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All-Butter Pie Dough

Elevate your favorite pie or quiche recipe with this all-butter French pie dough recipe!
Prep Time15 mins
Time to Chill1 hr
Total Time1 hr 15 mins
Course: brunch
Cuisine: French
Keyword: all butter pie crust, all-butter pie dough, pie crust, pie dough
Servings: 8


  • 8 ounces all-purpose flour (1 1/2 cup plus 1 tablespoon)
  • 3 1/2 ounces unsalted butter, cut into cubes 7 tablespoons
  • 1/2 teaspoon salt
  • 1/3 cup ice-cold water mix in a few drops of lemon juice for 1/3 cup total of liquid


  • Add flour and salt to a food processor and pulse 2-3 times to combine.
  • Add butter and pulse 7-8 times, until butter is starting to be incorporated and is about the size of peas.
  • Slowly add lemon juice/water combination through pour spout while pulsing.  You want the dough to look a little dry but it should be wet enough to hold shape between two fingers when you press it.  You may not need all the water/lemon juice mixture!
  • Dump slightly crumbly dough onto piece of plastic/silicon wrap and pull corners of wrap around dough, pushing dough together until you can form a 6-inch disk.  Wrap tightly and refrigerate for at least 30 minutes or up to 24 hours, until firm.
  • Remove dough from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.
  • Roll out the disc of dough on floured counter into desired shape.
  • Roll dough up around rolling pin loosely, and gently center it in pie plate.
  • Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
  • Chill prepared dough in fridge until ready to blind-bake or fill.


*it's quick and easy to measure out the ingredients with a kitchen scale.