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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.

Recipe Note

Test Kitchen Tips

  • Don't skip the rest time. It helps the flour fully hydrate so your dough will roll out like a dream.
  • This is a great recipe to make in batches and freeze. Keeping a few discs 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!
  • 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

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    Average Rating
    Reviewed Oct. 9, 2016

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

    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."

    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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