All-Butter Pie Crust

5 from 5 votes

This recipe for all-butter pie crust is my go to recipe for most of my pie recipes. This recipe makes enough dough for two pie crusts. If only using one for your recipe wrap and freeze the other half of the dough.

Prep Time20 mins

Chiling45 mins

Total Time1 hr 5 mins

Course: Brunch, Dessert, Main Course

Cuisine: American

Servings:

Calories: 1620kcal

Author: Cheryl Norris

Ingredients

Pie Dough

2-1/2 cups (380 grams) unbleached all-purpose flour
2 tablespoons (25 grams) white granulated sugar
1 teaspoon kosher salt
20 tablespoons (284 grams) cold unsalted butter cut into 1/2-inch cubes
1/2 cup ice-cold water or more if required
1 teaspoon lemon juice

Instructions

Mixing By Hand

Put the flour, sugar, and salt in a bowl and stir to combine. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until it resembles small peas.
Combine the ice-cold water and the lemon juice. Add the ice water and use a rubber spatula to toss together. It will still be slightly crumbly or shaggy but will hold together when squeezed into a ball. If more water is needed add a tablespoon at a time.
Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become overdeveloped and tough.
Shape the dough into disk 1-inch thick. Wrap the disk in plastic wrap and chill for at least 45 minutes. The dough can be refrigerated for up to 2 days
Follow the directions in the recipe that you’re using the pie dough for to roll out and shape the pie dough.

Food Processor

Put the flour, sugar and salt in a bowl and stir to combine. Place the flour mixture into a food processor.
Cut the butter into 1/2-inch cubes and add it to the flour mixture. Pulse the dough until it is coarse and crumbly, and the butter is about the size of peas.
Pour the mixture into a large bowl. Add 1/4 cup of ice water and use a rubber spatula to toss together. Add the remaining water and mix into the dough until it starts to come together. It will still be slightly crumbly or shaggy but will hold together when squeezed into a ball. If more water is needed add a tablespoon at a time.
Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become and overdeveloped and tough.
Divide the dough into 2 equal parts and shape each piece into disk 1-inch thick. Wrap each disk in plastic wrap and chill for at least 45 minutes.

Notes

If only use half the dough, wrap the dough in two layers of plastic wrap and freeze for up to 2 months.

Nutrition