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.
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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.
Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
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.
Explore reviews fromour online community
Great crust. It was buttery and flaky just as a good pie crust should be. I followed the recipe substituting the iced water for orange juice (for a peach pie) and it came out awesome. Used this crust again for a quiche, this time adding parsley and oregano- again, a huge hit. I don't think I'll be using any other recipe from this point on. Just an all around great crust.
With all my leftover turkey meat, I wanted to make a turkey pot pie, but I needed a quick, easy pie crust that could be made with ingredients I have already on hand. Found this crust recipe but it wasn't coming together as stated so I had to add more water (8-9 tbsp, not 4-5). Thought I had ruined it but after ample chilling, it rolled out well enough. It turned out flaky, browned up nicely in my glass dish, smelled great when baked and didn't get a soggy bottom from wet pot pie filling.
Had to add more water than the stated amount.