This butter pie crust recipe is the one I reach for every single time I bake a pie, and it takes just five ingredients to pull together.
It bakes up flaky, golden, and buttery in every bite, with none of the greasy or tough texture that shortcut crusts sometimes have.
Once you make this one from scratch, I promise you will understand why so many bakers refuse to buy the store bought kind again.
It rolls out easily, holds its shape in the oven, and works for both sweet and savory pies, from a classic Dutch Apple Pie to a creamy quiche.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes (plus 1 hour chilling) |
| Cook Time | 0 minutes (bake time depends on your pie) |
| Total Time | 1 hour 20 minutes |
| Servings | 2 pie crusts (16 slices) |
| Difficulty Level | Easy |
Why You’ll Love This Butter Pie Crust Recipe
This is the kind of recipe you make once and then keep in your back pocket forever.
It only needs a handful of pantry staples, and the technique is simple enough for a first time baker to master.
Another favorite of mine that uses this exact same dough as its base is my Flaky Pie Crust Recipe, so if you love this one, you will want to bookmark that too.
- Made with just five simple ingredients, no shortening or lard required
- All butter means real, rich flavor in every bite
- Flaky, tender layers thanks to cold butter and a gentle hand
- Works for sweet pies, savory pies, tarts, and hand pies
- Freezer friendly, so you can make a batch ahead of time
- No fancy equipment needed, a bowl and a pastry cutter will do
Ingredients
You only need a handful of ingredients for this crust, and the quality of your unsalted butter makes a real difference in the final flavor.
This recipe makes enough dough for a double crust 9 inch pie, so you will end up with two disks of dough.
- 2 1/2 cups (313g) all purpose flour, plus more for dusting
- 1 teaspoon fine salt
- 1 tablespoon granulated sugar (optional, for browning and flavor balance)
- 1 cup (2 sticks, 226g) cold unsalted butter, cut into small cubes
- 1 teaspoon apple cider vinegar or white vinegar
- 6 to 8 tablespoons ice water
- 1 large egg, beaten with 1 tablespoon water (optional, for egg wash if baking a pie)
Read Also: Sweet Potato Pie Recipe
Kitchen Equipment Needed
None of this equipment is complicated or expensive, but a few good tools really do make the process smoother.
A good bench scraper in particular is worth having if you plan on making pie dough often, and it is listed with the rest of the essentials below.
- Food processor (optional, speeds up cutting in the butter)
- Pastry cutter or pastry blender
- Large mixing bowl
- Rolling pin
- 9 inch pie dish
- Bench scraper
- Plastic wrap
- Pie crust shield (optional, prevents over browning at the edges)
This crust also works beautifully with my Pumpkin Pie Recipe from Scratch, so keep that one in mind once fall rolls around.
Recommended Products for This Recipe
These are a few products I personally use in my own kitchen, and I genuinely think they make this recipe easier and more consistent.
1. Digital Kitchen Scale
Weighing your flour instead of scooping it is the single biggest thing you can do to guarantee a consistent crust.
Scooped flour can vary by up to 20 percent, which throws off the whole ratio of fat to flour. A scale takes the guesswork out completely.
2. Adjustable Rolling Pin
An adjustable rolling pin with removable rings lets you roll the dough to an exact, even thickness every time.
That means your crust bakes evenly, without thin spots that burn or thick spots that stay doughy.
3. Glass Pie Dish with Lid
I switched to a glass pie dish years ago because it lets me actually see how the bottom crust is browning.
The lid also makes storing leftover pie so much easier, no more wrestling with plastic wrap.
4. Silicone Pastry Mat
A pastry mat with measurement rings printed right on it takes the stress out of rolling dough into an even circle.
It also means far less flour gets worked into your dough, which keeps the crust tender.
5. Stainless Steel Pie Weights
If you ever need to blind bake this crust, ceramic or stainless pie weights keep the bottom from puffing up and the sides from slumping down.
They give you a crisp, professional looking shell every time.
