trim a 1 inch overhang. Fold the edges under and press to seal.
  • To Freeze the pie shell: Place the pie shell into the refrigerator to chill and set for 1 hour. Wrap tightly with a few layers of plastic wrap and place in freezer until ready to bake. Store in the freezer for up to 3 months.
  • Blind Bake: Place a piece of parchment paper or coffee filter into the center of the pie crust. Fill the center with pie weights or dry beans to keep the dough from puffing up while baking. Chill for 30 minutes. Bake the crust at 375 degrees for 20 minutes. Remove the pie from the oven and carefully lift out the paper and weights. Prick the bottom of the crust using a fork to prevent bubbles, return to the oven for an additional 15 to 20 minutes or until the crust is golden all over.


Serving: 1pie crust | Calories: 1391kcal | Carbohydrates: 121g | Protein: 17g | Fat: 94g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1178mg | Potassium: 195mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2836IU | Calcium: 52mg | Iron: 7mg