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Par-baked pie crust
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5 from 1 vote

Homemade All-Butter Pie Crust

My go-to pie crust is a delicious and flaky All Butter Pie Crust that is on the sweet side rather than savory. The recipe is simple and the steps are easy to follow. In this post I will show you how I make my favorite pie crust that works like a charm every single time.
Prep Time15 mins
Cook Time25 mins
Resting Time1 hr
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 1 pie crust
Calories: 231kcal
Author: Trang


  • 1 1/2 cup all-purpose flour
  • 2 rounded tablespoon granulated sugar
  • 1/4 rounded teaspoon kosher salt
  • 5 ounce unsalted butter - cold
  • 3 tablespoon cold water
  • Extra flour for rolling


Make the dough

  • Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
  • Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
  • Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
  • Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
  • At this point, you can use the dough as you please for a single crust pie, hand pies, tart, etc. Continue on the with following steps to prepare and par-bake the pie crust to use in recipe with a custard type filling.

Prepare and par-bake crust

  • Take pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep dough from sticking to the counter and roller.
  • Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side.
  • Trim some of the excess dough if necessary to create an even edge, but leave enough to fold under and flute the edge.
  • Cover the prepared pie dough with plastic wrap and freeze for 10 - 15 minutes.
  • Preheat the oven to 425°F.
  • Take the frozen pie crust out of the freezer and poke holes with a fork on the bottom and side.
  • Line the frozen pie crust with parchment paper, large enough to cover the crust completely.
  • Add pie weights or dry bean on top of the parchment paper, enough to fill to the top.
  • Bake pie crust for 20 minutes.
  • Remove pie weights or bean, and bake for another 5 minutes until slightly brown.
  • The pie crust can be baked to completion until golden brown, an additional 5 - 10 minutes to be used in pie recipe that doesn’t require further baking of the filling, such as cream pie.
  • Remove from the oven and let cool on a wire rack.


Calories are estimated assuming 8 servings per pie crust.


Serving: 52g | Calories: 231kcal