After traveling all day yesterday I was excited to land in sunny and warm South Florida. However, today it looks like I’m only going to get the warm part. Where is the sun!? I was looking forward to getting a little vitamin D and a tan to take back with me to Colorado, but according to the forecast I will unfortunately not be getting the sunshine I wanted. Instead I will be drowning my sorrows in lots and lots of pie. And as we all know, a good pie all starts with a flaky crust.

My favorite way to make a pie crust is with all butter. Many crust recipes call for a mix of butter and shortening however making an all butter crust I find is easiest for me and makes for a perfectly flaky pastry.



It it all starts with cold butter that is cut into the flour mixture until is resembles little peas.

Next, you slowly add ice cold water just until the dough starts to come together in large clumps.




Once the dough comes together you form it into a a large disc and refrigerate it for at two hours.



After its chilled you can roll it out and fill it with your favorite pie filling!



If you’re not going to fill and bake the pie crust immediately after rolling it out be sure to keep it in the fridge to keep the butter from melting. The cold pieces of butter are what give the crust the nice flakiness!



All-Butter Pie Crust

Prep Time: 10 minutes

1 pie crust


  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter
  • 1/4 cups plus 3 tablespoons ice cold water


  1. In a large mixing bowl, mix together flour, sugar, and salt.
  2. Dice the cold butter into small cubes and add to the flour mixture. With a pastry blender cut in the butter until mixture resembles tiny peas. It's okay if all pieces aren't even.
  3. Start adding water, starting with 1/4 cup and then adding the tablespoons one at a time until mixture just comes together in clumps with a spatula. You may need a little more water. Once it comes together, take it out of the bowl and knead it gently until you get a formed mound that you can shape into a large disc.
  4. Cover the dough with plastic wrap and refrigerate for at least two hours or overnight.
  5. When ready to use, generously flour a surface and roll out in a large enough circle to cover a pie dish. Place in pie dish and trim off excess dough around the sides.
  6. Fill with your favorite filling and bake!

Recipe can easily be doubled to make two crusts.

Recipe Management Powered by Zip Recipes Plugin