This butter pie crust recipe yields a consistent dough that bakes into a flaky, crisp pie crust each and every time. It is ideal for any pie with a single crust.
| Prep Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) single pie crust |
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup butter, diced and then chilled
- ¼ cup ice cold water, or as needed
Instructions
- Combine flour and salt in a large bowl. Use a pasty blender to cut in chilled, diced butter until mixture resembles coarse crumbs.
- Add 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/4 cup water. Shape dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight.
- Place chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed. Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish. Trim any excess dough and flute the edges.
- Blind-bake or fill and bake as directed in your pie recipe.
- Dice the butter first, and then chill before using. If you dice chilled butter, it will be too warm to use in this recipe.
- If you refrigerate the dough overnight, you may need to let it sit for a few minutes before rolling.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 158 mg |
| Sugars | 0 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This crust shrinks a lot. It went from having a pretty fluted edge, to basically just a flat disk on the bottom of the pie pan. I did use pie weights FYI. Will not be using again.
Super easy recipe. I like the texture of the crust, but it seems flavorless, even with using salted butter. I may try it again and add a bit more salt next time.
Absolutely perfect crust every time! My family and friends all rave over it.
I made this. I have never ever had such a flaky crust!!! Even the bottom crust was awesome. The only difference I did was grate my butter into the dry mix. I did add too much water on first try but I added more flour until it wasn’t that sticky. Turned out great! Keeper!!
normally i never write reviews however i keep seeing negative comments about this recipe and it’s TOO good and simple to let these comments slide. pie crust can be very difficult but this recipe makes it very easy – butter and water should be nearly ice cold and u should really only be using as much water as needed to get the dough to barely start to form together, definitely let it rest in the fridge and roll out when ready to use! this is my go to crust and it makes a beautiful lattice for my apple pie!
This is my 1st time ever making a homemade pie crust & thank goodness for this amazing recipe! I followed the directions exactly & it turned out perfect!
I don’t think I’ll make this again just because it wasn’t 5 star and worth replacing my existing (slightly more complex) recipe. It also shrank down more than I expected and i followed it to a tee for single crust, including weighted parchment paper to bake it.
I’ve use this piecrust recipe for the past few years and it never fails me!
I followed the recipe step by step, and it was super easy! My final result was super cute!!!
It was buttery, but needed more water (probably because it’s winter). I made two batches to cover and line the bottom of my chicken pot pie, making one as shown in the video and the other with the cold butter and the flour in the food processor before adding any water. The latter method simpler, but this needs something still…tiny bit of apple cider vinegar? (At least for chicken pot pie.) As written, it’s still good, but I do like how adaptable it could be for different recipe types. I will come back to this, as it is enough to line the bottom of our ceramic deep dish pie pans. I made it this time twice and only had a tiny bit left over to throw out at the end, which is a huge plus of this recipe. Thank you for posting this!
awful, by far the worst pie crust. I followed the recipe.
I added 1 tablespoon vinegar added to the water and put in freezer. Makes for a super flaky crust. This also double’s very well.
I needed a flaky crust in a hurry. Even though this recipe calls for 4 hours, up to an overnight stay in the fridge, it worked beautifully after a mere 25 mins in the fridge. It came our light and flaky, with a nice buttery flavor. I would certainly use this recipe the next time I need a lovely crust.
Best pie crust recipe ever! I followed the recipe exactly. It was worth the wait of putting it in the refrigerator. When I rolled it out I could tell that it was different from my other recipes because the texture was so smooth. This was the crust for my chicken pot pie. It browned perfectly and beautifully flaky! Thanks for the recipe. It is a keeper!
This is definitely not the best crust I have ever had, it taste like sand. Will not make again
Easy to make and the flavor was amazing.
This is a wonderful recipe, the first time I ever made apple pie, the kids were fascinated. Now my son wants to try it out on his own.
I didn’t have a pastry blender so I couldn’t blend the butter into course crumbs, it’s extremely chunky and I prefer not chilling butter after dicing.
The best pie crust I ever had!! Loved it!! Wow!
Was easy to make and came out well.
If you have all the ingredients on hand will take you 15min, I use water with ice, and also mix the dough with my hand for 3 to 5 min. Turn amazing! This was my first pie ever.