Name: 2 Ingredient Buttery Pie Crust
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: American
Ingredients: 2 1/2 cups ( all-purpose flour; 1 cup of cold salted butter; 3-5 tbsp cold water

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This Buttery Pie Crust Recipe is a simple delicious 2 ingredient crust that you can whip up in minutes and use for savory or sweet recipes.

Video Tutorial

Making a fresh homemade pie from scratch has got to be right up there with mastering a first loaf of bread. It all seems impossible until it’s done. Many times it takes practice to get it exactly right. But when you finally do, there is a moment of pride you feel when you pull a fresh homemade pie from the oven. Or a fresh loaf of bread for that matter.

I know making a pie completely from scratch can seem quite intimidating to anyone whose never done it before. This might be because 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 today’s pie crust is just that. To make an ideal pie crust you really need just a couple of things, a good fat source, the right flour, and a little bit of cold water.

This 2 ingredient pie crust makes a perfectly buttery, flakey pie crust that you can use for any sort of pie you desire. The recipe is enough to make two crusts to fit a 9-inch pie plate. Which can be used for a top and a bottom crust or two crusts for tarts to quiches. You can even halve this recipe to make a tart which is exactly what I do when making my Fresh Peach Tart and Blueberry Tart Recipe.

I like using my food processor for this as I literally can whip up a pie crust in seconds. However, if you don’t have one, don’t worry. You can use your hands to blend the pieces of butter and flour into the dough ball inside a mixing bowl. A pastry cutter or fork will work nicely too.

2 Ingredient Buttery Pie Crust Is…

Buttery, and perfect for both savory or sweet pie filling
Easy to make with just 2 ingredients (and a little water)
Made with simple ingredients you likely have on hand
My go to crust for chicken pot pie
Great for the first time pie baker
A great from-scratch pie crust recipe
Enough to make two crusts (for top crust and bottom crust or two bottom crusts)

What You Will Need To Make It

2 1/2 cup of all-purpose flour

1 cup of salted butter

3-5 tbsp cold water

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

Tools

Food processor (optional)
Pastry cutter or you can use a fork (or your hands)
Large bowl

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. Turn the dough over onto a clean work surface with a little flour to avoid any sticking. Press dough into a ball.

Note: If using your hands or a pastry cutter to make the dough. The dough will slowly come together as you pinch or cut through the butter and flour. Shape it into a dough ball once it starts to come together.

Cut dough down the center top of the dough ball to divide into two pie crusts. Shape into two dough discs, roll it out, and use as your recipe instructs.

Note: If making the dough for later. wrap the dough tightly into some plastic wrap and store it in the fridge for up to 3 days.

Baking Notes

Be sure to chill the butter before 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 1/2 tsp of sea salt.
If you are baking in a warm kitchen, it is a good idea to chill the dough first before using it.
If storing in the fridge, use plastic wrap to wrap the dough tightly so that it is protected from the air and does not dry out.
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 which is actually perfect for pie crust.

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. There is a lot of butter in this butter crust recipe which can still stick to even parchment paper. Use a floured 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. Fill the dough with your favorite recipe and bake as instructed.

FAQ

Can I use pastry flour for this instead of all-purpose?

Yes for this recipe either flour will work. Pastry flour is made for things like pie crusts with lower protein amounts. Pastry flour will create a nice flaky delicate crust. When swapping out all-purpose for pastry flour you might not notice a big difference in the final result as it is quite subtle. Which is the reason I went for all-purpose in this recipe. All-purpose is a standard flour most bakers have in their kitchen and keep on hand regularly. Whereas pastry is not so typical.

Does it matter if I use salted or unsalted butter?

No. You can use either salted or unsalted butter. But if using unsalted butter you should add a 1/2 tsp of sea salt to ensure you have a flavorful pie crust.

How long can I store this buttery pie crust?

This pie crust can be stored in the fridge for up to 3 days. The best way to store the pre-made pie dough is to wrap the dough ball tightly in a plastic wrap. I like to double-wrap mine to ensure no air touches the dough as this will dry it out. When ready to use, cut the dough ball in half and roll it out on a dough board. Bake as your pie recipe instructs.

Can I make one crust instead of two with this recipe?

Yes, you can! If you only need one crust, go ahead and cut the recipe right in half. You will need 1 1/4 cup flour, 1/2 cup salted butter, and 2-3 tablespoons of ice water or so. This will make one whole bottom pie crust for a pumpkin pie, pecan pie, or a tart crust.

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

Yield: 2 crusts