Classic Butter Pie Pastry Recipe

4.5 3 3
Classic Butter Pie Pastry Recipe
Classic Butter Pie Pastry Recipe photo by Taste of Home
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Classic Butter Pie Pastry Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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:
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 1/3 to 2/3 cup ice water

Directions

Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed.
For a single-crust pie: Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions.
For a double-crust pie: Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. 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

Nutritional Facts

1 piece: 173 calories, 12g fat (7g saturated fat), 31mg cholesterol, 165mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 2g protein.

  • 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:
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 1/3 to 2/3 cup ice water
  1. Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed.
  2. For a single-crust pie: Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  3. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions.
  4. For a double-crust pie: Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  5. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. 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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Reviews forClassic Butter Pie Pastry

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MY REVIEW
mrs._white User ID: 7182927 255221
Reviewed Oct. 9, 2016

"This will now be my go to pie crust! It is delicious and so easy to make."

MY REVIEW
Loiscooks User ID: 3656565 225849
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."

MY REVIEW
PenelopeWin User ID: 5924001 218014
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."

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