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Soft, flaky, and buttery. This all-butter pie crust is easy to make, delicious, and will impress nearly anyone you bake for. | Tiny Kitchen Cuisine | https://tiny.kitchen
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Nutrition Facts
All-Butter Pie Crust
Amount Per Serving (76 g)
Calories 260 Calories from Fat 114
% Daily Value*
Fat 12.71g20%
Saturated Fat 7.746g39%
Polyunsaturated Fat 0.614g
Monounsaturated Fat 3.601g
Cholesterol 24mg8%
Sodium 242mg10%
Potassium 56mg2%
Carbohydrates 31.54g11%
Fiber 1g4%
Sugar 0.1g0%
Protein 4.62g9%
Vitamin A 800IU16%
Calcium 20mg2%
Iron 2mg11%
* Percent Daily Values based on a 2000 calorie diet.
** Nutritional values are calculated based on specific ingredients. The precise nutritional calculations for your ingredients may differ. This information should be not treated as dietary advice.
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All-Butter Pie Crust

This pie dough results in a crust that is soft but durable enough to stand up to heavy fruit pies. The flavor is buttery and it's texture is flaky and light when you bite into it. This recipe makes two 12-inch crusts that can be used in a 9-inch deep dish pie pan or a 10-inch shallow pie pan.
Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
Yield: 2 Crusts


  • 1 1/2 cups all-purpose flour (minus 2 tablespoons)
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (very cold)
  • ±4 tbsp water (ice cold)


Make The Pie Dough

  • Fill a cup with ice and 1 cup water. (You won't use it all, but having more icy water available is better than not enough.)
  • Dice the butter into small cubes. Put it in the refrigerator.
  • Add the flour, cornstarch, and salt to a mixing bowl or food processor. Combine and fluff the dry ingredients.
  • Get the butter from the refrigerator and cut it into the dry ingredients. Stop when your butter is about the size of large peas. A pastry cutter or food processor is recommended to avoid overworking the butter.
  • Divide the dry mix in half.
  • To one half of the dry mix, slowly add cold water, one tablespoon at a time and gently mix until it combines into a ball and cleans the sides of the bowl.
  • Divide everything again to get 2 piles of dry mix and 2 piles of wet dough. Refrigerate one pile of dry mix and one pile of wet dough.
  • Take the remaining piles and gently mix them together. Do not overwork it. You want it to come together without it being sticky or crumbly. You may need to add an additional splash of ice water.
  • Lightly pat the dough into a disk and tightly cover with plastic wrap. Refrigerate and repeat with the remaining unmixed dough.

Roll the Pie Crust

  • Lightly dust a work surface, the dough, and your rolling pin with flour.
  • Roll out the dough until it's about 1/4-inch to 1/8-inch thick and about 12-inches in diameter. Occasionally rotate and dust with more flour as needed.
  • Transfer to your pie pan. Gently press down to work out any air bubbles. Trim excess dough to within 1/2-inch of the edge of the dish.
  • Use as directed in your favorite pie recipes.


For wet pies such as pumpkin pie, custard pies, or chicken pot pie: bake for 8 minutes at 375°F before filling.
For a thick decorative edge: fold edges of dough underneath itself so that it creates a thick border that rests on the lip of the dish.
All-Butter Pie Crust brought to you by Tiny Kitchen Cuisine: https://www.tiny.kitchen/all-butter-pie-crust/