Easy All-Butter Pie Crust (video)
This is the EASIEST all-butter pie crust you’ll ever make! Just 4 ingredients, mix it all together, roll, and bake. It’s really that simple.
It’s only the beginning of fall and pie baking is already trending. Since I’ve received such great feedback from my oil-based flaky pie crust, I’ve decided to create a butter version for those of you who prefer the taste of butter.
This recipe begins with sifting your flour twice because you want it as light and fluffy as possible before you add your wet ingredients. You whisk in a little salt and create a well in the center. Pour in your melted butter and milk, then simply stir everything together. That’s it, just 4 ingredients to make this super delicious pie crust.
And here comes the best part; there’s no refrigeration required. You just work the dough into a ball, roll it out, fill it, and bake.
This pie crust bakes up light and golden. The texture is soft and flaky. It’s fragrant with a lovely buttery taste. The richness from the butter pairs so well with fruit fillings. This is the perfect crust for any kind of fruit pie.
Easy All-Butter Pie Crust (video)
Ingredients
- 3 cups (375g) all-purpose flour
- 1 tsp salt
- 3/4 cup (188ml) unsalted butter, melted
- 1/2 cup (125ml) milk, (any kind, dairy or non-dairy works)
Instructions
- Sift the flour twice, then whisk in the salt and create a little well.3 cups (375g) all-purpose flour, 1 tsp salt
- Pour in the melted butter, then milk and stir everything together.3/4 cup (188ml) unsalted butter, 1/2 cup (125ml) milk
- Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
- Divide into two parts. Roll the dough out in between 2 sheets of wax paper. Remove the top sheet of wax paper. Use the bottom sheet to lift and flip the dough onto the pie plate and on top of the filling.
- Trim and seal edges. Cut some slits for ventilation.
- Bake in a preheated oven at 425F for 15 minutes, then bake at 375F until the crust is golden and filling is cooked. Usually about another 30-45 minutes. Cover the edges with foil if it starts to brown too quickly.
how to get 188 ml of melted butter, how many grams of butter are needed. Thank you
I like this recipe because it doesn’t need to be chilled in the refrigerator
170 grams. I hope you enjoy the pie crust!
Where is the video? I’ve re-loaded this 3-4 times and haven’t seen it yet. Is it found somewhere other than this site?
That’s strange. The video is right above the recipe card. Must be a glitch. Here’s a direct link to it on YouTube: https://youtu.be/zJx1XIFzEOc My apologies for the inconvenience.
After dividing the dough into two equal parts, is it okay to wrap them in the waxed paper and put in the fridge for awhile later to cool down a bit?
Yes, you can certainly do that. Enjoy and have a great weekend!
Your recipe ingredients lists unsalted butter but in the instructions, it references oil, so I’m a little confused.
Thank you for catching my typo, it should read melted butter. I’ve made the correction in the recipe card:)
I do not make pie crust often, and the task is always
an approach/avoid proposition for me, what with the chilling, grating, cutting in etc. of a traditional butter crust.
This recipe has become my favorite in the pie-baking “experiments”. It is definitely simple to mix up and usually is very workable to roll if I use the waxed paper trick. It is flaky and tasty, and I’m eager to try your oil based version, using whole wheat pastry flour and olive oil for a savory tart shell. Thank you for sharing and alleviating my pie crust “anxiety”. 🙂
You’re very welcome, Wendy! Never stress over pie, lol, and thank you for your kind words!
Hi – I’m new to baking and have a basic question. When you say to sift twice is that before you measure or after? Does that change the volume? Thanks! Can’t wait to try this melted butter crust!
Measure first then sift twice. Thank you for your question and enjoy the pie crust, Susan!
Hi there. I was wondering how to pre-bake this crust for a no bake pie, such as your banana cream pie? Would I simply bake it for 15 minutes at 425 or is there a better way to go about that?
Thank you.
Yes, simply bake at 425F for 15-20 minutes or until golden brown. Enjoy!
I have struggled with overly complicated pie crust recipes my entire adult life and have always been an otherwise good baker. THIS RECIPE IS MAGIC! Thank you so much. I made it exactly as written and it was great for a pie with very wet filling as it is quite sturdy. I tried it the second time replacing 1/3 of the butter with coconut oil and it turned out EXCEPTIONAL! Slightly more delicate but very easy to handle and makes it a bit more flaky and fork tender. Thank you again! Bring on the summer fruit!
You’re very welcome, Mindy! Thank you for your rave review and for sharing the tip about the coconut oil making it more tender. I’m going to try that next time and yes, bring on the summer fruits!
Since this crust is made with melted butter instead of regular butter does this mean than this crust can hold in wet fillings better than a regular flaky crust made with cold butter that’s cut into the flour? Like I mean like the crust won’t get soggy as easily? Because I tend to have a problem with soggy crusts whenever I make like fruit pies and such. Perhaps I’m doing something wrong?
P.S. can this pie crust be made well in advance? Like can this be frozen for several months?
Hi Tiffany,
In regards to freezing, I have never tried it before. Since this pie crust is so quick and easy to make, I have always made it fresh. Now when you say “soggy crust”, do you mean before or after it’s baked? Let me know so I can better answer your question.
Super helpful and easy! Thank you!
You’re very welcome, Hannah!
I am intrigued by the use of melted butter. Do you think you could use browned butter for this as well? I love the flavor of browned butter, but do you think it would end up burnt tasting after baking? Thank you for your help!
Hi Rose,
I have never tried it with browned butter, but I don’t see why not. It would give it a nice nutty-smokey flavor. Let me know if you give it a try. Thank you for your question and have a lovely day:)
Lily,
I was thinking of using this crust for your pumpkin pie recipe, but I noticed it makes 2 crusts. Should I just use the directions for the crust with the pumpkin pie recipe and substitute 1/2 cup melted butter for the oil, or should I just make this crust as is and freeze the second crust for later? If I freeze the crust, should I roll it out to desired shape first or leave it as a flat circle? Thanks for all your help!!!
Hi Rose,
I would follow the pumpkin pie recipe and substitute the oil with butter. You will probably need to add another tablespoon or two of milk because I found the dough was drier using butter for some reason. I hope that helps and let me know if you have any other questions:) Enjoy and have a lovely day!
I used this recipe today to make an apple pie that I cook slow and low; meaning it cooks for 2 hours at 300 degrees Fahrenheit. I actually browned the butter and due to that added 1 more tablespoon or so of butter to the amount listed since you lose some liquid when you brown it. Your crust turned out awesome and was the easiest crust I ever made, thank God! It tasted buttery and flaky and did not even need to be covered with foil since I did it at such a low temperature but it became nice and pale golden color. Thank you again for such a great crust recipe!
Wow that’s great to hear! I’m glad it turned out so well using browned butter. I think I’m going to have to give that a try. Thank you for your wonderful feedback and have a great day!
Hi,
I am intrigued by your pie crust technique that calls for melted butter. Most other pie crust recipes that I have seen call for very cold cubed butter to be pulsed in a food processor with flour so as to create a flaky crus. Are you familiar with that technique? And if so, how does the use of melted butter differ in texture?
Thank you.
Yes I an very familiar with that technique. Using melted butter simplifies the process. The texture is not as flaky as using cold butter, but if you are looking for a quick and easy pie crust, then this recipe works great.