Butter Flaky Pie Crust
Featured in Allrecipes Magazine

Butter Flaky Pie Crust

965

"Butter makes this buttery flaky recipe the perfect crust for your pie!"
Saved
Save
I Made it Rate it Share Print

Ingredients

15 m servings 173 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • 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.

On Sale

What's on sale near you.

Directions

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.

Footnotes

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

Reviews

965
  1. 1225 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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 ...

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...

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...

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 ...

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...

I can't believe how great this crust was! I had no problem rolling it, even though I only had it in the fridge for abour 2 1/2 hours! Also I used whole wheat flour. Wonderful! Thank you!