Quick and Easy Pie Crust With Butter
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01/24/2008
Excellent crust! I've made this crust many times, and I finally mastered the techniques to make it flaky (not recipe's fault but b/c inexperience). Previously, I over-worked the dough, used too much water, and/or didn't keep the dough cold enough, which made the crust tough and soggy. Tips: keep it cold & work it sparingly. Chill water in the freezer until ice crystals begin to form. Cut very cold UNSALTED butter into cubes & cut it in the flour & salt with a pastry blender (or pulse in food processor) until it resembles coarse crumbs. Transfer to large bowl & gently toss water into crumbs 1 tsp at a time with a fork. Do not use food processor to incorporate water - it's too easy to overwork the dough. The dough should have small bits of butter - this makes the crust flaky. Cool off hands under cold water, pat dry, gather the crumbs into a flattened ball, wrap in plastic, and refrigerate. Refrigeration is necessary b/c it allows the gluten to relax and prevent shrinkage. You may need to roll out the dough twice. First roll out is usually crumbly, uneven, and has large breaks. Gently gather in edges to form another ball, flip it smooth side up, and roll out again. Smooth, round, even crust should be easier the second roll out. See pics of the process.
06/17/2007
I was very satisfied with this crust. I usually make the Betty Crocker pie crust with shortening. However, I had forgotten to put the shortening in the refrigerator so I looked for a butter recipe. This one is excellent. I did double the salt since I was using unsalted butter. I think it could have used even more. I did put my flour in the refrigerator. For those new at making pie crusts, it is best to use all cold ingredients. The only other change I made was time in the refrigerator. I only put mine in the refrigerator for 40 minutes. I just didn't have the time to wait for 4 hours. I was also concerned that it would be too difficult to roll out. Before I used the rolling pin, I patted down the ball with my hands and worked the dough with my hands for awhile, until it seemed to be willing to stay together. I then proceeded with rolling it. I like to roll the crust over my rolling pin when done. It makes it easy to unroll it right into your pie pan. I also always brush the crust with a beaten egg white. This seems to help keep the crust from getting soggy. I made a coconut custard pie with this crust and it did not get soggy. Good luck to all who try this recipe. I did find it quite easy to make and very flaky, which is the true test of a good crust.
11/23/2007
This crust was delicious! I blended the butter/salt/flour combo in the processor until crumbly (it doesn't take long). Then, slowly mix in the water little by little while kneading...I've made this many times and it never took the entire amount of water. After chilling the dough, it will initially be tough, but don't let that discourage you. Work it with a rolling pin, and in no time at all you'll have a beautifully shaped crust. This is a versatile crust, it can be made with sweet and savory dishes alike.
10/27/2009
Buttery rich and delicious, light and, yes...flaky! Supposedly only crusts made with lard or shortening will give you a flaky crust, but not so with this recipe. I mixed it up, exactly as written, and used it for "Apple Crumb Pie," also from this site. I did use cold butter, but didn't even bother to chill the dough and it still rolled out like a dream. I scaled the recipe down to four servings, which turned out to be the perfect amount of pastry for two, individual pies. Not only was this surprisingly good, it was probably one of the easiest pie crusts I've ever worked with. A real pleasant surprise all the way around.
11/29/2011
This wasn't the best crust I've ever had. I had high expectations though given all of the raving comments. I do love how simple it is, plus I would much rather use butter than lard. Next time I will use less water because that may be the reason that it wasn't very flaky. I didn't even use the full 1/4 cup that it called for anyway! I made sure to keep the butter, water, dough, and my hands very cold. I refrigerated it over night. It was pretty easy to roll out (another reason I think I used too much water!) This makes a 9-inch single layer crust (that isn't mentioned in the recipe). I will probably try it again to see if it turns out better next time.
04/24/2006
I can't believe how great this crust was! I had no problem rolling it, even though I only had it in the fridge for abour 2 1/2 hours! Also I used whole wheat flour. Wonderful! Thank you!
10/30/2002
WOW! This was great! I made an apple pie with this and I could have just ate the crust. It was very easy to work with... this was my first time at a crust from scratch. Just keep the dough cold. Easy easy easy.
