All-Butter Pie Crust


"From "Cutie Pies" by Dani Cone ;This recipe makes one double-crust 9-inch pie, two single-crust 9-inch pies, 16 "cutie pies," 36 "petit-5s," 8 "piejars," 10 "flipsides" or 50 "piepops.""
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90 min servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. In a large bowl, combine the flour, salt, and sugar, and mix well.
  2. Add the butter to the flour mixture, and mix gently with a pastry blender, a fork or your hands. The goal is to lightly incorporate the butter into the dry ingredients. The butter pieces should be well coated with the dry mixture and somewhat flattened.
  3. Gradually add the water to the flour mixture, 1 tablespoon at a time, and continue mixing the dough until it comes together and forms pea-size or crouton-size crumbs. The dough should look like coarse individual pieces, not smooth and beaten together like cookie dough.
  4. With your hands, gather the dough crumbs together to form 2 patties, gently molding the crumb-like mixture into a patty shape and being careful not to over handle the dough. Wrap each patty in plastic wrap.
  5. Chill the dough for at least 1 hour, or up to 3 days. The dough can also be frozen for up to 2 weeks.
  6. When you're ready to use the dough, let it sit at room temperature for at least 10 minutes to soften it and make it workable. On a lightly floured surface, roll out each of the 2 dough patties to about a ¼-inch thickness, lightly dusting it with flour, if needed, to prevent sticking, and making sure to roll the dough evenly.


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