All Butter Pie Crust Recipe (3 Ingredients & 3 Methods)

Master the ultimate butter pie crust with my simple 3-ingredient recipe! After years of baking, I’ve perfected this rich, flaky crust that’s perfect for any pie. With tips on rolling, shaping, and even fixing common issues, this guide will have you baking like a pro in no time.

I’ve been baking pies since I was about 8 or 9, learning the ropes from my mom and grandmother—both expert pie bakers. Back in those days, we’d use a bit of Crisco in our crusts. You can’t deny the flakiness shortening gives, but I’ve never been a fan of its ingredients. Over the years, I adapted our family recipe to an all-butter crust, keeping that perfect flakiness but with rich, natural flavor from real butter. This 3-ingredient butter pie crust has been my trusted favorite ever since.

In this guide, I’ll walk you through my time-tested methods for making this crust, whether with a food processor, by hand, or with a stand mixer. So, no matter your equipment or skill level, you’ll easily achieve bakery-quality results. I’ll also share my best tips for rolling, blind baking, creating a lattice crust, and troubleshooting, so your crust turns out beautifully every time.

Success Tips for the Perfect Butter Pie Crust

• Use cold ingredients: Start with cold butter and, if possible, chill your flour and tools for extra flaky layers.
• Handle the dough gently: Overmixing can lead to a tough crust; work the dough just until it comes together and don’t add too much water.
• Rest the dough: Allow it to chill for at least an hour to relax the gluten, making it easier to roll out and preventing shrinkage.
• Roll evenly: Keep even pressure on the rolling pin to maintain uniform thickness, which helps the crust bake consistently.
• Par-bake for a crisp bottom crust: Blind baking helps avoid a soggy crust, especially for custard or cream pies.
• It’s okay if it falls apart a bit: You don’t need to have the perfect crust; what’s important is not overhandling it.
• Patch with care: If you have any tears, use a bit of extra dough or gently press together to seal—don’t worry, it bakes beautifully!

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

Why I use Irish Butter for my Pie Crust

Because Irish butter have a higher fat content, which translates into a more tender and flaky — oh so amazing butter pie crust. I think it’s actually the trick to this recipe, makes rolling out a dream.

Do not use margarine or any butter that is soft coming out of the fridge, it will not work the same. Soft out of the fridge “butters” are actually butter blends.

Method 1 – How to make Butter Pie Crust in the Food Processor

Step 1 Food Processor Method | Pulse Dry Ingredients

This is key! ==>> Start with 1 ½-2 cups of flour (reserving the additional cup), add kosher salt and sugar if adding to food processor. Pulse the dry ingredients a couple of times to combine. 

Step 2 Food Processor Method | Add cold, cubed butter

Drop cubed cold butter over the top of the flour mixture, as evenly as possible. Process the flour and butter mixture, pulsing until it begins to make a paste, some machines take longer than others. It will start as crumbs, then as you pulse it will become a clumpy paste. Don’t overmix it here.

Step 3 Food Processor Method | Add remaining flour

Scrape the sides and spread the paste mixture evenly back into the bowl of the food processor. Sprinkle remaining 1 ½ cups flour over the top, pulse 5-8 times on LOW until the mixture is crumbly and broken up. 

Step 4 Food Processor Method | Transfer to bowl, add ice water

Transfer the crumbly dough to a large bowl, and sprinkle with ice water (start with 3 tablespoons of water), mix using your hands or pastry blender until the crumbs start making some larger clumps.

Give it a pinch, if the dough falls apart, you need to add enough water just to hold it together. Add just a teaspoon or two at a time, working it in, folding the dough over on itself until it comes together. 

Step 5 Food Processor Method | Make Pie Discs

On a lightly floured surface, gently pull the dough together (lightly now) just until it forms a large ball. Divide the dough into two dough disks, one slightly larger than the other if making a 9” deep dish pie crust.

-Press into a 1 inch flat round dough disc and wrap (both discs) in plastic wrap. Chill for 30 minutes in the fridge. If you chill too long, it will become too hard to roll out, no worries. Just let it sit out for 15-30 minutes and then roll out. 

When ready to roll out, dust the rolling surface (and the pie dough) with flour for savory pies and with powdered sugar for sweet pies. 

Method 2 – How to make a pie crust without a food processor

No food processor, no problem, I have handmade pie crusts for decades without a food processor. See tips below for how to make with a stand mixer.

Step 1 without food processor method | Combine Dry Ingredients

In a large bowl add 1 ½ cups of flour, salt and/or sugar if using, mix to combine. 

Place the cold, small cubes of butter (¼ inch cubes) on top of the dry mixture.

Step 2 without food processor method | Cut in Butter

Using a pastry blender (also called a pastry cutter) or two knives work the butter into the flour mixture until well combined; sprinkle ¼ cup of the remaining flour at a time, gently working in each time until all of the flour is incorporated, but the dough is still crumbly. 

Step 3 without food processor method | Add Ice Water

Sprinkle the dough with 4 tablespoons of ice water, working into the dough until it just starts sticking together, only adding 1 teaspoon additional ice water at a time. Once the dough starts to hold together, stop adding water. Proceed with the recipe. 

Method 3 – How to make a pie crust with a stand mixer

Want to make your pie crust in your stand mixer? You are in luck, it’s super simple too — no pastry blender involved!

Place cubed butter in freezer while you measure out the rest of your ingredients.

Step 1 stand mixer method | Combine dry ingredients

Combine the flour, salt and/or sugar if using in the bowl of the stand mixer fitted with the paddle attachment. Mix on low until combined.

Step 2 stand mixer method | Mix in butter

With the mixer on low, add a few pieces of cold butter to the flour at a time, it won’t really incorporate but you will have some bigger and smaller mashed up pieces.