08/31/2003
Great recipe! I was trying to find one that didn't require shortening because I didn't have it on hand at the time and when I discovered this one, I was well pleased. I'm horrible with Pie crust but this one held together well, was easy to roll out, didn't burn like so many other crusts, and it tasted great after the baking process. I use it for fruit and meat pies and I'm never disappointed. Thanks again!
10/22/2010
The suggestion I read about using a cheese grater to grate the butter into small bits actually may have changed my life forever (it certainly improved my pie crusts!)
09/06/2010
Delicious crust - buttery and flaky. I have just one recommendation - do NOT refrigerate the dough overnight. Holy Moly, but that made it difficult to roll out. Unless you want to risk startling your family with curse words coming out of your mouth while you're rolling out the dough, just refrigerate for a couple of hours. Mine was in the fridge overnight, and I wound up having to beat it down with the rolling pin (while yelling lovely curse words).
06/02/2008
This recipe is really a classic "pâte brisée" : 3 cups all-purpose flour; 1 cup (2 sticks) sweet butter, cold, and cut with a knife/grater into thin slices or shavings; 1/2 teaspoon salt; and approximately 1/2~3/4 cup very cold water. There are several ways to improve it, the most dramatic being to use (or make up your own) "pastry flour" : 3/4 Cup AllPurpose Flour + 1/2 Cup Cake Flour; ie., Blend by sifting the (much lower gluten) Cake Flour with the standard flour to make real "pastry flour". What makes the recipe a derivation of "pâte brisée" is that it uses all butter ~ of course, by doing so it is quite rich {grin} FYI, pie dough is even more flaky when some shortening is used in place of unsalted butter; ie., try the Alton Brown mixture of 3 ounces (6 tablespoons) butter, chilled PLUS 1 ounce (2 tablespoons) lard = shortening, chilled, with the 1-1/4 Cups of "pastry flour"... Butter adds "richness", while Shortening amplifies "flakiness". for what it's worth, I use 1/2t salt + 1T sugar in this recipe, with 1/4t (plain, white wine or apple cider) vinegar added to the ice water. There is surprisingly little difference when the shortening, and then the butter is cut into the pastry flour with the plastic blade of yoru food processor, or when done by hand, in my experience. However, there is a BIG difference apparent depending upon how you add the ice water! Even if you use your food processor to pulse-cut the fats into the flour, turn it out and add the water manually ~ pr
09/21/2008
I'm a baker, but this was my first try at a pie crust and it turned out excellent! My main concern was flakiness, and it was very flaky. I doubled the recipe & added a bit of sugar & vanilla extract. Only refrigerated the dough for 40 minutes. For filling I used the Three Berry Pie from this website. My husband & I agreed that the crust could use some more sugar to go with the sweet berry pie. I may experiment some, but I know that pie crust baking is a fine science. For novice pie crust bakers I found the following hints helpful: 1. Roll the dough from the middle once, then slightly move the dough clockwise and repeat, gradually rolling the dough into a large circle. 2. After the circle is formed, lightly dust flour onto the dough circle. Fold the dough circle into a semi circle, then fold once more (into a flat cone-like shape). Gently lift the dough into the pan with the "pointiest" angle in the center and unfold. These tips really helped me make my first pie-making experience a happy one.
11/24/2010
I have been making this for years. Once you switch to butter from crisco...you'll never go back! It's heavenly when prebaked when making pecan pie. The big trick (an I'm sure lots have already said), is to keep everything cold!!! I cut my cold butter into little 1/4th inch squares, then freeze it for 30 minutes. I also freeze the pastry cutter, flour and bowl that I use as well. I refrigerate the water with the salt already mixed in. After cutting the dough to small crumbles, I barely work the doughZ(it sill falls apart a little). I refrigerate that for another 30 minutes to an hour at least. Then letting the dough ball(s) sit out of the fridge for 20 minutes or longer, I make flat, roll it onto the pie plate, then pre bake it. Smearing eggwhite on top of the crust while it's pre baking keeps it crispy and flaky when the pie is cooking so you don't have soggy crust :D
04/08/2011
Oh my goodness gracious. Yum. I consider myself a pretty active baker, but for some reason pie has never held much of an interest for me. It never excited me enought to want to bother with it. I think it's because I hate crust. It's boring and bland and not good, in my (previous) experience. So when I've made pie in the past, it was usually half-heartedly, with a pre-made crust. In the last couple of years, I've started baking exclusively with butter, and it's opened my eyes. I can't believe how I ever got by on margarine and shortening! Anyway, finally got around to making my own crust with this recipe and my trusty new food processor. Baked my apple pie using two crusts, baking till almost done, then brushing with an egg/cream mixture sprinkled with sugar, to make it pretty. I am a changed woman. Looked amazingly professional and gorgeous and tasted so good my eyes almost popped out of my head. Now I must make pie. Lots of pie.
