I first made my own homemade pie crust from scratch when I was just 9 years old and have been doing it ever since. I still remember the day because my Mom and I spent most of it roasting sugar pumpkins to make an uber creamy and sweet pumpkin pie filling.
To this day, I still make my all my pies and pie crusts from scratch. Not only is it nostalgic, but also therapeutic and 10x better than any store-bought pie crust. The love and care that goes into baking homemade pies is one of kind.
Today, I’m going to share all of my tips and tricks for making the best flaky pie crust recipe that’s made with all butter and zero shortening. It’s truly foolproof and no fail, and I’m SO excited for you to try it.
Sign up for our FREE Ultimate Thanksgiving Guide
I’ve been hosting or helping to host Thanksgiving for years now and when I say this Ultimate Thanksgiving Guide email is for everyone, I truly mean it. Sign up here to get one comprehensive email with:
- Our best recipes: all of my go-to appetizers, sides, main dishes and desserts that guests are guaranteed to swoon over.
- A FREE checklist: a downloadable, printable checklist to help you prepare for Thanksgiving whether you’re 1 week or 1 day out. Take what you need for your holiday to make it amazing!
There are just days until Thanksgiving, sign up here to be fully prepared!
Butter vs. shortening in pie crust
The debate of butter vs shortening in pie crust has been going on for decades, but personally, I believe an all butter pie crust to be better for a few reasons.
- Better flavor: butter definitely has better flavor and texture than shortening. So while shortening does have a higher melting point, butter will give you a more delicious crust with delicious flaky pockets.
- Deliciously flakier: butter will produce a slightly flakier crust. Since butter has a higher water content when compared to shortening, it’s going to produce a slightly flakier crust. You’ll also notice that an all butter pie crust will have a puffier crust due to the layers of butter essentially steaming within the flour.
Ingredients in the best homemade all butter pie crust
This easy pie crust recipe calls for a few simple ingredients that you likely already have in your pantry, which is another reason why it’s so great.
- All purpose flour
- Salt
- Sugar
- Cold unsalted butter
- Vodka (optional but recommended!)
- Ice water
Equipment needed to make pie crust
You’ll need these three pieces of equipment to ensure perfect pie crust success:
- Food processor: I prefer to use a food processor for ease, but you can also use a pastry cutter.
- Rolling pin: a rolling pin is essential to rolling out pie dough. Always make sure your rolling pin is well floured before rolling.
- Pie pan: a classic glass pie pan is perfect for baking your pies.
Tips for making the perfect butter pie crust
There are a few essential tips and tricks to ensuring that your pie crust comes out perfect every time:
- Make sure your butter is VERY cold. Chilled butter is best when making pie crust, especially since you’ll be working with warm hands. My recommendation is to dice up the butter, place on a plate and set in the freezer for at least 15-30 minutes. This will also give you the opportunity to get all of your ingredients out and ready to go.
- Use vodka. I recommend using vodka in your pie crust to achieve a perfect, flaky crust. If that’s not possible for you, then you can replace vodka with 1 tablespoon buttermilk, milk or cider vinegar, I wouldn’t use more than a tablespoon though (the rest of the liquid should be water.) This is also assuming you are only making a single pie crust instead of a double.
- Allow your pie dough to rest in the fridge for at least 30 minutes-1 hour. Resting your pie dough in the fridge will allow gluten to relax, the butter to harden and firm up within the pockets of flour and give you a flaky, perfect crust.
- Thaw out your pie dough for a few minutes before rolling. Before you roll out your dough, allow it to sit out at room temperature for 5-10 minutes so that it’s easier to roll. If you have trouble rolling it out, then simply wait another 5 minutes.
- Try not to overwork the dough. Don’t spend a ton of time processing the dough in the food processor; you really only need to pulse it 10 times to get the butter to come together into the dough before adding your liquid.
- Chill your crust in the pie pan before adding your pie filling. After rolling out your dough and placing it in your pie pan, cover the pie crust and place it back in the fridge to get the dough back to being very cold by chilling the fat in the crust. Again, this is best for achieving a flaky pie crust and helping to keep the shape of your crust upon baking. Alternatively you can always roll it out right away, put it in your pie pan and then refrigerate the crust in the pan until you are ready to use.
- Make sure your surface and rolling pin are well-floured: this is to prevent the dough from sticking to the surface or to the rolling pin.
Why use vodka in homemade pie crust?
I first remember hearing about using vodka in pie crust from Cook’s Illustrated, and it’s transformed my pie crusts into flaky little goddesses. Essentially, the theory is that vodka adds moisture to the dough and also prevents gluten in the pie crust from over-developing, leaving you a flakier pie crust and a pie dough that’s easier to work with.
Do not try to substitute another alcohol for the vodka as you will not end up with the same results. If you want to try a substitute, you can try subbing in a tablespoon of cider vinegar, or a tablespoon of buttermilk or milk in place of the vodka.
