The perfect everyday, all butter pie crust that bakes up light and flaky. This pie crust is delicious for sweet or savory dishes or even hand pies and it’s easy enough to make any day.
Hi guys! I figured I’d kick things off around here with a solid, useful, can-do-lots-of-things-with recipe, like an old-fashioned all butter pie crust recipe! This is the pie crust recipe I use every single time I make pie. I love it, I trust it, and it’s easy!
When it comes to making pie crusts, it’s so convenient to just run to the store and grab a pre-made pie crust; believe me, I’ve done it a time or two myself. But let’s be honest here for a second, does it really taste as good as a homemade pie crust? No way, not even close. And besides when you have a trusty pie crust recipe that you can depend on in your back pocket, you won’t need any of those store-bought crusts ever again.
And that’s where I come in! This all butter pie crust will be your most favorite trusty recipe from now on! It’s light, flaky, and has a warm, buttery flavor that will keep you coming back for more.
Things to remember when making this all butter pie crust:
- This pie crust can be made with a stand mixer, hand mixer, or by hand. I always make it by hand. I’m old-fashioned like that.
- You’ll need to double the recipe for a top and a bottom crust, I find that I use single crusts most often, so this recipe is for just one.
- If you only have salted butter, that’s okay, but omit the salt from the recipe.
- Yes, the apple cider vinegar is essential. Don’t leave it out just because it smells bad (really bad).
- Accurately measure the flour. I almost always just need 2 tablespoons of ice water, no more.
- This dough will hold in the fridge for about 3 days. If you aren’t going to bake it within that time, just pop it in the freezer, it can sit in there for upwards of 3 months.
- You’ll want to give the dough a solid 15-30 minutes to warm up enough to roll out from the fridge, an hour or more if it’s in the freezer.
This all butter pie crust is the perfect crust for any varieties of pie you can dream up as well as savory favorites, like shepherds pie or chicken pot pie. I even use it to make my homemade Pop-Tarts, which are a favorite among the kids! Give it a try and let me know what you think.
Recipe may be doubled to make two 9 inch rounds, perfect for mutiple pies or a top and bottom crust. If you are using salted butter, omit the salt.
To make the pie crust:
To roll out the pie crust:
Nutrition Information: Yield: 8 slices Serving Size: 1 slice
Amount Per Serving: Calories: 109 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 134mg Carbohydrates: 2g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 0g
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Recipe may be doubled to make two 9 inch rounds, perfect for mutiple pies or a top and bottom crust.
If you are using salted butter, omit the salt.