All Butter Pie Crust

This proven all-butter pie crust recipe makes flaky, buttery homemade pie crust every time.  This is my go-to for pies, quiches, and dinner pies too! If you want to take your pastry skills to the next level, this recipe will give you the confidence to do just that.

I used the recipe to make these individual-sized Rustic Quiches.  One recipe made five mini quiches.  These were remarkable, and as always, the crust was perfect.

Rustic quiche with an all butter pie crust in a white ramekin on a natural wooden serving board.
Rustic quiche with an all butter pie crust in a white ramekin on a natural wooden

All Butter Pie Crust

Foodie de Froid
Servings 10
Prep Time 15 minutes
Total Time 45 minutes
This proven all-butter pie crust recipe makes flaky, buttery homemade pie crust every time. This is my go-to for pies, quiches, and dinner pies too! It quickly gave me the confidence to raise my pies to the next level!
5 from 1 vote



  • 158 g all-purpose flour 1 1/4 cups
  • ½ teaspoon salt
  • 1/2 cup unsalted butter
  • 2 tablespoons ice water add another tbsp if too dry


  • Combine flour and salt in the food processor. Pulse gently to mix.
    158 g all-purpose flour, ½ teaspoon salt
  • Add butter and process until it resembles coarse crumbs. Add one tablespoon of water. Pulse a few times gently. Add the second tablespoon of water and pulse until the dough forms a ball.
    Note: Be patient and thoughtful, as this is an essential part of the process. You don't want the dough to be too warm or over-processed, yet you want it to come together. It does take a few extra seconds. If you find your mixture too dry, add another tablespoon of water, one teaspoon at a time.
    1/2 cup unsalted butter, 2 tablespoons ice water
  • Quickly and gently form dough into a ball (less hand time means it stays cooler). Wrap the ball in plastic and put it on the lower shelf of your refrigerator. Chill for 30 minutes.
  • Turn the dough onto a silicone baking mat (or flour your surface if not using a mat). Press the dough ball into a disk and roll it to 1/4″ thickness. If it sticks to the rolling pin, place a sheet of parchment paper on top of the dough. Use a scraper to rotate the dough to ensure it does not stick to the surface. Note: Additional flour will hurt your flaky finished crust.
    Roll out the dough to a 12″ circle for the 9″ pie plate.
  • With both hands, gently lay the crust into the pie plate and press to form it's shape. Tuck under any overhang and crimp a pattern or use the tines of a fork to create decorative edges. Chill until you're ready to fill.

Kitchen Equipment

1 9" pie plate


Blind Baking: If you’re blind baking the crust, chill at least 2 hours or freeze 30 minutes.
Make Ahead:  The finished crust can be wrapped tightly with plastic wrap and stored in the refrigerator for up to 2 days or frozen for up to one month before baking.
Make By Hand: You can also make this recipe by hand by following the directions above.  Use a large bowl and cut the butter in with a fork.  You want to keep the dough as cool as possible so try not to overwork it with your hands. 
This crust fits a 9″ pie plate. Double the recipe if using a larger plate.
Course Breakfast, Dessert, dinner
Cuisine American
Calories 128


Serving: 10gCalories: 128kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 24mgSodium: 118mgPotassium: 3mgFiber: 1gSugar: 0.5gVitamin A: 284IUCalcium: 12mgIron: 1mg
Keyword butter, pie crust
Have you made this recipe? We'd love to hear how it was!

De Froid Tip: Dessert Risers

Dessert risers add variety and depth to your table and presentation.  When you’ve put in the effort to make a beautiful lattice pie or decorated cake, let it rise to the occasion and exhibit it in a way that adds even more impact.

This is easy if you have tiered cake stands.  If not, use your imagination and walk through your home.  What could you use that would elevate your dish?  I have a cute wooden stool that my Dad bought at an auction when I was a child.   This brings back great memories and is a fun way to display my creations.

Another idea is to turn a ceramic bowl upside down.  You will get a pop of color and elevation that shines a light on your dessert.  If you’re handy and live in the countryside, you can make your own out of a wood slice.  

As you can see, when you open yourself to a new way of presenting your desserts, you will see how many options you already have.

Three dessert risers are holding an Easter cake, cookies, and treats.

Welcome to Foodie de Froid!

If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place.  Here the star of the show IS the food, presenting it in a way that makes it shine.  

Tasting Experiences

We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.  

Our mouth reacts to flavors in a transitional way.  That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal.  Yet after the first few bites, our mouths and minds adjust, and that experience deadens.  

Thus, the tasting experience!  We served 14 consecutive courses at my last tasting party.  Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.

The Recipes

The recipes are documented with ingredients we love.  Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.    

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