Flaky All Butter Pie Crust Recipe
A rich, flaky all-butter pie crust with incredible flavor, crisp layers, and no lard required.
If rich buttery flavor is what you're after, this all-butter pie crust delivers. Made with nothing but butter, flour, and ice-cold water (or vodka), it bakes into a crisp, golden crust with tender, flaky layers. It's perfect for cream pies, custard pies, rustic fruit galettes, and anyone who prefers baking without lard.
While my Signature Butter-Lard Pie Crust remains my go-to recipe for maximum flakiness and easy handling, this version is perfect for bakers who prefer an all-butter crust or simply don't keep lard in the refrigerator. It's simple, reliable, and packed with buttery flavor in every bite.
Which Pie Crust Should You Make?
All-Butter Pie Crust: Rich buttery flavor • Crisp texture • No lard
Signature Butter-Lard Pie Crust: Maximum flakiness • Easier handling • Less shrinking
Both recipes use the same techniques and gram measurements. The difference comes down to flavor versus workability.
Is All-Butter Better?
Not necessarily. All-butter crusts deliver outstanding flavor and beautiful browning, but they can be a little more delicate to work with. Butter-lard crusts are usually flakier, easier to roll, and more forgiving. Neither is objectively better. If maximum flavor is your priority, choose all butter. If maximum flakiness and easier handling matter more, choose the butter-lard crust.
Why Butter Matters
Not all butter behaves exactly the same in pie dough. Butter contributes more than flavor. Different butters contain different amounts of butterfat and water, which can slightly affect how pie dough handles and bakes.
Conventional Unsalted Butter
This is the butter I recommend for most home bakers.
It's affordable, easy to find, and produces consistent results. If you're making your first pie crust, this is where I'd start.
Irish/ European-Style Butter
European-style butters, including Irish butter like Kerrygold, generally contain around 82% butterfat compared with about 80% for most American butter.
The higher butterfat and lower water content can produce a slightly richer flavor and more tender crust.
The result is a richer flavor and a beautifully tender crust, though the dough may feel slightly softer while you're working with it. Keep it cold and it performs beautifully.
Amish Butter
Amish-style butter typically contains a higher butterfat percentage than conventional American butter, giving pie crust a richer flavor and slightly more tender texture. Because butterfat can vary between brands, results may differ a bit, but it's an excellent choice for special occasion pies.
My Butter Recommendation
If you're just getting started, buy a quality unsalted butter from your local grocery store and focus on technique. Once you've mastered the basics, try Irish or Amish butter to see if you notice the difference. Good butter can elevate a pie crust, but cold ingredients and careful handling matter even more. If you're making a special holiday pie or entering a baking competition, Irish or Amish butter can provide a subtle boost in flavor. They're wonderful upgrades, but they won't magically fix technique. Cold ingredients and gentle handling still matter far more than the brand of butter you buy.
Tools You'll Need
Large mixing bowl
Pastry cutter or sturdy fork
Rolling pin
Kitchen scale (recommended)
Plastic wrap
9-inch pie plate
Before You Start
Measure ingredients by weight whenever possible.
Keep the butter cold from start to finish.
Chill the dough anytime it becomes soft.
Resist the urge to overwork it.
Single-Crust Recipe
(One 9-Inch Pie)
Makes one 9-inch single-crust pie. Perfect for cream pies, citrus pies, custard pies, and any recipe that doesn't require a top crust.
170g all-purpose flour
113g unsalted butter (1 stick)
57g ice-cold water or vodka
½ tsp kosher salt
1 tsp granulated sugar
Best for: cream pies, custard pies, quiche, and fruit pies that don't require an especially sturdy bottom crust.
Double-Crust Recipe (Two 9-Inch Crusts)
Makes enough dough for two 9-inch single-crust pies or one double-crust pie with a top crust or lattice.
340g all-purpose flour
226g unsalted butter (2 sticks)
113g ice-cold water or vodka
1 tsp kosher salt
2 tsp granulated sugar
A double batch makes enough dough for two single-crust pies or one double-crust pie with a top crust. It's also the perfect amount for a lattice crust, decorative cutouts, or any pie with extra pastry details.
Use the second crust for:
A full top crust for apple, cherry, blueberry, or other fruit pies.
A lattice crust to showcase juicy fruit fillings while allowing steam to escape.
Decorative cutouts like leaves, stars, braids, or seasonal shapes.
Extra dough for thicker crimped edges or practice if you're new to rolling pie dough.
Pro Tip: If you're only making one single-crust pie, wrap the second disk tightly in plastic wrap and refrigerate it for up to 3 days or freeze it for up to 3 months. Thaw overnight in the refrigerator before using.
How to Make Flaky Pie Crust
1. Cut in the Butter
In a large mixing bowl, whisk together the flour, salt, and sugar (if using). Add the cold, cubed butter and toss to coat.
Using a pastry cutter, sturdy fork, or your fingertips, work the cold butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Those larger pieces of butter create flaky layers as they melt during baking.
