All-Butter Pie Crust
Prep time
Cook time
Total time
Perfect, delicate, flaky, pie dough that makes one double-crust pie, or two single-crust pies. Although the addition of shortening will make a slightly flakier pie crust, shortening is tasteless so I prefer to give up a tiny bit of flakiness for superior taste. If you will be adding pre-cooked filling like custard to the pie, you will need to pre-bake and then cool the crust completely before adding the filling and baking again (with a pie guard or aluminium foil to keep the edges from burning. I use the same recipe for quiche. If I am making pie dough for savoury pies like chicken pot pie, I replace the sugar in this recipe with 4 sprigs of fresh (or ¼ tsp dried) thyme leaves.
Recipe type: Pie
Serves: 2 pie crusts
  • 196 g (1¾ sticks) unsalted butter, divided
  • 333 g (2¼ cups) all-purpose flour
  • 2½ tsps kosher salt
  • 1 Tbsp granulated sugar
  • 1 Tbsp vinegar
  • ½ cup cold water
  • non-stick cooking spray
  1. Stir the vinegar into the water and keep in the fridge.
  2. Cut all the butter into ½” cubes. Freeze ¾ sticks (82.5 g) of butter for 20 minutes. Chill the remaining butter in the fridge until the second you need it.
  3. Pulse the flour, salt, and sugar in the food processor 5-6 times to combine. Add the chilled butter and process until the mixture resembles course meal, about 20-25 seconds. Add the frozen butter and pulse 5-6 times. The frozen butter should be in pea-sized pieces. If the butter is too large, pulse a few times, and check again.
  4. Add 6 tablespoons of the chilled water-vinegar mixture and pulse 6 times. The dough should start to look crumbly, like grated parmesan cheese, but should not come together in a ball in the food processor. Test the dough by squeezing a little bit of dough in your hand; if the dough holds together easily, it is done. If the dough crumbles apart, then add 1 tablespoon of vinegar, pulse 3 more times, and test again. Repeat this process until the dough holds together when tested. The dough should never come together in a ball inside the food processor.
  5. Transfer the dough onto a clean kitchen counter. Bring the dough togethether, and knead 3-5 times until smooth. Divide the dough into two halves and form each half into a ball. Flatten the balls slightly, wrap in plastic wrap, and place in the fridge to rest for at least 20 minutes (but preferably overnight). Rolling the Dough:
  6. The dough should be slightly cooler than room temperature when you roll it. How fast the dough will come to the correct temperature depends on the temperature of your kitchen. Let the dough rest for 10-15 minutes on the counter to soften it enough for rolling. The dough is ready when you can pinch the dough halfway into the dough with the index finger and thumb. However, if the dough starts to get closer to room temperature, transfer the dough to a plate or plastic cutting board and stick it in the fridge for 10 minutes. If the butter in the dough melts, you will have to start making the dough over from scratch.
  7. Dust your counter top liberally with flour and keep a bowl of flour nearby. Hit one of the two rounds of dough repeatedly with your rolling pin until it is twice as wide. Unwrap the dough and sprinkle the top liberally with flour.
  8. Roll from the centre outwards (rolling from end to end results in too much gluten formation which will make the pie crust less tender). Rotate the dough 1-2” after each roll to make sure the dough isn’t sticking to the counter and to help form an even circle. Roll until the dough is ⅛ to 1/16th inch thick and about 13” in diameter.
  9. Lightly coat the pie plate with non-stick cooking spray and dust with flour. Transfer the dough to the pie plate and gently press it into the pan. Trim excess pie crust to within ½ inch of the edge of the pie dish.
  10. If you are baking a single-crust pie, crimp the edge into a pattern of your choice. Chill the pie crust for 15-20 minutes. If you are making a double crust pie, fill the bottom crust with the filling and chill while you roll out the top crust.
Recipe by Thyme & Ginger at