Back to Classic Butter Pie Pastry

Print Options


Card Sizes

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


  • 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


  • 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.

Nutritional Facts

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

Reviews for Classic Butter Pie Pastry

Sort By :

Average Rating
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."

1914skin User ID: 8300958 245248
Reviewed Mar. 10, 2016

"Don't know what I did wrong, but the crust came out hard enough to put a dent in a wall! The one star is for my mistake and not your recipe."

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."

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."

boobear13 User ID: 7828314 198091
Reviewed Nov. 16, 2014

"I made this following the directions for the double crust.......... it's not nearly enough for a double crust.

If you follow the directions you'll notice that all the ingredients for the double crust is doubled EXCEPT for the flour......... that extra 1/2 c does make the difference so you don't have to S-T-R-E-T-C-H it out."

Loading Image