Butter Pie Crust | The Recipe Critic

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This Butter Pie Crust is the most tender and flaky crust you’ll ever make! It’s made from just four ingredients and will make the perfect base for all of your pies this holiday season.

I love a good pie! In fact, it’s one of my favorite desserts. I like ’em every way! Cold, hot, baked, or no-bake, give me a pie and I’ll eat it! This also means I have tons of pie recipes you need to try out! You’ve got to try this classic Chocolate Pie, this “dump everything in a blender and bake” Impossible Pie, and this perfect for any occasion Fresh Strawberry Pie!

All Butter Pie Crust

I’ve said it before and I’ll say it again, I LOVE PIE! It’s the perfect dessert. And the perfect dessert deserves the PERFECT pie crust, and this butter pie crust is it! It is so simple to whip up, and has a delicious buttery flavor that everyone always compliments. It is perfect for any filling, whether you like your classic pumpkin pie for Thanksgiving or want to try something different, like a German chocolate pie or a strawberry rhubarb. Whatever your filling, this crust is the perfect match!

This butter pie crust (sometimes called all butter pie crust) is made with only butter, so you won’t have to worry about grabbing shortening. You make it the same way you do a traditional pie crust. I love this recipe because it always gets tons of compliments, and honestly, it’s one of the easiest crusts to make! It is also the perfect kind of crust for a beautiful lattice or double-crusted pie.

Ingredients

This pie crust is one of my favorites because it is so simple and only takes 4 ingredients to make a flaky and delicious pie crust. It always perfectly browns on top and has great structure, but still melts in your mouth. You are going to love it! Find the exact measurements below in the recipe card.

• All-Purpose Flour: Your regular pantry flour will work great! Because this pie crust only has a few simple ingredients, the better quality flour you have, the better it will taste!
• Salt: Salt brings out all the lovely flavors in this pie crust.
• Cold Butter: You will want to use unsalted butter since you are already adding salt to the crust. It should be nice and cold, you could even freeze it.
• Cold Water: The water should actually be ice cold, so drop some ice in the bowl before using it to make sure it’s the right temperature.

Let’s Make the Crust!

This butter pie crust recipe is so easy! I make it all the time, and every time I do people are asking me for my pie crust recipe. It’s so simple and you will become the pie crust expert after people taste your pies.

1. Pulse: Using a food processor with the metal blade attachment, pour flour salt and butter cubes in. Pulse until mixture is the texture of coarse meal. While you are pulsing the food processor, add ice water through the feed tube. Process until clumps form, don’t let it form one solid ball.
2. Roll: On a floured surface, roll to an 11” circle with a rolling pin, press pie dough into pie plate and trim dough to your liking.
3. Refrigerate: Prick bottom and sides with a fork or toothpick and chill in refrigerator until firm, about 30 minutes in the fridge, or 15 minutes in the freezer.
4. Bake: If you’re wanting pie crust on the top of the pie, double the recipe, roll two separate rounds, fill your pie with desired filling and top with your second round of dough. Bake according to the filling’s instructions.
5. Blind Bake: If your pie crust needs to be blind baked, bake the crust in an oven preheated to 425℉ until golden and crisp, about 15 minutes. To prevent shrinking, line it first closely with foil and fill with dried beans or pie weights.