11/23/2011
This was my first attempt @ a homemade pie crust & it came out delicious, buttery and flakey...just like my moms crust that's shees been making since I can remember. I used my kitchen aid stand mixer to make this since I don't have a food processor or pastry cutter and honestly, don't want to take the time/effort to cut the butter in with a fork. (I make my scones the same way!) I just froze my butter for about 30min, sliced it thin & then added it with all the ingredients except water in mt KA bowl. I mixed it on the lowest setting for a few minutes, until there were pea sized, or smaller, crumbs. Then I slowly poured in slightly less than 1/4cup of super cold water (still on the lowest speed) just until a dough barely started to form. Then I shaped it into a ball, wrapped in plastic wrap, and froze for about 30 min before I rolled it out. I froze it again once I got it into my pie plate, before I added my filling and baked it. it came out perfect. Even the extra scraps that I dusted with cinnamon/sugar and baked came out flakey without being refridgerated or frozen before going into the oven. This will be my go to recipe, I love it!
03/01/2013
I have 4 years of formal training in foods and have since made hundreds of tender flaky crusts. I followed this recipe exactly, plus grated & refroze the butter, then baked the unfilled crust at 425F. degrees for 12 minutes. Butter bubbled & oozed out of the soggy flat disk that sank to the bottom of my pan. I read oodles of reviews from cooks who had a similar result. I think there might be faults with this recipe that show up most when it is used as a single prebaked crust. People who filled the pie before baking did not seem to report the same problem, but I notice that many of the pies pictured seemed to be pulling away or sinking at the edges. I am guessing that the extra fat from the crust is absorbed by the filling when baked as a filled pie. If you review this crust, would you please mention how you baked it and how you measured your flour (I fluff flour, then spoon into cup)Is this good only for a double crust pie? Does your bottom crust come out flaky, or just the top? I am curious enough to experiment with this one, especially since I'd like to get away from hydrogenated fats.
10/11/2008
This is good, but the second time I used 50/50 shortening and butter and it was sublime! The shortening gave this crust amazingly flaky layers, just add another pinch of salt since the shortening isn't salted.
09/29/2010
BEST CRUST EVER. I use this recipe for everything!! I don't know how I ever got by without it. The flavor of the crust is divine, and compliments literally anything you put inside it. It is tastier, and a much healthier option than the pre-made crusts with partially hydrogenated oils and other preservatives. This is definitely a keeper!!
08/26/2010
Fantastic! So flaky and tender. I put the flour in a bowl, then the diced butter on top of the flour, and put the whole thing in the freezer for about 15 minutes. I had to break up/flatten the butter chunks with my fingers (just moved, and all of my utensils are packed!), but the cold flour helped keep the butter from getting too soft. I even had to roll it out using a drinking glass, but it handled perfectly and is absolutely delicious.
02/20/2011
I followed this exactly, except I didn't leave it in the fridge for more than about 15 minutes. It was very good and very easy. I used the recipe Apple Pie by Grandma Ople with it. DELICOUS!
12/26/2010
So easy to make and rolled out beautifully with no tears. Took the advice of others: 1) placed water in freezer until ice crystals formed and 2) put butter in the freezer for an hour and then grated it. Then I put the grated butter back in the freezer to ensure that it was nice and cold before incorporating it into the flour. Didn't have any problems doing the whole batch in my food processor (not at all "overworked"). Flakey and tasty! I'll be using the recipe from now on.
07/02/2011
AWESOME! I have been looking for a pie crust made with butter instead of shortening that was light and flaky, this is it! I made the dough in my food processor and chilled the dough for around 20 minutes in the freezer while I was making the fruit mixture, it was a dream to work with. I doubled the recipe and got 12 large tarts and 15 mini tarts. I made this pie crust again using half whole wheat flour the pie crust was just as tasty and flaky.
02/07/2011
Awesome... I add sage and pepper for my pot pies and a little sugar for pie crusts.
01/01/2011
I use whole wheat pastry flour (or white whole wheat, they're the same). I do several dough balls, one after the other, flatten the balls into a disk, and freeze in a zip top bag. When I need one, I just put it in the fridge the night before. I roll it out using all purpose flour to dust the surface and the rolling pin. If you roll it really thin, you can get a large disk and then you can cut off the edge that you don't need, and re-roll the scraps into a rectangle. I use that to cut into ribbons and make an open basket weave on the top of my pie with that (about 4 ribbons going horizontally, 4 vertically). It gets me a top and bottom out of one curst recipe. Enjoy!
11/24/2008
This is wonderful crust. My first attempt at a homemade pie crust that wasn't a crumb crust. It wasn't too difficult. I doubled the recipe for a lattice pie. I needed a little more water than called for. Perfect. I'll use this again and again. EDITED LATER THAT DAY: Everyone loved this crust. Amazing flavor.
01/04/2011
I don't know what went wrong. I've been making pies for a couple of years now, and I have a really good recipe going that uses half butter and half shortening. However, I've been trying to cut shortening out of my family's diet, so I was anxious to try this recipe. All ingredients were thoroughly chilled prior to using, and I only cut in the butter until the crumbs were pea-sized. I used the minimum amount of ice-water that was needed, adding only one tbsp at a time while lightly tossing together with a fork. The crust came out very hard, especially around the edges. No flakiness or tenderness whatsoever. We ate a little, then threw the rest of the pie away, it was that bad. I want to try it again, but at the same time, I don't know any pie crust tips that I haven't used already. Sorry. :(
10/17/2010
GREAT crust! I used this with the Grandma Oples Apple Pie recipe on this site. Fantastic and easy to make. I followed a couple of tips that I read - I brushed a very thin coat of melted jelly (I used sugar free apricot) in the bottom of the shell before I loaded in the apples, and then I baked the pie in a glass pie plate on a pizza stone (suppose to help make sure the crust is completely and perfectly baked). Hubby doesnt like crust, and he liked this! Its a keeper!
07/18/2012
This pie crust tasted great! It had lots of rich flavor and a wonderful texture, The only down side was that it was really greasy and had ALOT of butter!!!
04/08/2011
My brother and I are die hard bakers (cookies, cakes, bread) notice I didn't say pies-that's because pie crust and us were NEVER friends :) BUT IT WASN'T UNTIL I FOUND THIS RECIPE I can NOT proclaim that any more. I bake all kinds of pies. At first I was using a popular brand of maragrine, but one day I didn't have any and all I had was butter. Tried it and brother does it MAKE A DIFFERENCE. I know there's talk we should cut out butter, BUT SOMETHINGS YOU GOTTA use butter, and honey this is one you GOTTA USE BUTTER!!! There is an apple pie recipe on AR if you combine these two together, you WILL win 1st PLACE everytime. Trust me you will be happy with this one. Make sure your butter is CHILLED!!! Happy trails/baking to all. ;)
01/02/2001
the dough was sticky and hard to manage when i tryed to roll it out. i finally got it to stop sicking to me and my rolling pin by heavily dusting it.
02/20/2012
This was great! I used frozen butter and shredded it into the flour, and that worked very well for me.
10/25/2010
Totally freakin' delisious!!! Soooo easy to make!!!
12/27/2010
Just amazing. My sister and I needed a pie crust recipe that didn't require shortening in a pinch. I found this, and it came out perfect. I love this recipe because it is so simple and easy. We didn't even refrigerate it for the time required (did I mention we were in a bind?!). Just popped it in the freezer for about an hour, and still it came out perfect. I just feel like this is one of those recipes you almost never come across: simple ingredients, easy to follow and hard to mess up. This is now my go-to pie crust recipe. Goodbye, shortening!
09/20/2010
Flaky & great.
01/10/2011
Very good; I made the mistake of working the butter too much, but know better now.
08/26/2009
Perfect pie crust! I only had butter in the house and don't like the idea of hydrogenated oils in shortening, so this recipe seemed ideal. With a food processor it took only a few minutes to mix into the perfect ball of dough. Was short on time so I could only refrigerate less than an hour, and still came out great. The end result was flaky, melt-in-your-mouth, with a rich butter flavor. I used to use ready made dough, but they are pricier and don't taste as good. I only had salted butter available, which ended up being fine. I also made this as a double recipe with no problem. Try this, and you won't be disappointed!
