Name: 3-Ingredient All Butter Pie Crust
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 bottom pie crust
Cuisine: American
Ingredients: 1.67 cups all-purpose flour; 0.5 tsp kosher salt; 0.88 cup unsalted butter; 2 tablespoons vodka; 1 cup ice water; egg wash

This 3-ingredient all butter pie crust is made with just a few pantry staples and requires no specialty equipment. It's tender, flaky texture and buttery flavor make it the perfect vessel for just about any pie filling!

Breakfast

1 h

American

Sloane’s Table

March 13, 2026

Atsloanestable.com

From the Cook

1/3

3-Ingredient All Butter Pie Crust

Sloane’s Table Verified

Atsloanestable.com

Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a medium bowl combine the flour and salt.

Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.

Add the vodka (optional) and a small amount of water, then toss with your hands to combine. Continue adding very small amounts of water until the dough can hold together, but is not overly wet.

Wrap the dough tightly in plastic wrap, then chill for one hour.

On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.

Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.

The next day, roll out the pie dough into a rough circle about ⅛″ in thickness.

Carefully place the dough into the pie pan, pressing it up against the sides. Cover and chill in the fridge for about 20 minutes.

Take the pie crust out, cut off the excess dough, and crimp the edges as desired. Dock the bottom and sides of the crust all over with the tines of a fork, then chill for another 30 minutes.

Meanwhile, place a baking sheet on the lowest rack in the oven and preheat it to 425 degrees F.

Place a large piece of parchment paper over the pie crust and fill with pie weights, dry beans, or dry rice all the way up to the crimp.

Place the pie pan on the hot baking sheet and bake for 18 minutes.

Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the crimp.

Bake for an additional 3-5 minutes or until barely golden. Allow the pie crust to cool completely before adding the pie filling.

Place a large piece of parchment paper over the pie crust and fill with pie weights, dry beans, or dry rice all the way up to the crimp.

Place the pie pan on the hot baking sheet and bake for 16 minutes.

Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the crimp.

Bake for an additional 14 minutes or until evenly golden and fully baked through. Allow pie crust to cool completely before adding the pie filling.

Nutrition

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Tips & Tricks (5)

Keep Everything Ice Cold 🧊
Chill your flour, butter, bowl, and even your hands before mixing to ensure the butter stays in distinct pockets, creating maximum flakiness in the finished crust.
Vodka's Secret Advantage 🍸
Substitute vodka for some ice water because it evaporates faster than water during baking, allowing steam to create flaky layers without making the dough tough from excess hydration.
Don't Overwork the Dough 🛑
Mix just until the dough barely comes together with visible pea-sized butter pieces still visible—overworking develops gluten and results in a tough, dense crust instead of tender and flaky.
Rest Between Steps ⏱️
Refrigerate the dough for at least 30 minutes before rolling and another 15-20 minutes after shaping in the pie pan to relax the gluten and prevent shrinkage during baking.
Egg Wash Application Technique 🎨
Apply egg wash only to the exposed edges and top, avoiding drips into the pan, and use a pastry brush to distribute evenly for a beautiful golden-brown finish without soggy bottoms.