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

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4.5 3 3
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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
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

In a small 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 a single-crust pie: Form into a disk and wrap in plastic wrap; refrigerate for 1 hour or until easy to handle.
Roll out pastry to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.
For a double-crust pie, divide into two portions so one is slightly larger than the other; form each into a disk. Wrap separately in plastic wrap; refrigerate for 1 hour or until easy to handle.
Roll out larger ball to fit a 9-in. or 10-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

Nutritional Facts

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

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  • 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. In a small 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 a single-crust pie: Form into a disk and wrap in plastic wrap; refrigerate for 1 hour or until easy to handle.
  3. Roll out pastry to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.
  4. For a double-crust pie, divide into two portions so one is slightly larger than the other; form each into a disk. Wrap separately in plastic wrap; refrigerate for 1 hour or until easy to handle.
  5. Roll out larger ball to fit a 9-in. or 10-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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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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