All Butter Pie Crust for Pies and Tarts (Pâte Brisée)

An all butter pie crust recipe for sweet and savory pies. Pâte Brisée recipe.

Pate Brisee
Elise Bauer

Pâte brisée (pronounced paht bree-ZAY) is a standard all-butter pastry dough used for making pies and tarts.

Make These Pies With This Pie Crust!

All Butter Pie Crust for Pies and Tarts (Pâte Brisée)

Total Time 0 mins
Serving 1 serving
Yield 1 crust

This recipe makes 1 pâte brisée crust, enough for one tart or one bottom crust. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one.

I go back and forth on whether to use 8 tablespoons or 10 tablespoons of butter. If you are blind baking the crust (for example for a quiche), I recommend using 8 tablespoons of butter. The higher flour to fat ratio will help the crust keep its form when you pre-bake it.

If you are not pre-baking the crust I recommend using 10 tablespoons of butter, the higher fat to flour ratio will give you a flakier crust, and it will be easier to roll out.


  • 1 1/4 cups (160g) all-purpose flour, plus extra for rolling

  • 1/2 teaspoon salt

  • 1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)

  • 8 tablespoons (1 stick, 112g) chilled unsalted butter, cut into 1/2-inch cubes

  • 3 to 4 tablespoons ice water, very cold


  1. Combine flour, salt, sugar:

    Place the flour, salt, and sugar into a food processor and pulse until well combined.

    pulse flour, salt, sugar to start the all butter pie crust dough
    Elise Bauer
  2. Add the butter, half at a time:

    Add half of the butter cubes and pulse 8 times. Then add the other half of the butter cubes and pulse 6 more times.

    cut the butter into cubes and refrigerate to make the best all butter pie crust
    Elise Bauer
    pulse butter with flour mixture to make pie dough
    Elise Bauer

    You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas.

    pulse until you have a coarse meal
    Elise Bauer
  3. Slowly add ice water:

    Add two tablespoons of ice cold water (without the ice!) to the food processor bowl and pulse several times.

    add ice water to the mixture
    Elise Bauer

    Then add more ice water, slowly, a teaspoon at a time, pulsing several times after each addition, until the mixture just barely begins to clump together.

    Elise Bauer

    If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.

    press pie dough to see if it holds together
    Elise Bauer

    Try to keep the water to a minimum. Too much water will make your crust tough.

  4. (Optional) Press dough a few times to flatten some of the butter for a more flaky crust:

    Remove the crumbly mixture from the food processor and place on a very clean, smooth surface.

    If you want an extra flaky crust, you can press the heel of your palm into the crumbly mixture, pressing down and shmooshing the mixture into the table top. This is a French technique, called "fraisage". Do this a few times, maybe 4 to 6 times, and it will help your crust be extra flaky.

    press pie dough with heal of your hand to smoosh some of the butter
    Elise Bauer
  5. Form dough into a disk, wrap and chill:

    Then, use your hands to press the crumbly dough together and shape into a disk. Work the dough only enough to just bring the dough together. Do not over-knead or your crust will end up tough.

    form dough into a disk
    Elise Bauer

    You should be able to see little bits of butter, speckling the dough. When these bits of butter melt as the crust cooks, the butter will help separate the dough into flaky layers. So, visible pieces of butter are a good thing, what you are aiming for, in the dough.

    Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.

    (At this point you can freeze the dough disk for a month until ready to use. Defrost overnight in the refrigerator before proceeding.)

    Elise Bauer
  6. Remove from refrigerator and let sit for a few minutes:

    When you are ready to roll out the dough, remove the disk from the refrigerator and let it sit for 10 to 15 minutes to take enough of a chill off of it so that it becomes easier to roll out.

    While the dough disk is still wrapped in plastic, warm the edges with your hands. If there are any cracks in the dough, massage them to close them.

  7. Roll out the dough:

    Place the dough disk on a lightly floured, clean flat surface. Sprinkle some flour on top of the disk.

    If the dough is a bit stiff, use your rolling pin to press down on the center a few times. No need to be gentle at this point. You're trying to shock the chilled butter in the dough to loosen up a bit.

    Roll out the dough to a 12 inch circle, to a thickness of about 1/8 of an inch thick.

    roll out pie crust
    Elise Bauer

    As you roll out the dough, check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking.

  8. Line a pie or tart pan:

    Place on to a 9-inch pie plate or tart pan, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough. Freeze until ready to cook.

    To cook the pie crust, follow the directions for the pie you are making. If you would like to pre-bake the crust, see our directions on how to blind-bake a pie crust.

Pate Brisee
Elise Bauer
Nutrition Facts (per serving)
1410 Calories
92g Fat
128g Carbs
17g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 1410
% Daily Value*
Total Fat 92g 118%
Saturated Fat 57g 284%
Cholesterol 241mg 80%
Sodium 1075mg 47%
Total Carbohydrate 128g 47%
Dietary Fiber 4g 15%
Total Sugars 7g
Protein 17g
Vitamin C 0mg 0%
Calcium 53mg 4%
Iron 7mg 41%
Potassium 198mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.