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+ servings
Cherry pie with lattice top, and fresh cherries on the sides
5 from 9 votes

All Butter Pie Crust

This recipe for all butter pie crust is flaky, tender, and delicious. It comes together in minutes with just four simple ingredients.
Author Diana
Servings 1 pie crust
Prep Time 15 minutes
Total Time 15 minutes

Equipment

Ingredients

  • 1 ¼ cups (156 grams) all purpose flour sifted
  • 8 tablespoons tablespoons (113 grams) unsalted butter cut into ½ inch pieces, 1 stick in total
  • ¼ teaspoon (1 gram) salt
  • ¼ cup (60 ml) ice cold water

Instructions

  • In a medium bowl combine flour and salt. Add cold cubed butter.
  • Mix the butter, flour and salt together with a pastry cutter until it resembles coarse crumbs.
  • Add ice cold water to the dough a little at a time just until the dough comes together (you don’t have to use the whole ¼ cup).
  • Wrap the dough in plastic wrap and refrigerate for about an hour and up to 3 days.
  • Remove one dough ball from the refrigerator and roll it out into a 13-inch circle and transfer to a 9-inch pie dish. Place the crust back in the fridge until you’re ready to add the filling.

Notes

This recipe creates one 13 inch circle of pie dough, or enough to make a single crust pie. For a double crust pie, double this recipe.

Nutrition

Calories: 1372kcal | Carbohydrates: 119g | Protein: 17g | Fat: 92g | Saturated Fat: 58g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 241mg | Sodium: 597mg | Potassium: 194mg | Fiber: 4g | Sugar: 0.5g | Vitamin A: 2799IU | Calcium: 51mg | Iron: 7mg