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Easy All-Butter Pie Crust
The best all-butter pie crust recipe comes together in minutes in a food processor. Use this flaky pie crust for pumpkin pies, apple pies, or any pie at all.
👥 9 Servings⏱️ Prep & Cook: 10 min🔥 Cook: 10 min👤 Dédé Wilson📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
📝 Preparation Steps
1
Pulse 2½ cups all-purpose flour, 1 Tbsp. sugar, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor to combine. Add 1 cup (2 sticks) chilled unsalted butter, cut into ½" pieces, and pulse until mixture resembles coarse meal. Drizzle in 6 Tbsp. ice water, pulsing just until dough comes together in moist clumps. Pulse in more water by tablespoonfuls if needed (dough should still be crumbly).
½ cups all-purpose flour2(2 sticks) chilled unsalted butter, cut into ½″ pieces1 cup. sugar1 Tbsp
2
Turn out dough on a surface and gather into a ball. Divide in half, then flatten each portion into a disk. Wrap tightly in plastic and chill at least ⏱️ 2 hours and up to ⏱️ 12 hours. Do Ahead: Dough can be made 1 month ahead. Double wrap disks in plastic and freeze instead of chilling. Thaw overnight in refrigerator before using. Read more: How to blind bake with the best of ’em → So many egg washes, so little time →
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