Perfect Crust for Sweet & Savory Pies
When it comes to pie, nothing beats a flaky all-butter crust. It’s the foundation of all the pies I make, and my absolute go-to for every occasion, whether I'm baking something sweet or savory.
This crust is incredibly easy to make, and with the help of a food processor, you can have the dough ready in under 5 minutes. Once mixed, just chill it in the fridge, and you’ll have dough that rolls out beautifully - no cracks, no dry spots, and no crumbling. The key to that perfect, light, and flaky texture is letting the dough rest at each step, ensuring those gorgeous layers come together effortlessly.
Ingredients
- Unsalted butter
- All-purpose flour
- Maldon sea salt flakes
- Sugar
- Ice cold water
Why This All-Butter Pie Crust Is a Game-Changer
The beauty of this crust is its simplicity. With just a few ingredients (butter, flour, and a pinch of sea salt flakes), you can create a perfectly tender, flaky crust that will elevate any pie.
This recipe makes enough dough for a double all-butter pie crust for a deep 9” pie, or you can use it for a 9x13 slab pie. Slab pies are a great option for gatherings, offering generous slices that are easy to serve. The 9x13 pan gives the pie a modern, rectangular shape, perfect for cutting into squares and serving up a crowd-friendly twist on classic pie.
The Key to Perfect Pie Crust
Chill, chill, chill. That’s the key to ensuring this pie crust turns out perfectly every time. Resting the dough after each step allows the butter to firm up, keeping it cold and solid until it hits the oven. This is what makes the crust flaky, tender, and melt-in-your-mouth delicious. Once chilled, the dough becomes so easy to handle, rolling out smoothly with a light, golden finish when baked.
How to Make Flaky All-Butter Pie Crust
In a food processor, pulse the flour and salt together. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Slowly add ice-cold water, pulsing until the dough just comes together be careful not to overwork it. Divide the dough into two portions, wrap them in plastic wrap, and refrigerate for at least 1 hour. Once chilled, roll the dough on a lightly floured surface to fit your pie dish or 9x13 pan.
Using ice-cold water is essential for creating a flaky pie crust. It helps keep the butter cold, preventing it from melting into the dough, which is key to achieving those delicate layers. However, you don’t want the ice cubes going directly into the dough. Just make sure the water is chilled, either by refrigerating it beforehand or adding ice and letting it sit for a few minutes. This simple step makes a big difference in the texture of your crust!
Crimping Pie Crust Edges
Crimping the edges of your pie crust not only gives it a decorative look but also helps seal the edges tightly. For a classic crimped edge, pinch the dough between your thumb and forefinger or use a fork to press down along the edges. Another method is to fold the dough over to create a thicker edge, then pinch it together using your fingers or a spoon for a more rustic look.
If you're looking for a more decorative design, a pastry wheel is a great tool. It has a rolling, fluted blade that makes it easy to create beautiful, even crimped edges with a simple roll around the pie. Feel free to get creative with your edges, but these methods are simple and will help ensure the crust stays in place during baking.
Egg Wash for a Golden-Brown Pie Crust
An egg wash is brushed on the crust before baking to give it a beautiful, golden-brown finish. To achieve this, simply beat an egg with a tablespoon of water or milk, and brush it lightly over the top of the unfilled crust before adding your filling. For double-crust pies, apply the egg wash to the top crust after placing it over the filled bottom crust. This step helps to create a glossy, crisp texture while sealing in moisture during baking.
Perfect for Slab Pies and More
I’ve fallen in love with slab pies. They’re easier to slice, serve, and they make such a fun presentation. This flaky all-butter pie crust fits beautifully into a 9×13 pan, providing the perfect balance of crust to filling. It serves up generous slices that everyone loves—perfect for family gatherings or potlucks!
Some of my favorite pies to make with this crust include:
- Classic Blueberry Slab Pie
- Chicken Pot Pie Slab Style
- Strawberry Rhubarb Pie with Crumb Topping
- Perfectly Peachy Slab Pie
Adapt the All-Butter Pie Crust for Savory Pies
For a savory pie, simply leave out the sugar in this all-butter pie crust recipe. The result is a perfectly buttery, flaky crust that complements hearty fillings like chicken pot pie or vegetable tarts. This easy adjustment gives you the versatility to create both sweet and savory pies with just one recipe.
Savory Option: Savory Herb Pie Crust
If you’re in the mood for something savory, try my Savory Herb Pie Crust. It’s the same all-butter base, but with fresh herbs added to bring a burst of flavor. This version is perfect for pies like Chicken Pot Pie, giving you that comforting savory touch.
Freeze Unused Pie Crust
This pie crust freezes beautifully. After preparing the dough, shape it into a disc or rectangle, wrap it tightly in plastic wrap, and store it in the freezer for up to 3 months.
When you’re ready to use it, simply let it thaw in the refrigerator for a few hours or overnight. Freezing the dough ahead of time not only helps with convenience but can also improve the texture of the crust, making it even flakier when baked!
Other Recipes You Will Enjoy!
If you love this Flaky All-Butter Pie Crust, here are a few more recipes that you will surely enjoy!
Spanakopita (Greek Spinach and Feta Pie)
Healthy Shepherd's Pie (Cottage Pie)
Mini Caramel Apple Cheesecakes with Streusel on Top
Adapted from the original recipe by Sara Kennedy.
Flaky All-Butter Pie Crust
Equipment
Ingredients
- 1 cup unsalted butter 2 sticks = 16 Tbsp
- 2 ¾ cup all purpose flour
- 1 teaspoon Maldon sea salt flakes
- 1 teaspoon sugar
- ½ cup ice cold water
Instructions
- Cut the cold butter into cubes and place it in the freezer for 20 minutes to chill.
- In a food processor, combine the flour, salt, sugar, and chilled butter. Pulse 10-20 times until the mixture becomes crumbly and light, with the butter fully incorporated into the flour to create a powdery texture.
- Slowly add the ice-cold water and pulse until the dough just comes together. It will start to clump, and the processor will begin to "thunk" as the dough forms a rough ball.
- Transfer the dough out onto plastic wrap or a reusable wrap. Fold it tightly and gently tap it with a rolling pin to compress it into a tighter mass. Handle the dough as little as possible to maintain flakiness.
- Shape the dough into a disc (for a round pie) or a rectangle (for a slab pie), then wrap tightly. Refrigerate for at least 2-3 hours, or preferably overnight, to allow the flour to fully hydrate and help the dough roll out smoothly.
- When ready to roll, divide the dough in half (this recipe makes a double crust). Flour your work surface and roll the dough into the desired shape. Keep the unused dough chilled. Turn and flip the dough as you roll to prevent it from sticking.
- Roll the dough large enough to have at least 2 inches of extra dough around the edges. Place it into your pie plate or slab pan, ensuring it fits without stretching. Trim the dough, leaving about 1.5 inches of overhang for crimping.
- Refrigerate the dough in the pie plate for 15-20 minutes to firm up.
- Roll out the top crust if making a double crust, and refrigerate briefly to re-chill.
- Once chilled, carefully transfer the bottom crust into the pie plate or slab pan. Dust off any excess flour using a dry pastry brush. If using a single crust, crimp the edges and apply your desired edge pattern.
- Refrigerate briefly before filling. For a double crust, fill the chilled bottom crust, add the top crust, and press the edges together to seal. Crimp the edges and apply your favorite design.
- Brush the crust with an egg wash for a golden, evenly browned finish.
- Freeze the dough as a disc or rolled out in the pan for future use.
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