Updated October 2026 with the yield, a dough thickness, make ahead and freezer notes, and a second blind bake step.
This Homemade All Butter Pie Crust is flaky, buttery and good enough to eat without any filling at all …
I have found my forever pie crust. I have tried a few different pie crusts over the years with varying degrees of success; this one was easy and deliciously flavorful and flakey. So glad I found it.
Anne, in the comments
Please tell me you’re hungry, because it’s officially Pie month here at Sugar Apron 🙂
…things become quite mashed up in the bowl…whether the pie dough will roll over the rolling pin without brake, and gently slip into pie pan…..? Find out on Homemade season 3 episode 1.
If you read this blog regularly, you’ll know that I decided to make a few episodes or seasons of my Homemade alternatives to store-bought products, and today on the list is Pie Crust.
Yes, you can make your own homemade pie crust! It’s not hard, once you get the hang of it, and the result is so much better than your typical frozen pie crust that you get at the store. Some bakers use lard in their pie crust, while others turn to shortening, many of them swear by a half-butter-half-shortening crust, or even use a 4:1 ratio with butter to shortening.
I’m sure that all variants give good results, but for me, all-butter is your best bet !! it’s easy to find, it has fantastic flavor, and it yields a tender, flaky crust.
This is an all-butter pie crust recipe that will make flaky, buttery crust and good enough to eat without any filling at all, and just makes you wanna keep pinching lil pieces of crust off the edge to eat. You know what I’m talking about? 🙂
I made this crust for potpie. So easy and tasted wonderful!
Catina Rose, in the comments
Homemade All Butter Pie Crust
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup butter salted, chilled and diced
- 1/4 cup ice water but possibly less
Instructions
- Begin with very cold butter, you can put it in the freezer for 10 minutes.
- Dice it with a knife into cubes about 1/3 inch across, they don’t have to be exact.
- In a large bowl, combine flour, sugar and salt.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Add the ice water a tablespoon at a time and mix swiftly and gently.
- Add just enough water to allow the dough to form into a loose ball.
- Flatten the dough into a disk, wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight.
- Roll the dough out on a floured surface with a floured rolling pin, to a 12 to 13 inch circle for a 9 inch pie pan, about 1/8 inch thick.
- Turn it frequently to maintain its shape and prevent sticking.
- Gently roll it over the rolling pin and transfer to your pie pan.
- Press the dough evenly into the bottom and sides of the pie plate.
- Trim dough to a 1-inch overhang using kitchen shears, fold under, and seal to form a rim, then crimp the rim with fingertips and knuckle.
- Using a fork poke holes at the bottom of pie.
- Wrap with plastic wrap and set in the fridge or freezer.
- The dough must be well chilled before baking.
- Add some aluminum foil or parchment paper onto the dough then weigh it down with rice, dried beans or pie weights.
- Bake in a preheated oven at 375 F for 20 to 30 minutes, until the edges are golden, then remove the foil or parchment and the weights.
- Bake 5 to 10 minutes more, until the bottom looks dry and matte.
- * You can brush the entire shell with egg wash and bake a little longer. (The egg wash helps make the pie shell shiny and golden, but it also seals the bottom of the pie shell and prevents the filling from making the crust soggy)
- Cool completely and set aside.
- *If using a pie filling recipe that needs baked, bake according to that particular recipe.
Notes
Recipe notes, October 2026
Updated October 2026. The recipe card states that this makes one single 9 inch bottom crust, and the notes show how to double it for a pie with a top and a bottom. The rolling step gives a thickness of about 1/8 inch. Blind baking runs in two stages, with the foil and the weights coming off for the last 5 to 10 minutes so the bottom dries out. The card lists the butter as salted, counts the 2 hours of chilling in the total time, and carries make ahead, freezer and thawing notes.
I made this pie and it was simple and delicious. I would definitely make it again
I collect and love recipes.
I liked your recipe as it’s without egg. I’ll definitely try it.
It says it makes 1. Is this 1 single crust?
Kelly, I am sorry this sat so long. Yes, one single 9 inch crust. The card now says that instead of just 1, which is what confused people. If you want a top and a bottom, double everything, 2 1/2 cups flour and 1 cup butter.
Thanks for the pie crust recipe. It was easy. I know my pie is going to be great!
Love your crust recipe! I have tried many others and the amount of butter was never right. The only change I made is in the salt and sugar because of the brands I use. I would recommend people adjust these if they find the taste not exactly what they were looking for. And your directions are perfect to a T. Thanks for posting 🙂
used this recipe last thanksgiving everyone loved it I am using it again so happy
Did you make pumpkin pie with this crust? I’ve made the strawberry pie several times with this crust and it’s great, but it’s cooked first. With pumpkin pie it’s not. I’m sure I’m worrying for nothing. ????????
I made pumpkin pie w this crust. No need to bake first. Turned out crispy delicate buttery deliciousness!!!!
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Best pie crust ever. Mmmmm ?
this pie crust is wonderful
Thank you I used the recipe it’s very good and for the first time I made a good pie
Should I prebake pie crust for a filled pie like peach or apple
Can you double this recipe for a two pie crust. It sounds so good!
My new favorite crust recipe! Pinned on Pinterest for safekeeping! Thank you!
I have found my forever pie crust. I have tried a few different pie crusts over the years with varying degrees of success; this one was easy and deliciously flavorful and flakey. So glad I found it.
I made this crust for potpie. So easy and tasted wonderful!