Time to shape your pie crust
Once you are ready to go, it can feel intimidating to actually place it and shape it onto your pie pan. Don’t worry! It’s easier than you think with a few simple instructions and tips:
- Roll out the dough: the dough should be about 1 inch larger than the pie pan diameter. Don’t worry too much about cracks, you can patch them up as you go or just start over. The pie dough should be about 1/8th inch thick when rolled out.
- Fold the dough. Take your rolled out dough and gently fold it in half so that you can pick it up and transfer it to your pie pan.
- Place the dough. Carefully unfold and ease the dough into the pan. Don’t worry if the dough cracks or messes up, just reshape the dough into a disk and roll out again!
- Trim the excess. As you place the dough into your pan, trim the extra crust around the edges of the pie plate and discard excess dough.
- Flute the edges. Finally, flute the edges of the crust however you’d like. I normally use my finger and thumb to pinch the dough or you can use a fork! See above for a photo example, and check out the video to see it in action.
Do I need to do a blind bake?
A blind bake, AKA a pre-bake or a par-bake means that you partially bake your pie crust before adding the filling and baking it all together again. I personally do not blind bake this pie crust before making any of my pies because the pies always turn out perfect as-is!
Whether or not you need to do a blind bake before baking your entire pie really depends on the pie recipe and the filling, so just be sure to pay attention to the recipe you’re following to see if a blind bake is recommended. For example, no bake pies often require blind baking the crust because the filling (of course) will not be baked after adding it to the crust.
Top savory pies with this homemade crust
Not only can you use this easy pie crust recipe to make a delicious crust for your favorite sweet pie recipes, but you can also use it to top savory pies like my famous chicken pot pie and delicious broccoli cheddar chicken pot pie!
Instead of placing the pie crust in your pie pan and shaping it as described above, you’ll simply:
- Cook the savory pie filling
- Add the filling to your pan
- Carefully layer the crust on top of the filling, press the edges to seal it
- Poke a few holes or slits to let the filling steam while it bakes!
- Brush the crust with an egg wash so before baking so that it gets nice and golden
See how to make an all butter pie crust
Can you freeze pie dough?
Yes! I love freezing pie crust before baking because then anytime I want to make a pie all I have to do is thaw it out and roll. Making and freezing pie dough ahead of time is also a great way to save time during the hectic holiday season.
There are two options for freezing pie dough.
- Freeze, then roll out later. This is my favorite option. First make the recipe as instructed, then wrap in plastic wrap then wrap in foil and place in a reusable or freezer safe bag and freeze for up to 3 months. Once ready to make your pie, you can thaw the frozen pie dough in the refrigerator for a few hours, then roll it out and place in your pie pan.
- Freeze in the pie pan. To save additional time, you can freeze your pie crust before baking right in your pie pan. Simply roll out the dough, then freeze in the pie pan you plan on baking in. You’ll just need to make sure it’s well-wrapped with plastic freezer wrap, foil and then places in a freezer bag. Once ready to bake you can add your filling directly to the frozen crust and bake your pie as your normally would. You just may need to add 5-10 minutes more baking time.
Try this pie crust with these amazing recipes
- Best Ever Healthy Pumpkin Pie
- The Best Tart Cherry Pie You’ll Ever Eat
- Tony’s Very Favorite Dutch Apple Pie
Don’t forget to get all of our amazing Thanksgiving recipes here!
If you make this pie crust recipe be sure to leave a comment and a rating so I know how you liked it! Do you have any tips or tricks for making the best pie crust? I’d love to hear from you — leave a comment below!
How to Make the Perfect All Butter Pie Crust
Ingredients
- For the crust:
- ½ cup unsalted butter (1 stick)
- 1 1/4 cup all-purpose flour, plus additional for dusting
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon vodka (or sub buttermilk)
- 2-3 tablespoons ice cold water, plus more if necessary
Instructions
- Before you make the crust, cut the butter for the crust into small cubes and set on a plate. Place in the freezer for 15-30 minutes so it gets VERY COLD. While you do this, you can get all of your other ingredients out and ready to go.
- To make the crust: Add the flour, sugar and salt to a food processor and pulse a few times to combine. Add the VERY COLD butter cubes and pulse again for 20-30 seconds until pie dough starts to resemble tiny peas.
- Next, add 1 tablespoon of vodka, then add in 2-3 tablespoons ICE COLD water to the dough. Pulse until dough comes together just a bit, resembling small beads. The dough should still be somewhat crumbly; I recommend squeezing a small amount of dough between your fingers; it should stick together well, but if it doesn’t and is very crumbly, add more ice water, 1/2 tablespoon at a time, until it just comes together. If your dough is too wet, add 1/2 tablespoon flour until it comes together. I usually don’t mess with ratios too much because this is what works for me. Do not overwork the dough.
