Butter Pie Crust Recipe

Butter Pie Crust

Pie crust from scratch makes a pie extra special. This butter pie crust recipe makes a flavorful, flaky pie crust that is easy to handle and bakes beautifully.

20 min. prep time
8 servings
1085108 Ratings


2 cups all-purpose flour
1/4 teaspoon salt
4 to 5 tablespoons cold water


Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.

For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.

For baked unfilled pie shell, prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F, 8-10 minutes or until lightly browned.

Recipe Tip

Read more about making a great pie crust on our Test Kitchen Blog, "10 Secrets for Making Great Pie Crust."

Nutrition Facts (1 serving)

Calories: 250

Fat: 16g

Cholesterol: 40mg

Sodium: 230mg

Carbohydrates: 24g

Dietary Fiber: 0g

Protein: 3g

Recipe #5056©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

This is my fourth or fifth time making this Pie Crust. I use MORE water than what is called for, I add gradually until it reaches what a normal dough for Pie Crust looks like. If I use the amount of water that this recipe calls for, it is very very dry and breaks easily. The taste is great, however and it is my go-to Crust recipe.
If your pie crust turned out tough, it was because the dough was overworked. Stir in water until just moisten then wrap in plastic and let rest. 20-30 min chilled. The flour will absorb more moisture and thus hold together better. Over working the dough causes the gluten to develop and creates a tough crust.
This is my first time making a home made pie crust and found this recipe while searching the internet and it looked hopeful. I cut the recipe in half as I only needed 1 crust, and I still found I had to use more water. 5 to 6 TBSP instead of 2-3 for one crust or even the 4-5 for the entire recipe. But all in all, simple recipe, turned out great for my pie! Nice and flaky!
I made this and it's more of a pastry crust...it tasted great and I would recommend it but not so much for a pie crust. It was a bit tough to cut.
I have made many pie crusts in my day, and this is by far the best. Great buttery flavor, flakey but doughy, and super easy. I'll never use a different recipe again!
This is simple and awesomely delicious.
I thought the crust turned out kind of tough. Wouldn't use it again.
This was my first time making a homemade crust and this was so easy and absolutely delicious. So nice and flaky. This will be my go to crust for everything from now on.
thank you for this quick and easy recipe.
Before this pie crust recipe, I was an utter failure at pie crusts. This is the easiest and by far the tastiest pie crust I have ever made or eaten.
I made this before and loved it. The taste was perfect and it is easy to work with.
My questions is whether you have frozen it before. I wanted to make extra in case I may need another pie. However, if I do not use it, I'd like to freeze for mini quiches later. Thoughts?
Test Kitchen Comment


Hi Carole, pie crust freezes well. You can wrap it in plastic food wrap, and then place into a heavy duty plastic food bag and freeze for up to 6 months. Or, you could always roll it out and place in a pie dish and wrap and freeze - that way it's ready to go when you need it. Happy baking!
Posted December 01, 2015
I am totally surprised that you did not indicate "salted" or "unsalted" butter. Disappointed
Test Kitchen Comment


Hi Janet, feel free to use either salted or unsalted butter in this recipe. Both will work - it just comes down to personal preference. Happy baking!
Posted November 24, 2015
I have never made a crust before, I always used store bought crust never realizing what an injustice I was doing to my homemade pies. This is great I will never buy crust again. Thanks for the recipe.
if i make this ahead of time to save time before my thanksgiving, how long would it keep in the fridge?
Test Kitchen Comment


Hi Stephanie, if you plan on making this crust in advance, we'd suggest keeping it in the fridge for no more than 2-3 days. Happy baking!
Posted November 25, 2015
I made this super easy crust for a savory pie and it was tender, flaky and full of flavor.
For a sweet pie, I think next time I will add one tablespoon of sugar and see how that works out.
But definitely my new go to pie crust.. I halved it and it worked just fine.
5 stars
I usually use crescent rolls and flatten to make stuffed croissants with chicken , mushrooms,onions and cheese, my daughter is visiting from New York and this is one of her favorite snacks. So I got to searching and found this and I have never err used homemade crust because I worked full time. I have been testing my skills at cooking. I don't have a lot of money, I live on disability and don't have a lot of baking pans so I have to search for easy inexpensive recipes and this one is perfect. I am saving up for food processor or stand mixers so that I won't have to mix all these recipes by hand. I think I have found my second career.
Do you use salted or unsalted butter?
Test Kitchen Comment


