Butter Pie Crust

Butter Pie Crust Recipe
1094
109 Reviews
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
30 min
Total Time
Pastry for 1 (2-crust) pie or 2 pie shells

Ingredients

2 cups
all-purpose flour
1/4 teaspoon
salt
2/3 cup
cold Land O Lakes® Butter
4 to 5 tablespoons
cold water

Directions

  1. 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.
  2. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
  3. 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.
  4. 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.
  5. 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 Tips

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
Cholesterol
40mg
Carbohydrates
24g
Protein
3g
Fat
16g
Sodium
230mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

good recipe.. my 1st time makin a crust from scratch.. good job!

Rating

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.

Rating

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.

Rating

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!

Rating

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.

Rating

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!

Rating

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!

Rating

This is simple and awesomely delicious.

Rating

I thought the crust turned out kind of tough. Wouldn't use it again.

Rating

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.

Rating

thank you for this quick and easy recipe.

Rating

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.

Rating

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
From: mallory
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

Rating

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!

Rating

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!

Rating

I am totally surprised that you did not indicate "salted" or "unsalted" butter. Disappointed

Test Kitchen Comment
From: mallory
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

Rating

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.

Rating

if i make this ahead of time to save time before my thanksgiving, how long would it keep in the fridge?

Test Kitchen Comment
From: mallory
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

Rating

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.

Rating

5 stars

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