All Butter Pie Crust Recipe
Master the perfect all butter pie crust with this easy, flaky recipe. This homemade crust is rich, buttery, and ideal for any pie, sweet or savory. Get step-by-step instructions and expert tips for the best results every time—this recipe makes 2 pie crusts.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter cold, cut into small cubes
- 1 teaspoon salt
- 1 teaspoon granulated white sugar
- ½ cup Cold Water + one ice cube
- 1 tablespoon white vinegar
Instructions
- Prepare the water/vinegar mixture: Add an ice cube to a measuring cup and fill with water up to the ½ cup mark. Stir in 2 teaspoons of white vinegar and set aside.
- Mix the flour and butter: In a medium-sized bowl, whisk together the flour, salt, and sugar until combined. Add the cold, cubed butter and use a pastry cutter to cut the butter into the flour until the mixture resembles large, coarse crumbs with pea-sized bits of butter. Pro Tip: For a quicker option, pulse in a food processor until you reach the desired consistency.
- Add the water: Gradually pour the prepared water/vinegar mixture into the flour and butter mixture, a few tablespoons at a time, tossing with a fork until the dough is evenly moist. Use all the water for the right consistency.
- Gather the dough: Transfer the dough to a lightly floured work surface. Quickly fold the dough into itself with floured hands until the flour is fully incorporated into the fats. Be careful not to overwork the dough.
- Form and divide: Shape the dough into a ball and divide it in half. Flatten each half into a 1-inch thick disc.
- Wrap and chill: Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours or up to 5 days.
- Roll out the dough: On a floured surface, roll out one disc of chilled dough into a 12-inch circle. Carefully place the dough into a 9-inch pie dish, smoothing it in with your fingers. Proceed and bake according to what your pie recipe calls for.