Butter Pie Crust Recipe
This Butter Pie Crust is buttery, flaky, and tender with a rich homemade flavor that makes any pie extra special. Made with simple ingredients and plenty of cold butter, it's an easy, reliable crust for both sweet and savory pies.
Equipment
- Large mixing bowl
- Pastry cutter or food processor
- Rolling Pin
- Measuring cups and spoons
- Plastic Wrap
- 9-inch pie dish
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter cold and cut into cubes
- 1/2 cup ice water plus more as needed
Instructions
- Whisk together the flour, sugar, and salt in a large mixing bowl.
- Add the cold butter and cut it into the flour using a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining. If using a food processor, pulse briefly to avoid overworking the dough.
- Drizzle in the ice water a little at a time, gently mixing until the dough begins to hold together when pressed. You may not need all the water.
- Turn the dough onto a lightly floured surface and gently bring it together without kneading. Divide it into two equal portions and shape each into a flat disk.
- Wrap the dough disks tightly and refrigerate for at least 2 hours. Keeping the butter cold is essential for creating a flaky crust.
- When ready to use, let one dough disk sit at room temperature for about 10 minutes. Roll it out on a lightly floured surface into a 12-inch circle, about 1/8 inch thick.
- Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides without stretching it. Trim the excess dough and crimp the edges as desired.
- Use immediately for your favorite pie recipe, or chill the shaped crust again before baking for the best texture.
