All Butter Pie Crust Recipe: America's Test Kitchen's Foil-Sealed Secret

America's Test Kitchen's all butter pie crust recipe is the gold standard for flaky, tender dessert foundations. 💛 The secret lies in cold butter, precise mixing, and a foolproof foil-sealing technique that prevents shrinking.

I've tested countless variations, and this method consistently delivers the perfect balance of crispness and melt-in-your-mouth layers.

What sets this recipe apart is its attention to detail from start to finish. We begin with cold butter cut into flour using a food processor or pastry cutter, ensuring even distribution for maximum flakiness.

The dough then rests in the refrigerator while sealed in foil—a critical step that prevents cracks and maintains shape during rolling.

When you're ready to bake, you'll achieve a golden, crisp crust with tender layers that practically melt on your tongue. The high-fat content from all butter creates that signature flakiness, while the proper chilling time ensures even baking.

This isn't just any pie crust; it's the kind that makes every dessert feel like a restaurant-quality creation.

The beauty of this method extends beyond classic pies. Use it for quiches, tarts, or even savory hand pies. With just a few adjustments, you can create lattice designs or add fillings directly into the crust before baking.

Let's get started on mastering this essential baking technique that will elevate all your desserts.

Ingredients for all butter pie crust recipe america's test kitchen

Cold butter and flour are the stars—plus a few simple pantry staples for foolproof flakiness.

The butter is non-negotiable here—European-style unsalted butter like Plugrá or Land O'Lakes works best. Grab it from the dairy section, not the baking aisle (those sticks are lower fat). Keep it stone cold the whole time—drop cubes into ice water if it starts to soften. The flour? King Arthur or Bob's Red Mill are my go-tos, but any all-purpose will do. Pro tip: use a food processor for even distribution—pulse until you get pea-sized butter chunks. That's what creates those signature flaky layers.

No egg yolk? Skip it—this crust is strong enough without it. Running short on butter? Substitute 1/4 cup cold vegetable shortening, but expect slightly less flavor. The heavy cream is optional but worth it for extra richness—Hillfarm or Organic Valley are my favorites. If you're making a savory crust, swap the sugar for an extra 1/4 tsp salt. And yes, the ice cubes are serious business—they keep the butter cold during mixing. Use them if your kitchen runs warm. For vegan versions, replace the egg yolk with 1 tbsp cold water or vegan butter.

This dough is a two-day project—plan ahead. After mixing, seal the dough in foil and refrigerate for at least 48 hours (yes, really). The longer it rests, the better it gets. For rolling, keep the dough between parchment paper to prevent sticking. Store any unused dough wrapped tightly in foil for up to 5 days in the fridge. Freeze for 3 months by wrapping in foil and plastic—just thaw overnight in the fridge before using. Never microwave or the butter will melt unevenly.

Step-by-step instructions for america's test kitchen's all butter pie crust

Here's the foolproof method that delivers flaky, golden layers every time—no shortcuts, just science-backed technique.

Place the 1 cup unsalted butter in a food processor and pulse until it resembles coarse crumbs. Add the 2.5 cups all-purpose flour, 0.5 teaspoon granulated sugar, and 0.5 teaspoon kosher salt. Pulse 8-10 times, stopping after each pulse to scrape down the sides with a spatula.

Here's the secret: add the 0.5 cup ice cubes one at a time during the final pulses. The ice creates microscopic steam when it melts, which helps create those signature flaky layers. You want the mixture to resemble coarse meal with pea-sized butter pieces—no larger than 0.5 inch across. If it looks too shaggy, pulse 2-3 more times, but don't overwork it.

Add the 0.25 cup cold water and pulse 4-6 times until the dough just comes together. It should hold when pressed but still feel slightly dry. Add the 1 whole large egg yolk and pulse 2-3 more times. The dough will feel slightly tacky but should still crumble when pressed.

This is where the magic happens: the cold water and egg yolk create the perfect moisture balance without developing gluten. If the dough feels too dry, add 1 teaspoon cold water at a time. If it's too wet, add 1 tablespoon flour. The dough should gather into a loose ball when pressed—this ensures maximum flakiness.

Turn the dough onto a lightly floured surface and divide it into two equal pieces. Flatten each piece into a 6-inch circle, about 0.5 inch thick. Wrap each circle tightly in the 1 sheet aluminum foil and refrigerate for at least 1 hour (up to 2 days). The foil prevents drying and maintains the cold temperature for easier rolling.

I like to press the foil edges firmly to eliminate air pockets—this prevents the dough from expanding during chilling. If you're short on time, you can freeze the wrapped dough for 30 minutes instead of refrigerating, but it's best to let it rest cold and undisturbed. The longer it chills, the easier it will be to roll out without tearing.

Remove one piece of dough from the fridge and place it between two sheets of parchment paper. Roll it out to an 11-inch circle (about 0.125 inch thick) using even pressure. The parchment prevents sticking and helps maintain an even thickness. If the dough starts to warm up, let it rest for 5 minutes before continuing.

Carefully transfer the rolled dough to your pie dish by lifting both the dough and the top parchment sheet. Peel away the top parchment, then trim the excess dough, leaving about 0.5 inch overhang. Fold the overhang under itself to create a clean edge. Gently press the bottom crust into the pan to eliminate air pockets—this prevents soggy bottoms later.

Preheat your oven to 375°F. Line the crust with parchment paper and fill it with dried beans or pie weights (about 1 cup). Bake for 15 minutes until the edges are light golden brown. Remove the weights and parchment, then bake for another 5-8 minutes until the bottom is golden and crisp. The crust should be fully set but not dark brown.

This blind-baking step is non-negotiable—it prevents a soggy bottom when you add your filling. If the edges brown too quickly, cover them loosely with aluminum foil. The crust should hold its shape when you gently press the center—if it springs back, it's ready for your filling. Let it cool for 10 minutes before adding your pie filling.

Perfect pairings for this all butter pie crust recipe america's test kitchen

Sweet Dessert Pairings

This all-butter crust shines with classic American desserts. Try it with apple pie using Granny Smith and Honeycrisp apples—the tartness cuts through the richness.

For a creamy option, fill with vanilla bean pastry cream (whisk 2 cups heavy cream, 4 egg yolks, ½ cup sugar, and 1 vanilla bean). The crust’s flakiness contrasts beautifully with the smooth custard. 🍏

Savory Twists

Don’t limit this crust to sweets! Use it for savory galettes with caramelized onions, gruyère cheese, and thyme. The butter’s richness complements the sharpness of aged cheddar in a sausage and cheese hand pie.