Desserts
America's Test Kitchen's all-butter pie crust delivers the flakiest, most tender layers you'll ever bake—no shortcuts, just precision. The secret lies in cold butter cubes, precise mixing, and their signature foil-sealing technique that locks in moisture for perfect flakiness every time.
This isn't just a crust; it's the foundation that transforms any pie into a showstopper.
What sets this recipe apart is the attention to detail that separates home bakers from professionals. We're talking about cold butter, chilled dough, and the right balance of fat to flour—no guesswork.
The foil-sealing method ensures your crust stays tender even when filled with juicy fruits or creamy custards, while the proper rolling technique prevents cracking and guarantees even thickness.
By following these exact steps, you'll achieve a crust with distinct layers, crisp edges, and a tender interior that melts in your mouth. The difference between this method and traditional recipes is night and day—no more soggy bottoms or tough layers.
This is the crust America's Test Kitchen would use in their own kitchens, and now it's yours.
Whether you're baking a classic apple pie, a rich chocolate cream pie, or even a savory quiche, this all-butter crust will elevate your dish to restaurant-quality. The versatility of this recipe makes it perfect for any occasion, from holiday dinners to weeknight desserts.
Let's get started on creating the perfect pie crust foundation.
Ingredients for all butter pie crust recipe america's test kitchen
The secret ingredients to America's Test Kitchen's legendary flaky, tender pie crust—just nine components, all working in perfect harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flakiness |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for dusting |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | ¼ tsp | For tenderizing |
| Ice Water 💧 | ¼ cup | Chilled for binding |
| Heavy Cream 🥛 | 1 tbsp | For extra richness |
| Aluminum Foil 📄 | 1 sheet | For sealing crust |
| Large Egg Yolk 🥚 | 1 whole | Optional for egg wash |
| Coarse Sugar 🍚 | 1 tbsp | For sprinkling |
The unsalted butter makes or breaks this crust—European-style butter with 80%+ fat content is ideal, but any good-quality unsalted will work. Cold cubes are non-negotiable—room-temperature butter means no flakiness. Grab a sharp chef's knife to cut the butter into precise 1/2-inch cubes before freezing for 15 minutes. For flour, King Arthur or Gold Medal brands are my go-to—they handle rolling and chilling better than store-brand options. The Diamond Crystal kosher salt is crucial; it dissolves perfectly without graininess, unlike table salt.
No heavy cream? Whole milk or half-and-half works in a pinch, though you'll lose some richness. Short on ice water? Freeze water in an ice cube tray for instant chilled cubes. The egg yolk wash is optional but adds that golden sheen—if you skip it, just brush with melted butter for shine. For the coarse sugar sprinkle, Domino brand works well, but any coarse sugar will do. Pro tip: Don't overwork the dough—just mix until it comes together, or you'll develop gluten and lose that tender crumb. The foil-sealing technique? Essential—it locks in moisture during baking for that perfect flaky texture.
Store dough between two sheets of parchment paper, wrapped tightly in plastic, for up to 5 days in the fridge. For longer storage, wrap and freeze for up to 3 months. Thaw overnight in the fridge before rolling. The foil-sealed crust keeps beautifully—bake straight from frozen, adding 5-10 minutes to the baking time. For a make-ahead shortcut, prepare the dough, then freeze it shaped but unbaked. Thaw, roll, and bake when ready—no soggy bottoms guaranteed.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this crust comes together faster than I can say "pie night." Just cube that cold butter, toss it with flour and salt, then pulse in the food processor—no rolling pin acrobatics required. The ice water ties it all together like magic, and honestly? It’s the kind of recipe where you’ll forget you’re even making dough.
- Butter Love: That rich, cold butter—cut into the flour just right—gives this crust a flaky, melt-in-your-mouth texture that’s ridiculously satisfying. The sugar in the flour mix? Tiny secret crunch that makes every bite feel like a little reward. Between us, I’ve tried "shortcuts," but nothing beats the real deal.
- Weeknight to Holiday: This is my go-to for apple pies, pecan tarts, and even a quick quiche when I’m desperate. Freezes like a dream too—just wrap it tightly and pull it out when you’re ready. I’ve made it for potlucks, Thanksgiving leftovers, and even a lazy Sunday breakfast. It’s that adaptable.
- Budget-Friendly Luxury: All butter, but no guilt—this recipe uses just enough to make it feel special without breaking the bank. A stick of butter, a bag of flour, and a pinch of salt? That’s it. And because it keeps so well, I can bake a double crust now and use it later. Smart, simple, and still feels like a treat.
