There is something special about a homemade pie crust. The buttery aroma, the tender layers, and those crisp golden edges can make even a simple pie feel like something worth celebrating. This Sally’s Baking Addiction all butter pie crust recipe is a wonderful starting point for all kinds of sweet and savory pies.
Made with everyday pantry staples, this crust uses cold unsalted butter as its only fat. The secret to getting that flaky texture is keeping the butter cold, adding just enough ice water, and handling the dough gently. You do not need fancy ingredients or complicated techniques-just a little patience and a light touch.
This recipe makes enough dough for two 9-inch pie crusts, making it especially handy when you need a bottom and top crust or want to prepare dough ahead of time. Once chilled, the dough rolls beautifully and can be used for classic fruit pies, cream pies, and many other homemade favorites.
What Are the Different Types of Butter Pie Crusts?
Butter pie crusts come in a few different styles, and each one has its own texture and best use. The classic all-butter pie crust is made with flour, butter, salt, and water. It has a rich, buttery flavor and flaky layers, making it a favorite for everything from apple pie to savory quiches.
A sweet butter pie crust, sometimes called pâte sucrée, includes sugar and is often used for tarts and dessert pies. It has a more tender, cookie-like texture and a delicate sweetness that pairs beautifully with creamy fillings and fresh fruit.
Another option is a shortcrust pastry, which has a higher butter-to-flour ratio and a more crumbly, tender texture. It is especially popular for tarts and pastries where you want a delicate crust that holds its shape.
For a classic homemade pie, though, an all-butter crust is hard to beat. It gives you that familiar buttery flavor, a crisp golden finish, and flaky layers that make every slice feel special.
Can You Use All Butter in Pie Crust?
Yes, you can use all butter in a pie crust. In fact, butter gives the crust a rich flavor and helps create a beautifully crisp, flaky texture when handled properly.
The most important thing is to keep the butter and water cold. Small pieces of cold butter remain in the dough as you mix and roll it. When the crust bakes, the butter melts and creates little pockets that contribute to those flaky layers.
An all-butter crust can be slightly more delicate than a crust made with other fats, so avoid overworking the dough. Use just enough ice water to bring everything together, and give the dough plenty of time to chill before rolling.
Ingredients for Sally’s Baking Addiction All Butter Pie Crust Recipe
Gather all the following ingredients, before you start making this Sally’s Baking Addiction All Butter Pie Crust
- 2 ½ cups (313 g) all-purpose flour: Provides the structure for the crust. Measure the flour carefully so the dough does not become too dry.
- 1 teaspoon table salt: Balances the buttery flavor and keeps the crust from tasting flat.
- 1 tablespoon granulated sugar: Adds a touch of sweetness and works especially well for dessert pies. It can also help with browning.
- 1 cup (226 g) cold unsalted butter, cubed: The star ingredient. Keep the butter cold and cut it into small cubes before adding it to the flour.
- ½ cup (120 ml) ice-cold water: Helps bring the dough together. Add it gradually because you may not need the entire amount.
Kitchen Utensils and Equipment
You will need:
- Large mixing bowl
- Whisk
- Pastry cutter or food processor
- Measuring cups and spoons or kitchen scale
- Rolling pin
- Plastic wrap or another airtight wrapping material
- 9-inch pie dish
- Pastry brush, if using an egg wash
- Sharp knife or pastry cutter for a lattice crust
Prep Time, Chill Time & Servings
- Prep time: 20 minutes
- Chilling time: At least 2 hours
- Total time: About 2 hours 20 minutes, plus baking time for your chosen pie
- Yield: 2 crusts for 9-inch pies
Step-by-Step Sally’s Baking Addiction All Butter Pie Crust Recipe Instructions
Just follow this simple step by step guideline to make your homemade version of Sally’s Baking Addiction All Butter Pie Crust in a delicious way.
1. Mix the Dry Ingredients
Add the all-purpose flour, table salt, and granulated sugar to a large bowl. Whisk everything together until the ingredients are evenly distributed.
2. Cut in the Cold Butter
Add the cold cubed butter to the flour mixture. Use a pastry cutter to work the butter into the flour, or pulse everything together in a food processor.
