Desserts
America's Test Kitchen's all butter pie crust recipe delivers the flakiest, most golden crust you'll ever bake—no shortcuts, just precision. The secret lies in cold butter, precise handling, and a foil-sealing technique that prevents soggy bottoms while creating that signature lattice of flaky layers.
I've perfected this method over years of baking, and it's the foundation for every pie I make.
This recipe transforms simple ingredients into a crust so tender it practically melts in your mouth yet maintains enough structure to hold even the heaviest fillings. The key steps—chilling the dough thoroughly, rolling it evenly, and using the foil-sealing method—ensure consistent results every time.
What makes this crust truly special is its versatility: use it for sweet apple pies, savory quiches, or even deep-dish desserts.
By following these exact techniques, you'll achieve a crust with golden-brown edges and flaky layers that separate cleanly. The butter content creates that signature richness, while the foil-sealing method prevents any sogginess during baking. This isn't just a crust—it's the difference between a good pie and a great one.
The best part? Once you master this method, you'll never buy store-bought crust again. Let's get started with the step-by-step instructions that have made this America's Test Kitchen's go-to recipe for years.
Ingredients for all butter pie crust recipe america's test kitchen
Precision-crafted ingredients for America's Test Kitchen's legendary golden, flaky all-butter crust.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even distribution |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, unsalted preferred |
| Ice Water 💧 | ½ cup | Chilled thoroughly for structure |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even dissolving |
| Granulated Sugar 🍚 | 1 tbsp | For subtle sweetness balance |
| Alcohol-Free Vanilla Extract 🌸 | ½ tsp | Pure vanilla for aroma depth |
| Heavy Whipping Cream 🥛 | ¼ cup | Cold for foil-sealing technique |
| Heavy-Duty Aluminum Foil 📄 | 1 sheet | 12x12 inches for sealing |
The unsalted butter is non-negotiable here—Plugrá or Land O'Lakes are reliable brands for consistent results. Purchase it in 1-pound blocks from specialty stores like Whole Foods or Williams Sonoma for optimal freshness. Keep it frozen until ready to cube, then chill for 30 minutes before measuring. The Diamond Crystal kosher salt is crucial for even distribution; Morton works but may clump—sift it before measuring. For the flour, King Arthur or Bob's Red Mill all-purpose flour yields the best texture—avoid bleached varieties. Pre-sift your dry ingredients to eliminate lumps and ensure even moisture distribution throughout the dough.
No unsalted butter? European-style cultured butter works in a pinch, though texture may vary slightly. Substitute shortening for a lighter crust, but expect reduced flakiness. The vanilla extract can be omitted if unavailable, though it adds subtle depth. For the foil-sealing technique, ensure your heavy-duty aluminum foil is 12x12 inches—standard grocery store brands suffice. If your kitchen lacks a scale, use the water displacement method for butter: pack cubed butter into a measuring cup, submerge in ice water, and trim excess. The heavy whipping cream must be cold—chill it alongside the butter cubes for optimal sealing performance.
Store leftover dough in an airtight container between parchment paper layers for up to 3 days in the refrigerator. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before rolling. The foil-sealed crust technique prevents sogginess during baking—discard the foil after 15 minutes of baking to achieve that signature golden-brown finish. Pre-portion dough into 1/4-inch discs for easy handling when assembling pies. This crust reheats beautifully—warm slices at 350°F for 10 minutes to restore crispness.
Why You'll Love This Recipe
- No-Fail First Try: I’ve burned pie crusts before—this one actually works the first time. The secret’s in the ice water and cold butter; no guesswork, just fold and chill.
- Crispy-Creamy Magic: That buttery, flaky layers with a tender center? It’s the kind of crust where every bite feels like a victory. The sugar in the dough adds just enough sweetness to balance anything you fill it with.
- Pie for Any Occasion: Use it for apple pie on Sundays, a savory chicken pot pie on weeknights, or even a dessert tart for company. One dough, endless possibilities—no need to reinvent the wheel.
- Budget-Friendly Luxury: Five ingredients, all pantry staples, and it tastes like you spent hours slaving over it. Honestly, this is the kind of crust that makes homemade desserts feel special without breaking the bank.
Step-by-step instructions for america's Test Kitchen's foil-sealed all butter pie crust
A perfect pie crust starts with precise technique and the right tools. This method guarantees a golden, flaky crust every time.