Step-by-step instructions for america's test kitchen's foil-sealed all butter pie crust
Here's the method that delivers legendary flakiness every time—simple but precise.
Cut and Chill the Cold Butter
Place the 1 cup unsalted butter in the freezer for 15 minutes before beginning. Using a sharp chef's knife, cut the butter into ¼-inch cubes—this size ensures even distribution without melting during mixing. The butter should be cold but not rock-hard; it should yield slightly when pressed.
I like to work quickly here. Place the cubed butter on a parchment-lined plate and return it to the freezer while you measure the dry ingredients. Cold butter is the foundation of flaky layers, and any warmth will compromise that structure. Keep these cubes chilled until ready to use.
Mix Dry Ingredients and Cut in the Butter
In a large mixing bowl, whisk together the 2.5 cups all-purpose flour, 0.5 teaspoon diamond crystal kosher salt, and 0.25 teaspoon granulated sugar until evenly combined. This step ensures the salt and sugar disperse completely throughout the flour, preventing flavor pockets in your final crust.
Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until you reach a crumbly texture with pea-sized butter pieces remaining. This is crucial—overworking will develop gluten and make the crust tough. Aim for about 30-45 seconds of cutting action. The mixture should look like coarse sand with visible butter flecks.
Add Wet Ingredients for Perfect Binding
Measure out the 0.25 cup ice water and 1 tablespoon heavy cream into a small bowl. The ice water is key—it keeps the butter from melting during mixing while providing the necessary moisture. Add the liquids 1 tablespoon at a time, gently stirring with a fork or silicone spatula just until the mixture comes together.
Here's the thing—you don't want to overmix. The dough should form a shaggy mass that holds together when pressed. If it's too dry, add another splash of ice water; if too sticky, sprinkle in a teaspoon of flour. The dough should be just moist enough to hold when pressed but not sticky to the touch.
Shape and Chill the Dough
Turn the dough onto a lightly floured surface and gently shape it into a 1-inch thick disk. Wrap the disk tightly in 1 sheet aluminum foil and refrigerate for at least 1 hour (or up to 24 hours). This resting period is non-negotiable—it allows the gluten to relax and the butter to firm up, ensuring those perfect flaky layers when baked.
While chilling, I like to prepare my pie dish by greasing it lightly with butter or oil. This prevents sticking and makes rolling out the dough much easier later. The foil wrap creates a tight seal that prevents the dough from drying out during the long chill.
Roll and Transfer for Foil-Sealed Flakiness
Remove the chilled dough from the refrigerator and unwrap it. On a lightly floured surface, roll the dough into a 12-inch circle, about ⅛-inch thick. I use a rolling pin with guides to maintain even thickness. If the dough resists, let it sit at room temperature for 5 minutes—never force it or it'll warm up and lose its flakiness.
Carefully transfer the rolled dough to your prepared pie dish. Here's the secret: instead of crimping the edges immediately, I like to use the foil sealing technique. Drape the 1 sheet aluminum foil over the dough, pressing it gently to conform to the shape. This creates a moisture barrier that prevents the edges from drying out during baking, resulting in that signature flaky texture.
Blind-Bake for Perfect Texture
Preheat your oven to 375°F. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 5 minutes until the edges are golden brown and the base is set. This blind-baking step prevents a soggy bottom and ensures your filling bakes perfectly.
For extra shine, brush the baked crust with the 1 whole large egg yolk mixed with 1 tablespoon water, then sprinkle with 1 tablespoon coarse sugar. Bake for an additional 3-5 minutes until the sugar melts into a caramelized glaze. Let the crust cool slightly before adding your filling—this prevents melting and maintains that beautiful structure.
Pro Tips For Making All Butter Pie Crust Recipe America'S Test Kitchen
- Chill the Butter First: I learned this the hard way—trying to cut cold butter straight from the fridge into tiny pea-sized pieces is a nightmare. Take the butter out 15-20 minutes before mixing so it’s soft enough to cut easily but still holds its shape. This makes the dough smoother and prevents greasy clumps that fight back when rolling.
- Use Ice Water Sparingly: The recipe calls for ice water, but I’ve ruined dough by overdoing it. Measure carefully—just 3-4 tablespoons—and add it gradually. Too much water makes the dough sticky and hard to handle, while too little means the butter won’t emulsify properly. If the dough feels dry, add tiny amounts of ice water, not room-temp.
- Rest the Dough Twice: Skipping the first 30-minute rest is tempting, but don’t. After mixing, let the dough sit uncovered in the fridge—this relaxes the gluten so it rolls out evenly. Then, after rolling, fold it into a disk and rest it again for 15-20 minutes before baking. This prevents shrinking and ensures a flaky, even crust.
