butter pie crust

This pie crust recipe, rather pie crust method makes consistent dough and makes dough that&#8217;s a dream to roll out. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand.

Easy All-Butter Flaky Pie Crust

(325 grams) all-purpose flour

salt

sugar, optional

(230 grams) very cold unsalted butter,

water

Best pie crust I have ever made and super easy too! Everyone loved it so much and this is now my go-to pie dough recipe. I loved that it didn't have any shortening, as I try and stay away from it as much as possible.

I am sure many of us have been so frustrated with results of pie dough. I figured when I read this recipe if all I have to do is change to partial flour measure at first, anybody can do that. Have never been so surprised in my life how pliable the dough was! Easiest pie crust I've ever made. Made blueberry hand pies. Absolutely perfectly light, flaky and delicious!! Thank you so much for helping us enjoy making a pie crust and not dreading it!! lol

https://www.youtube.com/watch?v=k9b3RVi181o

How to make our easy, flaky all-butter pie crust recipe that makes consistent pie dough every time. See the recipe and video now.

Easy All-Butter Flaky Pie Crust Recipe - How to Make Homemade Pie Crust

<em>This recipe is enough for a double crust pie. If you only need 1 crust for your pie, cut this recipe in half OR freeze the other half per the make ahead tip instruction below.</em>

Homemade Buttery Flaky Pie Crust

Tablespoons (90 grams) unsalted butter,

(148 grams) vegetable shortening, chilled

(120 milliliters) ice water

Mix the flour and salt together in a large bowl. Add the butter and shortening.

Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.

Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water&#8211; since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).

Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.

Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).

When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!

Proceed with the pie per your recipe&#8217;s instructions.

Let me just say again how much I love the flavor of this crust. That being said lately I’m having issues with it. When I blind bake it for a quiche it comes out with a few holes in it. Could you please tell me what could be causing this? Maybe too much water in the crust? Too thin? Or perhaps I‘m leaving too big of butter bits in?  Please help need feedback.

Such a helpful step by step tutorial! Pie crust turned our perfect!!

I'm anxious to try this and will let you know the results. I'm wondering if Butter Flavored Crisco is ok or not to use?

Comprehensive and clearly stated tutorial, just what is required by us newbies.

Best pie crust I’ve made. I’ve found I use way less water than the recipe calls for. The crust comes out flaky, delicious and doesn’t burn like others I’ve tried.

Not sure how it tastes yet. I just wanted to leave a review because the recipe calls for way too much water.  After I put in 1/4 cup, that’s really all it needed, but it made me nervous reading that the entire 1/2 cup was used. So I dribbled in a tiny bit more but it was too much.  After spending so much time having to piece it together, I won’t be making that mistake again.  I’m used to making a great 100% butter crust but wanted to try something different. I knew how the consistency should be so it taught me that you have to trust what you know. But to those of you new to pie crusts or rarely make them, I wanted to warn you that this calls for WAY TOO MUCH WATER.  Thanks.

By far one of the best crust ever. Made hand pies.  Pie next weekend. Thank you.

https://www.youtube.com/watch?v=msFAgJq6zXs

When it comes to pie, the crust is the most important piece. You need the best pie dough recipe to bake the best pie and Sally McKenney shows exactly how it's done. Whether it's blueberry, apple, cherry or pecan this from-scratch recipe is perfect all year long. Learn all the secrets to baking delicious layers of buttery and flaky pie crust.

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The Best Homemade Buttery Flakey Pie Crust Recipe

A full tutorial for making perfect pie crust, every time! The BEST tender, flakey and buttery pie crust.&nbsp;

Perfect Pie Crust

all-purpose flour (, measured

unsalted butter

vegetable shortening (chilled)

Add&nbsp;flour, salt to a large mixing bowl.&nbsp;

Add chilled shortening and butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.

Add a tablespoon of water at a time until the dough begins to clump together--don't over mix. You may not need the entire 1/2 cup of ice water.

Gently mold the dough into a ball, then divide it into 2 pieces. Press each piece gently with your hands into a flat disk.&nbsp;

Cover each disk with plastic wrap and refrigerate the dough for 2 hours (or stick it in the freezer for 30 minutes).&nbsp;

Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the pie dough disc and set it on the parchment paper.&nbsp;

Use your rolling pin to gently press the pie dough out into a large circle.&nbsp;Always start at the center of the crust, and work outwards. You want your dough to be thin, and about 1/2 inch larger then the diameter of your pie dish.

Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan.

Trim and crimp the edges or the crust.

Follow your desired pie recipe for instructions on filling and baking your pie.&nbsp;&nbsp;

OR, you can blind-bake your crust (pre-bake it), for use in recipes that require a baked pie shell (like pudding pies, such as my favorite Lemon Chiffon Pie).&nbsp; See below for my tutorial and instructions on blind-baking a pie crust.

At this point you have two options:

https://content.jwplatform.com/videos/sYuHTibD.mp4

A full tutorial for making perfect pie crust, every time! The BEST tender, flakey and buttery pie crust recipe.

I tried to use only 1/4 cup because I thought the consistency was right as well, but when I went to roll it out, it was too crumbly. I made it with the 1/2 cup of water that the recipe asked for and it turned out perfect.

It says to add a tablespoon at a time, you might not need all the water. She stated,  she uses a 1/2 a cup normally but to make sure not to add to much water. It came out great for me with about 2 tablespoons short of a 1/2cup of water!

In the 11 years my husband and I have been together he's had to endure horrible pie after horrible pie. Made this yesterday and hes convinced I went and bought a pie while he was sleeping because the crust was so flakey and so perfect.

Best pie crust ever. Made your pumpkin pie for Canadian Thanksgiving. Best pumpkin pie ever!! Thank You :)

First time ever making my own pie crust. Not bad at all. Good flavour and nice and flaky. Much better than already made pie crust. Easy to make.

Of all the pie crust recipes I’ve tried, this is clearly the best. Your instructions are clear and easy to follow. I used this pie crust with your sweet potato pie filling. Another winner!!

Sally’s all butter pie crust is amazing! Instructions are clear, super easy to follow. Made it so many times and never failed. Totally a foolproof recipe. Makes me more confident with making pies and trying out different filling. Love it! You’re awesome Sally 

Hi everyone - I want to thank you, Sally, for this recipe - I have had a curse over me when it comes to pie crust - my mother is an excellent baker  - but I always seem to have a dry , awful crust that breaks apart  - not the beautiful elastic crust you show here.  
Last Thanksgiving I tried your recipe and made a beautiful crust for the first time!  Recently though - I reverted to the cracking, dry dough - and after reading here I think I did not add enough water. OR - my flour may not have been fresh enough.  I ended up piecing the top together just to make sure I had it covered - and I was nearly in tears again. My Frankenpie tasted just amazing though -   I am going to practice until I get it right!  
Do you happen to know how long you can keep flour and have it remain workable for pie crust?
BTW: My mother also swears by the butter/shortening combo and she is a master pie maker!  Thank you for your amazing recipes!

Mine need a little more water. I made in the food processor. Used for a chicken pot pie. Excellent recipe.

Thank you.

I love pie but my crust has always been a curse. Made this crust for the first time I did not get enough water into the pastry before I refrigerated it it fell apart when I tried to get it in the pan however it was still flaky and wonderful. Made my second pie today it's in the oven now I pulled it out to put a little egg wash on the top and sprinkle a little heavy sugar on the crust.  even after 20 minutes of baking the crust looks flaky and wonderful again.  This time it rolled out perfectly. I used almost all the recommended water with just one tablespoon left over.  thank you. This was my year to perfect pie crust and I think I finally got it!

I'm new at baking pies and this is the best dough ive made so far, my go to from now on. Thank you

I have been on the search for a pie crust that tastes like the ones my grandmother made that I could succeed at! Found it! I've made it twice with the same results. I have not yet prefected the rolling to a neat circle, so my pies are a bit "rustic" ;)

This pie crust recipe makes consistent dough and makes dough that&#8217;s a dream to roll out. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand.

½ cups (325 grams) all-purpose flour

This was so helpful! Thank you for the clear instructions and demonstration!