Hi Janette - you can use whatever butter you have on hand. They are interchangeable in this recipe. Happy baking!
Posted October 20, 2015
Love this pie crust gets rid of that grease or lard flavor,I whip it up in my food processor.
I only use this recipe for my crust! It works great for me!
I made this recipe as written and it was wonderful. I don't print much because of the cost of ink yet this crust recipe is good enough to deserve the ink. I doubled the recipe for a large cobbler and had enough left over for a single pie crust. I kept the extra ball of dough in the fridge for 5 days before rolling it out and it was tender and flaky just like the first round.
This recipe is excellent. Even my daughter that doesn't like pastry ate it.
The amount of water is not enough. I almost doubled it. Then it rolled out easily, using a floured surface. Be sure to refrigerate dough you are not working with.
Perfectly easy, perfectly good. Excellent recipe for my two crust fresh peach pie. I like a crisco crust as well, but for fresh fruit pie this will be my go-to recipe from now on.
How long should you refrigerator the dough?
Test Kitchen Comment


Hi Ruby, we would suggest refrigerating for about a half hour or until the dough has firmed up a bit. Hope this helps - happy baking!
Posted June 29, 2015
So amazing! The EASIEST pie crust I have ever made. Also, the most delicious! Thanks for posting.
First time to ever make a pie crust, it was easy and delicious. I made a homemade chicken pot pie and my family loved it.
This is my go-to pie crust. It's simple, it's delicious, it's fast. I just found it a month ago (Dec 2014) and I am so happy that I have a quick and easy pie crust to go to for those cold turkey pot pie nights. ^_^
this is a fantastic pie crust!! Have used it several times and it always turns out wonderful!
I have been making pie crust for over 50 years, and this recipe was my first failure since I was just learning as a young bride; I have always been told by my family and friends how good and flaky my crusts are. This time the dough would not pull together, and I wasted 1 1/3 c. of butter and 4 c. of flour (for double recipe, as I always make). I ended up having to throw the whole mess in the garbage. Today I will go back to making my regular (excellent) Crisco pie crust, so that we can still have our mince pie, even though it is too late for Christmas. Very disappointed, and I was trying to make something that was a bit healthier for my husband, who had a heart attack and bypass surgery last February. Guess we will just not have pie very often.
i Like this recipe, but I grate frozen butter first then put the butter back in the freezer for a few minutes before I mix it all together,
This was my very first pie crust ever! I promised my son a Pumpkin Pie and because he is Celiac, we replaced regular wheat flour with all purpose gluten free flour and it turned out wonderful! I do not have a pastry knife, and actually just used my fingers to blend in the butter to the flour. It worked great that way. The pie was a huge hit! Thank you for this wonderful recipe! The only downside is I will have to make pies more often since this one turned out so well!
I used this recipe in prebaked shell, but my cream filling with merange always waters and the crust gets soggy.What am I doing wrong?
Test Kitchen Comment


Here are a couple of ideas to help when pie crust gets soggy on a cream pie. Make sure the filling is hot when you spoon it into the crust. Then place the meringue over the top, making sure to "anchor" the meringue to the crust edge before baking. For storage - just loosely cover the pie since condensation can form if the pie is tightly covered.
Posted December 01, 2014
BEST TASTING BUTTERY pie crust EVER!!! Flaky , buttery, DELICIOUS!!!! Easy enough, though I used 2 knives to get the butter cut in, I will be soon shopping for a pastry knife tool, and a fork to lightly combine the 5Tbs water, I watched several You tube videos on "how to make a pie crust" sop I didn't over-mix and I knew it was okay to have some "loose" flower going into the ice water adding stage. I WILL ALWAYS use this pie crust forever!!! WOW I am IMPRESSED and so was everyone who tried it! THANK YOU SO MUCH!!!!!
Buy a pastry cutter. It's about 5 bucks and your life will be much easier. Can't believe mom used kitchen knives all those years!
I'm confused about this recipe and the tips which say

3. If the recipe does not call for it, add an egg yolk. This adds more fat, as well as natural lecithin, which makes the dough pliable and easier to handle.

