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All-Butter Pie Crust

A foolproof recipe for tender, buttery, and flaky all-butter pie crust. Recipe makes one double crust or two single crusts.
Course Dessert
Keyword butter, dough, pie crust
Prep Time 10 minutes
Rest Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 pie crusts


  • 345 grams flour (about 2¾ cups)
  • 230 grams cold butter (1 cup)
  • 1 tsp salt (use 1/2 tsp if using salted butter)
  • ice-cold water
  • additional flour for rolling


  • Cut your butter into small cubes and set in the refrigerator while you prep the rest of your ingredients.
  • In a large mixing bowl, add the flour and salt and mix together.
  • Using either a dough blender or a sturdy fork, work the butter into the flour until the butter pieces are pea-sized or smaller.
  • Grab your glass of ice water and drizzle in a tablespoon of water at a time, stirring into the flour in between each addition. Keep doing this until you can pinch the dough into a cohesive ball. If it is dry and crumbly or if pieces break off, it needs more water. For reference, I used roughly 6 tablespoons.
  • Bring the dough into a ball and cut it evenly in half. Flatten each piece into a round flat disk and wrap them individually in plastic wrap. Let the dough rest in the refrigerator for 1 hour before using.