Pie crust from scratch makes a pie extra special. This butter pie crust recipe makes a flavorful, flaky pie crust that bakes beautifully.
Story Behind the Recipe
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Land O Lakes® Butter
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.
Tip: Making Dough
Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
Tip: Half of Dough
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.
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.
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.
Tip: Trimming and Fluting
Read the Story Behind the Recipe
Read more about making a great pie crust on our Test Kitchen Blog, "10 Secrets for Making Great Pie Crust."
Our top recipes for 2019, everything from Lemon Pepper Salmon to Birthday Cake. There's a recipe for every occasion.