4. If the recipe does not call for it, add some acid, about 1 tablespoon lemon juice or vinegar. Acid interferes with the elasticity of the gluten and makes the crust more tender.

Are you recommending adding a yolk and vinegar or not? If yes why isn't it in the recipe?
Test Kitchen Comment


The recipe is the basic butter pie crust recipe. I use this basic recipe for all the pie crusts I make and it always is the best. But, there are other pie crust recipes that suggest the egg yolk addition or the addition of lemon juice or vinegar. They work well, too. Adding these ingredients to the basic pie crust recipe is personal preference.
Posted November 28, 2014
On your blog, it speaks of adding possible ingredients like an egg yoke and lemon juice.
Question number one is, when?
Question number two is, are these ingredients as a substitute for the water or simply an addition.
Question number three is, on the egg yoke, is that fully beaten and blended in, or on, or, or, or ____?
Test Kitchen Comment


The suggestion to add an egg yolk or lemon juice is fine but it is an addition, not something you always have to do. You would add the egg yolk or lemon juice when you add the water. I suggest if using an egg yolk that you slightly beat the egg yolk with a fork to break up the yolk and make it easier to mix into the dough.
Posted November 28, 2014
I love this recipe! But due to some RA I had to simplify the mixing process. I have a food processor that I have had for many years and it is a life saver. I pour the flour, salt and cold cubed butter in and simply pulse the ingredients until it looks like crumbs. I then pour a little of the cold water in and continue to pulse it until it actually forms a ball by itself, then just turn it out onto a lightly floured surface and cut it in half, wrap and refrigerate. I have used salted and unsalted Land O'Lakes butter and never tell the difference. Also, I never use this recipe for just one pie. I actually do the same recipe, except I add 2 tbs. of sugar and 2 tsp. of cinnamon , (leave out the water,) and pulse it until it looks like little peas. This is a great crumb topping, and I get to bake 2 pies! you can always sprinkle a little more sugar and cinnamon on top after you have assembled your pie.This keeps great in refrigerator in a sealed tight container for several days, or until I get ready to bake more pies. I usually can top more than 4 pies with this recipe.
I am not very good with making pie dough, I had to make this twice. The first time as I rolled it out it kept on cracking and separating. I didn't see your note about using two knives to cut the butter in. I used my hands and mixed the butter in. You want it crumbly. I always mix it with my hands because that is the only way to form a ball. Then I refrigerated it and let it sit and I was able to roll it out. I love your recipe as my mother use to use all butter in her pie crusts. I just had a hard time and need to stop mixing it so much. This is what I am doing wrong, correct (why it is breaking apart). This is an excellent recipe I just need to get it right. I made an apple crumb pie, it was awesome. Thank you for sharing.
This was my first time making a butter crust. For years I have made the Foolproof Pie Crust with shortening. An egg is among the ingredients and I think that adds to the flavor. Today I used Land O Lakes unsalted butter and found the dough surprisingly easy to handle after many recipes I read online. However, I'm surprised that I prefer the flavor of a crust with shortening.
Just made it (2 chicken pot pies) and it turned out great !!! Used a fork, kept ice in my water until I used it. Added 1 TBS at a time. Used 5 TBS - just kept mashing with the back of my fork (for flour and butter mixing and for adding ice water) Until I had little crumbly pieces. Then I scooped up all the crunbly with two hands and formed a ball, then did again for second ball. I rolled out crusts between 2 sheets of wax paper with minimal flour, and used a cambells soup can for rolling !!! I actually used margarine for my second set of pie crusts and it was just as good !! VERY HAPPY !
I think it depends on the phase of the moon.

