My All Butter Pie Crust Recipe

Welcome to another blog post adventurers! November is the time of giving and when I think of November I think of pies. I believe that you can’t have a good pie without a nice flaky, tender pie crust. You can use this pie crust recipe to make a lot of different pies or desserts. This is one of the best pie crust I have ever had, it’s perfectly flaky and tender. Now onto the recipe!!


  • 2 1\2 Cups of All Purpose Flour (I used pie and cookie flour)
  • 1 Teaspoon of Salt
  • 2 Sticks Cold Unsalted Butter
  • 1 Tablespoon Sugar
  • 1 Cup Cold Water
  • 1\4 Cup Apple Cider Vinegar
  • 1 Cup of Ice

First things first you need to get all your dry ingredients into a bowl and mix it up.

Next get your cold butter and cube it up so that they are in small chunks.

I stand it up on one of the sides and cut it in half down the middle first. Then I cut it in half lengthwise, then cube them in about 1/2 inch pieces.

Next I put the butter into the bowl with the dry ingredients, and start to rub the flour into the butter. Now I use my hands to rub the flour and butter together, call me old-fashioned but it’s what works the best for me. You can use a food processor or a butter cutting tool instead if you prefer. (But if you do use your hands make sure they are very clean.) Rub the flour and butter together until the butter is in pea sized pieces or smaller.

This is about the size that the butter should be.

Next mix up all the wet ingredients into a measuring cup were you can easily transfer it into the butter and dry mixture. (I used my glass measuring cup thingy.) Then add the liquid mixture a tablespoon at a time into the dry, butter mixture until it turns into a dough. DO NOT over mix or it will become tough.

I have made this recipe at least 50 times so I have about memorized how much liquid to add, so I don’t add it tablespoon by tablespoon. I just pour it in until its the right consistency.

Once fully mixed in, split the dough in half and wrap both half in plastic wrap. Let it sit in the fridge for at least 2 hours. I normally make it the day before I make my pie. Then the next day I let it sit out for 5 to 10 minutes before I roll it out.

This pie crust recipe can be made in advance and be put in the freezer for up to a couple months. If your pie crust is frozen just pull it out of the freezer and let it thaw out in the refrigerator for a day or so before using. This recipe will also last about 2 to 3 days in the fridge tightly wrapped in plastic wrap.

I hope you all enjoyed this blog post. Please comment down below your favorite pie to eat or make. Maybe I will feature my version of your favorite pie in an upcoming blog post. Thank you for reading this blog post and until next time,

Love Payton

5 thoughts on “My All Butter Pie Crust Recipe

Add yours

  1. Ok, Payton…I’m going to try this recipe this weekend. I really appreciate the details, as most recipes just give the ingredients and expect non-bakers like me to know what to do next. Thank you sweet girl,❤️


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