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Butter Pie Crust

A simple and delicious Butter Pie Crust recipe that creates a flaky and buttery base for any pie filling.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 pie crust
Course: Baking, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 ⅓ cups all-purpose flour
  • ½ tsp salt
  • ½ cup unsalted butter, chilled and cut into cubes Make sure the butter is cold for flakiness.
  • 4-5 tbsp ice water Add gradually until dough comes together.

Method
 

Preparation
  1. Start by measuring out your flour and salt into a large bowl. Whisk them together to combine.
  2. Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough starts coming together.
  4. Once combined, turn the dough out onto a floured surface and gently knead it a couple of times to bring it together. Form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  5. Once chilled, roll the dough out on a floured surface to your desired thickness. Transfer it to your pie dish, trim any excess, and it’s ready to fill and bake!

Notes

Keep the butter and dough cold to ensure flakiness. Avoid overworking the dough for the best texture. You can blind bake this crust for custard pies to maintain crispness.