Step 3 stand mixer method | Add ice water

Measure out your ice water, starting with 4 tablespoons, drizzle into the pie crust mixture with mixer on low, add a little more until the mixture forms a doughy ball.

Remove from mixer onto a lightly floured surface and form the dough gently into a ball (careful not to overwork the dough here). Divide into two balls, flattening out with hand. Wrap well and refrigerate for 30 minutes.

Proceed with rolling out.

How to roll out pie crust

Roll* the dough into a 12” circle between ¼-⅛ thick. Sprinkle with a little flour or powdered sugar as needed.

Make sure your rolled out dough will fit the pie pan you are using; invert the pie dish over the top of the dough, the pie shell should have at least a 1-2 inch excess. 

Roll the pastry dough carefully onto the rolling pin, then roll out onto the top of the pie dish, using your fingers to gently press it into the pie plate. Trim the dough with a sharp knife or scissors to about a ½ – ¾ inch outside the rim of the dish. 

How to fix a torn pie crust

If you have holes, tears, splits or gaps in your dough, have no fear, tear a patch piece of pie dough that will fit the area and using a bit of water on your finger, rub the area you are patching, then press the patch onto that space.

It’s okay if it doesn’t look perfect, the flakiest pie crust is what we’re after here. Believe me, no one will care when they see your creation!

How to flute a pie crust

If making a single crust, roll pie crust onto pie plate, then fold the edges under making a smooth rimmed border. Then using two knuckles on the outside and one finger or knuckle between the knuckles on the inside, make a fluted crust.

Or use a fork and press into the crust creating a pretty design. Again, don’t worry about what this looks like, just make sure it’s fairly uniform in thickness.

How to flute a double pie crust

Place the dough disc between two sheets of parchment paper and roll the dough into a 12-13” circle between ¼ – ⅛ thick. Be sure to have at least 1 inch excess hanging over the pie plate. Alternatively, you may use a pastry mat sprinkled with flour or powdered sugar.

Roll the pastry dough carefully onto the rolling pin, then roll out onto the top of the pie dish, using your fingers to gently press it into the pie plate. 

Roll out the top crust making sure it fits the top of the pie dish. Set a damp paper towel or tea towel over the top of the pie crusts.

Fill the bottom crust with desired pie filling and top with a second crust, trimming the edges to ¾ inch and folding under, making sure to press the two seams together well, you might use a little water to help seal.

Then using two knuckles on the outside and one finger or knuckle between the knuckles on the inside, make a fluted crust, by pressing gently to form a fluted crust.

Optional | Sprinkle with a little Demerara or coarse sanding sugar for sweet pies. Bake as directed in your recipe.

How to Blind Bake a Pie Crust (Par-Bake)

For single crust pies that will still be baked (like pumpkin pie), you will want to par-bake your crust to avoid a soggy crust.

Pierce the entire pie crust including the bottom and sides with a fork, this is called “docking”. Freeze your pie crust (in the plate) for 30-60 minutes before baking, while freezing, preheat the oven to 425° F (220 ° C), placing a foil-covered baking sheet on a rack set in the lower third of the oven. 

If desired, brush the rim of the crust with egg wash for a glossy golden finish. Crumple some tin-foil or parchment paper and carefully lay in the chilled crust. Add pie weights, dried beans or rice to weigh down the crust. 

Bake for 15-20 minutes or until the pie crust no longer sticks to the parchment or foil. Remove pie weights carefully and proceed with your recipe. 

How to Pre-Bake Pie Crust | for Custard Pies

Proceed as with the par-baked instructions, when you get to the 15-20 minute mark, carefully remove the foil or parchment and the pie weights, returning the pie crust to the oven to bake for an additional 12-15 minutes, until the crust is golden brown. Remove from the oven and cool completely before filling with something like my Butterscotch Cinnamon Pie filling!

What to do with leftover pie crust – make cut outs!

The best part, okay, maybe not, but still yummy! Make some pastry cut outs, or cinnamon sugar bites!

• Roll out the dough and use a cookie cutter, like these fall leaves that I made. If you want them glossy, brush with egg wash and a little sprinkle of sugar. Bake at 425 for 15-20 minutes.
• Or roll out pieces or scraps, then sprinkle with a little cinnamon sugar or even better, and sprinkle with cinnamon sugar. This is how my mom always used up our scraps or the extra piece of pastry if only baking a single crust pie. Bake at 425 for 15-20 minutes.

Ways to use your no fail pie crust recipe

• Bake your favorite quiche in this perfect flaky pie crust.
• Fill with apple pie filling, pumpkin pie filling, coconut cream pie — any pie filling you desire!
• Make yourself a turkey pot pie, ham pot pie, chicken pot pie or Shepherd’s pie (use this filling).
• Bake hand-pies or tarts.

Storage for 3 Ingredient Pie Crust

Pie dough may be made and formed into discs (double wrapped in plastic) and sealed well in an airtight container for up to 5 days in the fridge. Be sure to remove from fridge for 60 minutes before rolling.

Freeze | Pie dough may be frozen up to 3 months, better at 2 months and make sure it’s really well sealed as the pie dough will absorb fridge and freezer odors quickly! Ew!

Store unbaked or baked pie crust (cooled), double wrapped in plastic wrap and then placed in baggie in fridge or freezer. 

What to make with pie crust

It’s okay if it’s not the perfect pie crust

I guarantee you when it comes time to dig into this pie, nobody will care if it shrunk, is pieced together or isn’t crimped perfectly. They will just care how it tastes, and this all-butter pie crust tastes AMAZING!

I hope you loved this 3 ingredient pie crust — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!