All-Butter Pie Pastry

In my humble experience, there is nothing … and I do mean nothing … that cannot benefit from the addition of butter.

Yes, I am a butter addict. I will spread it on shortbread cookies even though I know they are already loaded with butter. I will slice hunks off a stick of butter and pop them in my mouth when I think no one is looking. I will free pour melted butter over anything and everything with wild abandon.

So, when I tell you that this all-butter pastry is freaking amazing, I say it with some solid butter cred behind me. Okay, so maybe it is the ton of butter that makes it so good but, I tell you, it’s worth every calorie. This pie pastry delivers every time. Flaky? Check. Loads of flavour? Check. Holds up to lattice without tearing and breaking? Double check. It is my go-to recipe for all types of pies and it never lets me down. Check out the video here to see how it comes together in less than 10 minutes and then spread the butter … I mean, word … that there’s a new pastry in town.

All-Butter Pie Pastry

This no-fail recipe is perfect for all types of sweet pies but works beautifully for lattice pies without ripping or tearing.

Prep Time 10 minutes
Resting Time 45 minutes
Servings 2 discs, enough to make a double crusted 8″ pie

Ingredients

  • 8 oz unsalted butter very cold
  • 10 oz all-purpose flour
  • 1/2 tsp table salt
  • 1 tbsp granulated sugar
  • 4-5 tbsp ice water very cold

Instructions

  1. Dice the cold butter into 1-inch cubes and return to the refrigerator to chill while you prepare the flour mixture. Fill a small bowl with iced water and set aside.
  2. Place the flour, sugar and salt into a food processor bowl, fitted with a metal blade. Pulse 2-3 times to combine and distribute the ingredients.

  3. Remove the well-chilled butter cubes from the refrigerator and add them to the food processor bowl. Pulse 6-8 times to cut the butter into the flour mixture. Check that your butter pieces are approximately the size of lima beans before proceeding. If necessary, continue to pulse until your butter pieces are the desired size.

  4. Add five tablespoons* of the ice water to the mixture, one tablespoon at a time, pulsing once after each addition. Once all five tablespoons of water have been added, continue to pulse until the pastry just begins to clump together (an additional 6-8 pulses).

  5. Turn the pastry dough out onto a lightly floured surface. Use your hands to gently bring the pastry together into a ball. Use a knife to divide the ball into two, and press gently with the palm of your hand to flatten both pieces into discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 45 minutes.

Recipe Notes

* If working in a humid environment, add 4 tbsp of water and pulse to combine. If dough does not come together, add the additional 1 tbsp and pulse again.

8 Comments

  1. I can’t wait to try this! I’ve been following you on Instagram for a while now and have always admired your artistry and have inspired me to bake my own pies with success! So I’m excited to try your recipe!

    • Helen Nugent

      Hi Aprille! You are so sweet … thank you for commenting! I’m thrilled to hear you are making pies! Keep going and I hope this blog continues to inspire you!

  2. So I am THRILLED to find a all-butter recipe for pie crust without egg, as I found recently I am allergic and grandmas old recipe isn’t too great without the egg!
    I have always frozen my butter and grated it (still frozen) into the flour, works amazingly for flakiness! Have you ever tried anything like that?
    Absolutely beautiful site, so happy to come over from Instagram and subscribe!!!!

    • Helen Nugent

      Hi Lea! Sorry to hear about the egg allergy but so happy that you found this recipe. Grating butter is a great idea when you’re mixing by hand but wouldn’t work as well for the food processor method as the power of the processor would grind it too finely. Thanks so much for your kind words and happy pie making! 😁

  3. Julie Richert

    I have yet to try my food processor for making pie dough, but I’m up to the challenge. This sounds so yummy my mouth is watering now!

  4. Sherry McBride

    I’m going to try your Turkey pie for Thanksgiving it looks absolutely stunning! How much is .99 cups? 2.28 cups? US. Thanks

    • Hi Sherry!
      Oh my goodness! I HATE that converter. I think I’ve finally managed to wrangle it so it shows nice whole numbers. Please let me know if you have any other issues and thanks for your patience! 🙂

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