Another favorite: Bourbon Pecan Tart Recipe
Step-by-Step Instructions: How to Make Butter Pie Crust
1. Mix the dry ingredients
- In a large mixing bowl, whisk together the flour, salt, and sugar until evenly combined.
- If you plan on using a food processor instead, simply pulse these three ingredients together a few times until blended.
2. Cut in the cold butter
- Add the cold, cubed butter to the flour mixture.
- Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea sized pieces of butter still visible.
- If using a food processor, pulse in short bursts, checking often so you do not overwork the butter.
- Do not overmix here. Those little chunks of butter are what create the flaky layers once the dough hits the oven.
3. Add the vinegar and ice water
- Stir the vinegar into the ice water.
- Drizzle the ice water mixture over the flour and butter, one tablespoon at a time, tossing gently with a fork after each addition.
- Stop adding water as soon as the dough starts to clump together when you squeeze a bit in your hand. You may not need the full amount.
- Avoid adding too much water, since a wet dough will be tough instead of flaky.
4. Bring the dough together
- Turn the shaggy dough out onto a lightly floured work surface.
- Use your hands to gently press and gather the dough into a ball, being careful not to knead it like bread dough.
- Divide the dough in half.
5. Shape and chill the dough
- Flatten each half into a disk about 1 inch thick.
- Wrap each disk tightly in plastic wrap.
- Refrigerate for at least 1 hour, or up to 2 days, to let the butter firm back up and the gluten relax.
6. Roll out the dough
- On a lightly floured surface, roll one disk of chilled dough into a circle about 12 inches wide and 1/8 inch thick, rotating it a quarter turn every few rolls to keep it even.
- Carefully transfer the dough to your 9 inch pie dish, gently pressing it into the bottom and sides without stretching it.
- Trim any excess dough, leaving about a 1 inch overhang.
7. Fill and finish, or blind bake
- If making a filled pie, add your filling now and top with the second rolled out crust, or a lattice, then crimp and seal the edges.
- Brush the top with the beaten egg and water mixture for a shiny, golden finish.
- If you need a pre baked shell, prick the bottom with a fork, line it with parchment, fill with pie weights, and bake at 375°F for 15 minutes, then remove the weights and bake another 8 to 10 minutes until lightly golden.
This exact rolling and chilling method is one I also rely on for my Best Homemade Cherry Pie, so it is worth practicing until it feels second nature.
Tips for The Best Butter Pie Crust
A few small details make a big difference between an average crust and a truly flaky one.
Keeping everything as cold as possible, from your butter to your bowl, is really the secret to success here.
This is the same trick that keeps the crust so crisp underneath a juicy filling in my Blueberry Pie Recipe.
- Chill your bowl and butter cubes in the freezer for 10 minutes before starting
- Handle the dough as little as possible to avoid melting the butter with your hands
- Use a bench scraper to help fold and gather the dough instead of your warm hands
- If your kitchen is warm, chill the dough again for 10 minutes before rolling
- Roll from the center outward to keep an even thickness
- Patch any tears with a scrap of dough and a dab of water rather than rerolling the whole disk
This same cold butter technique also works wonderfully rolled a bit thinner for a rustic Peach Galette Recipe, which needs a slightly more pliable dough.
Serving Suggestions
This crust is really just the beginning, since what you fill it with is where the fun happens.
I love using it as the base for both fruit desserts and savory dinners throughout the year.
- Fill it with fresh berries and a lattice top for a summer dessert
- Use it for a classic Strawberry Rhubarb when spring produce is at its best
- Blind bake it and fill with a creamy custard or pudding filling
- Turn it into individual hand pies for portable desserts
- Use it as the bottom crust for a savory quiche or pot pie
- Serve warm pie slices with a scoop of vanilla ice cream on top
It also happens to be the exact crust I use for my Peach Pie Recipe, which is one of the most requested desserts on my site every summer.
Variations of Butter Pie Crust
Once you have the basic method down, there is a lot of room to make this crust your own.
