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+ servings
a pie shell with crust in it ready to be baked

All Butter Pie Crust

Course Dessert
Cuisine American
Prep Time 15 minutes
Chill 30 minutes
Total Time 45 minutes
Servings 16 people
Calories 267kcal
Author Rachel Ballard


  • 3 3/4 cups all purpose flour
  • 2 teaspoons sea salt
  • 3 tablespoons granulated sugar omit for savory recipes
  • 3 sticks cold butter
  • 3/4 cup cold water


  • In a large bowl, add the flour, salt and sugar and stir to combine.
  • Use a box grater to grate the butter into the flour. Toss to coat and separate the pieces, breaking up anything larger than pea sized.
  • Add the cold water and stir to combine. You may need to use your hands to work the dough together. There will be crumbly bits of flour in the bottom of the bowl; just press the dough down into those places until all the dry flour has been incorporated. In total this should take no longer than a minute.
  • Divide the dough in half, press into a disc shape and wrap in plastic wrap. Chill 30 minutes or up to a week before using. Dough also freezes well tightly wrapped for up to 6 weeks.


Makes 2 9-inch crusts. Serving size is based on 1/8 of the pie. 


Calories: 267kcal | Carbohydrates: 25g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 443mg | Potassium: 36mg | Fiber: 1g | Sugar: 2g | Vitamin A: 529IU | Calcium: 9mg | Iron: 1mg