Pie 101- The Perfect Pie Crust {Butter Recipe}

It’s pie season folks!

This recipe uses only butter, and no shortening.

I found it real easy to make, simple to work with, and baked up to a flaky, delicious crust.

A few things you’ll want to know when making pie crust is that it requires the butter to be cold.


Really cold.

I found the best thing to do is to take your butter out of the fridge and cut it into little pieces, place it in a bowl and put it into the freezer for at least 30 minutes.

It makes it a lot easier if you have a food processor to make the dough.

Start by adding your flour.

Just a tiny bit of sugar.

And a tiny bit of salt as well.

Pulse it a few times to mix it all together.

Pull out your freezing cold butter and throw it in the flour mixture.

Pulse it a few times until the flour is coarse and crumbly looking.

Using ice cold water, add a tablespoon at a time and pulse until the dough starts coming together.

It took me 7 tablespoons to get the right texture.

The dough should be able to stick together when you pinch it. If not, then add just a little bit more water and pulse again.

Turn out your dough and cut into two equal balls.

Form into small discs and wrap in plastic wrap.

Try to not handle it with your hands for very long. Your hands are warm, and you want the dough to stay cold. It is key to a flaky crust.

Place the dough in the fridge and let chill for at least 1 hour.

When you’re ready to make your pie pull out the dough and let it rest for 5-10 minutes at room temperature before placing on a lightly floured surface.

Roll out to a thin sheet about 12 inches in diameter.

Carefully place the dough into a 9 inch pie pan.

Trim the dough around the edge and you’re ready to fill with whatever your little heart desires!

My heart desired pumpkin pie…

You can get that recipe HERE. So get started on those pie crusts!

Yields 2

The Perfect Pie Crust {Butter Recipe}

A simple recipe for an all butter pie crust!

1 hr, 10 Prep Time

20 minCook Time

1 hr, 30 Total Time

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Recipe Image


  • 1 cup butter (2 sticks)
  • 2 1/2 cups flour
  • 1 tsp sugar
  • 1 tsp salt
  • 6-8 tbsp ice cold water


  1. Pull out butter and cut into small cubes, place in a bowl and put in the freezer for at least 30 minutes.
  2. In a food processor add the flour, sugar and salt. Pulse a few times to mix.
  3. Place the freezing cold butter into the food processor and pulse 5-6 times or until the flour becomes crumbly.
  4. Add 1 tablespoon of ice cold water at a time and pulse a few times between each tablespoon until the dough will stick together when pinched (it took me 7 tablespoons).
  5. Turn out dough onto a lightly floured surface and cut in half to make two equal balls.
  6. Trying not to handle the dough too much, quickly shape into a small disc, wrap in plastic wrap and place in the fridge for at least 1 hour.
  7. When you’re ready to make your pie pull out the dough and let rest at room temperature for 5-10 minutes.
  8. Roll out to a thin 12 inch diameter circle. Carefully place in a 9 inch pie pan and trim the extra dough around the edges. Fill with your choice of pie filling, and bake!
  9. To Pre-Bake the Crust:
  10. If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above until you get to the point where it says to put in the filling. Note that you will need to make only a half recipe if you are only doing a bottom crust. Freeze the crust for at least a half hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.
  11. Preheat your oven to 350°F.
  12. When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights – dry beans, rice, or stainless-steel pie weights.
  13. Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
10 Responses
  1. Bree
    Just curious if you know why my pumpkin pie the crust is like moist like looks wet. My husband thinks its the moisture from the pumpkin i used the pumpkin recipee you have. And im talling about undernesth crust not the crust around the edges ?
    1. It would be due to the type of pan that the pie was baked in. For a crisper crust, you could also par-bake the crust before adding the pumpkin pie filling and finishing baking.
  2. Mike
    Can you use any other kind of flour, like rice flour? My friend needs to use gluten free foods, and flour sets her off with stomach cramps, etc. Not pretty.
    1. Hi Mike, I'm sorry, but I'm not sure about substitutions. I know that other flours have different qualities and might not yield the same results. You could always try Googling it? That's what I would do. :) Good luck!
  3. Words Of Deliciousness
    What a great looking crust. I have never made a pie crust with butter I always use shortenting, after seeing this recipe I will have to give it a try.
  4. Krista {Budget Gourmet Mom}
    Such a great tutorial! You definitely don't need to be afraid of making your own pie crust even though I was a bit overwhelmed by it when I first started. I don't know why! I'm crazy.

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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