If you’re looking for the best pie crust recipe you’ve come to the right place.

Ever since I made those cranberry apple galettes with an all butter crust, I’ve been telling myself I should test out the recipe as a pie crust {as opposed to just a pastry crust}.

And well, in the past week I’ve made not one, but TWO pies with the all butter pie crust recipe and now I know, YES, the recipe not only works for pies, but it is THE BEST recipe for pie crust I’ve ever tasted.

Flaky, golden, and delicious. This recipe beats my second favorite pie crust recipe {made with Crisco} hands down.

I’ve made a lot of pies in my day. I love to eat them, make them, bake them, watch them cool on the counter, have them for dessert and wake up the next morning and remember there’s leftover pie in the fridge before I even get out of bed.

And of course, have it for breakfast. 😉

So if you are looking for the best pie crust recipe on the planet, try this one. I know you’ll love it as much as I do.

~Mavis

Pro tip: Use quality butter. It really does make a difference. Kerry Gold has a higher fat content and it really does make a difference when making pastry and pie dough.

In a food processor or mixing bowl, pulse or mix together with your fingers the flour, butter, salt and water until it forms a nice pastry crust.

Divide into 2 balls {about 7 ounces each} and use the palm of your hand to flatten the pastry into rounds about 1/2 inch thick.

Wrap pastry rounds separately in plastic wrap and chill in the refrigerator for at least 1 hour.

Roll out 1 crust and line a pie plate with it.

I like to roll out my dough between layers of saran wrap.

It’s easier to handle and I don’t need to use extra flour to roll out the dough, or worry about my hands “warming” the butter.

For fruit pies, pour the pie filling into the crust lined pie plate and add a second, rolled out crust on top.

Crimp the edges of the pie crust together.

Brush the crust with egg wash, sprinkle with sugar and cut a few slits in the top of the pie crust.

Place the pie pan on a lined cookie sheet and bake at 425 degrees for 40 – 50 minutes or until the pie juices are bubbling and the top crust is a nice golden color.

Let the pie cool before serving.

Look at that flaky crust! It’s beautiful!!

Pie for breakfast, lunch and dinner. It’s always a winner. 🙂