Butter Pie Crust

Butter Pie Crust Recipe
1144
114 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

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.

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This has been my favorite recipe for years now. I have tried store bought crusts and they are always so nasty and I can't stand crisco crusts, they just don't have any flavor. This recipe is perfect for savory pies and dessert pies as well, or even just sprinkled with some cinnamon and sugar and baked into crisps. It comes out perfect every time.

Rating

Hi Stan, we have never tested this crust in a cobbler application before. The baking time may be different than a standard cobbler. If you have your heart set on pie crust and peaches, we have a great peach pie recipe that we would recommend. We also have a few peach cobbler recipes. Type either into the search bar to find the recipes. Let us know if you decide to try the crust with a peach cobbler recipe - we'd love to hear how it turns out!

Rating

can I use this crust for a double crusted peach cobbler

Test Kitchen Comment
From: Mallory
Hi Stan, we have never tested this crust in a cobbler application before. The baking time may be different than a standard cobbler. If you have your heart set on pie crust and peaches, we have a great peach pie recipe that we would recommend. We also have a few peach cobbler recipes. Type either into the search bar to find the recipes. Let us know if you decide to try the crust with a peach cobbler recipe - we'd love to hear how it turns out!
Posted October 10, 2016

Rating

I have received request to just skip the filling!

Rating

I am an experienced cook, but not much of a baker. When I got home from work earlier than usual today, I wanted to surprise my son with a homemade chicken pot pie, scratch-made from start to finish. We rarely buy processed foods, especially ready-made pie crusts or puff pastry, etc. It can be a real challenge finding a great recipe that can be made quickly. This truly fit the bill. It was so easy to put together. It was a very dry day here, so I just gauged my water carefully, probably only going a teaspoon more than the recipe called for. The crust was FANTASTIC! It tasted like it came from a bakery in Paris. I think the secret is exactly as other reviewers have said. Do not overwork the dough. You don't want the gluten to be over developed, and you also don't want all that butter to be so incorporated into it that the crust fails to be flaky. This is an outstanding recipe. Thank you!

Rating

Perfecto!

Rating

Used this recipe for quiche over a month ago and worked great! I listened to comments about water but can't remember how much I used, but I added gradually until just moist enough. I'm not a baker and this was easy plus better than store bought crusts or box mixes I've used before, and it didn't take much time. The only issue I had is that I forgot to divide the dough, and used the full recipe and it was barely enough. Probably something I did wrong but it turned out great and I'm looking this up again now so I can use it again. Super simple, easy, budget friendly and very little time involved.

Rating

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

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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!

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This is simple and awesomely delicious.

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

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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.

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thank you for this quick and easy recipe.

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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.

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