Buttery Pie Crust Recipe

This Buttery Pie Crust Recipe is a simple 2 ingredient crust that you can whip up in minutes.

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Baking a homemade pie is probably right up there with having a fresh vase of homegrown flowers or lighting your first fire in the winter. There is something so homey and comforting about them. Just the sight and smell of a freshly baked pie on your countertop is quite comforting.

A lot of pie bakers are often rather finicky about their crusts and the recipes can get pretty daunting. I like a fresh, simple approach to the kitchen and so naturally my pie crust is just that. This makes a perfectly buttery, flakey pie crust that you can use for any sort of pie you desire. From quiche to fruit pies and even pecan pies. This crust is my go-to that I am sharing for those of you who just want to make a delicious pie without all the fuss.

Why I Love This Recipe

The fact that I can use just 2 ingredients to make this delicious Buttery Pie Crust. Well, that is if you don’t count the cold water. But who doesn’t have cold water always on hand? We all do and very many of us who choose to cook from scratch, have flour and butter as well.

It is nice to be able to make something from scratch that is this easy and with a delicious buttery taste. Which pairs nicely with a wide array of things. From savory chicken pot pie to a fruit pie. This crust is one that I continue to go back to many times over. It is also a doubled version of my tart crust for this Fresh Peach Tart. If making a tart, simply cut the recipe in half.

What You Will Need To Make It

*Makes 2 standard sized pie crusts. You can half the recipe for a single pie crust or a tart crust.

2 1/2 cup of all-purpose flour

1 cup of salted butter

3-5 tbsp cold water

Directions

Begin by adding the flour to your food processor. (If you do not have a food processor use a large bowl and either your hands or a fork to blend the butter into the flour.)

Cube the butter into smaller pieces and place them inside the food processor. Make sure to use cold butter straight from the fridge as this will make for a flakier crust.

Place the lid on the food processor. Take the pour spout lid out and turn the processor on low. Begin adding your water slowly while the machine mixes. I find that 4 tbsp is usually perfect.

The dough is ready when it comes together in the processor.

Place the dough onto a floured surface to help with sticking or if making the dough for later. Place the dough into some plastic wrap and store it in the fridge for up to 3 days.

Baking Notes

• Be sure to chill the butter prior to whipping it up. It is a good idea to chill the dough before rolling it out. This helps create a flakier crust.
• I use unbleached organic all-purpose flour for this recipe.
• If using unsalted butter, add a 1/2 tsp of sea salt.
• If storing in the fridge, use plastic wrap to wrap the dough tightly so that it keeps better.
• For an easier clean up use a piece of parchment paper to roll the dough out. This also helps with transferring the dough to the pie dish.
• For tarts, simply cut the recipe in half. It makes the perfect amount to fit a proper tart pan.

Trouble Shooting

• If you find you have chilled your dough too long and that it is stiff. Simply allow it to sit at room temperature until it softens slightly. Then you can roll it out and bake it.
• If you have added too much water to the pour spout of your food processor and the dough is too sticky. You can add half a cup more of the flour, then turn the processor on to allow it to work through the dough. Place the batter on a well-floured surface. If it still sticks just add a bit more flour over the sticky areas until you can work with the dough.
• You don’t have all-purpose flour. You can also use pastry flour.

Rolling the Dough Out

When ready to use, flour a surface well or use a piece of parchment paper to roll the dough out. If using parchment paper, it is a good idea to dust it with flour before placing the dough on top. Use a flour rolling pin to roll the dough out. Then turn the dough over the top of an awaiting pie dish. Trim the dough with a knife along the edges.

If using a top for your pie wait to press the edges until the top is placed onto the pie. To edge your pie use either a fork to press along the outside edge. Or use your index finger on one hand and your thumb and index finger on the other to pinch along the edges. Creating a classic pie rim. This also helps to seal the outside edges of your pie.

Recipes with This Buttery Pie Crust Recipe

Fresh Peach Tart

Mushroom Swiss Quiche

Old Fashioned Apple Pie

Easy Blueberry Tart

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

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