Rustic All-Butter Pie Dough

A deeply flaky, golden pie crust for any season

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Everybody needs a good, go-to pie crust recipe — and this is just that.

I love baking pies because you can make literally any kind you can imagine. Pecan, peach, blueberry, rhubarb… all you really need is a reliable crust and something sweet to fill it with. A bit of fruit, some sugar, maybe a squeeze of lemon — and suddenly you have something rustic and beautiful.

A Little Backstory

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Growing up, my mom made the most immaculate pies. They were stunning — perfectly structured, neatly crimped, almost too pretty to cut into. She used a very stable crust made with shortening, and I’ll always have a soft spot for those pies.

They held their shape beautifully, and they were always flaky and delicious.

But over time, I found myself reaching for something a little different.

Why I Always Choose All Butter

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In my kitchen, I try to keep things as simple and nourishing as possible. That means choosing ingredients that feel whole, familiar, and minimally processed.

For me, that means butter.

Butter brings:

• a rich, unmistakable flavor
• a deep golden color
• and a kind of natural richness that just feels right

It melts differently than shortening, which means this dough is a little more delicate — a little more rustic. It may not hold a perfectly rigid edge like a shortening crust, but what it gives you in return is flavor and texture that’s hard to beat.

A More Generous Dough (On Purpose)

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This recipe makes a slightly more generous amount of dough than most — and there are reasons for that.

All-butter dough can be a bit softer and more prone to tearing if it warms up too much, so having a little extra gives you room to work without stress. It also means:

• thicker, more beautiful crimped edges
• enough for a full double crust or lattice
• or a second pie later on

And if you have scraps left?

My mom used to roll them out, sprinkle them with cinnamon and sugar, and bake them into little flaky treats. Still one of my favorite parts of pie-making.

Salted vs. Unsalted Butter

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You can absolutely use unsalted butter here.

But I’ll be honest — I almost always reach for salted. That subtle saltiness against a sweet filling is one of those small things that makes everything taste just a little better.

When to Make This

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This is the dough I use every single time I bake a pie.

In the summer, when peaches are soft and dripping with juice.
In early spring, when rhubarb starts showing up.
On cold, rainy days when all I want is something warm and spiced.

It’s simple, reliable, and just a little rustic — exactly how homemade pie should feel.

Storage

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This pie dough stores beautifully, making it easy to prepare ahead whenever the baking mood strikes.

Wrap each disk tightly and refrigerate for up to 3 days before using. If the dough has been chilled overnight, let it rest on the counter for 10–15 minutes before rolling so it softens just enough to become pliable.

For longer storage, freeze the dough for up to 3 months. Thaw overnight in the refrigerator before using.

I personally like to wrap my dough in beeswax wraps rather than plastic wrap whenever possible. They’re reusable, breathable, and a simple way to reduce kitchen waste while avoiding another layer of plastic coming into contact with my food. It’s one of those small swaps that feels both practical and worthwhile to me.

That being said, don’t stress about it. Plastic wrap works perfectly well and will keep your pie dough just as fresh. Use what you have and what fits your kitchen—making a delicious homemade pie is far more important than having the “perfect” storage method.

While we can’t eliminate our exposure to plastics entirely, I enjoy choosing natural materials where they make sense. Butter, flour, wood, linen, beeswax—there’s something satisfying about keeping the entire process as simple and traditional as the ingredients themselves.