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Homemade Butter Pie Crust is easier than you think! 🥧 Learn how to get that golden, flaky texture every time with this go-to recipe.
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Nothing beats a homemade pie crust when it comes to making your favorite pies from scratch. This butter pie crust recipe is my go-to for everything from fruit pies to quiches. It’s a flaky, buttery base that comes together with just a few simple ingredients. If you’ve ever felt intimidated by making a pie crust, this easy pie crust recipe will change your mind.
With just flour, butter, and water, this homemade pie crust proves you don’t need anything fancy to get that golden, crisp edge and tender bite. It’s perfect for both sweet and savory dishes and is a must-have for any baking repertoire. Whether you’re making a single or double crust, this pie crust recipe has you covered.
⭐ Why You’ll Love This Recipe
- Uses simple ingredients you probably already have.
- Flaky texture with rich, buttery flavor.
- Works for any kind of pie – sweet or savory.
- This easy pie crust recipe is great for beginners or seasoned bakers.
- A reliable butter pie crust recipe that freezes well.
🛒 Ingredients & Substitutions
- all-purpose flour
- granulated sugar – can be omitted for savory pie
- kosher salt
- cold butter – substitute with shortening for a softer texture
- ice cold water – substitute with cold apple juice or cider for apple pies
✨ Variations
- Savory crust: Skip the sugar entirely and add dried herbs like thyme or rosemary.
- apple pie upgrade: Use apple juice or cider instead of water for added flavor.
- Vegan option: Use a plant-based butter or shortening alternative.
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🔥 Tips
- Always use cold butter and cold water to keep the dough flaky.
- Don’t overwork the dough, or it can become tough.
- Chill the dough for at least one hour to make it easier to roll out.
- If the dough sticks while rolling, lift and flour the surface as needed.
❓ FAQs
This pie crust recipe is perfect for fruit pies, custard pies, pot pies, and more.
Yes, this homemade pie crust works beautifully for hand pies, galettes, and even tarts.
Yes, this easy pie crust recipe works great for blind baking. Just line with parchment and pie weights.
When the dough holds together without crumbling when pressed in your hand, you’ve added enough. Add water 1 tablespoon at a time if it still feels dry.
Let it rest in the fridge for at least 1 hour, then rest at room temperature for 10 minutes before rolling.
Let it sit at room temperature for a few more minutes and try again. You can also patch cracks by gently pressing the dough together.
No, there’s enough butter in the dough that greasing is usually not necessary.
Yes, just make sure to divide and wrap each disc of dough separately before chilling.
Use two forks or your fingertips to cut the butter into the flour mixture.
🍽️ Other Recipes You May Enjoy
Butter Pie Crust
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Equipment
- pastry blender
- wooden spoon
- knife or kitchen shears
- pie dish
Ingredients
- 2-½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 8 ounces cold butter, cubed
- 8 tablespoons ice cold water, more as needed
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. Add the cubed butter and toss to coat.
- Using a pastry blender, cut the butter into the flour until the mixture is crumbly and resembles coarse crumbs.
- Add 4 tablespoons of the ice cold water and mix with a wooden spoon. Continue adding water 1 tablespoon at a time, mixing and pressing the dough with the spoon, until the dough holds together when pressed.
- Transfer the dough to a lightly floured surface. Gently knead just until it comes together. Divide in half and shape each piece into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour.
- Let the dough sit at room temperature for 10 minutes before rolling.
- Lightly flour your work surface, rolling pin, and hands. Roll one disc into a 12-inch circle, flouring as needed to prevent sticking.
- Gently transfer the dough to a pie dish and press into place. Trim any overhang with a knife or kitchen shears. Crimp the edges as desired.
- Refrigerate until ready to use. If making a double crust pie, do not crimp the edges yet.
- Use this butter pie crust in your favorite pie recipe and follow that recipe’s directions for baking and filling.
Notes
📝 NOTES
- The nutrition info provided is for each pie crust.
🥡 STORAGE
- Refrigerate wrapped dough discs for up to 3 days.
- Keep formed pie crusts in the refrigerator until ready to bake.
♨️ REHEATING
- No reheating is necessary until the crust is baked with a filling. Follow the baking instructions per the pie recipe.
❄️ FREEZING
- Freeze dough discs tightly wrapped for up to 3 months.
- Thaw in the refrigerator overnight, then let sit at room temperature for 10 minutes before rolling.
💡 TIPS FOR BEST RESULTS
- Use very cold butter and ice-cold water for the flakiest crust.
- Avoid overmixing the dough to prevent toughness.
- If rolling becomes difficult, let the dough rest for 2-3 minutes before continuing.
🍳 ALTERNATE COOKING METHODS
- Food processor method:
Combine dry ingredients in the bowl of a food processor. Add butter and pulse until crumbly. Add water gradually, pulsing just until the dough holds together. -
Hand pies or galettes:
Use this dough for rustic-style pies. Roll slightly thinner and adjust bake time based on the size of each pastry.
♻️ LEFTOVERS
- Store leftover baked pie crust in an airtight container at room temperature for up to 2 days.
- Use extra dough scraps to make mini tarts or decorative cutouts.
🧁 HOW TO BLIND BAKE PIE CRUST
Blind baking is the process of partially or fully baking a pie crust before adding a filling. It’s essential for custard pies, cream pies, or any pie where the filling doesn’t get baked.For partial blind baking:
- Preheat oven to 375°F.
- Roll out the chilled dough, fit it into your pie plate, and crimp the edges.
- Place the crust in the freezer for 15 minutes to help prevent shrinking.
- Line the crust with parchment paper or foil and fill with pie weights, dry beans, or rice.
- Bake for 15 minutes.
- Remove the parchment and weights, then bake for another 5-7 minutes, or until the bottom looks set but not fully browned.
For full blind baking:
- Follow the steps above.
- After removing the weights, bake for an additional 10-12 minutes, or until the crust is fully golden and cooked through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
