Learn how to make a pie crust just like the pros do … an all-butter pie crust. Making pie dough using butter is a classic French method that will return a beautifully flaky crust to make your best pies ever.

Making homemade pie crusts are easier than you think. Rewarding, flakier and tastier and far superior to store purchased.

A skill that every home cook should learn. Here’s the classic French method, Pate Brisee (prounced pat bre-say) for how to make a perfect pie crust using butter. This method will also make an all butter tart shell. It’s as traditional as it gets.

It reflects my respect for traditional methods and it’s something every home cook should learn to make. And the fun part? It’s easy.

Making an all butter pie crust was just one of the big take aways from my time spent at Culinary School. And learning a new skill of making a pie crust recipe without shortening, was important to me because the shortening method was the only way I knew.

And it’s versatile. You can make impressive pies and tarts to your heart’s content.

Essential Steps That Must Not Be Ignored

• Cold ingredients (butter and water must be cold)
• Use a bench knife or sharp chef knife to cut the butter into chunks, then return to the refrigerator before proceeding
• Measure flour using a kitchen scale
• Add an acid (white vinegar) to keep crust from discoloring
• Don’t over mix (you want small chunks of butter to remain in final product)
• Rest (let dough rest in refrigerator at least 30 minutes)
• Not too much water, you want dough to be just slightly sticky enough to be able to roll into a ball.
• Low protein flour (All purpose flour)

Step By Step to Making A Homemade All Butter Pie Crust

This recipe will make two 9″ tart or pie pan crusts.

• Step 1: Cold Butter: Make sure the butter is cold and cut into cubes. Once I cut it into cubes, I return it to the refrigerator while gathering the rest of the ingredients.

• Step 2: Add flour and salt to that cold butter and start to work the dough.

• Step 3: Cut In The Butter: Using the sheeting method, blend the flour and the butter with your hands without over working. The sheeting method is simply combing the butter and flour using your thumbs and index fingers in a slicing (sheeting) motion.
• Add in the cold water and blend with your hands, and shaping into a shaggy looking ball.
• The dough should feel slightly sticky. Add a little more water if necessary for the dough to come together in this rustic ball. The photo above is illustrating how the dough will look have way through the sheeting process.

Step 4: Let it rest: Cover in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

• Step 5: Ready to roll: This ball of dough made from this recipe makes two all butter pie crusts. Use a bench knife to cut it evenly into to sections.

How To Dock A Pie Crust

• Pricking holes in a prepared pie crust allows the steam to escape while it’s baking. If you don’t dock a pie crust before baking, the steam will puff up in big bubbles and pockets in the crust while its baking.
• That means some parts will cook faster than others and also the crust will come out uneven.
• If you’re blind baking a crust for a filling that doesn’t need cooking, this is an important step to make sure you have an even surface for that custard.
• Docking a pie crust is simple, just place the pie crust in the pie pan and form it to the pan. Then take a fork and stab the pie crust all over, even on the sides.

How To Blind Bake A Pie Crust

What does “blind bake” mean? Blind baking a pie crust means to bake it before adding the filling. This is used for fillings that don’t require cooking time. Like this no-bake Key Lime Pie.

• Once the crust has been placed and formed into it’s pie pan or tart pan, and docked, refrigerate for about 30 minutes to make sure it’s cold. A longer refrigeration is even better and over-night is good. Or freeze for about 10 minutes.
• To insure the crust bakes evenly and doesn’t bubble, place a piece of parchment paper over the unbaked crust. Then fill the parchment covered crust with pinto beans or pie weights. I keep a storage container in my pantry with these beans labeled “pie crust beans” and use them over and over.
• Level out the beans with your hand and bake at 375 degrees for 15 – 16 minutes. Remove the parchment and weights and cook for 15 more minutes. Let the crust cool completely before adding filling.

Pie Pans vs. Tart Pans?

• What’s the difference between and pie pan and a tart pan? The main difference is the shape and depth of the sides.
• A tart pan has straight sides with a wavy design. I prefer the end result look of tart. 
• They turn out neat, more "professional" looking than pies.
• Most tart pans are made of metal, and have a removable bottom, allowing you to slip off the outer ring without damaging the beautiful crust.

Tips For Success

• Don’t skip the resting process: Letting the dough rest in the refrigerator makes it easier to roll out. If the dough is too warm, it will stick to your rolling pan, forcing you to use more flour, which will make the dough tougher in the long run.
• When rolling the dough out, place a little flour on your working surface and the rolling pin. Rotate the dough as you roll. And make sure when rolling that dough to even thickness. An even and consistent thickness makes for a professional looking end product.

Make Ahead

• Instructions are to let the pie crust rest in the refrigerator for at least 30 minutes. You can leave the pie crust ball in the refrigerator up to a day in advance. So make ahead is perfectly ok.
• If you’re only making one pie, you can divide the crust and freeze the remaining dough for up to three months. Just wrap well in plastic wrap and then place in a freezer safe zip-lock bag.

Recipe for All Butter Pie Crust or Tart Shell

I grew up in a household where my mom used Crisco for her pie crusts. She turned out some fabulous pies with that method, but I’m glad to have this pie crust recipe without shortening for an alternative method.

I hope you give this all butter pie crust recipe a try. And if you’re looking for tart crust recipes, I hope you start with this one.

Want to put that pie crust to work?  Take a look at these recipes using this All Butter Pie Crust:

• Strawberry Tart with Lemon Cream Cheese Filling
• Fresh Cherry Pie
• Caramelized Onion Tart with Gruyere
• Fresh Peach and Blueberry Pie

And if you’re a dessert fan, you won’t want to miss my Dessert Category You’ll find lots of ideas for that sweet tooth. Including the most popular dessert recipe on my site, Cherry Delight, an old fashioned cream cheese dessert.

All Butter Pie Crust … It’s Whats For a Perfectly Flaky Pie