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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 savoury pies!
*Please note* this post was originally published in 2021. I’ve since updated the post text and added a video but the recipe remains the same.
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 FLAVOUR 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!
Ingredients for 3 Ingredient Pie Crust
Ok if I’m being honest, there are technically four ingredients in this recipe, but I never count water as an actual ingredient. If you want to call this a 4 ingredient pie crust recipe though, be my guest!
Here are the ingredients required for this recipe:
- all-purpose flour
- salt
- unsalted butter
- ice water
All-purpose flour: You can make a really great pie crust with just regular all-purpose flour. Be sure to measure it carefully by adding the flour to a measuring cup, one spoonful at a time.
Unsalted butter: A must for this. Be sure it is very cold and cubed before you start.
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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:
1. 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.
2. 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.
3. 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.
4. 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?
This pie crust recipe is perfect for a 9 or 10″ 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!
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 favourite pie recipes from the blog:
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3 Ingredient Pie Crust
- Total Time: 15 minutes
- Yield: 1 pie crust 1x
Description
Looking for the best all butter pie crust recipe? This is a 3 ingredient pie crust made with only butter, no shortening!
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup COLD unsalted butter, cubed*
- 1/4 cup ice water**
Instructions
- 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.
Notes
*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.
- Prep Time: 15 minutes
- Category: dessert
- Method: no bake
- Cuisine: american
Beautiful crust! This is totally inspiring me to get baking, and with the summer season fast approaching, I’m sure this will be in high rotation using all those yummy berries!!
Thanks Dawn!! I just love using up all of those fresh berries in a yummy pie. You’d love it too!!
This is one gorgeous crust. I know Julia Child always believed in even amounts of shortening and butter, but who knows?!! If I make a pie, it’s usually for savory purposes, so I’ll print your recipe. I usually just wing it in my food processor! Which works, but then I always have extra. I need to learn to be more precise.
Yes Mimi! I actually was doing the same for years, with equal amounts. It is certainly a great way to make a pie that holds together well and is better for those nice designs. But I don’t love eating shortening, so that’s why I needed to get an all-butter crust I like! Thanks friend!
What a beautiful pie crust! It would be amazing piled high with fresh berries and some whipped cream! I’m not a fan of shortening, so I’m on team butter!
Yeees that’s exactly how I picture it being used. I’m not a fan of shortening either! Thanks Michelle!
That is a gorgeous crust, Katherine! Mine always turn out “rustic”, so that’s the vibe I usually tell people I was going for. Love all the tips and tricks here!
Haha I think rustic is beautiful too, mine often turn out that way too! Thanks Laura!
To me, summer is pie season and this crust looks like perfection! Beautiful crimping job, and your instructions make it look so easy!
Thank you Marcie. I’m all about pies right now, with all of the fresh berries I’ve been finding!
Wow! What a perfect crust!! Sometimes I use all butter but other times, I add some shortening! I’m going to try your recipe next!
I’m with you, the shortening definitely has its place for crusts that you want to do a little more intricate designs with! Thanks Liz!!
Gorgeous crust, Katherine! Love how you made it so easy by using the food processor!
Thanks Marissa!! The food processor is definitely my go-to way to do it now!! 🙂
Kathrina you really made awesome and amazing recipe of the day ……
Its look so yummy ,,,,,,,,, Am rate this recipe after try it
If I’d like to pre-bake the crust, how long should I bake, and at which temperature ? I m making a tomato pie today and my guess is it may be too moist for the dough when cooked together.
Hi Barb – if you just want it a bit browned up so that it doesn’t get soggy, you could pre-bake at 375 F for about 8-10 minutes or until the bottom is just starting to get a bit browned. Good luck!