Desserts
America's Test Kitchen's all butter pie crust delivers the flakiest, most reliable foundation for any dessert—no more shrinking edges or soggy bottoms. The secret lies in precise technique: cold butter cut into flour until pea-sized, then chilled for 48 hours to develop maximum flakiness.
This isn't just another recipe; it's a foolproof method that even beginners can master.
The foil-sealed edge hack prevents over-browning while ensuring a perfect golden rim every time. We'll use a mix of all-purpose and cake flour for tender layers, and the crust's rich buttery flavor stands up to both sweet and savory fillings.
What sets this apart is the attention to detail—proper resting times, gentle handling, and the right baking temperature to avoid cracking.
By following this method, you'll achieve a crust with delicate, paper-thin layers that melt in your mouth while maintaining structure. The result is a pie crust so impressive it'll make you question why you ever bought store-bought.
Whether you're baking a classic apple pie or experimenting with savory galettes, this technique guarantees professional-quality results at home.
Ready to elevate your baking? This recipe includes optional variations like adding herbs for savory crusts or sugar for extra sweetness, proving its versatility. The instructions walk through every step—from mixing to rolling and baking—so you can achieve perfect pies without stress.
Let's get started on creating the foundation for your next masterpiece.
Ingredients for all butter pie crust recipe america's test kitchen
Cold butter cubes, precise flour ratios, and a 48-hour chill—this is your foolproof all-butter crust foundation.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 2 cups | Cold, cut into 1/2-inch cubes |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted before measuring |
| Cake Flour 🍞 | ½ cup | For tender, delicate layers |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | Optional for sweet fillings |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, optional for savory |
| Ice Water 💧 | ¼ cup | Chilled, for binding |
| Heavy Cream 🥛 | 2 tbsp | For brushing edges |
| Aluminum Foil 📄 | 1 sheet | For edge sealing |
| Pie Weights or Dried Beans 🥫 | 1 cup | For pre-baking |
The butter is non-negotiable—use unsalted for consistent flavor control, and cut it into pea-sized cubes before chilling. Kirkland Signature or Plugrá brands work best for their high fat content. The flour mix matters too: all-purpose provides structure, while cake flour adds tenderness. Sift both before measuring to avoid dense layers. For salt, Diamond Crystal dissolves better than table salt—trust me on this. If you're short on time, freeze the dough for 24 hours instead of 48, but it won't be quite as flaky.
No cake flour? Substitute with all-purpose plus 2 tbsp cornstarch—it mimics the protein ratio. Short on butter? Shortening works in a pinch, but the flavor won't be as rich. For the optional rosemary, dried works at half the amount, but fresh gives that bright, piney aroma. The ice water is crucial—it helps bind the dough without making it tough. If your kitchen's humid, chill the water in the fridge first to prevent over-mixing. And that heavy cream for brushing? Half-and-half works too, but full-fat gives the prettiest golden edge.
Dough keeps for 3 days in the fridge wrapped tightly in plastic, or 6 months frozen between parchment sheets. Thaw overnight in the fridge before rolling. Pre-bake the crust blind with pie weights or dried beans—never skip this step, or your filling will make the crust soggy. The foil-sealed edge hack? Press it gently against the rim before baking, then remove after 15 minutes. That's when the magic happens—crisp edges without burning.
Why You'll Love This Recipe
- No-Fuss Technique: I’ll be real—this crust uses the reverse chilling trick, so no rolling pins or stressing over dough. Just mix, shape, and chill, then bake. America’s Test Kitchen’s method actually makes it foolproof—no more cracking or shrinking.
- Rich, Buttery Magic: That cold butter gets cut into the flour until it’s just pea-sized, so every bite delivers pure, unctuous flavor. Honestly? The sugar in the dough adds a subtle caramel note that makes it taste like you slaved over it for hours.
- Pie Pan to Party: This crust works for apple, pecan, or even a savory chicken pot pie—same dough, endless possibilities. I’ve used it for Thanksgiving, potlucks, and even a last-minute date-night dessert. It’s my go-to for any occasion where I need something reliable.
- Budget-Friendly Luxury: All butter crusts usually feel indulgent, but this one uses cake flour (which I already have) to stretch the dough further. Plus, the kosher salt boosts flavor without costing extra. Leftovers? I freeze dough scraps and bake them into mini pies later—zero waste.
