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For years, all-butter pie dough was my culinary Achilles’ heel. I could tackle just about anything in the kitchen, but crust? That was the one thing that refused to cooperate. Some batches baked up dry and crumbly, others were too soft to handle. And then there were the ones that seemed fine going into the oven—until I opened the door after par-baking and found the sides slumped sadly into the pan. I wanted a crust that was buttery, tender, and easy to work with—but getting there was a long road.

Everything changed when I came across the Easy Pie Dough recipe from J. Kenji López-Alt on Serious Eats (link). It was the first recipe that gave me consistent, reliable results. The texture was just right—soft but not sticky, flaky but easy to roll—and, for once, my crust actually held its shape in the oven. It was the breakthrough I needed, and the method—blending flour and butter in a food processor, then adding water by hand—became my starting point.

Rolled-out all-butter pie dough for a 14-inch galette on parchment paper — Rolled out to a full 14 inches—this dough holds its shape beautifully and lifts easily, even unbaked.

Over time, I started to make a few small changes to better fit how I cook. Like the original recipe, I use the food processor to blend the flour and butter, then transfer the mixture to a bowl to add the water by hand—it’s a step that helps avoid overworking the dough, and I’ve stuck with it. I also settled on using Gold Medal all-purpose flour and Kerrygold butter; those brand choices gave me the same reliable results with a flavor I love. The ratio I use is based on the classic 3:2:1 formula (flour:butter:water), with just a touch more butter—two extra pats—to ensure the dough comes together properly in the first mixing stage.

Now this is the crust I use for just about everything: fruit pies, savory galettes, quiches, tarts—you name it. This version yields a standard single crust that works beautifully across the board. And when I need a full double crust for a pie, I simply double the recipe. This all-butter pie dough is a simple, adaptable base that I can count on every time, no matter what I’m baking.

Why You’ll Love This Recipe

It’s based on a proven technique—with a simplified ratio – This recipe uses the same method that made the Serious Eats version so reliable, but applies the classic 3:2:1 ratio for an easy-to-remember, well-balanced dough.
The dough is easy to handle and easy to roll – The method yields a dough that’s cohesive but tender—no cracking, no crumbling, and no drama when it’s time to roll it out.
It adapts beautifully to any filling – Sweet or savory, pies or galettes—this all-butter dough bakes up golden, flaky, and flavorful, no matter what you’re baking.

Flaky crust peach galette. — Even with juicy peaches, the bottom crust stayed dry and crisp—note the visible layers and clean structure.

Mise en Place (and Why It Matters Here)

Even simple dough recipes benefit from thoughtful preparation—but with pie crust, it’s essential. The temperature of your ingredients and the accuracy of your measurements can make the difference between a crust that’s light and flaky and one that’s tough or dense. This method relies on precision, and getting everything ready before you start sets you up for success.

Butter – Cut your butter into small pats—about ¼ inch thick—and place them in the freezer for 10–15 minutes before using. They need to be very cold to prevent melting during processing. Cold butter creates steam pockets as it bakes, which helps form that tender, flaky texture this dough is known for.

Flour, salt, and optional flavorings – Weigh your flour using a kitchen scale rather than measuring by volume. This is one of the reasons the method works so reliably—it eliminates the variability that can come from scooping or packing ingredients. If you’re adding sugar and nutmeg (for sweet bakes) or Parmesan (for savory), measure those too and have everything ready before you begin.

Ice water – Use actual ice water—fill a cup with ice cubes and water and let it chill thoroughly. When it’s time to add the water, strain out a few tablespoons with a spoon, adding it slowly and only as much as the dough needs to hold together.

Mixing bowl and spatula – After processing the flour and butter, you’ll mix in the water by hand. Having a bowl and a flexible spatula ready ensures you’re not scrambling for tools while the dough warms up on the counter.

Close-up of flaky galette crust with visible layers, partially eaten and surrounded by melted ice cream — Taken halfway through dessert—still flaky, still layered, still holding strong. This crust doesn’t quit.

Ingredients for All-Butter Pie Dough

(Double the recipe if you need a full double crust for a pie.)