Sometimes it turns out flaky and sometimes tough. When rating you should state single crust or double crust. Big difference. Lemon pie single crust needed more water. Harder to bake a single crust without the filling. More water and more handling leads to a tougher crust.
It took way more than 5 Tablespoons of water, and came out way chewy and tough. No flakiness at all whatsoever. No flavor either.
Test Kitchen Comment


Typically when I make this recipe for pie crust I add 5 tablespoons of water to the flour mixture. I have to knead it a little with my hands to get it to come together into a ball but it does work. The flakiness comes from the flour slightly coating the butter and so you should not add too much water or it will become too sticky.
Posted December 03, 2013
foolproof recipe! couldn't believe I actually made this myself---fresh apple and pear pie,went over great,disappered fast,the crust was the reson why.....
Best pie crust ever! Easy to make and roll out this is the only recipe i have used for the last 5 years and it never fail thank you Land Of Lakes. P.S.I love your cookbook my husband even uses it to cook and everything comes out looking just like the picture, recipes are great
4-5 Tbsp of water did not moisten the dough. It took almost twice as much and the dough rolled out nice but I could tell it was going to be tough. It was quite chewy although the flavor was good. But I prefer my "Fool Proof" crust made with vegetable shortening. (I didn't have enough vegetable shortening at the time I made this one). Mine is so flaky it almost melts in your mouth. It is harder to roll out though because it is sticky. Maybe I did something wrong with your recipe,. I will take suggestions.
I will admit to using grand x butter and not Land of Lakes. Would that have made the difference?
I am 54 and cook everyday this it the first time I ever made an excellent pie crust. Thank you so much for the tip to put the butter and bowl in the freezer. I have used it as the top of my chicken pot pie and everyone love it.
I made this pie crust recipe for a blueberry pie and it was out of this world good! It was simple to make and the flavor can't be beat. Everyone that I served the pie to couldn't stop raving about it - and isn't that why we bake/cook....to make those we serve our dishes to happy!?! I will be using this recipe for the rest of my life....I found a winner here!
Does it matter which Land O Lakes butter works best for pie crust? (salted, unsalted, olive oil and sea salt...)
substitute half of the ice water with ice cold vodka. This will result in less glutin formation and a VERY flaky crust. The vodka evaporates out and does not alter the taste in any way
This is an excellent pie crust recipe. My husband raved about how good it tasted.
Does anyone know how long to keep the dough in the fridge for?
Test Kitchen Comment


If you want to store the dough in the refrigerator I would suggest storing it for up to 2 days. Remember to cover it with plastic food wrap. If you want to freeze the dough you could do so for up to 2 months.
Posted January 03, 2013
Used my Thanksgiving leftover turkey and baked individual pot pies for the entire family tonight, crust was flaky, tender, tasty, and beautiful!

A great tip I learned watching the Food Network - cut up butter and place in food processor work bowl and place in freezer 15 minutes. Remove from freezer, add flour and salt and turn on processor until butter is cut in. Add water and mix again. Saves time and prevents overworking dough resulting in flakiness!
This is the 2nd time I have made this crust. The 1st was a fresh peach pie and it was amazing! Made it tonight for thanksgiving tomorrow. Looking forward to the compliments. Janet, I look forward to trying it for emanadas. Thanks for the tip!
Absolutely fantastic and so easy. I threw all the ingredients into the food processor and it was as easy as pie! Hehe. My favorite recipe for pie crust by far!
Can I substitute LandOLakes All Natural Butter with Canola Oil spread? Has anyone out there tried this?
Test Kitchen Comment


When making a butter pie crust it is important to use a stick butter product since you want the butter to be cold when you fix it with the flour. You want the butter to coat the flour instead of getting it mixed in as you would if making a cookie. To mix the butter with the flour make sure to cut the butter into the flour using a pastry blender or 2 tableware knives.
Posted November 16, 2012
Just what I was looking for!
This is a wonderful crust. I made a pumpkin pie and was surprised that the bottom of the crust stayed crispy and flaky and was not mushy the next day. MMmmmmmi It tasted great too.

FYI: 2/3 cups of butter is 10 Tablespoons and 2 teaspoons (I had to look it up) I needed to use a little extra water.