- Place dough onto a well-floured surface and form into a disk shape, then wrap with plastic wrap or in a reusable bag. Chill in the fridge for at least 30 minutes-1 hour or up to 2 days. Dough can also be frozen for up to 2-3 months if well wrapped in both plastic and then foil.
- Once dough has been chilled for at least 30 minutes, place dough on a VERY well-floured clean surface and use a well floured-rolling pin to roll the dough into a round shape about 1 inch larger than an upside-down 9-inch pie plate. Fold dough in half to help transfer to place in pie plate. Unfold and ease the dough into the pan. (If you mess up, that’s completely okay — just reshape the dough into a disk and roll out again.) Trim the extra crust around the edges of the pie plate and discard excess dough. Flute the edges of the crust however you’d like (I normally use my finger and thumb to pinch the dough or you can use a fork!). Cover the pie crust tightly with plastic wrap and place pie pan in the refrigerator while you prepare your pie filling. Makes 1 pie crust. Feel free to double the recipe to make a double pie crust.
Recipe Notes
Nutrition
This post was originally published on November 11, 2019, and republished on October 31, 2021.
67 comments
As a 91 yr-old widower, living alone with my three dogs, I can remember home-made apple pie. Nothing as good, ever !!!!!!
seriously, the best 🙂
Possibly a stupid question… cider vinegar as in apple cider vinegar?
yes! 🙂
What if I don’t have a food processor or pastry cutter? Any other way I can make this pie crust?
Unfortunately not, you’ll need either in order to make the crust and cut the butter into the dough properly.
My grandma used to use two table knives and criss cross to cut the butter in. She even did this after she was able to purchase a pastry cutter, I think she just got used to it but it’s definitely a lot more work and hurts your hands.
Made the dough a few days ago and can’t wait to roll it out and let the oven work it’s magic. For a crust without any filling, how long do you recommend I bake it, and at what temp? Thanks!
Hi! Great question! I always use this menthod: https://www.kingarthurflour.com/blog/2015/11/23/blind-bake-pie-crust
Sooooo easy!! I don’t know why but the thought of making my own pie crust intimidated me. I’ve tried so many of your recipes with much success so I figured i could trust yours. You did not disappoint! I’m so excited to say my first attempt at pie crust turned out perfectly. It was flaky and tasted better than store bought.
Love it!! Much easier than you think 🙂 I’m so glad you tried it!
Great pie crust recipe! Very flakey, the vodka definitely makes a difference
Absolutely! My go-to 🙂
Do you have to pre-bake this crust when making your pumpkin pie recipe? If so, what are your instructions for doing this?
Thanks so much!
Jen
Hi Jen! No you do not have to pre-bake the crust!
This pie crust is unreal!! This was my first attempt at making a pie crust and I wasn’t very confident, but much to my surprise it turned out beautifully!
The flakiness is what really makes it the best crust!
After speaking with my mom, who in my eyes is the master baker, she thought the recipe calling for ice cold butter chunks was brilliant.
I was surprised by how simple the recipe and overall process was. This is now my go to pie crust recipe for life!
Amazing! So happy to hear that (and such a great go-to!)
Hey! Thanks for sharing this recipe! Do you think I could use vegan butter instead? Or would it completely change the texture?
I used vegan butter (Miyoko’s brand) and it worked perfectly! I used this crust recipe to make the AK pumpkin pie and it was delicious
Perfect! So happy to hear that 🙂
Hi! I think vegan butter would likely work great!
OUTSTANDING recipe!!! For anyone who is gluten-free, I subbed Bob’s Red Mill 1 to 1 AP Flour, and it worked perfectly. Most delicious pie crust – thank you!
I’m glad that worked out well! Perfect for the holidays 🙂
Can I sub the flour for gluten free flour?
I wouldn’t recommend it – sorry! The texture will be much different.
I have struggled- since FOREVER- with my pie crusts until now! Flakiest crust ever. Thanks for the great tips and video. It really helped. And your pumpkin pie is awesome! I am making a bunch to give to some family and was going to freeze til then but we had to eat it 😆
So glad you found this one! And that you loved the pie 🙂
Rolled out easily and nice and flaky (subbed vinegar for the vodka) Thanks for the detailed instructions. Tasted a little salty though. Was I supposed to use unsalted or regular salted butter?
You can use either but also depends on what salt you use. table salt is best for this. If it’s too salty feel free to use unsalted butter and reduce salt next time! Although a good pie crust should be fairly salted!
First pie crust and I couldn’t have done it without you and this recipe! Used your pumpkin pie recipe along with this crust and my family couldn’t believe how delicious it turned out. Thank you thank you.
