Best All Butter Pie Crust Recipe (Flaky, Tender & Foolproof)

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine can be more economical.

Cream the Pluger butter and sugar on medium-high speed for around two minutes until light and fluffy.

Add in one egg and mix until combined.

Add all-purpose flour and a little bit of salt, mixing until just combined and the dough comes together.

Wrap the dough in cling wrap and chill for a minimum of two hours, or up to two days in the fridge or freeze for longer storage.

Once chilled, roll out the dough to about a quarter of an inch thick directly from the fridge.

Use a rolling pin to transfer the dough to the pie pan, laying it gently inside.

Trim the edges with scissors for a smooth, rounded look, leaving some overhang for crimping.

Crimp the edges using the end of a spoon for a uniform finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens