This is an easy and quick homemade, all-butter pie crust that took about 15 minutes to pull together.
I used it to make a chicken pot pie, but you could use it for sweet or savory baking. Either way, it was easy to make and delicious to eat.
This article includes affiliate links that will pay a commission if they’re used to purchase something. As an Amazon associate, I earn from qualifying purchases.
Easy All-Butter Pie Crust
Equipment
- 1 bowl
- 1 wire pastry blender
- 1 pie plate
- 1 fork to crimp the edges
- plastic wrap or parchment paper for rolling the crust
- Rolling Pin
Ingredients
- 2 1/2 cups AP flour
- 1 cup unsalted butter
- 1 tsp sugar
- 1 tsp salt
- 1/2 – 1 cup cold water
Instructions
- Preheat the oven to 375F
- Put the flour in the mixing bowl and add the salt and sugar. Whisk or stir to combine.
- Cut the butter into small pieces and put it in the bowl with the flour.
- Cut the butter into the flour using a wire pastry blender or a fork if you don't have a wire blender.
- Stop when the butter is still in large-ish lumps in the flour and add 1/3 cup of the water.
- Using the pastry blender, continue cutting the butter and water into the flour until it binds together in a dough. You should add a little water to the dough bit by bit as you need to make the dough come together in a ball.
- You probably won't need all of the water, but add a little at a time until the dough is rollable.
- Divide the dough in half and roll each ball out between two pieces of plastic wrap or greased parchment paper.
- Put one of the rolled-out doughs into the pie pan and put it in the freezer while you roll out the next one.
- When the second ball of dough is rolled out, fill the pie pan with the filling and place the second rolled-out dough on top to cover it.
- Press the edge of the pie crusts together with the fork to crimp the edges.
- Cut slits in the top dough to let steam come out as it bakes.
- Put the pie plate on a cookie sheet in case anything spills over during baking, and bake the pie at 375F for 35-40 minutes, or until the crust is golden brown and finished baking.
- Let the pie cool for 5 minutes than cut and serve hot, or store in the fridge after it cools to have later.
Equipment to make the pie crust.
These are the things you’ll need to make this pie crust:
- Pie plate (you can use a disposable aluminum pie pan or any other tart or pie plate.)
- Mixing Bowl
- Whisk
- Pie crust wire blender
- Rolling Pin
- Cookie sheet
Tips for making the pie crust.
- Don’t overwork the dough, the butter should be in fairly large chunks to make the dough flakier when it’s baked. Overmixing the dough will make gluten develop, and that can make your baked crust too tough.
- You’ll probably use a slightly different amount of water each time you make this, depending on how humid it is at the time.
- When you divide the dough in half, you could make one piece a little larger than the other to fit into the pie pan and up the edges. The smaller ball can be rolled out to place flat on the top of the pan.
- You can make this with any filling, or only use half to make a one-crust pie.
- For tips on pre-baking a pie crust, check out this article about no-mess pie dough.
- I used a filling that was already cooked through, but if you’re baking anything with raw ingredients you should cook the filling ahead of time, then fill the pie pan and bake it.
- You can store extra dough wrapped in plastic wrap in the fridge for a couple of days, or freeze it. Rolling it out before storing it will make it faster to use when you do take it out and need it.
- Keep the dough as cold as you can while you’re working with it. Cold dough ends up flakier because the butter starts out in harder chunks when you put it in the oven.
Making Chicken Pot Pie with this crust.
I made a chicken pot pie with this crust recipe, and it was REALLY good.
When I filled the crust the filling was already cooked through, so it was only a matter of heating the pie long enough for the crust to bake.
The recipe for the filling was basically this recipe for cream cheese chicken from CookForFolks.com with a can of mixed vegetables mixed in.
The recipe says that it makes enough for a lot of people, and it’s true, I made it and used the leftovers for the pot pie filling the next night. Since the original is a crock pot recipe, I basically got two easy meals out of the original recipe.
To get the cream cheese chicken recipe, click here.
If you’re using the pie crust for a fruit pie or another filling that isn’t cooked already, you might need to leave it in the oven longer. Follow the instructions for the recipe that you’re using to make sure that your cooking times are right.
