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All-Butter Pie Crust

All-Butter Pie Crust

Food | June 05, 2020 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • 10
  • 2 crusts
  • Easy

This sensational ALL-BUTTER PIE DOUGH recipe is all you need to make a tender, flaky and flavourful crust. 

There are three key elements to making a praise-worthy pie: a great pie dough, an awesome pie recipe, and practice.

For the practice part, you’re on your own kid, LOL. But trust me when I say that making a great pie isn’t as tough as you think. After making two or three, you’re going to have a better feel of the process and then just go with it. Don’t worry, you’ve got this!

Frequent visitors to Weekend at the Cottage know we’re big on pies, and we have lots of awesome pie recipes we know you’ll love. Our dessert pies include everything from WILD BLUEBERRY and SOUR CHERRY PIE to LEMON MERINGUE and PEACH PIE WITH CRUMBLE TOPPING. Just enter PIE in the search window at the top of this page to get the full list.

If you’re still reading, it’s because you’re ready, willing and able to start at the beginning by making our HOMEMADE ALL-BUTTER PIE CRUST recipe from scratch. Before I list a few expert tips, let me just clarify one thing: I use this ALL-BUTTER PIE CRUST recipe for dessert pies, especially fresh fruit pies. The dough is flaky but has that rich butter flavour that pairs perfectly with sweet pies.

If you’re making a savoury pie like our TURKEY POT PIE, TOURTIÈRE or QUICHE LORRAINE, use THIS pie dough instead. It’s made with butter and shortening, making it a bit flakier and less buttery. Still excellent but a different flavour profile.

Here then are my expert tips to help you make this ALL-BUTTER PIE DOUGH:

Ingredients for All-Butter Pie Crust


This photo of the ingredients always makes me smile. It’s almost hard to believe that these simple, readily available ingredients can create such a miraculous crust, but they do. For best results, try to track down organic ingredients. We find them way more flavourful.

Cold butter flaked together with flour and salt


To ensure complete success, I recommend the butter be really cold before you begin. This will help keep your flour and butter crumb nice and chilled before you add the cold water and gently pull the dough together, preventing those little flecks of butter from melting.

BONUS TIP! Whenever I make pie dough on a hot day, I always toss a few ice cubes into the egg mixture just to keep the liquid extra-cold before I drizzle it over the butter and flour crumb. This is super important.

Two discs of pie dough ready to be chilled


It’s important to chill your pie dough for at least two hours after making it. This gives the gluten a chance to relax before you roll out the dough to create your shell and crust. Once you’re ready to roll, try not to overwork it. This keeps those pockets of butter intact until they melt quickly in the hot oven, leaving you with a beautifully tender, flaky crust. That’s your goal.

Last thing about this pie dough recipe is just a comment about where this is heading. In my mind, you’re going to make and serve an incredible pie, but don’t forget the ice cream! After all, what’s a scrumptious fruit pie without ice cream?

An ALL-BUTTER PIE DOUGH is the foundation of every great dessert pie. Make it, bake it and enjoy!



Ingredients & Amounts

  • 1 egg
  • 1 tablespoon of white vinegar
  • ½ cup of cold water
  • cups of unbleached all-purpose flour
  • ½ teaspoon of kosher salt
  • 2 sticks (16 tablespoons) of butter, cold


  1. Place egg, vinegar and water into a small bowl and whisk lightly with a fork. Add 2 or 3 ice cubes if making dough on a hot day. Set aside.
  2. Stir flour and salt together in a medium-sized bowl. Add butter, cut into pieces and toss in the flour mixture. Rub the flour and butter together between the tips of your fingers to create small, pea-sized balls.
  3. Sprinkle 4 tablespoons of the egg mixture over the butter mixture and stir together. Add 3 additional tablespoons and stir. Bring the dough together by hand. If the dough is too dry, add more egg mixture, 1 tablespoon at a time.
  4. Divide dough into two equal portions, form into discs and cover each separately in plastic wrap. Refrigerate for at least 2 hours before use.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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