All-Butter Pie Crust

I always dreaded making pie crust. I couldn’t get it to come together well. I was always making an all-shortening crust. Then I came across an all-butter crust by Alana Chernila that changed my (pie making) life! The flavor of an all-butter crust is worlds away from all shortening. But the method is what got me – she used an electric mixer! I now use a food processor, but the staples of a pie crust for me now are cold butter and not using my hands!

~ Theresa

What you need:

all-butter pie crust


  • 1 c. plus 2 T. flour, plus extra for dusting the counter
  • 1/4 t. salt
  • 1/2 c. unsalted butter, cold, cut in small pieces
  • 1 t. apple cider vinegar
  • 2 T. plus 2 t. cold water


  • food processor
  • bowl and rubber spatula
  • measuring cups and spoons
  • wax paper
  • rolling pin

Time: 20 minutes prep, 1-12 hours chilling, 15 minutes resting, 40 minutes freezing

Freezeable: Yes. Wrap well in plastic wrap and put in a freezer bag.

Serves: Makes a single-crust pie.

Multiplying the recipe: This can be easily doubled, but more than that would be difficult.

All-Butter Pie Crust:

In the bowl of a food processor, toss the flour and butter until the butter is coated in flour. Put the bowl in the freezer. In a measuring cup, combine the water, vinegar, and salt. Stir until the salt is dissolved. Put the measuring cup in the freezer. Freeze for 10 minutes.

Pulse the flour and butter 4-5 times, until the mixture resembles coarse meal. With the food processor running, pour the cold liquid through the top. After about 20 seconds, it will come together in a ball. Stop the processor.

Press the dough into a round disk. Wrap each disk in wax paper and refrigerate for at least 1 hour (or up to three days).

When you are ready to roll out the pie crust, allow it to sit at room temperature for 10 minutes to soften enough to roll.

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