Small tweaks can shift the flavor or texture to suit whatever you are baking.
- Add 1 tablespoon of sugar and a pinch of cinnamon for a sweeter dessert crust
- Leave out the sugar entirely for a fully savory version
- Swap half the butter for cold shortening if you prefer a slightly more tender, less flaky texture
- Add fresh herbs like thyme or rosemary to the flour for a savory quiche shell
- Use half whole wheat flour for a heartier, nuttier crust
- Brush with cream instead of egg wash for a softer, matte finish
The savory version is exactly what I use for my Quiche Lorraine Recipe, and it works just as well in my Vegetarian Spinach and Feta Quiche Recipe.
Read Also: Chicken Pot Pie Recipe with Cream of Chicken Soup
Storage and Reheating
This dough is very forgiving when it comes to make ahead planning, which makes it a great one to keep on hand.
Just make sure it is well wrapped so it does not dry out or pick up other flavors in the fridge or freezer.
- Refrigerator: Store wrapped dough disks for up to 2 days before rolling
- Freezer: Freeze wrapped dough disks for up to 3 months, then thaw overnight in the fridge before rolling
- Baked pie: Store a fully baked, filled pie covered at room temperature for up to 2 days, or in the fridge for up to 4 days
- Unbaked pie shell: Freeze a shaped, unbaked crust right in the pie dish for up to 2 months, then bake straight from frozen, adding a few extra minutes
- Reheating: Warm individual slices in a 300°F oven for about 10 minutes to re-crisp the crust
This same freezer friendly approach is exactly how I prep ahead for my Peach Hand Pies Recipe during busy weeks.
Nutritional Facts
These values are an estimate for one slice of crust, based on a double batch cut into 16 slices, and will vary depending on your specific filling.
| Nutrition Per Serving | |
|---|---|
| Calories | 135 kcal |
| Total Fat | 9g |
| Saturated Fat | 5.5g |
| Cholesterol | 24mg |
| Sodium | 110mg |
| Total Carbohydrates | 11g |
| Dietary Fiber | 0.4g |
| Sugars | 0.6g |
| Protein | 1.5g |
For a lighter option, try: Cranberry Apple Crumb Pie Recipe
Health Benefits of Key Ingredients
This is a treat, not a health food, but a few of its ingredients do offer some genuine benefits.
Knowing what is actually in your crust makes it easier to enjoy in moderation as part of a balanced diet.
- Butter provides fat soluble vitamins A, D, E, and K, along with a good dose of natural flavor compounds
- All purpose flour offers carbohydrates for energy along with small amounts of iron and B vitamins
- A pinch of salt helps regulate fluid balance and supports proper nerve function
- Apple cider vinegar contains trace antioxidants and may support digestion in small amounts
- Eggs used in the wash add a small boost of protein and choline
You might also enjoy: Apple Crumble Pie Recipe
If you are looking for a lighter alternative that still uses this same buttery flavor profile in a different format, my Fruit Tart Recipe uses a shorter, pressed crust that bakes up a bit less flaky but just as delicious.
FAQs About Butter Pie Crust
1. Why is my pie crust tough instead of flaky?
Tough crust almost always comes down to overworking the dough or adding too much water.
Handle the dough gently, stop mixing as soon as it comes together, and use only enough water for the dough to hold when pressed.
2. Can I make this crust ahead of time?
Yes, this dough is actually better when made ahead. Wrap it tightly and refrigerate for up to 2 days, or freeze it for up to 3 months, then thaw in the fridge overnight before rolling.
3. Do I really need to chill the dough before rolling?
Chilling relaxes the gluten so the dough is easier to roll without shrinking back, and it firms the butter back up after handling.
Skipping this step usually leads to a crust that shrinks or slumps in the oven.
4. Can I use shortening instead of butter?
You can substitute shortening for some or all of the butter, and it will give you a more tender, less flaky texture with more stability in warm weather.
