The perfect pie starts with the perfect pie crust. This foolproof all-butter pie pastry recipe will provide you with a delicious, flaky crust that’s ideal for any type of pie. With easy-to-follow instructions and simple ingredients, you’ll be able to create a beautiful, golden pie crust every time.


For a 9-inch pie crust, you will need the following ingredients:

  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes
  • 1/4 cup (60ml) ice water, more if needed

Step 1: Mixing the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour and salt. Mix these ingredients together to ensure an even distribution of salt throughout the flour.

Step 2: Cutting in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter, a fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. It’s important that the butter remains cold throughout this process, so if your hands begin to warm it up, consider using a pastry cutter or a fork instead.

Step 3: Adding the Water

Gradually add the ice water to the flour and butter mixture, one tablespoon at a time, while stirring with a fork. Continue adding water until the dough just comes together. Be careful not to overwork the dough or add too much water, as this can result in a tough pie crust.

Step 4: Forming the Dough

Once the dough comes together, use your hands to shape it into a disc. If the dough is too sticky, add a little more flour; if it’s too crumbly, add a bit more water. Be gentle when forming the dough, as overworking it can cause the crust to become tough.

Step 5: Chilling the Dough

Wrap the dough disc in plastic wrap and refrigerate it for at least 1 hour, or up to 2 days. Chilling the dough allows the gluten to relax, resulting in a more tender and flaky crust.

Step 6: Rolling out the Dough

Once the dough has chilled, remove it from the refrigerator and allow it to sit at room temperature for a few minutes. This will make the dough easier to roll out. On a lightly floured surface, roll the dough out to a thickness of approximately 1/8 inch (3mm). Make sure to turn the dough and flour the surface as needed to prevent sticking.

Step 7: Transferring the Dough

Carefully transfer the rolled-out dough to a 9-inch pie pan. Gently press the dough into the pan, making sure there are no air bubbles trapped between the dough and the pan. Trim any excess dough from the edges, leaving about 1/2 inch (1.25cm) of overhang.

Step 8: Crimping the Edges

Fold the overhanging dough under itself, creating a thick edge. Use your fingers to crimp the edge of the pie crust in a decorative pattern. Alternatively, you can use the tines of a fork to create a simple pattern around the edge of the crust.

Step 9: Pre-Baking (Optional)

If your pie recipe calls for a pre-baked crust, poke the bottom of the crust with a fork several times to prevent air bubbles. Place a piece of parchment paper or aluminum foil over the crust and fill it with pie weights, dried beans, or uncooked rice. Bake the crust in a pre heated 425°F (220°C) oven for 12-15 minutes, or until the edges are lightly golden. Remove the pie weights and parchment paper or foil, and bake for an additional 5-7 minutes, or until the bottom is golden brown. Allow the crust to cool before filling.

Step 10: Baking the Pie

Once your pie crust is ready, follow your pie recipe’s instructions for filling and baking the pie. Baking times and temperatures will vary depending on the type of pie you are making, so be sure to consult your recipe for specifics.


This foolproof all-butter pie pastry recipe is perfect for both sweet and savory pies. With its flaky texture and rich, buttery flavor, it’s sure to become your go-to pie crust recipe. Enjoy the satisfaction of creating a beautiful, homemade pie crust that will impress your family and friends. Happy baking!

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