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Classic Butter Pie Pastry

This all-butter pastry makes a flavorful, flaky pie crust that is easy to handle and bakes up golden brown and beautiful. It’s just like Mom’s—only better! —Taste of Home Test Kitchen
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    pastry for one 9-inch pie


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


  • Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed.
  • Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight.
  • On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.
  • For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions.
  • For a double-crust pie: Add filling to pie. 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.

Test Kitchen tips
  • Don't skip the rest time. It helps the flour fully hydrate so the dough will roll out like a dream.
  • This is a great recipe to make in batches and freeze. Keeping a few disks of this delicious dough frozen (tightly wrapped so it doesn't dry out) means you'll be ready to whip up a pie at the drop of a hat!
  • Nutrition Facts
    1 piece (1/8 recipe) single-crust pastry: 173 calories, 12g fat (7g saturated fat), 31mg cholesterol, 165mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 2g protein.


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    Average Rating:
    • billynn793
      Mar 16, 2020

      Best recipe...I can actually make pie crust...easy...I use a food processor and it works beautifully!

    • Lady Fingers
      Dec 17, 2019

      Classic Butter Pie Pastry

    • ebramkamp
      Dec 16, 2019

      This is my go to pastry recipe. It always turns out flaky and has a nice buttery flavor. I've shared this recipe countless times as people ask how I achieve such a flaky, buttery crust.

    • Paul
      Nov 30, 2019

      Not just like mom's. This is one recipe for a pie crust that I will never use again. Give me good old lard for both flavor, texture and flakiness.

    • mrs._white
      Oct 9, 2016

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

    • Loiscooks
      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.

    • PenelopeWin
      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.