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

America's Test Kitchen's all butter pie crust recipe is the gold standard for shatterproof, flaky perfection—no shortcuts, just pure technique. The secret lies in precise ingredient ratios and a foolproof chilling method that prevents cracking during baking.

I've tested countless variations, and this method consistently delivers a crust so tender it practically melts in your mouth while maintaining structural integrity.

What sets this recipe apart is the foil-sealed chilling trick that eliminates the need for a rolling pin, making it beginner-friendly yet professional-quality.

Cold butter creates delicate layers that puff into crisp, feather-light flakes when baked, while the foil seal prevents the dough from drying out or developing a tough skin.

This method works equally well for classic savory pies or sweet fruit fillings, ensuring your crust never steals the show from your filling.

The result is a pie crust with a golden, caramelized edge that's crisp enough to stand up to custards and creams without losing its delicate texture. The key is patience—letting the dough rest properly and handling it gently during assembly.

Whether you're making a classic apple pie or experimenting with modern twists, this crust provides the perfect foundation for any filling you choose.

Once you master this technique, you'll never settle for store-bought again. The versatility of this crust makes it ideal for holiday gatherings, family dinners, or even impressing guests with a restaurant-quality dessert. Let's get started on creating your perfect pie crust.

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

Four ingredients, one foolproof technique—this is your ticket to restaurant-quality pie crust.

The butter is non-negotiable here. Plugrá or Land O'Lakes European Style are my go-tos—the higher fat content (82-86%) creates those signature flakes. Grab it from the dairy case still cold, then cube it into 1/2-inch pieces for even distribution. The flour? King Arthur or Gold Medal—both sift beautifully. Pro tip: run your fingers through the flour bin at the store to check for weevils (yes, really). The sugar? Domino or C&H—granulated, not powdered. This isn't a sweet crust, but that tablespoon helps develop that perfect golden edge.

No ice water? Freeze a couple ice cubes and let them melt in your measuring cup. The foil-sealing technique requires patience—don't rush the chilling. For the salt, Diamond Crystal is less dense than Morton, so you'll need slightly more if that's what you've got. Want to skip the sugar? Try 1 tsp cornstarch instead—it'll give you that same crisp edge. And if you're worried about the dough sticking, lightly flour your work surface after the first fold, but not before. The butter needs to stay cold to create those layers.

This dough keeps 5 days in the fridge, wrapped tightly in plastic. For longer storage, freeze portions for up to 3 months—just thaw overnight in the fridge before using. The foil-sealed trick works magic, but if you're in a hurry, press the dough into a pie dish and freeze solid before baking. It'll still puff beautifully. And here's the secret no one tells you: bake your pie crust blind with pie weights or dried beans to prevent shrinking. Trust me on this.

Step-by-step instructions for america's Test Kitchen's foil-sealed pie crust

This isn't your typical pie crust method—it's the foolproof technique that delivers a shatterproof, golden-brown crust every time.

Place the 1 cup unsalted butter in a large bowl and cut it into ¼-inch cubes using a sharp chef's knife. This size ensures even distribution without melting during mixing. Add the 2.5 cups all-purpose flour and sprinkle in the ½ teaspoon Diamond Crystal kosher salt and 1 tablespoon granulated sugar. Using a pastry cutter or your fingers, work the butter into the flour until you have pea-sized crumbs with some larger, ½-inch pieces remaining.

This texture is crucial—it creates pockets of fat that render during baking, resulting in a flaky, tender crust. If your butter starts to soften, chill the mixture for 10 minutes before proceeding. The goal is to maintain that cold butter until the dough comes together.

Place the mixture in the fridge to chill for 5 minutes while you prepare the ½ cup ice water. The cold water is non-negotiable—it prevents the butter from melting too quickly and ensures a crisp, sturdy crust. Sprinkle the ice water 1 tablespoon at a time over the flour-butter mixture, gently tossing with a fork or your hands after each addition.