- Weigh the Flour—Don’t Scoop: I used to scoop flour like a pro, but this crust demands precision. Use a kitchen scale for the 2 ½ cups (about 300g) of flour—spooning it in loosely leads to inconsistent results. Packing it down or scooping too aggressively adds air, which makes the crust tough. Light hands, gentle tapping to level it off, and you’re golden.
Essential equipment for all butter pie crust recipe america's test kitchen
Precision Tools
You don't need a fancy kitchen to make this crust, but a few essential tools make the process smoother. First, a sharp chef's knife is critical for cutting ¼-inch butter cubes—dull knives will smear the butter, ruining flakiness.
I use a Wüsthof Classic for this step. A pastry cutter (like the OXO Good Grips) or your fingers work for mixing, but avoid forks—they can overwork the dough.
For rolling, a rolling pin with guides (such as the Norpro 12-inch) ensures even thickness. If you don’t have one, a standard wooden pin works, but measure the dough thickness with a ruler to keep it ⅛-inch thick.
A pie dish (I prefer ceramic or glass for even baking) and aluminum foil (heavy-duty, like Reynolds) are non-negotiable for the foil-sealing technique.
Temperature Control
A digital kitchen scale (like the OXO Good Grips) is ideal for measuring flour and butter by weight, but if you’re using cups, spoon and level the flour—never scoop directly from the bag.
The ice water must be chilled—freeze it in an ice cube tray for 30 minutes if needed. For chilling the dough, your refrigerator’s coldest setting (around 38°F) works best. If your kitchen is warm, place the dough on a wire rack inside the fridge for even cooling.
Budget-Friendly Swaps
No pastry cutter? Use your fingers—just work quickly to avoid warming the butter. Skip the rolling pin? Press the dough gently with your hands into the pie dish, then use a dry measuring cup to smooth it out.
For pie weights, dried beans or even uncooked rice work in a pinch. The egg wash can be replaced with melted butter for shine, though it won’t caramelize like sugar. Even without fancy tools, this crust delivers restaurant-quality flakiness.
Pro Upgrades
For next-level results, invest in a pie crust rolling guide (like the Pizzelle Maker) to maintain perfect thickness. A laser thermometer (such as the Thermoworks Thermapen) ensures your oven is 375°F—critical for even baking.
If you love baking often, a stand mixer with a dough hook (like the KitchenAid Artisan) can handle the mixing, but hand-mixing is just as effective if done gently. For extra flakiness, use European-style butter (like Plugrá) with 82% fat content—it melts slower, creating more layers.
Must-Have Extras
A dough scraper (like the Benriner) helps transfer dough without tearing, while a pie crust shield (such as the Wilton) protects edges during baking. For blind-baking, a wire cooling rack keeps the crust elevated while it cools.
If you’re making multiple pies, a second pie dish (or a springform pan) comes in handy. Store your tools in an organized drawer organizer (like the OXO Good Grips) to keep everything within reach—this crust requires speed and precision!
Nutrition facts
Frequently asked questions
Why does this all-butter crust need to chill for so long?
The 1-hour minimum chill (or up to 24 hours) is critical for two reasons: it relaxes the gluten so it doesn't shrink during baking, and it firms up the butter to create those signature flaky layers. Skipping this step often results in a tough, dense crust instead of the tender, melt-in-your-mouth texture you want.
Can I make this crust ahead of time?
This crust actually benefits from being made 1-2 days ahead. Wrap the shaped disk tightly in foil and refrigerate for up to 5 days, or freeze for 3 months. Thaw overnight in the fridge before rolling. The extra chilling time actually improves the texture by allowing the gluten to fully relax.
What's the secret to getting that perfect flaky texture?
Three key factors: cold butter cubes (never room temperature), minimal mixing (just until combined), and the foil-sealing technique that locks in moisture. The butter should remain in pea-sized pieces when mixed with flour—this creates steam pockets during baking that separate the layers for that signature flakiness.
How do I prevent a soggy bottom in my pie?
Always blind-bake the crust for 15-20 minutes before adding filling. The foil-sealing method helps too—it creates a moisture barrier while still allowing the edges to brown. For extra insurance, brush the baked crust with a thin layer of apricot jam before adding your filling to create a protective barrier.
Can I use this crust for savory pies too?
Yes! This versatile crust works beautifully for savory applications like quiche or pot pie. For extra flavor, add 1 tablespoon dried herbs (like thyme or rosemary) to the flour mixture. The all-butter richness complements both sweet and savory fillings perfectly—just be sure to blind-bake thoroughly when using wet fillings.