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Classic Butter Pie Pastry Recipe
Classic Butter Pie Pastry Recipe photo by Taste of Home

Classic Butter Pie Pastry Recipe

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This all-butter pastry makes a flavorful, flaky pie crust that’s easy to handle and bakes up golden brown and beautiful. It’s just like mom’s—only better!—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings


  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3 to 4 tablespoons ice water
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 6 to 7 tablespoons ice water


  1. In a large bowl, combine flour and salt; cut in the butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed.
  2. For single-crust pie: Form into a disk and wrap in plastic wrap; refrigerate for 1 hour or until easy to handle.
  3. On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake according to recipe directions.
  4. For double-crust pie: Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
  5. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions. Yield: pastry for one 9-inch pie.
Originally published as Classic Butter Pie Pastry in Country Woman October/November 2012, p37

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Reviewed May. 4, 2015

"I have been making my pie crust with real butter for years. Reviewers are right -- you need to double the complete recipe for a two-crust pie. Butter will make a much tastier crust."

Reviewed Jan. 16, 2015

"I used this to make a gluten free crust. I used cup for cup gluten free flour and it was really good. Cooked up nice and tasted great too. I give credit to the butter. I only made one crust but did notice the mistake for the double crust. I would just double the recipe for the single crust not a big deal."

Reviewed Nov. 16, 2014

"I made this following the directions for the double crust.......... it's not nearly enough for a double crust.

If you follow the directions you'll notice that all the ingredients for the double crust is doubled EXCEPT for the flour......... that extra 1/2 c does make the difference so you don't have to S-T-R-E-T-C-H it out."

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