Stop adding water as soon as the dough begins to come together when pressed. It should hold its shape when lightly squeezed but still feel slightly dry. Overworking the dough at this stage will develop gluten and make the crust tough. If it feels too dry, add 1 more teaspoon of water; if too sticky, chill for 5 minutes to firm up.

Turn the dough onto a lightly floured surface and gently shape it into a 1-inch thick disk. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours (or up to 48 hours). This long chill is where the magic happens—the cold temperature firms up the butter, preventing it from melting too quickly during baking, which is key to that shatterproof texture.

Don't skip this step. Rushing the chill leads to a soggy bottom and uneven browning. I like to place the dough on a plate and press it flat with my palm before wrapping—this makes rolling it out later much easier. The dough should be cold to the touch when ready to roll.

On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. The secret here is to use a piece of parchment paper under the dough to prevent sticking. Once rolled, carefully transfer the dough (with parchment attached) to a 9-inch pie dish. Peel away the parchment and gently press the dough into the bottom and up the sides, trimming any excess.

Here's where America's Test Kitchen's method shines: Press a 9-inch round of foil over the dough, then fill it with pie weights or dried beans. This creates an even, domed shape that prevents shrinking during baking. The foil also ensures the crust bakes evenly, resulting in that perfect golden-brown color without burning.

Preheat your oven to 375°F. Bake the crust for 20 minutes, then remove the foil and weights. Prick the bottom all over with a fork to prevent air pockets, then bake for an additional 10-15 minutes until the edges are golden brown and the crust is fully set. The key is patience—this method guarantees a crisp, shatterproof base that won't sog under fillings.

Let the crust cool completely before adding your filling. The residual heat will help set the pie, but a fully cooled crust prevents a gummy texture. This technique works for both sweet and savory pies—just adjust the filling time accordingly. Now you're ready to fill and bake that perfect pie!

Common mistakes when making your all butter pie crust recipe america's test kitchen

Over-Working the Dough

This is the #1 mistake I see beginners make—they handle the dough too much once the water's added. Every time you press, fold, or knead, you develop gluten, which makes the crust tough instead of flaky.

The moment the dough comes together when pressed, stop working it. I promise, it'll still hold—just don't overdo it. If your dough feels too dry, add just 1 teaspoon of ice water at a time. 💫

Skipping the Chill Time

Rushing the 2-hour chill is a fast track to disaster. Cold butter is what creates those beautiful flaky layers, and if it melts too soon, you'll end up with a dense, greasy mess.

I've learned this the hard way—trust me, the extra time in the fridge is worth it. If you're in a hurry, pop the dough in the freezer for 30 minutes instead of chilling.

Using Warm Butter

Room-temperature butter is the enemy of flaky crusts. The butter needs to stay firm but not rock-hard when you mix it into the flour. If your kitchen is warm, chill the butter for 15-20 minutes before cutting it into the flour.

Pro tip: I like to place the butter between two sheets of parchment paper and press it flat with a rolling pin to keep it cold longer. 🧈

Not Using Enough Flour

If your dough sticks to everything, you're likely under-flouring. The 2.5 cups of flour in this recipe is precise—don't skimp. When rolling out the dough, keep your work surface lightly floured, but don't drown it.

The dough should roll out smoothly without tearing. If it feels too sticky, chill it for 10 minutes and try again.

Ignoring the Foil Seal

The foil-sealed method isn't just a shortcut—it's what prevents shrinking and ensures even baking. If you skip this step, your crust might puff unevenly or even collapse. Press that foil firmly over the dough and fill it with pie weights or dried beans.

This creates a perfect dome shape that bakes uniformly. No foil? Use a second pie dish inverted on top.

Baking Without Weights

Blind-baking without weights is a recipe for a soggy bottom. The weights create pressure that helps the crust puff evenly. If you don't have pie weights, dried beans or even uncooked rice work in a pinch.

Just make sure they're evenly distributed. I like to use ½ cup of dried black beans—they're dense enough to do the job without adding bulk to my trash can. 💡

Frequently asked questions