Print Options

 
 Print
Classic Butter Pie Pastry Recipe

Classic Butter Pie Pastry Recipe

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 YIELD:8 servings

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

  • 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.