Stop when most of the butter pieces are about pea-sized and coated in flour. Do not worry about making every piece the same size. A few larger pieces of butter are actually helpful for creating a flaky crust.
3. Add the Ice-Cold Water Gradually
Drizzle in the ice-cold water about 2 tablespoons at a time, gently stirring after each addition.
Watch the texture of the dough rather than automatically adding all the water. Once the mixture begins forming large, moist clumps that hold together when pressed, stop adding water.
You may use close to ½ cup, but the exact amount can vary. The goal is a dough that holds together without becoming wet or sticky.
4. Form and Divide the Dough
Gather the dough together with your hands and gently form it into a ball. Try not to knead or work the dough more than necessary.
Divide the dough into two equal portions. Each portion will make one 9-inch pie crust.
5. Shape and Chill the Pie Dough
Flatten each portion into a thick disc. Wrap the discs tightly and place them in the refrigerator for at least 2 hours.
Chilling gives the butter time to firm up and allows the dough to relax, which makes it easier to roll and helps prevent excessive shrinking during baking.
The wrapped dough can be refrigerated for up to 5 days or frozen for up to 3 months.
6. Roll Out the All Butter Pie Crust
When you’re ready to use the dough, lightly flour your work surface, rolling pin, and hands.
Place one chilled dough disc on the work surface and begin rolling from the center outward. Turn the dough as you work so that it rolls evenly and does not stick.
If cracks appear around the edges, gently smooth them together with your fingers. Once the dough is large enough for your pie dish, carefully transfer it to the dish and gently settle it into place.
7. Fill and Bake Your Pie
Add your chosen pie filling and proceed according to your pie recipe’s baking instructions.
For a lattice topping, roll out the second dough disc and cut it into 12 strips about 1 inch wide. Weave the strips over and under one another across the filling.
Trim away excess dough around the edges and flute or crimp the crust as desired. For a golden finish, brush the crust with egg wash and sprinkle with coarse sugar when appropriate.
Bake according to the instructions for your specific pie filling.
Tips, Tricks, and Substitutions for Sally’s Baking Addiction All Butter Pie Crust
Keep everything cold. Cold butter is one of the biggest secrets to a flaky all-butter crust. Avoid letting the butter soften while preparing the dough.
Do not add all the water at once. Start with a small amount and add more only when needed. Too much water can make the dough sticky and tough.
Leave some larger butter pieces. A perfectly smooth mixture is not what you want. Visible pieces of butter can help create flaky layers as the crust bakes.
Handle the dough gently. Overworking develops gluten and can make your crust tougher. Bring the dough together rather than kneading it.
Give the dough enough chilling time. At least 2 hours in the refrigerator makes a noticeable difference in how the dough rolls and bakes.
Use a food processor for speed. A food processor works well for cutting the butter into the flour, but use short pulses so you do not accidentally overmix the dough.
Unsalted butter is best. It gives you better control over the amount of salt in the recipe. Salted butter can work in a pinch, but you may want to reduce the added salt slightly.
Serving Suggestions for Sally’s Baking Addiction All Butter Pie Crust
This all-butter pie crust is versatile enough for many homemade pies. Use it as the base for apple pie, peach pie, berry pie, pumpkin pie, or other favorite dessert pies.
For a classic presentation, serve a warm fruit pie with a scoop of vanilla ice cream. Creamy pies are delicious with a dollop of whipped cream, while a simple dusting of powdered sugar can make some pies look extra inviting.
The crust can also be used for savory pies and other baked dishes where a buttery pastry crust works well.
More Dessert Recipes to Try
If you’re looking for more delicious recipes to bake next, try these favorites from Sally’s Baking Addiction:
- Lemon Meringue Pie – A bright, tangy pie with a fluffy toasted meringue topping, and a great way to use your homemade all-butter pie crust.
- Apple Crisp – A cozy, fruit-filled dessert topped with a buttery, crisp oat topping.
- Pizza Dough – If you’re ready for something savory, this homemade pizza dough is an easy recipe to try next.
Storage and Reheating Instructions
Keep prepared pie dough tightly wrapped in the refrigerator for up to 5 days. For longer storage, wrap it well and freeze it for up to 3 months. Thaw frozen dough in the refrigerator before rolling.
