Butter Pie Crust

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Butter Pie Crust is a flaky, buttery base perfect for sweet or savory pies. This easy recipe makes two crusts for your favorite pies.

Prep Time20

Additional Time1 10

Total Time1 30

Course: Dessert

Cuisine: American

Servings: pie crusts

Author: Jamie Sherman

Equipment

mixing bowl
whisk
pastry blender
wooden spoon
plastic wrap
rolling pin
knife or kitchen shears
pie dish
measuring cups and spoons

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.

Let the pie crust cool completely before filling.

Nutrition