Tip: Butter softens quickly. If the dough starts feeling sticky while rolling, refrigerate it for 10 to 15 minutes before continuing.
2. Add the Ice-Cold Liquid
Drizzle the ice-cold water or vodka over the flour mixture a little at a time, gently stirring with a fork after each addition.
Stop adding liquid as soon as the dough begins to clump together when squeezed in your hand. It should look slightly shaggy rather than smooth.
If the dough seems dry, add another teaspoon of liquid. If it becomes sticky, dust in a little more flour.
Tip: Less mixing means a more tender crust.
3. Rest the Dough
Turn the dough onto a lightly floured surface and gently press it together into a disk. Avoid kneading the dough.
Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
This resting time relaxes the gluten and allows the flour to fully hydrate.
Tip: Chilling firms the butter, making the dough easier to roll and helping prevent shrinkage during baking.
4. Roll It Out
Lightly flour your work surface and rolling pin.
Starting in the center, roll from the center outward using even pressure, rather than rolling back and forth across the entire dough.
Continue until the dough is about ⅛ inch thick and roughly 11 to 12 inches in diameter for a standard 9-inch pie plate.
Tip: If the dough becomes soft or sticky, refrigerate it for 10 to 15 minutes before continuing.
5. Fit the Pie Plate
Carefully roll the dough around the rolling pin and unroll it over the pie plate, or gently fold it into quarters before transferring.
Ease the dough into the bottom and sides without stretching it. Trim any excess, leaving about 1 inch of overhang, then fold the edge underneath itself and crimp as desired.
Tip: Stretching the dough causes it to shrink during baking.
6. Crimp the Edges
Once the dough is fitted into the pie plate, it's time to finish the edge. A good crimp not only looks great, it helps support the crust during baking. Don't overthink it. Even a simple crimp helps hold the filling in place and gives your pie a finished look.
Here are a few easy options:
Classic Finger Crimp
Using the thumb and index finger of one hand and the knuckle or index finger of the other, pinch the dough together to create evenly spaced fluted edges. This is my go-to crimp for most pies.
Fork Crimp
Press the tines of a fork around the edge of the crust to seal it. It's quick, simple, and perfect for single-crust pies or rustic desserts.
Rope Crimp
Fold the overhang under itself, then use your thumb to gently push the dough forward in small sections to create a twisted rope appearance around the rim.
Rustic Edge
Leave the edge slightly uneven with a simple fold-over. Not every pie needs a fancy finish. Rustic can look just as inviting.
Decorative Cutouts
Use leftover dough to cut leaves, stars, or other shapes. Attach them with a little egg wash before baking for an eye-catching finish.
Tip: If the dough becomes soft while crimping, refrigerate the pie for 10 to 15 minutes before baking. Cold dough holds its shape much better.
7. Bake or Blind Bake
Some pies, like cream pies and custard pies, require a fully baked crust before the filling is added. This process is called blind baking.
For recipes that require a pre-baked crust, chill the shaped crust for 15 to 20 minutes before baking.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment, then bake for an additional 5 to 10 minutes, or until the bottom is lightly golden.
For pies that bake with the filling, simply add the filling to the prepared crust and bake according to your recipe instructions.
Why I Use Vodka
Vodka is optional, but it's one of my favorite pie crust tricks. Unlike water, vodka adds moisture without encouraging as much gluten development, making the dough easier to roll while helping create a tender, flaky crust. Most of the alcohol bakes away, so you won't taste it in the finished pie.
If you'd rather skip the vodka, simply substitute the same amount of ice-cold water. You'll still end up with an excellent pie crust.
Frequently Asked Questions
Why does my butter pie crust shrink?
Pie crust usually shrinks because the dough was stretched to fit the pie plate, overworked, or not chilled long enough before baking. Let the dough rest in the refrigerator after rolling it out, ease it into the pie plate without stretching, and chill it again before baking for the best results.
Can I freeze this dough?
Absolutely. Wrap the dough tightly in plastic wrap and place it in a freezer bag or airtight container. It will keep well for up to 3 months. Thaw overnight in the refrigerator before rolling it out.
Why use unsalted butter?
Unsalted butter gives you complete control over the amount of salt in your recipe and produces more consistent results between brands. It also lets the rich butter flavor shine through without becoming overly salty.
Can I use salted butter?
Yes. If you're using salted butter, reduce the added kosher salt in the recipe by about half. Because salt levels vary between brands, the final flavor may be slightly different than when using unsalted butter.
What's the best butter for pie crust?
For everyday baking, a quality unsalted grocery store butter is an excellent choice and is what I recommend for most home bakers. If you're making a special holiday pie or entering a baking competition, Irish or Amish-style butter can provide a richer flavor and slightly more tender texture thanks to their higher butterfat content.
Just remember: cold ingredients, gentle handling, and a well-rested dough will have a much bigger impact on your pie crust than the butter brand you choose.
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