Once baked into a pie, follow the storage instructions for the particular filling. Fruit pies can often be gently rewarmed in the oven to bring back some of the crust’s crispness.
Sally’s Baking Addiction All Butter Pie Crust Recipe
Ingredients
Method
- Add the all-purpose flour, table salt, and granulated sugar to a large bowl. Whisk everything together until the ingredients are evenly distributed.
- Add the cold cubed butter to the flour mixture. Use a pastry cutter to work the butter into the flour, or pulse everything together in a food processor. Stop when most of the butter pieces are about pea-sized and coated in flour. Do not worry about making every piece the same size. A few larger pieces of butter are actually helpful for creating a flaky crust.
- Drizzle in the ice-cold water about 2 tablespoons at a time, gently stirring after each addition. Watch the texture of the dough rather than automatically adding all the water. Once the mixture begins forming large, moist clumps that hold together when pressed, stop adding water. You may use close to ½ cup, but the exact amount can vary. The goal is a dough that holds together without becoming wet or sticky.
- Gather the dough together with your hands and gently form it into a ball. Try not to knead or work the dough more than necessary. Divide the dough into two equal portions. Each portion will make one 9-inch pie crust.
- Flatten each portion into a thick disc. Wrap the discs tightly and place them in the refrigerator for at least 2 hours. Chilling gives the butter time to firm up and allows the dough to relax, which makes it easier to roll and helps prevent excessive shrinking during baking. The wrapped dough can be refrigerated for up to 5 days or frozen for up to 3 months.
- When you’re ready to use the dough, lightly flour your work surface, rolling pin, and hands. Place one chilled dough disc on the work surface and begin rolling from the center outward. Turn the dough as you work so that it rolls evenly and does not stick. If cracks appear around the edges, gently smooth them together with your fingers. Once the dough is large enough for your pie dish, carefully transfer it to the dish and gently settle it into place.
- Add your chosen pie filling and proceed according to your pie recipe’s baking instructions. For a lattice topping, roll out the second dough disc and cut it into 12 strips about 1 inch wide. Weave the strips over and under one another across the filling. Trim away excess dough around the edges and flute or crimp the crust as desired. For a golden finish, brush the crust with egg wash and sprinkle with coarse sugar when appropriate. Bake according to the instructions for your specific pie filling.
Video
Notes
Common FAQs About Sally’s Baking Addiction All Butter Pie Crust
When you give this Sally’s Baking Addiction All Butter Pie Crust Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
Can I make this all butter pie crust ahead of time?
Yes. The dough can be refrigerated for up to 5 days or frozen for up to 3 months. This makes it convenient to prepare the crust before a busy baking day.
Why does my all butter pie crust become tough?
Overworking the dough or adding too much water can make the crust tough. Mix and handle the dough as little as possible, and add the ice water gradually.
Why does the butter need to be cold?
Cold butter helps create flaky pockets in the pastry. As the pie bakes, the butter melts and contributes to the crust’s layered texture.
How much ice water should I add to pie dough?
Start by adding the water gradually rather than measuring out the entire amount at once. Add just enough for the dough to form moist clumps and hold together when pressed.
Can I freeze this all butter pie crust?
Yes. Wrap the dough tightly before freezing and use it within about 3 months for the best quality. Thaw it in the refrigerator before rolling.
Can I use this crust for a lattice pie?
Absolutely. Divide the dough into two portions, using one for the bottom crust and the second for the lattice topping. Cutting the top dough into strips makes it easy to create a classic woven design.
Why is my pie crust cracking when I roll it?
Cracking can happen when the dough is too cold or slightly dry. Let it sit for a few minutes before rolling and gently smooth cracks around the edges. Adding a little more water during mixing can also help prevent a dry dough.
A good homemade pie crust does not have to be complicated. This Sally’s Baking Addiction all butter pie crust recipe keeps things simple with flour, salt, sugar, cold butter, and ice water, while careful handling creates the flaky texture everyone loves.
The biggest secrets are simple: keep the butter cold, add water slowly, avoid overworking the dough, and give it plenty of time to chill. Make the dough ahead, keep it ready in your refrigerator or freezer, and you’ll have a buttery homemade crust ready whenever pie day arrives.
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The crust was flaky, rich, and wonderfully buttery!