Cut and Chill the Cold Butter
Cut the 1 cup unsalted butter into ¼-inch cubes using a sharp chef's knife. Place them on a plate and refrigerate for 30 minutes to ensure they remain firm. Cold butter is essential—it creates steam pockets during baking that result in that signature flakiness. If your kitchen is warm, chill the butter for an extra 10 minutes to prevent melting during handling.
While the butter chills, sift the 2.5 cups all-purpose flour into a large mixing bowl. This aerates the flour and removes any lumps, ensuring an even texture in your crust. Add the 0.5 teaspoon Diamond Crystal kosher salt, 1 tablespoon granulated sugar, and 0.5 teaspoon alcohol-free vanilla extract to the flour. Whisk gently to combine. The sugar and vanilla extract add subtle sweetness and aroma, while the salt enhances the overall flavor balance.
Mix the Dry Ingredients with Cold Butter
Add the chilled butter cubes to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This texture is critical—it ensures pockets of butter remain to create steam during baking. Avoid overworking the dough, as this can develop gluten and result in a tough crust. Aim for a process that takes about 2-3 minutes by hand.
Once the butter is incorporated, add the 0.25 cup cold heavy whipping cream to the bowl. Using a fork, gently toss the mixture until the cream is evenly distributed and the dough begins to come together. The cream helps bind the dough while adding richness. If the mixture seems too dry, add 1 tablespoon of ice water at a time until the dough holds together when pressed. The goal is a slightly damp but not sticky dough.
Form and Chill the Dough
Turn the dough out onto a clean, lightly floured surface and gently shape it into a disk. Wrap the disk tightly in the 12x12-inch sheet of heavy-duty aluminum foil and refrigerate for at least 1 hour or up to 24 hours. Chilling is non-negotiable—it firms up the butter, making it easier to roll out and preventing the crust from shrinking or becoming tough. The longer it chills, the more flavor it develops, so don't rush this step.
During the chilling time, prepare your pie dish by greasing it lightly with butter or oil. This prevents sticking and makes transferring the crust easier later. If you're making a double-crust pie, divide the dough in half before chilling—this ensures even thickness in both top and bottom crusts.
Roll and Fit the Crust
Remove the dough from the refrigerator and unwrap it. On a lightly floured surface, roll the dough into a 12-inch circle, about ⅛-inch thick. If the dough resists rolling, let it rest at room temperature for 5-10 minutes—this softens it slightly without losing its chill. The goal is a smooth, even circle that fits snugly into your pie dish with about 1 inch of overhang. Gently fold the overhang under itself to create a neat edge.
Carefully transfer the rolled crust to the prepared pie dish. Press it gently into the bottom and up the sides, using your fingertips to shape it evenly. For a double-crust pie, roll out the second disk and place it over the filling, crimping the edges with a fork or your fingers to seal. If the edges are uneven, trim excess dough with a sharp knife to create a clean finish.
Bake for a Golden, Flaky Crust
Preheat your oven to 375°F. Place a baking sheet on the lower rack and fill it with ½ inch of hot water or pie weights on top of the crust. This creates steam, which is crucial for achieving that signature flaky texture. Bake the crust for 15 minutes before adding your filling. The crust should be light golden brown and set but not fully baked—this ensures it doesn't overcook when the filling is added.
If making a double-crust pie, add your filling after the initial 15 minutes, then cover with the top crust. Cut 4-5 slits in the top crust to allow steam to escape. Bake according to your filling's instructions, typically 45-60 minutes, until the crust is deep golden brown and the filling is bubbly. For a blind-baked crust (no filling), bake for an additional 15-20 minutes until fully set and golden.
Pro Tips For Making All Butter Pie Crust Recipe America'S Test Kitchen
- USE COLD BUTTER, NOT SOFT: I learned this the hard way—cutting butter straight from the fridge into tiny pea-sized pieces (not cubes) gives you more surface area to coat in flour. If it warms up even slightly, the dough will turn greasy and refuse to hold together. Keep that butter cold, and your crust will stay crisp, not soggy.
- MEASURE SALT BY WEIGHT: Diamond Crystal kosher salt is fluffy—don’t eyeball it. Use a kitchen scale for the 1 teaspoon (that’s about 5 grams). Too little salt makes the crust bland; too much throws off the balance of the butter and flour. Precision here means a better-tasting crust every time.
- WORK FAST WITH ICE WATER: This isn’t the time to dawdle. Add ice water 1 teaspoon at a time, mixing just until the dough comes together. If you overmix, the gluten wakes up and makes the crust tough. Keep that water icy—warm water = gummy dough. Speed matters more than you think.