I still prefer all butter for the flavor, which is why this crust pairs so nicely with my Lemon Meringue Pie Recipe.
5. Why does my crust shrink when it bakes?
Shrinking usually happens when the dough was stretched while being placed in the pan, or when it was not chilled long enough beforehand.
Ease the dough into the pan without pulling it, and always give it a full hour of chill time before baking.
Butter Pie Crust
Ingredients
- 2 1/2 cups all purpose flour 313g, plus more for dusting
- 1 teaspoon fine salt
- 1 tablespoon granulated sugar optional, for browning and flavor balance
- 1 cup cold unsalted butter 2 sticks, 226g, cut into small cubes
- 1 teaspoon apple cider vinegar or white vinegar
- 6 tablespoons ice water to 8 tablespoons, as needed
- 1 large egg optional, beaten with 1 tablespoon water for egg wash
Equipment
- Food processor optional, speeds up cutting in the butter
- Pastry cutter or pastry blender
- Large mixing bowl
- Rolling Pin
- 9-inch pie dish
- Bench scraper
- Plastic wrap
- Pie crust shield optional, prevents over browning at the edges
- Digital kitchen scale recommended for weighing flour
- Adjustable Rolling Pin optional, for even thickness
- Glass Pie Dish with Lid optional, for seeing bottom crust browning
- Silicone Pastry Mat optional, with measurement rings
- Stainless Steel Pie Weights optional, for blind baking
Method
- Whisk together the flour, salt, and sugar in a large bowl until evenly combined.
- Add the cold cubed butter and cut into the flour using a pastry cutter or forks until the mixture resembles coarse crumbs with pea-sized butter pieces visible. Do not overmix.
- Stir the vinegar into the ice water, then drizzle over the flour mixture one tablespoon at a time, tossing with a fork after each addition. Stop when the dough begins to clump when squeezed in your hand.
- Turn the shaggy dough onto a lightly floured surface and gently press it into a ball without kneading. Divide the dough in half.
- Flatten each half into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- On a floured surface, roll one disk into a 12-inch circle about 1/8 inch thick, rotating frequently to keep it even. Transfer to a 9-inch pie dish, pressing gently without stretching, and trim the excess to a 1-inch overhang.
- Add your filling and top with the second crust or a lattice, then crimp and seal the edges. Brush with beaten egg and water mixture for a golden finish. For a pre-baked shell, prick the bottom, line with parchment and pie weights, and bake at 375°F for 15 minutes, then remove weights and bake 8-10 more minutes.
Nutrition
Notes
- Chill your bowl and butter cubes in the freezer for 10 minutes before starting to keep everything cold.
- Handle the dough as little as possible to avoid melting the butter with your hands.
- Use a bench scraper to help fold and gather the dough instead of your warm hands.
- If your kitchen is warm, chill the dough again for 10 minutes before rolling.
- Roll from the center outward to keep an even thickness.
- Patch any tears with a scrap of dough and a dab of water rather than rerolling the whole disk.
- Store wrapped dough disks in the refrigerator for up to 2 days or freeze for up to 3 months.
- For a sweeter crust, add 1 tablespoon of sugar and a pinch of cinnamon. For a savory version, omit the sugar and add fresh herbs like thyme or rosemary.
- Freeze a shaped, unbaked crust right in the pie dish for up to 2 months, then bake straight from frozen, adding a few extra minutes.
- Warm individual slices in a 300°F oven for about 10 minutes to re-crisp the crust.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Once you get the hang of this butter pie crust recipe, you will find yourself making it again and again for every pie season brings.
It really is one of those foundational recipes that makes everything else you bake taste that much better.
I would love to hear how your crust turns out, so drop a comment below and let me know what you filled it with.
Feel free to share this recipe with anyone in your life who loves a good homemade pie.
Recommended:
- Fresh Fruit Tart with Mascarpone Cream Recipe
- Summer Tomato Pie Recipe
- Blueberry Galette Recipe
- Mini Quiche Recipe
- Pear Pie Recipe