Once you make it you’re a pro! Glad everyone loved it 🙂
This pie crust is so easy to make and the best part was that it rolls out beautifully and doesn’t come apart when you are rolling it out or lifting it into the pie plate. I used to use shortening, but the butter and vodka make it so much better!
Absolutely! So glad you loved this one!
This recipe is TRULY a perfect all butter pie crust. HIGHLY recommend!
So happy to hear that!
Hello 🙂
Can I use whole wheat flour instead of all purpose?
Thank you
Hi! I wouldn’t recommend it as the texture will be much different. Sorry!
I made this pie crust recipe twice to go along with Tony’s Favorite Dutch Apple Pie. This was my first time ever making a pie crust and it couldn’t have been easier!
I used a ninja blender instead of a food processor, and I probably added ~2 extra tablespoons of water to help the crust stick together. Other than that, I followed Monique’s recipe exactly. The crust was perfectly buttery and flaky, and my entire family RAVED about it. I will definitely use this recipe anytime I need a pie crust from now on.
The best! I’m glad the whole family loved it!
I’ve always been a little scared to make my own pie crust. Your recipe and how-to video gave me the confidence. The crust came out excellent. So buttery and amazing with your pumpkin pie recipe.
So happy to hear that! Such a great go-to 🙂
This crust is delish, the butter makes it. I’ve always struggled making my own pie crust and had gotten to the point of giving up. I had more time at home due to COVID and the tart cherry pie inspired me, so I gave it another go with this recipe. The super clear instructions were really helpful! And this dough is so easy to work with and rolled out like a dream. Another great one!
My forever go-to crust! I’m glad the instructions were helpful.
SO I accidentally used GIN instead of vodka. Totally thought I was on FIRE and making a perfect pie, I was going to rock it! UGH. Anyhoo….dough is in freezer unrolled. While I cant fix it, the gin wont exactly wreck it, correct? Just wont enhance it? Not the first dumb ass mistake I made today. I also drove away with the car block heater still plugged in.
Oops! How did it turn out??
It did not work at all. I could not get the pie dough to stick together so I had to throw it out. I will try again though…
Shoot! Sorry about that. let me know how it goes the next time around!
I’ve tried this before for a berry pie last year and it was SO good! Can this recipe also be used for savory pies??
So glad you liked it! And I don’t see why not 🙂
The recipe is great but where is the info on other temp?
I don’t typically pre-bake my crusts so feel free to add any pie filling you’d like and bake accordingly!
I’m retired single guy and i live in a motor home traveling and i love to bake I came across you crust recipe today and can’t wait to try it I like to pre make things like this and I was wondering if it would be ok and not hurt the out come if I vacuum seal it then freeze it this way it seals out any unpleasant orders that can occur in a motor home fridge ( I’m a vacuum seal but what can I say ) I’ll let you know how I like the recipe once I make it witch will be in a few days
Hi! Yes, you can vacuum seal and freeze it!
I made the tart cherry pie for my friend’s birthday, and it turned out perfectly! I used a ninja blender, as did another commenter below, and I wished I’d seen the comment sooner, as I also should have added a couple more tablespoons of water for ease of rolling. However, it didn’t affect the finished pie’s taste or appearance. It was delicious! I was wondering if, to make a double crust pie, should one just double all the ingredients, or would the ratio change at all? I will be using this crust recipe for all my holiday pies from now on!
Yay!! So happy it worked out well 🙂 Yep, you can double the ingredients to make a double crust!
Hi,
I enjoyed the video very much. I will certainly try this recipe.
Just a suggestion….could you tie your hair back?
Thank you,
Julie
Hi there, I just had a question… Does the vodka have to be cold when added?
Yes, you can pop it in your freezer to chill it!
This sounds sooo good ill have to try it as im allergic to lots of foods so this way j ensure the good. Quality organic ingredients…tks very much
Does this recipe make enough for the bottom and top crust of a pie or do I need to double the recipe to get both?
It makes one pie crust! Feel free to double it to make a double crust 🙂
So good! I had to add a little extra water after i rolled out the dough but it baked perfectly. Flakey and delicious!
Once I’ve found this recipe last year, I’ve never looked back. I’ve used it for all my pies — single crust w/ crumble, double crust, lattice, other decorative and even hand pies. Never fails and is so easy and tastes 1000% better than any store bought dough could. Sometimes I make the dough and bake the same day but have also kept in the fridge for a few days before rolling and baking. I swear – waiting a day or two makes the crust even flakier and easier to work with. If you think making your own pie dough is intimidating (like I did), try this recipe!
Ahhh I’m SO happy to hear that, Katie! Glad it always turns out amazing 🙂 And good tip to make it ahead of time!
Could I use a cast iron skillet to bake the crust/pie? If so, any different instructions?
Can you use shortening instead of butter? Thanks
No, I would recommend using very cold butter for this recipe.