Remember not to knead pie dough....as soon as it forms a ball, it's ready to roll out. Kneading will make the dough tough.
If I make this recipe and use one pie shell now, can I freeze the other shell for use in two to four weeks?
Test Kitchen Comment


Yes, if you wrap the 2nd pie shell well so it is protected in the freezer you can freeze the unbaked shell for at least a month. Remember to wrap in a freezer resealable plastic bag for extra protection.
Posted November 15, 2012
I didn't get the flakes but I sure got a lot of great comments on the flavor. I am the pie crust queen of my club. It was amazing in apple pie, try it.
Excellent tastining, easy to make, I love it!
Really easy and tasty! My best pie crust recipe
I have never made homemade pie crust until my daughter and I made this. It was very easy and most importantly very yummy!
I've been making pies crusts forever and I just discovered this one and it is now my absolute FAVORITE! Easy to make, easy to handle, and tastes fantastic
Not only do I use this recipe for pies, but I also make delicious empanadas by adding a couple packets of Sazon to the flour mix!!
My first pie crust ever. I made a custard pie using this crust and my mom's egg custard filling recipe. It turned out amazing. In fact I think the crust was better than hers but mums the word on that.
I used this recipe in a food processor. Added the water while mixture was spinning. It rolled into a beautiful, round, pliable ball. Took it out and rolled it out. Perfect and flaky. I used the lower sharp chopping blade.
So, should I be using salted butter or unsalted butter ? Seems like this is really important. I used unsalted but it seems to need a bit of salt, in addition to the 1/4 t. Anyone know ?
Test Kitchen Comment


Both unsalted butter and salted butter work equally well in a pie crust. If you use unsalted butter you may need to add slightly more salt to the dough for flavor enhancement.
Posted March 15, 2012
Very easy crust to make and rolled out very nicely. Not a flaky crust, but it was still pretty good.
Easy and delicious! I made pumkin pie today and the crust was fabulous! This is my new go to recipe! THanks
One pre-made pie crust.
One package mixed vegatables
One can cream of potatoe soup
One can cream of chicken soup
One large chicken breast boiled.
Shred boiled chicken and combine with remaining ingredients in bowl add salt and pepper to taste.
Place pie crust in pie pan put chicken mixture inside cover with remaining pie crust pinch edges and trim off excess.
Cut slits on top of crust.
Cover edges with foil and bake @ 400 for approximately 45 minutes or until golden brown and bubbling. Remove foil about 15 minutes before removing from oven.
Allow to cool for at least 5 minutes
I made a chicken pot pie with this crust yesterday. It came out excellent. I made no modifications at all. Thanks.
i love this it was so easy
A co-worker told me about this recipe. I had tried several times to make pie crust unsucessfully. The first time I tried this recipe it was easy and very sucessful. I love this recipe,
This did not work out at all despite following the directions perfectly. I had to run to the store and buy a premade crust because this was too flaky to even roll out.
l love land o lakes butter,.there is no other butter out there that can make your recipes taste so good.
Works for me!
I love this pie crust! So easy to work with. I added a little more water to make the dough almost wet knowing I would add flour when I shaped it. It pressed sooo fast and easy. My pie looks gorgeous. And it didn't stick to the dish!!! Thank you for such an easy and amazing recipe.
This was really one of the worst tasting pie crusts I have ever made. I wish I would have increased the butter to 1 cup as the crust has no taste and is not flaky, just crunchy! Good thing pumpkin has lots of flavor as these are my Thanksgiving pies and I don't have time to remake 4 pies.
My grandma's "tried and true" oil crust never worked for me. This recipe is perfect! Much easier to work with, and I like that it makes a double batch. I usually only use half, but roll the other half out and freeze it for later.
WOW! I am an experienced pie baker and this is the best crust EVER! It holds together well and has a nice rich taste. Delicious!
The recipe is inaccurate. I used twice as much water as it said.
poor. crust did not taste like crust and it shrunk bad. It did hold together well. I would not use this recipe again. Shortening crust has a crusty taste where butter is more cake like.
Everyone tells me that this pie crust is the best whether in a chicken pot pie or homemade apple or cherry pie--I always get asked for the recipe!
great recipe!
First of all I must say . I Love Land O Lakes Butter ! The very best I have ever tried ( and I have tried many brands over the years ). This recipe I have used many times and it is the most delicious ever! I plan to use it for my Thanksgiving Pies & also Christmas Pies !
I have had this recipes for 30 years, I LOVE IT!!!!! It never fails me. The crust is so yummy, flaky and looks very impressive, thank you Land O lakes........I am a Land O lakes Addict, I grew up on it, in fact when I was little my Dad worked for Land O Lakes Creamery. If it calls for LOL butter how can it not be 5 star!!!! Thanks again, for helping me make pies that are raved about!
Easy to make and tastes great!
So light and flaky! Taste is out of this world!
I need some help. This is the first time I've ever made pie crust from scratch and am having trouble with it. (The crust tastes good, it's just not flakey and might be considered tough.) If I add the 4-5 tablesspoons of water (ice cold) the crust doesn't hold together at all. If I keep adding water (1 tablespoon at a time, it gets too elastic. This past weekend was my third try and I've given up using a pastry blender and am considering using a processor to decrease any handling. Does anyone have any suggestions for me. Thanks
Test Kitchen Comment


