The Best EASY Butter Pie Crust Recipe

Introduction

This easy butter pie crust recipe delivers a tender, flaky base perfect for any pie filling. Made with simple ingredients and a straightforward process, it’s a reliable go-to for both novice and experienced bakers.

Ingredients

• 1 cup (2 sticks) unsalted butter, cut into 1/4-inch cubes and chilled
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 8 to 10 tablespoons ice water

Instructions

1. Step 1: Pulse the butter, flour, and salt in a food processor until the mixture resembles coarse sand with some small lumps of butter no larger than pea-sized, about 15 to 20 one-second pulses.
2. Step 2: Add ice water one tablespoon at a time through the feed tube, pulsing 4 to 5 times after each addition. Stop when the mixture forms large clumps and pulls away from the sides of the bowl.
3. Step 3: Dump the mixture onto a work surface and gather it into a big lump using your hands. Divide evenly into two halves, form each into a ball, then flatten into 4-inch disks. Wrap in plastic and refrigerate for at least one hour, up to four days.
4. Step 4: When ready to use, remove dough from the fridge and let soften for 3 to 4 minutes. Lightly flour your surface and rolling pin, then roll out the dough from the center outward, turning a quarter turn repeatedly until the dough is about 4 inches larger in diameter than your pie pan.
5. Step 5: Carefully transfer the rolled crust to the pie pan, flute the edges as desired, and proceed with your pie filling. If prebaking, follow your pie recipe’s directions.

Tips & Variations

• Keep the butter and water very cold to achieve the flakiest crust.
• If your dough cracks while rolling, gently pinch cracks together instead of patching with extra water or flour.
• For a richer flavor, try substituting part of the butter with shortening or adding a teaspoon of sugar for a slightly sweet crust.

Storage

Wrap unused dough disks tightly in plastic wrap and refrigerate for up to four days or freeze for up to one month. Thaw frozen dough overnight in the refrigerator before using. Pie crusts are best used soon after rolling out, but you can refrigerate rolled dough for up to 24 hours before baking. Reheat baked pies gently in a low oven to refresh flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this crust without a food processor?

Yes, you can cut the cold butter into the flour and salt using a pastry cutter or two knives until it resembles coarse sand with pea-sized pieces. Then proceed with adding ice water gradually and mixing by hand.

How do I prebake this crust?

To prebake, line the rolled crust in the pan with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for about 15 minutes, then remove weights and parchment and bake for an additional 5 to 10 minutes until golden and cooked through.

The Best EASY Butter Pie Crust Recipe

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★★★★★

4.7 from 81 reviews

This easy butter pie crust recipe yields a tender, flaky crust perfect for any pie. Made with chilled unsalted butter, all-purpose flour, salt, and ice water, it comes together quickly using a food processor. The dough is chilled before rolling out for best results and can be used for sweet or savory pies.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 0 minutes (no baking in recipe instructions; prebaking optional as per notes)
• Total Time: 1 hour 15 minutes (including chilling time)
• Yield: Two 9-inch pie crusts 1x
• Category: Baking
• Method: Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pie Crust Ingredients

• 1 cup (2 sticks) unsalted butter, cut into 1/4-inch cubes and chilled
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 8 to 10 tablespoons ice water

Instructions

1. Pulse the butter mixture: Place the chilled butter, all-purpose flour, and salt into a food processor. Pulse in 1-second bursts about 15 to 20 times until the mixture resembles coarse sand with some pea-sized lumps of butter remaining.
2. Add ice water gradually: Through the food processor’s feed tube, add 1 tablespoon of ice water at a time. After each addition, pulse 4 to 5 times. Stop adding water when the dough begins to form large clumps and pulls away from the sides of the bowl.
3. Form dough disks: Transfer the dough onto a clean work surface and use your hands to push it into a single large lump. Divide the dough evenly into two halves and form each half into a ball. Flatten each ball into a disk about 4 inches in diameter. Wrap each disk tightly in plastic wrap or place in plastic baggies, then refrigerate for at least 1 hour or up to 4 days.
4. Prepare to roll out: Remove the dough from the refrigerator 3 to 4 minutes before rolling to slightly soften. Lightly flour your work surface and rolling pin to prevent sticking.
5. Roll out the dough: Roll the dough disk from the center outward, turning it a quarter turn periodically. Continue rolling until the dough is about 4 inches larger in diameter than your pie pan. If the edges crack or split, gently pinch them back together. Let the rolled crust rest for 5 minutes before transferring.
6. Transfer and shape crust: Carefully lift and transfer the rolled crust into the pie pan. Flute the edges to create a decorative border. Now your crust is ready to fill and bake according to your pie recipe. To prebake, follow special directions noted below.

Notes

• To prebake (blind bake) the crust: prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove weights and parchment and bake another 5 to 7 minutes until golden.
• Keep all ingredients well chilled for the flakiest crust.
• Don’t overwork the dough to avoid toughness.
• Chilled dough can be refrigerated up to 4 days or frozen for up to 1 month.

Keywords: easy butter pie crust, homemade pie crust, flaky pie crust, pie dough, baking, dessert crust