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This buttery pie crust is the most tender, flaky crust you’ll ever make! It’s made with just four ingredients and will be the perfect base for all your pies this holiday season.
I love a good pie! In fact, it’s one of my favorite desserts. I love them in every way! Cold, hot, baked or no-bake, give me a pie and I’ll eat it! It also means I have tons of pie recipes for you to try! You have to try this classic chocolate pie, this impossible “put it all in a blender and bake” pie, and this fresh strawberry pie perfect for any occasion!
All Butter Pie Crust
I’ve said it before and I’ll say it again, I LOVE PIE! It’s the perfect dessert. And the perfect dessert deserves the PERFECT pie crust, and this buttery pie crust is everything! It’s so simple to make and has a delicious buttery flavor that everyone always compliments. It’s perfect for any topping, whether you like your classic Thanksgiving pumpkin pie or want to try something a little different, like German chocolate pie or strawberry rhubarb. Whatever your filling, this crust is the perfect match!
This butter pie crust (sometimes called butter pie crust) is made with only butter, so you won’t have to worry about seizing the shortening. You make it the same way you make a traditional pie crust. I love this recipe because it always gets tons of compliments, and honestly, it’s one of the easiest crusts to make! It’s also the perfect type of crust for a beautiful lattice or double-crust pie.
Ingredients
This pie crust is one of my favorites because it’s so simple and only takes 4 ingredients to make a flaky, delicious pie crust. It still browns perfectly on top and has great structure, but still melts in your mouth. You’ll love it! Find the exact measurements below in the recipe card.
- All purpose flour: Your regular pantry flour will work just fine! Because this pie crust only has a few simple ingredients, the more quality flour you have, the better it will taste!
- Salt: The salt brings out all the great flavors in this pie crust.
- Cold Butter: You will want to use unsalted butter since you are already adding salt to the crust. It should be nice and cold, you can even freeze it.
- Cold water: The water should actually be ice cold, so pour some ice into the bowl before using it to make sure it’s the right temperature.
Let’s make the crust!
This butter pie crust recipe is so easy! I make it all the time, and every time I make it, people ask me for my pie crust recipe. It’s so simple and you’ll become the pie crust expert after people taste your pies.
- Impulse: Using a food processor fitted with a metal blade, add the flour, salt and cubes of butter. Mix until the mixture has the texture of coarse flour. While pulsing the food processor, add ice water through the feed tube. Mix until lumps form, don’t let it form a solid ball.
- Roll: On a floured surface, roll out into an 11-inch circle with a rolling pin, press the pie dough into a pie plate and cut the dough as desired.
- Refrigerate: Prick the bottom and sides with a fork or toothpick and chill in the fridge until firm, about 30 minutes in the fridge or 15 minutes in the freezer.
- Bake: If you want a pie crust on top of the pie, double the recipe, roll two separate rounds, fill your pie with your desired filling, and top with your second round of dough. Bake according to topping instructions.
- Blind cooking: If your pie crust is going to be blind baked, bake the crust in a preheated 425℉ oven until golden brown and crispy, about 15 minutes. To prevent it from shrinking, first line it tightly with aluminum foil and fill it with dried beans or pie weights.
Tips for Making a Butter Pie Crust
This crust is easy! You’re going to love this recipe, and it’s sure to become your favorite pie crust. I use it every year and can’t believe it took me so long to share it with you! Here are some tips I’ve learned over the years that will make you an instant pro.
- Mix the dough: Do not overwork this dough or it will become tough and not flaky when baked. You also run the risk of reheating the butter too much, which means that the fat in the butter will have no chance of making the crust flaky the way you want. It is so important that the butter stays cold and crumbly! Be sure to touch the dough with your hands as little as possible, as your hands are hot and will melt the dough quickly.
- Stay cool: The dough should be kept as cold as possible, I recommend refrigerating after lining the pan with the dough before baking. This will ensure you get a flaky pie crust! It will also help the pie crust stay in shape without shrinking or expanding.
- Make a pie crust without a food processor: People have been doing it forever! And once in a while, I like to do that too. Follow these same instructions, but instead of putting your ingredients in the food processor, you’ll put them in a large bowl. Use a pastry cutter to cut the ingredients, it will act like the blades of the food processor.
Storing homemade pie crust
If you make this butter pie crust ahead of time, it’s a great idea! It will be a great time saver and less dishes to clean on the day of your gathering. Here are some tips for storing your pie dough!
In the refrigerator: You can store your unbaked ball pie dough wrapped in plastic wrap in the fridge for up to 3 days. You’ll want to cook it before the 3 days are up or it might get dry.
In the freezer: Store your unbaked pie crust either in a ball of dough wrapped in plastic wrap, or rolled and pressed into a pewter pie pan and covered. It will last up to 3 months. Let the crust thaw in the refrigerator before rolling it out.
Using a food processor with the metal blade, pour in the flour, salt and butter. Mix until the mixture has the texture of coarse flour. While pulsing the food processor, add ice water through the feed tube. Mix until lumps form, don’t let it form a solid ball.
On a floured surface, roll into an 11-inch circle, press into a pie pan and cut the dough to your liking.
Prick the bottom and sides with a fork or toothpick and chill until firm, about 30 minutes in the fridge or 15 minutes in the freezer.
If you want a pie crust on top of the pie, double the recipe, roll two separate rounds, fill your pie with your desired filling, and top with your second round of dough. Bake according to topping instructions.
If your pie crust is going to be blind baked, bake the crust in a preheated 425℉ oven until golden brown and crispy, about 15 minutes. To prevent it from shrinking, first line it tightly with aluminum foil and fill it with dried beans or pie weights.
Serves: 1
calories614calories (31%)Carbohydrates127g (42%)Protein17g (34%)Big2g (3%)Saturated fat1g (5%)Polyunsaturated fats1gMonounsaturated fat0.4gtrans fat0.03gCholesterol2mg (1%)Sodium1169mg (49%)Potassium179mg (5%)Fiber5g (20%)Sugar0.5g (1%)Vitamin A25UI (1%)Calcium28mg (3%)The iron8mg (44%)
All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and serving sizes per household.
