Classic Butter Pie Pastry

Name: Classic Butter Pie Pastry
Prep time: 10 min
Total time: 10 min
Yield: pastry for one 9-inch pie.
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

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

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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.
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.

Originally published as Petite Pie Pastry in Country Woman October/November 2012

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Average Rating:

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.

Classic Butter Pie Pastry

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