If you’re looking for the ultimate base for your pies, this Butter Pie Crust is the answer. It’s buttery, flaky, and easy enough for beginners—yet refined enough to impress seasoned bakers. With just five simple ingredients, you’ll achieve that irresistible golden crisp edge and tender bite every time. Whether you’re making a sweet fruit pie or a savory quiche, this crust delivers a perfect foundation without the fuss.
The secret? Cold butter and just the right touch of water to hold things together without making the dough tough. Plus, you can prep it days ahead—ideal for holidays or busy weekends.
Did you know pie crust dates back to ancient Egypt and Rome? What started as a practical pastry shell to seal in meats has evolved into a beloved component of both sweet and savory dishes worldwide.
So go ahead—roll it out, shape those crimped edges, and bake up something special. This Butter Pie Crust is about to become your go-to recipe for every season.
Recipe Yield: 2 crusts
INGREDIENTS
2 ½ cups all-purpose flour
1 cup (2 sticks) unsalted butter, cold and cubed
1 tsp fine sea salt
1 Tbsp granulated sugar
6–8 Tbsp ice water
INSTRUCTIONS
1. Mix dry ingredients:
In a large bowl, whisk together the flour, salt, and sugar until evenly combined.
2. Cut in butter:
Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter throughout.
3. Add water gradually:
Drizzle in 6 tablespoons of ice water, stirring gently with a fork after each addition. If the dough feels dry, add more water, one tablespoon at a time, just until the dough begins to come together. Do not overwork it.
4. Form and chill:
Turn the dough onto a floured surface and gently knead just until it holds together. Divide into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).
5. Roll and shape:
Let dough sit at room temp for 10 minutes before rolling. Lightly flour your surface and roll each disc into a 12-inch circle for a 9-inch pie dish. Trim and crimp edges as desired.
6. Blind bake if needed:
For pre-baked crusts, prick the base with a fork, line with parchment paper, and fill with pie weights. Bake at 375°F (190°C) for 18–22 minutes, then remove weights and bake another 5–8 minutes until golden.
Helpful Tips to Perfect This Recipe
- Keep the butter cold – Cold butter = flaky layers. Freeze it for 10 minutes before using for even better results.
- Don’t overmix the dough – A few dry spots are okay. Overworking leads to tough crust.
- Use ice-cold water – Chilled water helps keep the butter from melting too early and creates steam for flakiness.
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