Thank you for sharing your recipe I made this and it was delicious I will never buy a crust again

This is to me the ultimate pie dough - tender, flaky, flavorful and virtually foolproof. It is my go-to pie dough from now on(made it twice already.) Kudos to Adam and Joanne! :)

This was awesome!  So incredibly easy and the video was perfect for me (who has had issues with the perfect crust!).... Thank you!

This is the second dough recipe I have ever tried. The first was not one I’ll try again. This one came out perfect ! It is easy to make and makes a flaky, buttery crust that is amazing! I used brown sugar instead of white sugar. I made apple hand pies and they are phenomenal. I’ll be using this recipe from now on!

I have attempted so many times to make a decent pie crust for nearly 43 years of marriage!  My mother could bake like a dream and I stil remember the time she made a pie crust that was melt in your mouth delicious. This pie crust recipe is now my go-to!  It even exceeds what my mother was able to achieve.  I thought there was no way using the food processor would be able to result in a pie crust this scrumptious but I was wrong.  A couple minutes to process was all it took. The resulting long flaky layers and the melt-in-your-mouth feel is wonderful!  I took a small bite of the pre-baked crust and knew something different was going on with this recipe because of the silkiness of the raw crust. Thank you for sharing the recipe with us all!

I love this recipe. It’s so flaky and lush

Easy Butter Pie Crust. This is the ONE and ONLY pie crust recipe you need. This crust mixes together quick and easy, rolls out perfectly, and bakes up tender and flaky. Once you try a homemade butter pie crust you will never want another kind! 

Easy Butter Pie Crust

all purpose flour

tsp salt

tsp baking powder

tbsp unsalted butter (cold)

Mix Dry Ingredients

In a food processor add the flour, baking powder, and salt. Pulse just to mix.

Add Butter

Slice the cold butter into tablespoon size slices, add to the food processor. Pulse until combined together.

Add water

Add in two tablespoons of cold ice water, pulse and check consistency. Add water slowly and pulsing the food processor until the dough clumps together. (check pictures above to see what it looks like).

Prepare Work Surface

Sprinkle a small amount of flour on a clean, flat work surface. Remove the dough from the processor and place on the counter. Gently shape the dough into a circular disk

Roll Dough

Using a rolling pin lightly sprinkled in flour roll out the dough into a large circle shape, about 1/4 inch thick.

Place in Dish

Carefully lift the pie crust and place in a glass 9 inch pie dish. Cut off the excess crust and crimp or flute the edge of the crust using your fingers.

Fill or Blind Bake

Either blind bake or fill with pie filling and bake according to recipe. 

https://embed.mediavine.com/videos/q4ztcuvvk8aov0hxsrjv

Easy Butter Pie Crust. This is the ONE and ONLY pie crust recipe you need. This crust mixes together quick and easy, rolls out perfectly, and bakes up tender and flaky. Once you try a homemade butter pie crust you will never want another kind!

Butter Pie Crust

This flaky Butter Pie Crust makes it easy to bake perfect pie crusts every time using only flour, salt, butter and ice water! My fool proof pie crust tips are included for taking all of the worry out of your pie baking!

all-purpose flour

butter ((2 sticks

combine dry ingredients and butter

In a food processor, add the flour and salt then pulse them together. Add butter and pulse in short bursts until the butter has broken down into pea-sized crumbles. *Refrigerate your food processor bowl if needed, to keep your butter cold while processing.

add ice water

Add the ice water slowly in small amounts of 1 tablespoon at a time while pulsing the food processor. Continue until the mixture comes together as dough, it should be moist not soggy.

form dough

Turn dough out onto a lightly floured working surface, divide it into two halves and form each half into a ball.

wrap and chill

Using your hands, flatten the two dough balls into a disc shape and cover with plastic cling film wrap.  Chill in the refrigerator for a minimum of 1 hour (and up to 2 days).

Top 7 butter pie crust recipes from across the web

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Homemade Buttery Flaky Pie Crust

Perfect Pie Crust

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Top 7 butter pie crust recipes from across the web

The most viewed butter pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy All-Butter Flaky Pie Crust

Homemade Buttery Flaky Pie Crust

Perfect Pie Crust

Homemade Buttery Flaky Pie Crust

Easy All-Butter Flaky Pie Crust

Easy Butter Pie Crust

Butter Pie Crust

The most viewed butter pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine