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A Raw Pie Crust with apples in the pie. It is on a picnic table with two Braeburn apples, a rolling pin, and is laying on a cloth.

Best Butter Pie Crust

  • Author: Ben Myhre
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Yield: 2 crusts 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Pie


Butter Pie Crust makes some of the pie crust. No matter what kind of fruit pie you are making, this flour based pie crust can make the tastiest, flakiest crust around!


  • 1 Cup (2 Sticks) of unsalted butter
  • 2 ½ cups white all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ cup ice cold water (approximate)
  • 1 egg, beaten
  • 1 teaspoon sugar


  1. Cut 2 sticks of butter into ½-inch cubes
  2. Place into freezer for 20 minutes
  3. Place 2 ½ cups flour, 1 tablespoon sugar, and salt in food processor and pulse a few times to mix.
  4. After butter has been in the freezer for 20 minutes, add to food processor and pulse 5-6 times. The goal is to mix the butter into the flour. The cubes of butter should be no smaller than peas.
  5. Move flour mixture to large bowl
  6. Add water to flour 2 tablespoons at a time. Toss with fork. We want to get to the point when you take your hand squeeze a handful of flour, it should stick together. For this one, it ended up taking 1/2 cup + 2 tablespoons.
  7. Once this is done, divide into two. Work each half until it sticks together somewhat well and is in a disk. We don’t want the butter to fully incorporate. If you need to add more water, you can, but do so only very sparingly.
  8. Tightly wrap in plastic wrap and place in freezer for 20 minutes
  9. Preheat oven to 425° Fahrenheit
  10. Take dough out of freezer and unwrap
  11. Get to your zen place. Roll out the dough. I suggest looking at the section above where I talk about rolling out the dough.
  12. Place one pie crust on the bottom
  13. Add whatever filling you need.
  14. Add top crust
  15. Use fingers to pinch crust together
  16. Trim excess dough, but the crust will shink a bit, so leave a bit
  17. Using fork, crimp the two doughs together further
  18. Brush light coating of egg on dough crust
  19. Sprinkle with sugar
  20. Using knife, slit four holes in crust
  21. Loosely wrap the crust edges with tinfoil to help prevent overbrowning of the crust edges.
  22. Put in oven for 35 minutes
  23. Remove tinfoil
  24. Check every 5 minutes and remove when it looks done. 40-45 minutes
  25. Let rest for at least 2 hours
  26. SERVE

Keywords: Butter Pie Crust