Butter Pie Crust Recipe

This Butter Pie Crust is the perfect base for indulgent holiday pies. Crafted from just four simple ingredients, its flaky, tender texture elevates any seasonal dessert. Made entirely from scratch, this crust offers a delicate, buttery flavor and satisfying crunch that will transform your Christmas menu into a memorable feast.

I always looked forward to the holidays, cuz it’s the one time I get to make my favourite butter pie crust. I mix 2 1/2 cups of all-purpose flour with 1/2 teaspoon salt and add 1 cup cold unsalted butter cut into small cubes.

Then I stir in 4 to 6 tablespoons of ice cold water until the dough just pulls together. This recipe pie crust is one of the best easy pie crust recipes I’ve ever tried.

Its flaky and tender texture makes it a top choice for holiday pies and it’s even a great example of an easy homemade piecrust that balances rich butter flavor with decent nutritional value. It might seem like a simple, three ingredient pie crust at first, but each step counts and its delicious quality never disappoints.

I always recommend experimenting a little – even if you make a few mistakes – cuz that’s how you get the best butter pie crust recipe for any Christmas menu.

Why I Like this Recipe

I love this Butter Pie Crust recipe for a bunch of reasons. First, it takes only 4 basic ingredients so it’s super easy to whip up without any fuss. Second, I really like how it comes out flaky and tender every time, making my holiday pies taste amazing. Third, I hate spending money on pre-made crusts; making it myself feels much more satisfying and lets me customize it just the way I want. And lastly, the process is fun and not too complicated, even if I mess up a little here and there, which makes it feel more real and homemade.

Let me tell you, making these holiday pies with this crust is the best. The recipe is so simple that even if you’re not a pro in the kitchen, you can do it. It only takes a little effort and a few steps to get a pie crust that’s both flaky and tender. I love that I can mix the flour and salt, cut in the cold butter until it’s crumbly, and then slowly work in the ice cold water just until it holds together. Once I chill it, roll it out, and transfer it to the pie pan, I know I’m on my way to a perfect pie. The best part is that it’s so much easier than buying a pre-made crust, and it makes me feel like I’ve really put in the effort for a special treat.

Ingredients

• All-purpose flour is rich in carbohydrates that create a sturdy dough foundation.
• It contains little fibre but helps bind baking ingredients real well.
• Salt boosts flavor and balances the butter and flour mixture perfectly.
• It intensifies the savory taste without overpowering the delicate crust.
• Cold unsalted butter is loaded with fats, producing a flaky tender texture.
• Unsalted butter ensures no extra saltiness and lets its natural flavor shine.
• Ice cold water binds the dough, ensuring a smooth, well-combined mixture.
• Together, these ingredients form a crust that is both light and rich.
• Embrace imperfections in your dough mixing for a homey, tasty crust.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup cold unsalted butter, cut into small cubes
• 4 to 6 tablespoons ice cold water

How to Make this

1. In a big bowl, mix 2 1/2 cups all-purpose flour with 1/2 teaspoon salt.

2. Add 1 cup cold unsalted butter (cut into small cubes) and blend it in using a pastry cutter or your fingers until the mix looks coarse and crumbly.

3. Slowly drizzle in 4 tablespoons ice cold water, stirring gently. If the dough is too dry, add up to 2 more tablespoons until it just holds together.

4. Gently press and form the dough into a rough ball, careful not to overwork it.

5. Flatten the ball into a disc and wrap it in plastic wrap. Chill in the fridge for at least an hour so that it firms up.

6. Once chilled, lightly flour your work surface and roll out the dough to about 1/8 inch thickness; its best done quickly so the butter stays cold.

7. Transfer the dough into your pie pan, pressing it into the bottom and up the sides without stretching it.

8. Trim off any extra dough from the edges so it fits neatly inside the pan.

9. Chill the crust again for about 10 minutes before adding your pie filling this helps the crust keep its shape.

10. Follow your pie filling recipe for baking instructions or prebake the crust if needed before adding filling.

Equipment Needed

1. A large mixing bowl
2. Measuring cups and spoons
3. A knife for cutting the butter into small cubes
4. A pastry cutter (or you can use your fingers)
5. A rolling pin to roll out the dough
6. A pie pan to shape and bake your crust
7. Plastic wrap for wrapping and chilling the dough
8. A refrigerator to chill the dough
9. A clean, lightly floured work surface for rolling out the dough

FAQ

Butter Pie Crust Recipe Substitutions and Variations

• All-purpose flour: You can use whole wheat pastry flour instead, but be aware that the texture and water absorption might change a bit
• Salt: Sea salt works fine if you dont have regular salt, just measure it out the same
• Cold unsalted butter: If you dont have that, a mix of butter and shortening can work well, which may even give the crust a lighter feel
• Ice cold water: Try using ice cold club soda instead; it can help make the crust flakier

Pro Tips

1. Make sure all your ingredients are super cold before you begin cuz cold butter is the secret to getting that nice flaky crust. If your butter warms up, your crust might not come out as light and flaky as you want it to be.

2. Dont overwork your dough. It’s totally fine if you can still see bits of butter; overmixing can make the crust tough and less flaky than you’d like.

3. When you’re moving the dough into your pan, be really gentle. If you press it too hard or stretch it out, it could shrink when baked and lose its perfect shape.

4. Even though it sounds like extra work, chilling the dough after it’s in the pan really helps. It allows the dough to relax and firm up so that your final crust stays neat and flaky during baking.