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Classic Butter Pie Pastry

 Classic Butter Pie Pastry
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
8 ServingsPrep: 10 min. + chilling

Ingredients

  • INGREDIENTS FOR SINGLE-CRUST PIE:
  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3 to 4 tablespoons ice water
  • INGREDIENTS FOR DOUBLE-CRUST PIE:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 6 to 7 tablespoons ice water

Directions

  • 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.
  • For single-crust pie: Form into a disk and wrap in plastic wrap;
  • refrigerate for 1 hour or until easy to handle.
  • 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.
  • 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.
  • On a lightly floured surface, roll out larger portion of dough to fit

2 of 2

Classic Butter Pie Pastry (continued)

Directions (continued)

  • 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.