How to Make an All-Butter Piecrust

Piecrust can be scary—but we promise, it just takes practice! And when it's made with all real butter, the flavor is unbeatable. Our short, step-by-step video shows you how to make a delicious all-butter piecrust.

We are rather obsessed with this incredibly buttery, flaky pastry, from the Sister Pie cookbook, inspired by the Detroit cafe of the same name. Author and pie-baker extraordinaire Lisa Ludwinski's recipe makes pastry for 2 single- or 1 double-crusted or lattice-top pie.

Ready to try it yourself? Get the recipe here for Best-Ever All-Butter Pie Pastry.

And of course, you'll want to make some delicious pies with that pastry! Browse through some of our all-time favorite pie recipes, or try one of Lisa Ludwinski's specials below.

Cranberry Crumble Pie

Ludwinski says this sweet-tart recipe, which she shares in her Sister Pie cookbook, might be her all-time favorite-especially served with vanilla ice cream. Note: There is a step of blind-baking the crust (par-baking it before filling so that the crust gets nice and crispy). You'll need pie weights or a couple pounds of dried beans.

Toasted Marshmallow Sweet Potato Pie

This pie is a bit of a time commitment, but what a showstopper!

Bittersweet Chocolate and Pear Pie

This rich, chocolate-y pie's flavor really depends on ripe, flavorful pears. (In other words, if they're still rock-hard, don't bother.) For a topping idea, try making homemade whipped cream with a dollop of sour cream whipped in; the slight acidity nicely cuts through the pie's chocolatey richness.

See more recipes from Sister Pie.