Butter Pie Crust

Pie crust in a glass pie plate with a rolling pin on the top left and a pie lifter on the right.

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Butter pie crust is rich, flaky and delicious. This crust is the perfect base for all of your favorite pie recipes.

Prep Time15

Chill Time2

Total Time2 15

Servings: slices

Calories: 87kcal

Author: Christine

Ingredients

1 ¼ cup all-purpose flour
1 teaspoon granulated sugar
¼ teaspoon salt
½ cup unsalted butter
3-4 ice cubes
4 tablespoons cold water

Instructions

Cut butter into small pieces. Place butter in freezer.
Add flour, sugar and salt to a food processor. Pulse to combine.
Add cold diced butter. Pulse until the butter forms into pea size pieces.
Add cold water and ice cubes to a bowl.
Add 1 tablespoon of ice water at a time. Pulse until the dough starts to moisten and come together. If the dough sticks together when pressed, you have added enough water. Do not add more than 4 tablespoons of water.
Remove dough from food processor. Shape the dough into a flat round disc. Wrap in plastic wrap and place in the fridge to chill for two hours.
Remove dough from the fridge. On a lightly floured surface, use a rolling pin to roll the dough into a flat round circle. The edges will start to crack but this is okay because we will trim them off.
Place dough on pie plate and gently press the dough into the plate. Trim excess dough off the top. Use your finger to gently press the top edges of the crust into the pie plate. Use prepared crust for your favorite pie recipes! Makes one pie crust.

Notes

Make sure to chill the dough after forming it into a flat round disc. We want to keep the butter as cold as possible because this helps to create a nice flaky crust.

Be sure to use ice cold water to form the dough. This helps to keep the butter cold to create a flakier crust.

Butter Pie Crust can be covered and stored in the fridge for up to two days before baking. You can also store the dough in the fridge for up to two days before rolling it out.

Butter Pie Crust freezes well. Shape dough into a flat round disc and cover with plastic wrap. Place dough in a freezer safe container or bag and freeze up to three months. Thaw in the fridge and roll out once the dough is thawed.

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