Best Butter Pie Crust….

Butter Pie Crust


1 ¼ cup flour
6 T. cold butter, cut into ½” pieces
½ t. salt
5-7 T. ice water

In a large bowl, mix flour and salt;  add cubed chilled butter. With a pastry blender, incorporate butter into flour. This will take a few minutes, it should resemble cornmeal. One tablespoon at a time, add the water. Mix using a fork. Once most of the flour seems to be moist, use your hands to bring together into a ball of dough, you may need to knead about 4-5 times. You do not want to over handle the dough as this will create too much gluten and warm the butter, it will yield a tough result.   You may refrigerate for up to an hour or immediately roll out on floured surface, trying not to “stretch” the dough.  Roll out from the center to make a large enough circle for the pie plate to sit in the middle with at least 1 1/2″ past the outer edge of the plate.  Flute the edges with your fingers.

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  1. […] pie crust recipe, doubled and chilled for 30-40 […]