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Butter Pie Crust

Martha Holmberg

Yield: Yields two 12-inch rounds, enough for one 9-inch double-crust pie.

An all-butter dough and a light touch give you the flakiest crust that’s perfectly balanced with its filling.

Want more pie? Watch video demonstrations of how to crimp pie crusthow to make a decorative crust, and how to make three classic Thanksgiving pies: single-crust pumpkin and pecan pies, and a double-crust apple pie.

Browse our Guide to Thanksgiving Dinner for hundreds more recipes for turkey, sides, and pies.


  • 8 oz. (1 cup) cold unsalted butter
  • 9 oz. (2 cups) all-purpose unbleached flour
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 1/4 cup cold water

Nutritional Information

  • Nutritional Sample Size based on eight servings double crust
  • Calories (kcal) : 340
  • Fat Calories (kcal): 210
  • Fat (g): 23
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 60
  • Sodium (mg): 75
  • Carbohydrates (g): 30
  • Fiber (g): 1
  • Protein (g): 4


  • Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it’s crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).
  • The butter should remain cold and firm. To test it, pick up some butter and pinch it between the thumbs and forefingers of both hands to form a little cube. If the butter holds together as a cube and your fingers are not greasy, then the butter is still cold enough. If your fingers look greasy, put the bowl in the refrigerator for 15 minutes to firm up the butter before adding the water.

  • As the mixer turns on low (or tossing with a fork if mixing by hand), sprinkle the cold water evenly over the flour and butter. Work the dough until it just pulls together as a shaggy mass.

To roll out the dough for a double-crust pie

  • Cut the dough in half and pat each piece into a thick flattened ball (see photos). Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.

    It may feel strange not to, but don’t chill the dough yet. Shape it into two disks and start rolling; you can chill the dough once the pie is assembled. This method is unconventional, but author Carolyn Weil says that ultimately you get the most tender result because you don’t have to struggle with a disk of chilled, hard dough.

  • Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 1-1/2-inch margin all around your 9-inch pie pan). Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it.
  • Roll out the other dough ball and cut a second 12-inch round to be used as the top crust.


Rate or Review

Reviews (19 reviews)

  • Maya3 | 11/26/2021

    I’ve been making this crust since it first appeared in 2003. This time I made it and yes, much too much butter to flour and I had to add more flour. Went back to the original recipe and it called for 11.5 oz flour rather than the 9 oz here with all other amounts the same. Is the new amount intentional or and error?

  • Julgoodell | 11/26/2019

    I made this recipe many years ago and this has become my standard pie crust. It is delicious and makes it a struggle decide which is more delicious the pie or the crust. Thanks Fine Cooking!!

  • fortkcook | 06/15/2015

    I guess there is such a thing as too buttery...My usual crust ratio is 6 oz fat to 9 oz flour, using 4 oz butter and 2 oz shortening or lard. This crust was easy enough to handle but the final result was so tender (as opposed to flaky) and buttery it seemed more like a cobbler or a pressed shortbread crust and the butter flavor overwhelmed the fruit. Maybe the disappointing texture had something to do with the fact that I'm baking at a moderately high altitude, but I think I'll stick to my tried and true formula.

  • user-3049498 | 11/27/2013

    My Mr is super picky about pie crusts and he pronounced this one was exceptional! I'll be using this one from here on out. Thanks so much!

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