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pumpkin pie recipe

Pumpkin Pie + All Butter Pie Crust

Easy all butter pie crust for all your pie needs

Course Dessert
Cuisine American
Keyword pie crust
Prep Time 1 day
Total Time 1 day
Servings 2 single or 1 double crust
Calories 770 kcal
Author Harvest Catering


Pie Crust

  • 2.5 cups all-purpose flour 315g
  • 1 Tb granulated sugar 15g
  • 1 tsp salt 5g
  • 2 sticks 1 cup unsalted cutter, very cold, cut into small pieces (225g)
  • 1 cup cold water put a few ice cubes in it to keep it very cold


Pie Crust

  1. In a food processor, pulse the flour, sugar and salt until combined.
  2. Add in all of the butter and pulse slowly until the mixture has pea sized lumps and resembles coarse crumbs. (this can also be done by hand with a pastry blender or fork if you do not have a food processor).
  3. Slowly drizzle 1/2 cup ice water to start, adding 1 tablespoon of water at a time until the dough just comes together. It doesn't take much for it to come together.
  4. Divide the dough in half and form it into two disks. Wrap in plastic wrap and let chill overnight.


Tip #1: Premix the dry good and keep them cold in an airtight container in the fridge until ready to use. This would be a great step for early prep for a holiday gathering or party.

Nutrition Facts
Pumpkin Pie + All Butter Pie Crust
Amount Per Serving (1 g)
Calories 770
* Percent Daily Values are based on a 2000 calorie diet.