Buttery Pie Crust

I think the crust is the most important part of a pie. If the crust isn’t great it really ruins the pie in my eyes. I think a crust needs to be all butter, no crisco. Sorry but I am not a fan of working with Crisco. I have worked on my pie recipe for years. I tweaked the first one I ever came up with and it is delicious. I might have eaten the leftover scraps from the crust.

The key to this pie crust is use that I use all European butter. A quality cold butter makes a huge difference in this recipe. I use frozen butter. The reason is grating the butter is easier this way. I figured most people don’t have a food processor, so the directions for this crust is with a bowl and a good old pastry cutter. In the tips section there is tips on how to make the crust with a food processor.

A few tips about pie crust. It is better to work with a cold pie crust. You don’t want to overwork it and have the butter start melting while rolling it out. If you are using a ceramic pie dish roll out the pie crust a little bit thinner and bake a little bit longer. Pie crusts in a ceramic dish take a little bit longer compared to a glass pie dish or aluminum dish.

That’s the Dish from my Kitchen to your Kitchen 💕





  • 2 ⅔ cup all purpose flour spooned and leveled
  • ¼ cup sugar 
  • 1 cup cold butter
  • Sprinkle of salt if needed
  • ¼ -⅓ cup of iced cold water or more if needed



  1. In a large bowl whisk together flour, sugar and salt. 
  2. Grate in cold butter.
  3. Using a pastry cutter, cut in butter until a crumb forms.
  4. Slowly add the water until the dough starts to come together.
  5. Using a spatula, fold the dough together until a ball starts to form. Using your hands if necessary. Be careful not to overwork the dough.
  6. Split the dough into two parts. Make two discs and wrap each one in plastic wrap and place in the refrigerator for 3 hours. 
Ready in 3 1/2 hours includes refrigerator time Makes 2 pie crusts



Make sure your butter has been in the freezer for at least an hour. I usually throw mine in the night before. Pie crust can be made ahead of time. Keep wrapped in refrigerator for 3 days or freezer for two months. You can use a food processor to make this. Add flour and sugar to food processor. Pulse a few times. Add cubed butter, pulse until a crumble texture. You can now add this to a bowl and add the water. Or slowly add the water to the food processor. I prefer to add the crumble to a bowl and mix the water in that way.

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I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover. more >

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