clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Perfect All Butter Pie Crust Tutorial: 5 Methods

  • Total Time: 10 minutes
  • Yield: 2 Pie Crusts for a 9-inch pie 1x


The perfect flakey, all butter pie dough made super simple with video tutorials and step-by-step instructions! Rich and buttery, this dough will be your new favorite!


  • 250 g pastry flour (2 1/4 cups, measured by fluffing the flour then spooning it in)
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 125 g cold butter, cubed into ½ inch cubes (½ cup + 1 tablespoon)
  • 64 g cold water, or as much or as little as needed


  1. Whisk together pastry flour, salt and sugar. Using your preferred method cut in the butter until you have pea sized pieces. If you are using a bench scraper, pastry blender or two knives, you will chop the butter into the flour using an up and down motion, corralling the flour back into the center occasionally. If you are using the stand mixer or food processor, leave slightly larger pieces. When using a food processor to cut in butter use the pulse option and watch it like a hawk. Like a HAWK!
  2. Slowly begin to add your ice water a tablespoon at a time. If making it by hand, pour into the center of the flour and gently toss the flour into the water with the bench scraper, knife or a fork until you have a crumbly mixture. At this point be very careful with the amount of water that you add because it only needs a few teaspoons more.
  3. When your dough is shaggy, which means it looks like shards or strands of pastry, and there is still some loose flour, turn out your dough from the mixer or food processor and work the dough together by gathering it and pressing away from you with the heal of your hand. Do this JUST until it comes together. If it is crumbling, then dip your hand in a little ice water and pat it on the pastry dough. Seriously, that’s it. Remember the gluten!
  4. Divide the dough in half and press each half into a disk. Wrap in plastic wrap and chill for 2 hours or overnight. If you chill your dough overnight, you will need to let it rest a bit before rolling or it will be too cold and it will crack. Don’t fret, I’ll do another tutorial on this soon!
  5. Roll and do whatever your little heart desires with that gorgeous, buttery dough!


This pie dough will keep for 3 days in the refrigerator or 2 months in the freezer. Wrap it well! Defrost it in the fridge overnight for best results.

Prep time varies by the method you choose. Here is a break down:

Food Processor- 4 minutes

Stand Mixer- 7 minutes

Pastry Blender- 7 minutes

Bench Scraper- 10 minutes

Two Knives- 12 minutes