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homemade pie crust

All Butter Pie Crust

I don't know about you, but I love pie! Especially ones that are made with homemade crust. This recipe for pie crust is buttery, flaky, and delicious. It's the perfect crust to use when making any kind of pie fruit, custard, or even an amazing pot pie.
Prep Time: 10 minutes
Cook Time: 10 minutes
1 day 2 hours
Total Time: 2 hours 20 minutes
Calories: 2840kcal
Author: Meiko Temple


  • cups all-purpose flour plus more for dusting
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 16 tablespoons cold unsalted butter 2 sticks chilled & cut into ½" pieces
  • 1 tablespoon apple cider vinegar
  • 8 tablespoons ice water more as needed


Prepare pie dough In food processor

  • Add flour, sugar, salt to a food processor and pulse 3 times. Add butter pulse 6 times.
  • With the food processor speed on low, pour in liquid (water & apple cider) into the spout. Continue on low until you start to see a dough come together and congeal or form a ball.
  • Pour dough out onto a lightly floured surface. Cut dough into four even pieces and stack on top of one another. Press down flat and repeat the cutting and stacking process 2-3 more times.
  • Cut dough in half and form into a disc. Wrap in plastic wrap and refrigerate for at least 2 hours but preferably overnight.

Roll out dough

  • Unwrap and roll out dough onto lightly floured. Carefully transfer to a pie plate and press into the crevices. Leave approximately 1 inch of dough over the edge of the pie plate. Cut off any excess. Tuck and cuff the hanging dough on the lip of the plate and press down to secure. Do this around the entire circumference of the plate. Crimp the edge of the dough to your preferred design.
  • Dock the dough with a fork around the base and sides to prevent air bubbles from forming. Add pie back to the fridge for 30 minutes.

Egg wash & bake

  • Preheat oven 425 degrees. Add parchment paper to the pie plate and pour in weights evenly across the pie plate.
  • In a small bowl whisk together egg and heavy cream. Brush mixture across the edges of the pie crust. Transfer to the oven and bake uncovered for 10-15 minutes.
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Calories: 2840kcal | Carbohydrates: 263g | Protein: 34g | Fat: 185g | Saturated Fat: 116g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 47g | Trans Fat: 7g | Cholesterol: 482mg | Sodium: 2363mg | Potassium: 400mg | Fiber: 8g | Sugar: 25g | Vitamin A: 5598IU | Calcium: 107mg | Iron: 15mg


Measuring Tools
Rolling Pin
Food Processor - large - 8 cup
Baking Weights
Plastic Wrap
Pie Plate
Parchment Paper
Pastry Brush

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.