Looking for the best all butter pie crust recipe? This is a 3 ingredient pie crust made with only butter, no shortening! It’s a no-fail crust that’s perfect for both sweet and savory pies!
It’s just about berry season, which means it’s just about pie season!! Yay! I mean, pies are good any time of the year, especially during the holidays, but my absolute favorite pies are the ones filled with fresh summer fruit. Strawberries, cherries, blueberries, you name it! Since we’ve got the fruit, we are going to need the perfect pie crust to put it all in!
So, I used to be a die-hard fan of the shortening AND butter combo for my pie crusts, but in the past year I’ve converted to an all-butter crust. I just love the flavor and flakiness that an all-butter crust gives. Plus, using all butter means this is also a 3 ingredient pie crust recipe, and it doesn’t get much more simple than that!
Is pie crust better with butter or shortening?
There are so many factors that go into answering this question and I cannot claim to be an expert, but I think a lot of it comes down to personal preference, and what kind of pie you want to make!
I found this article from Epicurious, which breaks down all the different reasons for using the various forms of fat in pie crust. It’s a super helpful read! But basically, using all butter in your pie crust will yield the best FLAVOR as well as making the crust super light and flaky!
The only downside is that the butter gets warm quickly, so if you’re doing any sort of decorative pie making, you’ll have an easier time by using a combo of shortening and butter. You also need to make sure you’re keeping everything COLD when making this 3 ingredient pie crust!
How do you make a butter pie crust from scratch?
Start by making sure that all of your ingredients are COLD. I can’t emphasis this enough! By keeping everything cold, you’ll ensure you get a perfect pie!
Here’s what I do:
Slice the butter into pieces and then pop all of those pieces into the freezer while you’re preparing everything else. Fill a measuring cup with water and add a ton of ice, then keep that measuring cup in the freezer too!
Now, you can make this crust by hand, with a pastry cutter or two forks, or you can use a food processor. I always use my food processor as I find this method just SO easy. You’ll find both methods in the recipe card below, but I’ll use the food processor method for this explanation.
In the food processor, add the (carefully measured) flour and salt and give everything a quick pulse. Then, add all of the cold butter pieces at once, then pulse until the mixture resembles a pea-like structure.
Now, the cold water. You’ll want to add the water just a little at a time, pulsing in between. I add a tablespoon of water a time, using the top of the food processor to allow the water to drizzle into the bowl, while pulsing continuously. You’ll know the pie crust is ready when you can pinch a large clump between your fingers without it falling apart. You don’t want to add any more water beyond this point.
Remove the dough from the food processor to a floured surface, then fold the dough all together into a ball. Flatten the ball into a 1″ disc and then wrap it in plastic wrap, chilling it for at least 2 hours before rolling it out.
How large of a pie can you make with this 3 ingredient pie crust?
On a lightly floured surface, roll out the dough into a 10″ circle. This pie crust is perfect for a 9 or 9 1/2″ pie plate. Once you place the pie crust into the pie plate, prick the crust a few times with a fork. You can add your filling right to this pie crust and then bake!
You can also freeze the pie crust, once shaped into a flat disc, for up to 2 months. Thaw overnight in the fridge and then use from cold!
I hope that this pie crust becomes a staple for you and all of your pie needs this summer!
PS – I’ve got the most delicious pie recipe coming out later this week using this exact crust. Enjoy!
Some of my favorite pie recipes from the blog:Print
Looking for the best all butter pie crust recipe? This is a 3 ingredient pie crust made with only butter, no shortening!
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup COLD unsalted butter, cubed*
- 1/4 cup ice water**
- To a food processor or large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter and either pulse a few times with the processor, or use a pastry cutter (or two forks) to incorporate the butter into the flour mixture. The mixture should resemble a pea-like structure before you add the water.
- Adding 1 tablespoon at a time to the mixture, gently process in the food processor, or mix the water in with a fork. After the 4th tablespoon of water, the dough should begin to form large clumps and comes together easily. Do not add any more water than this!
- Empty the dough on to a lightly floured surface and pack the dough into a ball. Press the dough down into a 1″ disc and then wrap it tightly in plastic wrap. Chill the dough in the fridge for at least 2 hours (and up to 3 days) before removing it to roll out into a circle for your pie!
- On a lightly floured surface, roll out the dough into a 10″ circle. This pie crust is perfect for a 9 or 9 1/2″ pie plate. Once you place the pie crust into the pie plate, prick the crust a few times with a fork. You can add your filling right to this pie crust and then bake!
Extra pie crust can be stored in the freezer, once shaped into a flat disc and wrapped in plastic wrap, for up to 2 months. Thaw overnight in the fridge before using.
*See my blog post regarding the importance of keeping your ingredients cold. Once cubed, keep the butter in the freezer until you’re ready to incorporate it into the recipe.
**Fill a measuring cup with very cold water, then add a few cubes of ice into the cup. Keep the cup in the freezer until you’re ready to incorporate it into the recipe, using a tablespoon of the ice water at a time.
***If you need 2 pie crusts for your recipe, just double this recipe and then divide the dough into 2 portions before rolling them each into a ball, and flattening them into discs.
- Category: dessert
- Method: no bake
- Cuisine: american
Keywords: all butter pie crust // 3 ingredient pie crust