All Butter Pie Crust

from ButterYum
makes one or two 9-inch pie crusts


makes one 9-inch crust


  • 1 1/4 cups all purpose flour
  • 8 tablespoons cold unsalted butter, cubed
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon granulated sugar
  • 3-4 tablespoons ice cold water


makes two 9-inch crusts


  • 2 1/2 cups all purpose flour
  • 16 tablespoons cold unsalted butter, cubed
  • 1 teaspoon fine salt
  • 1 teaspoon granulated sugar
  • 6-8 tablespoons ice cold water


  1. In the bowl of a food processor fitted with the metal chopping blade, place flour, salt, and sugar; pulse several times to combine.
  2. Add cold cubed butter and pulse processor on and off until the butter pieces are the size of peas.
  3. Turn the machine on and drizzle ice water slowly until small clumps of dough start to stick together.  You'll know you've added enough water when the moistened clumps hold together in the palm of your hand when squeezed.
  4. Transfer to plastic wrap or zip-top storage bag and press into a round disk shape (two if making the double crust recipe); chill for at least 1 hour or up to 3 days before rolling.  Dough can also be frozen for up to a month.  


  • To prebake pie shell (blind bake),  Place pie dough in pie plate, crimp edges and chill in freezer for 20 minutes or the fridge for at least 30 minutes.  Preheat oven to 375F.  Crumple a piece of parchment paper that's large enough to fill the pie plate, including the sides.  Fill the parchment with rice (I don't like to use beans because they can't be cooked after baking, but rice can).  Place chilled pie crust on half sheet pan and place it on the center rack of preheated oven and bake for 30 minutes, then remove the parchment and rice and return to oven for 5 minutes.  Cool completely before filling.