Originally posted December 16, 2012

All Butter Pie Dough

All Butter Pie Dough by car2ngrl

I wanted to make jonlabo's Buttermilk Pie but I needed crust. So I bit the bullet and made it from scratch. I HATE soggy crust so I loved the fact that this came out flaky.

Reading Smitten Kitchen, though, a good crust is really about technique...and a willingness to be patient and use a little elbow grease -- that means cutting the dough by hand. Whenever I had to wait on something, I put the dough back in the fridge to keep those butter chunks cold.

BTW, because someone asked...no, there isn't a message punched into the crust above. :o)


  • 2 1/2 cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cubed and chilled
  • 3/4 cup water with [additional] ice cubes to keep it cold
  • *one double crust or two single crusts
2 crusts*


Take two stick of butter and cut into centimeter cubes. Chill.

Mix all dry ingredients.

Drop in the butter pieces, making sure each piece gets coated with the flour mixture.

Using a pastry knife, cut in the butter, breaking it down into [more like flattened] pea-sized bits.

Drizzle in 1/2 cup of water (without ice) and use a spatula to work the dough, bringing it together. If necessary add additional water -- a tablespoon at a time.

As soon as it comes together, divide the dough and shape into flat disks.

Wrap in plastic wrap and refrigerate for at least an hour.

Follow your pie filling instructions.

If you need a baked pie shell, preheat your oven to 450.

Roll crust to a 1/4'' thickness and place in your pie pan.

Prick the sides and bottom with a fork.

If desired, line inside with foil and fill with pie weights. No fancy pie weights on hand? No worries, you can use dried beans or even rice.

Bake for 10-12 minutes, or until golden. (Remove pie weights and lining midway.)

Cool on a wire rack before filling.

2 or more hours


  • commented over 11 years ago

    BTW, after a little experimentation, another key to avoiding sogginess lies with the pan. For pies that don't require pre-baking the crust, I would recomment a metal pie tin, which conducts heat, allowing the cooking process to start immediately.

Adapted from

Smitten Kitchen


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