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All-Butter Pie Crust

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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All-Butter Pie Crust Recipe All-Butter Pie Crust Recipe

This simple pie crust relies on butter for both its flakiness, and wonderful flavor. This recipe is the one taught by King Arthur's instructors in our nationwide traveling baking demos.

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At a glance

Prep
Total
Yield
2 single crusts or 1 double crust
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Whisk together the flour, salt, and buttermilk powder (if you're using it).
  2. Dice the butter into small cubes, or cut it into pats. Work it into the flour until it's well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
  3. Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it's ready. If it has dry spots, or pieces break off easily, add a bit more water until it's totally cohesive.
  4. Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.
  5. Use as directed in your favorite pie recipe.

Nutrition Information

  • Serving Size 77g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 350
  • Calories from Fat 210
  • Total Fat 24g
  • Saturated Fat 15g
  • Trans Fat 1g
  • Cholesterol 65mg
  • Sodium 310mg
  • Total Carbohydrate 30g
  • Dietary Fiber 1g
  • Sugars 2g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.