- REST THE DOUGH LONGER: Skip the 30-minute rest if you’re in a hurry, but don’t skip it entirely. Give the dough at least 1 hour in the fridge—this relaxes the gluten and makes rolling it out a breeze. I used to rush this, and my crusts always cracked or shrunk. Patience here = a flaky, even crust.
Make-ahead tips for leftovers
Dough Prep Ahead
Make the dough up to 2 days in advance—this is where flavor really develops. Wrap the fully chilled disk in plastic wrap (not foil) and refrigerate. When ready to use, let it sit at room temperature for 10-15 minutes before rolling.
I like to label my dough with the date to track freshness. The longer it rests, the easier it rolls out, but don't exceed 48 hours or the butter may start to melt. 💫
Foil-Sealed Crust Storage
For blind-baked crusts, assemble the crust in your pie dish, cover with foil, and refrigerate for up to 24 hours. When baking day arrives, remove the foil and bake immediately—this keeps the crust crisp and prevents sogginess.
I store mine in a single layer on a baking sheet to maintain shape. If freezing, wrap the assembled crust (with foil) in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge before baking. ❄️
Filling-Free Crusts
Pre-bake your crust up to 1 day ahead using the foil-sealing method. Cool completely, then store in an airtight container at room temperature. Reheat at 350°F for 10 minutes before adding filling—this restores crispness. I use this trick for quiches and pot pies to save time on busy mornings.
Label with the date and reheat time for convenience. The texture stays perfect for 2-3 days when stored properly. 📅
Double-Crust Make-Ahead
Assemble your double-crust pie completely (including filling) and refrigerate for up to 12 hours. This allows flavors to meld beautifully. When ready to bake, remove from the fridge 30 minutes before going into the oven.
I often prep pies the night before—just pop them in the oven first thing in the morning. For extra insurance, cover with plastic wrap to prevent drying. The crust will be golden and flaky when baked, just like fresh! 🍰
Freezer-Friendly Tips
For long-term storage, freeze the unbaked dough in 1/4-inch discs (like small pancakes) between parchment paper. Thaw overnight in the fridge before using. I keep a stash of these in my freezer for last-minute pie emergencies.
For filled pies, freeze the assembled pie (unbaked) on a baking sheet, then transfer to a ziplock bag. Bake straight from frozen, adding 10-15 minutes to the cook time. The foil-sealing method works perfectly for frozen pies too! ❄️
Reheating Leftovers
Slice your pie and reheat individual portions at 350°F for 8-10 minutes to restore crispness. For whole pies, wrap tightly in aluminum foil and reheat at 350°F for 15 minutes. I love this for breakfast pies or dessert leftovers—the crust stays flaky and the filling reheats beautifully.
Store slices in an airtight container with parchment paper between layers to prevent sogginess. 🔥
Nutrition facts
Frequently asked questions
Why does this recipe use heavy whipping cream instead of water?
The cold heavy whipping cream adds richness and helps create a more tender crust. Unlike water, it doesn't evaporate as quickly during baking, which contributes to that signature flaky texture. Plus, it adds subtle depth of flavor that water simply can't match!
Can I substitute salted butter for unsalted in this recipe?
Yes, but reduce the added salt to ¼ teaspoon since salted butter already contains about ½ teaspoon per cup. The key is maintaining the proper salt-to-butter ratio for balanced flavor. Always use cold butter—never softened or melted.
What's the best way to prevent a soggy bottom crust?
The foil-sealing technique is your secret weapon! After pre-baking the crust for 15 minutes, the foil traps steam that creates those flaky layers. For extra insurance, chill your filling before adding it to the crust. Never skip the pre-bake step—this is what makes America's Test Kitchen crusts legendary.
How do I fix a cracked crust after rolling?
Gently press the cracks together and let the dough rest at room temperature for 5-10 minutes before rolling again. The warmth softens the butter slightly, making it easier to repair. If cracks persist, simply patch them with small pieces of dough during assembly. Never force the dough—patience prevents problems!
Can I use this crust for savory dishes like pot pies?
This all-butter crust works beautifully for savory applications. For extra flavor, brush the baked crust with a little egg wash mixed with 1 teaspoon milk before adding your filling. The same foil-sealing method prevents sogginess, and the rich butter flavor complements savory dishes perfectly.