All Butter Pie Recipe: Flaky Lattice Crust With Golden-Brown Perfection

This all butter pie recipe delivers the perfect combination of a flaky lattice crust and golden-brown filling that tastes like a bakery showstopper. The secret lies in cold butter, precise folding, and a gentle baking approach that ensures every layer stays tender while developing that signature caramelized color.

I've perfected this technique over years of trial and error—no more soggy bottoms or tough crusts here.

The lattice crust is where the magic happens, with its delicate diamond pattern that creates pockets of warm air while keeping the filling moist. For the filling, you'll choose between classic options like apple, pecan, or pumpkin, each with its own texture and flavor profile.

The key is balancing sweetness and acidity to complement the buttery crust, ensuring every bite is harmonious.

By the time it emerges from the oven, you'll have a pie with a crust that's crisp yet tender, a filling that's perfectly set but still luscious, and an aroma that fills your kitchen with pure comfort.

The lattice design not only looks stunning but also allows for easy serving—just slice through the diamonds for clean, elegant portions.

Whether you're baking for a holiday gathering or simply treating yourself, this recipe delivers restaurant-quality results with a fraction of the effort.

The techniques I share ensure your pie will be the star of any dessert table, with a crust so flaky it practically melts in your mouth and a filling that's rich yet balanced.

Ingredients for all butter pie

Cold butter, precise folding, and the perfect lattice—just these ingredients transform into bakery-style perfection.

The butter is non-negotiable here—European-style unsalted butter like Plugrá or Land O'Lakes works best. Grab it from Whole Foods or the bakery section of Kroger for the highest fat content. Keep those cubes cold until they hit the flour—freeze them 20 minutes beforehand if your kitchen runs warm. The flour should be King Arthur or White Lily—lower protein keeps this tender. I always sift mine through a fine-mesh sieve to eliminate lumps, but if you're in a hurry, just whisk vigorously. The lattice design relies on clean cuts, so sharp pizza wheels from Williams Sonoma make all the difference.

No vanilla extract? Vanilla bean paste works just as well, or scrape seeds from a pod. Running short on pecans? Walnuts or almonds give a different texture but still delicious. For the filling, if you can't find evaporated milk, whole milk + 1 tbsp butter mimics the richness. The cornstarch is crucial—Arrowhead brand is my go-to for its fine texture. Need to make this ahead? Prepare the filling up to 2 days early, but bake the crust fresh—it loses flakiness when made ahead. The lattice pattern? Practice on a scrap dough first if you're new to it—YouTube tutorials help visualize the diamond cuts.

Assemble the pie crust up to 4 hours ahead and keep it chilled—the butter needs time to relax. The filling can be prepped 2 days ahead and stored in the fridge. Once baked, let it cool completely before slicing—at least 4 hours, overnight is ideal. Store leftovers in an airtight container with parchment between layers for up to 5 days. Freeze individual slices wrapped in plastic for 3 months. Warm slices in a 350°F oven for 10 minutes to restore that bakery-fresh texture.

Step-by-step instructions for all butter pie recipe

This method delivers a lattice crust so flaky it practically melts in your mouth.

In a large mixing bowl, combine the 2 cups Unsalted Butter, Cold (still frozen in cubes) with the 2.5 cups All-Purpose Flour, 0.5 cup Granulated Sugar, and 0.5 tsp Salt. Use a pastry cutter or your fingers to work the butter into the flour until you reach a crumbly texture with pea-sized butter pieces remaining. This ensures maximum flakiness in your crust.

Next, gradually add the 0.25 cup Ice Water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—this develops gluten and makes the crust tough. Once combined, shape the dough into a disk, wrap it tightly in plastic, and refrigerate for at least 1 hour. The cold dough is easier to roll and prevents shrinking during baking.

On a lightly floured surface, roll out half of the chilled dough into a 12-inch circle (about ⅛-inch thick). Transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edge. Repeat with the remaining dough to create the top crust.

Preheat your oven to 375°F. For the filling, whisk together the 1 whole Eggs, 1 cup Heavy Cream, 1 tsp Vanilla Extract, 0.75 cup Brown Sugar, and 2 tbsp Cornstarch in a bowl until smooth. Pour this mixture evenly into the pie shell. Sprinkle the 2 cups Pecans (toasted) over the top, pressing them lightly into the filling to prevent floating.

Cut the remaining dough into 1-inch strips (about ¼-inch wide). Arrange 6 strips horizontally across the pie, spacing them evenly. Fold back every other strip, then weave the remaining strips vertically over and under the folded strips to create a classic lattice pattern. Trim any excess dough hanging over the edge.

Brush the lattice with a beaten egg (use the remaining 1 whole Eggs) for a golden finish. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbly. The center should be set, but the edges might still look slightly soft—this is normal. Let the pie cool completely before slicing, as the filling will firm up as it cools.

While the pie cools, heat the 1 cup Heavy Cream, 0.5 cup Evaporated Milk, and 0.75 cup Brown Sugar in a saucepan over medium heat until the sugar dissolves. Remove from heat and stir in 2 tbsp Cornstarch mixed with 1 tablespoon cold water. Return to low heat and stir until the mixture thickens to a pudding-like consistency (about 3-5 minutes).

Once thickened, pour the warm cream filling over the cooled pie. Let it sit for 10 minutes to absorb, then serve warm or at room temperature. The contrast of the flaky crust, creamy filling, and buttery pecans makes this pie irresistible—every bite delivers that perfect balance of texture and flavor.

Essential equipment for great all butter pie

Pie Dish Essentials

Your 9-inch glass pie dish is non-negotiable for even baking and easy slicing. I swear by Pyrex or CorningWare—they distribute heat perfectly and resist cracking.

Avoid dark metal pans, which can over-brown the crust before the filling sets. For lattice crusts, a 9-inch round dish gives the best proportions. 🧑‍🍳

Pastry Tools

A sharp pizza wheel from Williams Sonoma is your best friend for clean lattice cuts. I also recommend a pastry brush (like OXO Good Grips) for egg washes and a rolling pin with silicon handles—it won’t stick to your dough.

A pie crust cutter (or even a glass) helps create perfect circles for the bottom crust.

Mixing & Measuring

Use a pastry cutter or your fingers to work cold butter into flour—La Creuset’s stainless steel pastry cutter is my go-to. For precise measurements, a digital kitchen scale (like OXO Good Grips) ensures accuracy with flour and sugar.

A fine-mesh sieve eliminates lumps in flour, giving your crust a smoother texture.

Baking Gear

An oven thermometer (I love Thermoworks) is a must—home ovens often run hot or cold. For even heat distribution, place a baking sheet on the lower rack to catch drips.

A pie cooling rack prevents soggy bottoms by allowing air circulation. For lattice crusts, a pie weight (or dried beans) can help prevent puffing if you’re nervous about the design.

Storage Solutions

After baking, store leftovers in an airtight container with parchment between layers. I use Glasslock containers to keep pies fresh for up to 5 days. For freezing, wrap individual slices in plastic wrap and store in a ziplock bag for up to 3 months.

A sharp serrated knife (like Mercer Culinary) ensures clean slices every time. ✨

Frequently asked questions