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Butter Flaky Pie Crust

"Butter makes this buttery flaky recipe the perfect crust for your pie!"
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15 m servings 173 cals
Original recipe yields 8 servings (1 single crust pie)


  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Ready In

  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 1245
  1. 1603 Ratings

Most helpful positive review

Excellent crust! I've made this crust many times, and I finally mastered the techniques to make it flaky (not recipe's fault but b/c inexperience). Previously, I over-worked the dough, used too ...

Most helpful critical review

This wasn't the best crust I've ever had. I had high expectations though given all of the raving comments. I do love how simple it is, plus I would much rather use butter than lard. Next time I ...

Most helpful
Most positive
Least positive

Excellent crust! I've made this crust many times, and I finally mastered the techniques to make it flaky (not recipe's fault but b/c inexperience). Previously, I over-worked the dough, used too ...

SO flaky and tender. TIP: if you don't have a food processor or pastry cutter, try freezing the block of butter, and then grating it. I even put my grated butter back in the freezer, so the litt...

This is THE tastiest crust ever!!! I used to be a dedicated shortening user, but because since moving to Finland from the USA, I have been unable to find it anywhere. I am no longer lamenting my...

Ok I love this recipe and as I was reading the reviews I noticed alot of people were having problems with the water and salt and coldness. Well as a professional Pastry chef I can tell you that ...

I used less water than called for -- I think it was 2 tablespoons. I did not refrigerate at all - just rolled it out and popped it on my pot pie. When it came out of the oven it was flaky and ...

I was very satisfied with this crust. I usually make the Betty Crocker pie crust with shortening. However, I had forgotten to put the shortening in the refrigerator so I looked for a butter reci...

This crust was delicious! I blended the butter/salt/flour combo in the processor until crumbly (it doesn't take long). Then, slowly mix in the water little by little while kneading...I've made...

This is the perfect pie crust! I used this pie crust for a dessert pie as well as a chicken pot pie, both came out flaky and full of flavor. Buttery, flaky, wonderful! Always keep all your ingre...

Buttery rich and delicious, light and, yes...flaky! Supposedly only crusts made with lard or shortening will give you a flaky crust, but not so with this recipe. I mixed it up, exactly as writt...