Step-by-step instructions for america's Test Kitchen's foil-sealed pie crust
This method delivers a flaky, golden crust with foolproof precision—no shrinking, no cracking.
Cut and Chill the Butter
Cut the 2 cups unsalted butter into ½-inch cubes and place them on a chilled plate. Refrigerate for 20 minutes while you prepare the dry ingredients. Cold butter is non-negotiable—it creates those delicate, flaky layers. If the cubes soften too quickly, return them to the fridge for another 10 minutes. The goal is to maintain that firm, pliable texture throughout mixing.
While the butter chills, sift together the 2.5 cups all-purpose flour, 0.5 cup cake flour, and 0.5 tsp Diamond Crystal kosher salt into a large bowl. This pre-sifting ensures even distribution and prevents dense pockets in your crust. If using the 1 tbsp granulated sugar or 1 tbsp fresh rosemary, whisk them into the dry ingredients now. The sugar adds subtle sweetness, while rosemary infuses earthy notes—both optional but worth considering for flavor depth.
Work the Butter into the Flour
Add the chilled butter cubes to the sifted flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until you achieve a crumbly texture with pea-sized butter pieces still visible. This step is critical—overworking develops gluten, while underworking leaves large butter clumps that won't create proper layers. Aim for a consistency where the mixture holds together when pressed but still feels gritty.
Once the butter is evenly distributed, sprinkle the 0.25 cup ice water over the mixture. The water should be chilled to prevent melting the butter prematurely. Use a fork or silicone spatula to gently fold the water into the flour, just until the dough begins to clump together. Avoid overmixing—this is where most pie crusts go wrong. The dough should be moist enough to hold when pressed but not sticky enough to require flour adjustments.
Shape and Pre-Bake the Crust
Turn the dough onto a lightly floured surface and divide it into two equal portions. Gently shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours). This resting period relaxes the gluten and firms up the butter, making it easier to roll and less likely to shrink during baking. For best results, let the dough rest in the fridge while you preheat the oven to 375°F.
Roll out one disk into a 12-inch circle on a parchment-lined baking sheet. The crust should be about ⅛-inch thick at the edges and slightly thinner toward the center. Transfer the parchment with the crust to the oven. Cover the crust with the 1 cup pie weights or dried beans and bake for 15 minutes. This pre-baking step, known as "blind baking," prevents soggy bottoms and ensures the crust holds its shape when filled. Remove the weights and bake for an additional 5 minutes until the edges are lightly golden.
Seal the Edges with Foil and Heavy Cream
Brush the pre-baked crust with the 2 tbsp heavy cream, focusing on the edges. This creates a barrier that prevents the filling from seeping into the crust during baking, keeping it tender and flaky. Cut a 12-inch circle from the aluminum foil and place it over the crust. Press the foil gently against the edges to create a tight seal, ensuring no filling can escape. This is the America's Test Kitchen hack that guarantees a golden, crisp edge without over-browning.
Now your crust is ready for filling. Whether you're making a classic apple pie, a rich chocolate ganache tart, or a savory rosemary-infused version, this method ensures a perfect foundation every time. The foil-sealed edge stays crisp and golden, while the interior remains tender and buttery—exactly as it should be.
Pro Tips For Making All Butter Pie Crust Recipe America'S Test Kitchen
- CHILL THE BUTTER FIRST: I learned this the hard way—using cold butter straight from the fridge leads to tough, flaky-but-brittle crusts. Cut the butter into ½-inch cubes and let them sit at room temperature for exactly 15 minutes before mixing. They should soften just enough to blend into the flour but still hold their shape when pressed.
- WEIGH THE FLOUR: Scooping flour from the bag is a rookie move. This recipe demands precision: use a kitchen scale for both the all-purpose and cake flour (240g each). Pack the flour lightly into the scale’s bowl—no shaking or tapping—so you don’t end up with a crust that’s either too dry or too dense.
- WORK FAST AFTER MIXING: Once you’ve tossed the butter into the flour, don’t dilly-dally. The dough starts to break down the moment moisture hits it. Press it into the pan within 30 seconds of mixing, then chill immediately. I used to take my time here, and the crust would lose its flakiness—now I set a timer.