Here is a link to an article on this site about pie crust. Hope this information helps you. http://www.landolakes.com/TestKitchen/Blog/10-secrets-for-making-great-pie-crust/
Posted November 11, 2011
Superb recipe! I made this in a homemade chicken pot pie...and it was to die for! Family loved it. Way better than the old pie recipe with shortening...Im throwing that one out
I used it for my apple dumpling recipe and Loved it ..as I am going to use it again for the same ..thank you ..
This receipe is great, nice fluffy crust!
i am hungry
this crust always gets raves, is simple to make, and great for the novice pie baker.
Without a doubt, this is the best pie crust I've ever made. Used it for a blackberry pie and it cooked up flakey and delicious. Smelled like a butter cookie when baking and had a fabulous mellow flavor that was perfect formmy recipe. Will bookmark this as my go-to pie crust.
This recipe is amazing. The crust has good flake and is easy to roll out and place. I cut and assembled the top crust in lattice formation and it baked off beautifully! I wish I would have snapped a photo but it was gone so quick I did not have time. This is one for your recipe book!
Fantastic and easy recipe! I'm currently working on a ship on which we only have so many options to make things and it's not like we can just go to Kroger or HEB if we're missing an item. I followed this recipe to the "T" except I substituted the Land O Lakes butter with an onboard spread (Margerine) and it was fabulous! I've never made a crust before but this came out perfect! I do Recommend that if you do plan on making lattice, make sure to moderately flower each side of the dough before rolling. :)
This is a really good Pie Crust recipe - my Family simply Loved it!
Mine turned out like biscuits? What did I do wrong?!
Holds up well in deep dish pies. Very flakey and flavorable. Fantastic with cherries.
OMG! This was the easiest & most delicious pie crust recipe ever! In the past I've used my Grandmothers lard recipe, which was good, but I wanted a more "natural" crust for my Jersey blueberry pie. Thank you Land O'Lakes!
This is easy to put together in the food processor and tastes very delicious. It was a little testy to work with. However, I made 42 mini-pies with this recipe. As you can imagine, the dough had to re-chilled quite often. For a regular double crust pie, I'm sure it would have been quite easy.
From the test Kitchens...
Absolutely you can make these butter pie crusts ahead and freeze the dough. it works best if you flatten the ball of dough into a disk and the put it in a resealable plastic freezer bag. It will thaw quicker and be easier to roll out when thawed. The dough is just fine if you freeze it for about 3 months. If you freeze this dough much longer it may dry out and be more difficult to roll out. Good luck with your pie baking!!
Can these crusts be put in the freezer for busy days? If so how? How do you bake..do you let them thaw before baking; and how long can they remain in the freezer before they "expire?"

I love pies, hate making pie crusts. Never had much success with them. Usually, I buy the ready- made pie crusts. They're OK, but not like hand made. So, yesterday I made three pies for the get-together we are having on Saturday--I'd forgotten to buy the ready-made at the store, and I didn't have solid shortening, so I started cruising the 'Net for an easy recipe with good reviews and thought I'd give it a try.

