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Butter Pie Crust
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2 1/2 cups (300 grams) all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 cup cold Land O Lakes® Butter

1/2 cup ice water

How to make

  1. STEP 1

    Place flour, sugar and salt into bowl of food processor. Pulse twice.

  2. STEP 2

    Add cubed butter to food processor bowl; pulse 8-10 times or until butter is broken into pea-sized pieces and coated in flour.

  3. STEP 3

    Drizzle in ice water a few tablespoons at a time, while pulsing dough, just until dough starts to come together. Check to see if a handful holds together easily without crumbling. If not, add a bit more water. It's okay if it looks crumbly—it's important not to add too much water.

  4. STEP 4

    Place two large sheets plastic wrap on work surface. Divide dough evenly between sheets. Use wrap to gather up any crumbs, pressing together to form dough into 1-inch disk.

  5. STEP 5

    Refrigerate at least 30 minutes before using in your favorite pie recipe. May be kept refrigerated at least 5 days or frozen up to 3 months.

  6. STEP 6

    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.

Read the Story Behind the Recipe

Tip #1

Read more about making a great pie crust in 10 Secrets for Making Great Pie Crust.

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