All-Butter Pie Dough

Five ingredients and 10 minutes are all you need to make this staple baking recipe.

Apple Chess Pie, Pumpkin Chess Pie, Chocolate-Pecan Chess Pie in separate pie dishes on a set table
Photo: Photo: James Ransom; Food Styling: Ruth Blackburn; Prop Styling: Christine Keely
Active Time:
10 mins
Chill Time:
30 mins
Total Time:
40 mins
1 pie crust


  • 1 ¼ cups all-purpose flour

  • 1 tablespoon granulated sugar

  • ½ teaspoon kosher salt

  • ½ cup cold unsalted butter, cubed

  • 3 to 4 tablespoons ice water, as needed


  1. Pulse flour, sugar, and salt in a food processor until just combined, about 3 pulses. With processor running, add cubed butter through food chute, processing until some pea-size pieces of butter remain, about 10 seconds. Add water through food chute, 1 tablespoon at a time as needed, pulsing until dough just begins to clump together, about 10 pulses.

  2. Transfer dough to a work surface, and knead until it just holds together, about 3 times. Shape into a disk. Wrap in plastic wrap, and chill until firm, at least 30 minutes or up to 3 days.

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