I made this recipe in my Kitchenaid stand mixer with the flat beater since I do not have a food processor and I don't have a pastry cutter. Added the water by drizzles until it all started to form large clumps. I gathered it together into two balls and they rolled out like a dream! I made three separate batches since I didn't want to risk altering the outcome by tripling the recipe. It only took a little while to do so--less than a few minutes for each batch, so that wasn't a problem. All my pies baked up beautifully in my glass pie pans, too!
Best pie crust ever. This will be the only one I use from now on.
Nick Malgieri has come up with what I believe is a genius solution to preventing the heavy, non-flaky butter crust: add some baking powder to the recipe. Keep the handling to a minimum by using a food processor, keep it cold, roll it out between sheets of plastic wrap, bake in Pyrex, and add baking powder. For this recipe you would need no more than a quarter teaspoon or so. This addition, along with minimal handling of the dough ensures perfect and delicious results for me every time. I prefer to use a food processor to put the pastry together, and I believe this method keeps the butter from warming up. Remember: a flaky pastry is achieved when little pieces of butter melt between layers of flour. If the butter is already melted when the pastry goes into the oven, then the dough will be gummy and heavy.
Definitely a keeper. I'll not use hydrogenated vegetable shortening ever again!
I made this today because I didn't have any shortening, and I just needed one unbaked crust for a custard pie. I halved the recipe (I don't make desserts very often) and it was a charm to work with. Fortunately, my well-stocked kitchen does include a pastry cutter, so I had no problem doing it by hand. It is so tasty, and flaky! Thank you SO much for posting this!
I made the crust with a food processor and it was Easy! I added about 9 tablespoons of water. The crust was light and very flavorful. I was counting on Land O Lakes to come through with a great recipe and they did!
I have been using this recipe for quite awhile. However, I have trouble getting it right using the old method of cutting the butter by hand. I use my food processor instead. When it starts coming together in the processor it is done. I cut the slits into the pie crust before placing the top crust. Some people put an egg wash on top. My grandmother taught me to brush on milk on the top crust. I go one further and sprinkle a little sugar on top. This makes the pie crust not only golden brown but glisten. My friends and family loves my pies because they come out the same every time with my food processor.
I always use vodka in place of the water as it evaporates for an even flakier crust.
Absolutely delicious!
Very good, tasty and easy to roll out if you follow the instructions. Good-bye Crisco.
This comment is for yvette and anyone else who has a dry crust following this recipe. First, do you live in the mountains? There are special adjustments that need to be made in any baking at high altitude. If not, try my recipe. Once you get the consistency right, butter makes a HUGE difference in the taste!

It sounds like you have too much flour in your mix. Flour should not be packed into the measuring cup. And, once you have lightly filled the cup, use a straight edge (like the top of a knife) to scrape any excess from the top. You can end up with as much as 1/4 cup extra flour without realizing it.

I make my LOL unsalted butter pie crust as follows to keep this from happening:

1 1/2- 1 3/4 cups all purpose flour depending on the humidity
1 stick of butter
a pinch of salt for each pie crust (double recipe for double crust)
1-3 Tablespoons ice water 1 at a time and blend with your hand. Don't handle the crust any more than necessary since it makes it tough.

The rest of the recipe is the same.This recipe allows me to either pat the very tender dough into the pie plate right away or roll the crust. I can also use flour more liberally if I do roll it out. The crust is more crumbly after cooking and easier to handle since it has more butter to flour ratio (more short).

I hope this helps. Cooking is often not just mixing ingredients then cooking. There is chemistry involved.

Twice at year at Thanskgiving and Chritmas, I make a fruit pie out of REAL BUTTER. The taste is special and is part of my family's . holiday tradition.
pie crust doesn't get any better than this! it's tasty, flaky, and no vegetable oil! love it!
I made this pie crust 2 times already and have had no luck The dough is crumbly and it takes forever to roll into a roll. I put it in the fridge and it comes out dry. Had to throw it away. It was a waste of ingredients.Any tips?
I made a prune pie for my Belgian husband, yeah, prune pie; he LOVES prunes.

I used this recipe and WOW; DELICIOUS AND EASY!!!!!!!!!!!!!!!!!!!!!!!!!!!!! My hubby loved it! Yummy!
This was my first time trying butter instead of vegetable shortening in a pie crust, and it was delicious. It got top marks from everyone who tasted the pie. Light, flaky, and easy to make...this is the one I'll be making from now on.
This recipe was great...I've been trying to make a pie crust without shortening and this is it...I did brush the top crust with a beaten egg yolk and 1/4 teaspoon of water which looked very golden and shiny...thanks for the recipe.
This is by far the easiest pie crust to make and it's pretty hard to mess it up! If you are new to making pies I highly recommend this recipe
If you follow the instructions carefully, you just can't go wrong. This makes a perfect crust. I get rave revues on all of my pies when I use this recipe.
Butter is better!

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    Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.

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