6 ounces (170g) Gold Medal all-purpose flour – provides structure with a lower protein content for a more tender crust
½ teaspoon kosher salt – enhances overall flavor and balances the richness of the butter
Optional: 1 tablespoon granulated sugar – adds a subtle sweetness for fruit pies and sweet galettes
Optional: Pinch of ground nutmeg – adds warmth and depth to sweet crusts
Optional: 1 tablespoon finely grated parmesan cheese – adds savory richness for quiches and vegetable galettes
4 ounces (113g) Kerrygold unsalted butter, plus two additional pats, cold and cut into ¼-inch slices – helps the dough come together while adding flakiness and rich flavor
2 ounces (57g) ice water – hydrates the dough without activating too much gluten

Key ingredients for all-butter pie dough. — Key Ingredients – Kerrygold Unsalted Butter and Gold Medal All-Purpose Flour.

Equipment Note

This particular method really depends on a food processor’s speed and power to work properly—it’s part of what makes the dough so reliable. While there are other great methods out there for hand-mixed crusts, this one isn’t easily adapted without a food processor.

How to Make All-Butter Pie Dough

Before we get into the process, I should mention: while I use the method developed by Serious Eats, I won’t attempt to explain the science behind it here. J. Kenji López-Alt does that far better than I ever could, and if you’re interested in the why behind the technique, I highly recommend reading his breakdown on the Serious Eats site. It’s a deep (and fascinating) dive into what makes this dough so reliable. [link]

Keep the Dough Cold at Every Step

Flaky crust starts with cold butter and keeping it that way. After cutting your butter into pats, chill them in the freezer for 10 minutes before using. Once the butter is processed with the first batch of flour, chill the entire processor bowl for another 10 minutes in the freezer. Do the same after adding the second batch of flour and again after forming the final dough disk to quickly cool it before moving to the refrigerator. These short freezer breaks help keep the butter from melting too soon, giving you that beautiful flaky texture in the final bake.

Making the Dough: Step-by-Step

Start with the dry ingredients – Place two-thirds of the flour into the bowl of a food processor along with the salt and any optional flavorings (like sugar, nutmeg, or parmesan). Pulse a few times to combine.
Add the cold butter – Scatter the cold pats of butter evenly over the flour mixture and pulse until no dry flour remains and the dough starts to clump together.

Adding butter to the flour. — Cold butter, cut into small pats and scattered over the flour—this is where the magic begins. Keeping the butter firm ensures flakiness later.

Butter and flour combined into large chunks. — After pulsing: no dry flour remains, and the dough begins to clump together. At this stage, it looks more like cookie dough than pie crust—and that’s exactly what you want.

Add the remaining flour – Sprinkle in the rest of the flour and pulse just a few more times—enough to break the dough into smaller, slightly drier pieces.

Adding additional flour to the butter-flour mixture. — The remaining flour is added after the first dough stage. Spreading it evenly helps it incorporate quickly without overmixing.

After mixing in additional flour. — Just a few pulses break the dough into smaller pieces. It may look like classic pie dough with visible “butter bits,” but this texture comes from breaking up the first-stage dough—not uncut butter.

Mix in the water by hand – Transfer the dough to a mixing bowl and drizzle with ice water, a tablespoon at a time. Stir gently with a spatula until the dough begins to come together.

Mixing the water into the pie dough by hand using a spatula and mixing bowl. — After transferring the dough to a bowl, water is added gradually and stirred in with a spatula. Gentle handling here keeps the crust tender.

Form it into a disk and chill – Turn the dough out onto plastic wrap and press it into a disk about an inch thick. Wrap it tightly and refrigerate for at least an hour before rolling.

All-Butter pie dough formed into a disc and wrapped in plastic wrap. — After transferring the dough to a bowl, the water is added gradually and folded in with a spatula. A few firm folds—usually just two or three—are enough to bring the dough together without overworking it.

Note: This recipe stops once the dough is made and chilled. For rolling, filling, and baking instructions, refer to the specific recipe you’re using—whether it’s for pie, galette, tart, or quiche.

Storage Instructions

Once the dough is formed into a disk and wrapped tightly in plastic wrap, it can be stored in the refrigerator for up to 2 days. For longer storage, place the wrapped dough in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before using.