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.
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
I've used this recipe 4 times now, (sweet and savoury pies!) and it's turned out great each time. I even subbed in spelt flour instead of all purpose, and it still worked well! Also very simple, less than fifteen minutes to prep!
I made this recipe and substituted vodka for half of the water and it rolled out with out tearing at the edges. This recipe is much better than made with shortening.