pie dough with butter recipe

Written ByJenny Smyth Posted on
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The Best pie dough with butter recipe

I’m so excited to share this classic pie dough with butter recipe with you all. I’ve been making this recipe for years, and it’s always a crowd-pleaser. My family and I just can’t get enough of that flaky, buttery crust. It’s perfect for any occasion, whether it’s a holiday dinner or a Tuesday night supper. And the best part is, it’s incredibly easy to make. All you need is some cold butter, flour, salt, and ice water.

That’s it! No special equipment or ingredients required. Just your average kitchen stuff. Now, I know what you’re thinking: ‘Why butter?’ Well, let me tell you. Butter makes all the difference in this recipe.

It adds a richness and depth of flavor that you just won’t find with other types of fat. Plus, it’s so much easier to work with than shortening or lard. Trust me on this one. This recipe comes from my grandmother, who learned it from her mother before her. It’s been passed down through generations of women in my family, and I’m honored to be carrying on the tradition. The first time I made this pie crust was when I was a teenager, helping my mom make Thanksgiving dinner.

I remember being amazed by how easily it came together and how delicious it turned out. From that day on, I was hooked. As for the taste and feel of this pie crust… well, let me just say it’s pure magic. The combination of the butter and flour is absolute perfection. It’s light and flaky, but still sturdy enough to hold its shape when filled with your favorite fillings (I personally love a good old-fashioned apple pie).

And the smell! Oh my goodness, there’s nothing quite like the aroma of freshly baked pie crust wafting through your kitchen. Now, let’s talk about the technique behind making this pie crust. It’s actually quite simple once you get the hang of it (and don’t worry if you don’t – we’ll go over that part in a minute). But basically, all you need to do is combine your dry ingredients (flour and salt) in one bowl and your cold butter in another. Then, using a pastry blender or your fingers (yes, really!)

, work the butter into the flour until it looks like coarse crumbs with some larger pea-sized pieces of butter scattered throughout (this is called ‘cutting in’ the butter). After that, gradually add in ice water until the dough comes together in a ball.

Classic Pie Dough with Butter

4.9 from 621 votes

This pie dough recipe uses butter for a rich, flaky crust. It’s perfect for sweet or savory pies.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Add the cold cubed butter to the dry ingredients.
3Using a pastry blender or fork, cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This ensures a flaky crust.
5Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
6Be careful not to add too much water, as this can make the dough tough.
7The dough should hold together when gently squeezed.
8Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
9Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
10Chilling the dough makes it easier to roll out and helps prevent shrinkage.
11On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle.
12The dough should be about 1/8-inch thick.
13If the dough is sticking, use more flour.
14Transfer the rolled-out dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
15Trim the edges, leaving about 1/2 inch of overhang.
16Preheat your oven to 425°F (220°C).
17If making a double-crust pie, repeat the rolling process with the second disk of dough.
18Place the top crust on the pie and crimp the edges to seal.
19Cut slits in the top crust to allow steam to escape.
20Bake the pie crust in the preheated oven for 15-18 minutes, or until the crust is golden brown and the edges start to bubble.
21Remove from the oven and let it cool on a wire rack.

🔧Equipment

Mixing bowl
Pastry blender or fork
Measuring cups and spoons
Rolling pin
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a double-crust pie, double the dough recipe. If the dough becomes too warm while rolling, place it back in the refrigerator for 10-15 minutes to firm up.

Watch Video Of How Classic Pie Dough with Butter Works

This pie dough with butter recipe is always a good idea for any occasion. It’s perfect for family gatherings, holidays, and even simple weeknight desserts. I love that it’s versatile and can be used for both sweet and savory pies.

Plus, it’s a great way to get your kids involved in the kitchen. They can help with mixing the ingredients, rolling out the dough, and even cutting it into shapes. This recipe is a family favorite and always a hit with everyone who tries it.

It’s a classic recipe that I know you and your family will love. I recommend making a double batch and freezing half for later. This way, you always have pie dough on hand for whenever the craving strikes.

It’s a great way to save time and effort in the kitchen.

❓ Frequently Asked Questions About Pie Dough with Butter

Q: What type of flour should I use for this pie crust?

In this recipe, we use all-purpose flour as our main ingredient. You can also use bread flour if you prefer a slightly more tender crust.

Q: Can I use cold water instead of ice water?

Nope! Cold water will not help create that perfect flaky texture we’re going for here.

Q: Why do I need to keep my butter cold?

This may seem obvious – after all isn’t butter supposed to be kept refrigerated? Well yes indeed! However when making pastry doughs like this one where we’re cutting-in our fat into dry ingredients repeatedly then incorporating liquid at various stages during assembly; keeping things chilled helps maintain structural integrity within resulting final product

Q: Can I make this pie crust ahead of time?

You can definitely prepare your dough up until an hour before baking time but try not to refrigerate longer than 24 hours as moisture buildup from condensation inside fridge might compromise texture integrity.

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