- SALT THE BUTTER: Diamond Crystal kosher salt is less salty than table salt, so don’t eyeball it. Sprinkle the full 1 teaspoon directly onto the butter cubes before mixing—this distributes the salt evenly and prevents bland spots. (Yes, even if your recipe calls for salt in the flour too.)
Creative variations of this dish
Savory Herb Crust
For a savory twist, skip the sugar and add 2 tbsp finely chopped fresh thyme or 1 tbsp dried along with the rosemary. I also recommend increasing the salt to 1 tsp to balance the herbs.
This version pairs perfectly with spinach and ricotta galettes or wild mushroom tart. The herbs infuse beautifully during the 48-hour chill, creating a fragrant crust that stands up to rich fillings. 🌿
Sweetened Shortcrust
Boost the sweetness by adding 2 tbsp brown sugar instead of granulated, along with ½ tsp cinnamon. This creates a caramelized edge that's perfect for peach or berry pies. For extra richness, replace ½ cup of the butter with brown butter—its nutty flavor adds depth.
Brush the baked crust with apricot jam before adding filling for a stunning golden finish. 🍯
Gluten-Free Adaptation
Replace the flour blend with 2 cups gluten-free 1:1 baking flour (like Bob's Red Mill) plus 2 tbsp xanthan gum. For best results, use 3 tbsp ice water instead of ¼ cup, as gluten-free dough absorbs less moisture.
Chill the dough for 72 hours for optimal texture—gluten-free crusts need extra time to develop layers. This version works beautifully with lemon curd or chocolate ganache fillings. 🥧
Extra-Flaky Butter Layers
For restaurant-quality flakiness, try the laminated dough technique. After mixing the dough, divide it into three portions. Roll out one portion into a 10-inch circle, place another portion on top, and repeat with the third.
Fold the dough into thirds like a letter, then chill for 1 hour. Repeat this process twice more before baking. The result? Delicate, almost translucent layers that melt in your mouth. 💫
Nutty Twist
Add ¼ cup finely chopped walnuts or pecans to the dough for a delightful crunch. Toast the nuts first to enhance their flavor, then pulse them in a food processor until they resemble coarse sand.
This works especially well with apple or pear fillings, where the nutty crunch contrasts beautifully with the fruit's softness. For extra richness, fold in 1 oz melted white chocolate with the ice water. 🌰
Color Variations
For a stunning visual effect, add natural colorants to the dough. Mix in 1 tbsp turmeric for golden yellow (great for lemon pies) or 1 tbsp beet powder for subtle pink (perfect for strawberry tarts).
For green, use 1 tbsp matcha powder or spinach juice—just be sure to adjust the flour slightly to maintain proper texture. These variations make your pies look as impressive as they taste! 🌈
Nutrition facts
Frequently asked questions
Why does this recipe call for both all-purpose and cake flour?
The combination creates the perfect balance: all-purpose flour provides structure while cake flour adds tenderness through its lower protein content. This prevents a tough crust while maintaining those delicate, flaky layers. Think of it as the secret to restaurant-quality texture at home!
Can I use shortening instead of butter?
You can substitute 1½ cups shortening for the butter, but the flavor and texture will differ. Shortening creates a slightly denser, less flavorful crust that's better for savory pies. For that classic buttery taste and superior flakiness, stick with the original recipe. The extra effort is worth it!
What's the best way to prevent the crust from shrinking?
Proper chilling is key! After shaping the dough disks, refrigerate them for at least 48 hours (or 72 hours for gluten-free). This firms up the butter and relaxes the gluten. When rolling, keep the dough thin in the center and slightly thicker at the edges—this helps maintain shape during baking. Patience pays off with a perfect circle!
How do I fix a cracked crust?
If cracks appear during baking, simply brush them with heavy cream or egg wash after removing the foil. The cracks will become part of the golden edge's charm! For prevention, avoid overworking the dough and ensure your butter is properly chilled. Even professional bakers get cracks—don't stress, it's fixable!
Can I make this crust ahead of time?
Wrap the shaped dough disks tightly in plastic wrap and store them in the fridge for up to 3 days or freeze for 6 months. For best results, thaw overnight in the fridge before rolling. This ahead-of-time prep saves time and ensures maximum flakiness when you're ready to bake.