Easy Homemade Butter Pie Crust: Flaky & Simple (Print Version)

Easy Homemade Butter Pie Crust recipe for a flaky, tender base. Learn my simple method for pies, quiches, and tarts with real butter!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 1 (9-inch) Double Crust or 2 Single Crusts
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 2 ½ cups (300g) all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar

→ The Fats

04 - 1 cup (226g) unsalted butter, very cold and cubed
05 - ½ cup (113g) vegetable shortening, very cold

→ Liquid & Seasoning

06 - ½ cup (120ml) ice water, plus more if needed
07 - 1 teaspoon apple cider vinegar (optional)

# Instructions:

01 - First things first, grab a big bowl. I usually use my biggest one to avoid flour flying everywhere. Whisk together your all-purpose flour, sugar, and salt. You want it all nicely combined, no lumps of salt hiding. This is where I always make sure everything is evenly distributed; it sets the stage for a balanced Easy Homemade Butter Pie Crust. It's a simple step, but it really matters for the final taste, you know?
02 - Now for the fun part: the butter and shortening. I cut my *super* cold butter and shortening into small cubes, about half an inch. Then, I dump them into the flour mixture. Using a pastry blender (or two knives, or even your fingertips if you're quick!), cut the fats into the flour until you have a mix of pea-sized and chickpea-sized pieces. You want some bigger chunks of butter for those lovely flaky layers later. Don't overmix here, hon, or you'll lose that flakiness.
03 - Time for the ice water. I usually start with about half the amount specified, drizzling it in slowly, a tablespoon at a time. Then, I gently mix with a fork, or my hands, until the dough just starts to come together. You'll feel it, it’s still a bit shaggy, but it holds when you squeeze a piece. This is where I sometimes get impatient and add too much, leading to a tough crust. Less is more here for a tender Easy Homemade Butter Pie Crust!
04 - Once the dough is shaggy but holds together, gently gather it. Try not to knead it too much; we want to develop as little gluten as possible for a tender crust. Divide the dough in half and gently flatten each half into a disc. Wrap each disc tightly in plastic wrap. I always make sure they're nice and flat for easier rolling later. Pop them in the fridge for at least 30 minutes, or even better, an hour or two. This chill time is non-negotiable for a truly flaky Easy Homemade Butter Pie Crust.
05 - When you're ready, take one disc out of the fridge and let it sit for just 5-10 minutes to soften slightly, but not too much. Flour your work surface and your rolling pin generously. Roll the dough from the center outwards, rotating it often to prevent sticking and to keep it round. If it cracks a little, don't panic! Just gently press the cracks back together. I’ve had many a moment where I thought I'd ruined it, but a little patching always works.
06 - Carefully transfer your rolled-out Easy Homemade Butter Pie Crust to your pie plate. I usually roll it around my rolling pin, then unroll it over the plate. Gently fit it into the plate, pressing it against the sides without stretching it. Trim the edges, leaving about an inch of overhang, then crimp or flute the edges however you like. For blind baking, prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake according to your recipe's instructions. The smell of it baking is just heavenly, honestly.

# Notes:

01 - Personal cooking tip I've learned through experience: Always keep your butter and water *super* cold for the flakiest crust; it makes all the difference, trust me.
02 - Storage advice that actually works from my kitchen trials: Unbaked pie dough discs keep well in the fridge for up to 3 days, or frozen for a month. Just thaw in the fridge before rolling.
03 - Substitution I've tried that worked surprisingly well: If you're out of shortening, using all butter works, but it can be a bit trickier to handle and sometimes less tender. Still delicious, though!
04 - Serving suggestion that makes this dish extra special: Brush the finished crust with a little egg wash before baking for a gorgeous golden sheen and a slightly crispier finish.

# Equipment Needed:

01 - Large mixing bowl
02 - pastry blender (or two knives)
03 - measuring cups and spoons
04 - plastic wrap
05 - rolling pin
06 - 9-inch pie plate

# Nutrition (Per Serving):

Calories: 350
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 4g

Back