03/10/2015
This was my first attempt at a homemade butter pie crust. I hardly handled the crust at all before putting it in the fridge, and I thought it wasn't going to turn out right (it didn't seem like it was all going to stay together), but it came out great. I do suggest putting the very cold butter in a food processor because it seems that the smaller the pieces are, the better.
09/21/2011
The perfect pie crust! I was looking for the perfect crust yesterday and this one was recommended to me...and I cannot be more grateful for the recommendation. This crust was super easy and turned out absolutely to die for. It is light and flaky and tastes absolutely delicious. This will now be my go-to crust!
10/08/2010
I loved this pie crust, it was fantastic & amazingly easy to make. thank you so much for the recipe!!
11/29/2008
I have no idea what I did wrong. Everything was perfect until I put the crust into the oven, and then crust completely shrank! Someone help!
03/25/2011
I used this pie crust for a cherry pie and it worked so well. I made double and it was still not enough though so I suggest tripling it or double and a halfing it. But very good and tasty and very easy to work with!
12/15/2007
I love this!! I've never made pastry until now and this was super simple and turned out great! I added a little cinnamon for flavour.
06/18/2014
This pie crust turned out great! I followed another reviewer's advice and grated the butter with a cheese grater because I didn't have a food processer. (The butter wasn't frozen, just chilled.) I put the dough ball in the freezer because I didn't feel like waiting for four hours, and then rolled it out after 30 minutes. The crust turned out buttery, flaky, and delicious. I'll never used pre-made crust again.
10/19/2010
This turned out great! I doubled the recipe for a turkey pot pie. The dough was easy to work with, buttery and flaky. Great recipe -thank you!
09/26/2008
I love this pie crust recipe. Best one I've ever made. I did add 1 tsp of vanilla to the ice cold water and I added 2tbsp of sugar to the flour mixture. Buttery, flaky and delicious. You won't be disappointed.
03/06/2011
Easy to make, tasty in my apple pie!
03/28/2001
Why don't people test their recipes before posting them here??? 1/2 cup water was waaaay too much for this crust. Probably 1/4 cup would be fine -- next time I will add it 1 tbsp at a time until it reaches the right consistency. Definitely too gooey to roll out the way it's listed.
02/02/2011
WOW! This was the first time I've made homemade pie crust and I was quite impressed! It was so delicious. I used it for a homemade pot pie recipe from here. MMMMM
01/09/2011
This is a delicious pie crust for savory pies. I used it for a chicken pot pie and it was awesome. I don't think I would use it for dessert pies though.
06/12/2011
This is the first pie crust I ever made, and it turned out perfect! Tender and flaky, it melts in your mouth. Thank you for this wonderful recipe =)
08/12/2010
I have made this recipe twice and both times it turned out great, despite using bread flour instead of all purpose because that is all I had on hand. I incorporated a reviewer suggestion as well...I froze a stick of butter and grated it with a box grater coated with flour inside. The first time I didn't flour and it stuck inside. I also grated it directly in the bowl of flour and stirred it in along the way so the grated butter coated and not stick together. The grating also made for little work to bring the dough together. The first time I returned the grated butter to the freezer, but it softens so incredibly fast, some stuck together. I used 1/4 cup of ice water as called for, which makes it easy to come together and roll out, but softened considerably by the time I finished rolling it out on parchment paper. After I flipped the paper over on to the pie plate and formed the shell, it was softened. After placing in the refrigerator until ready to fill, it was perfect. Next time I will freeze the pie plate to avoid the softening issue. The recipe filled my 10" ceramic deep dish pie plate perfectly with nothing left over and only a scant lip, which is what I prefer. The generous fluted edges are nice to look at, but tend to over cook and crisp and hence break off easily when cutting. I will try all purpose flour next time and would think it would turn out even flakier, but this recipe turned out such a tasty crust that I will definitely not need to look for another.
07/08/2011
Made a blackrasberry pie with this crust. This was the best crust ever so buttery and flaky. Did mix in the food processor, with great results.
11/24/2006
Good flavor, but the texture was extremely tough, in spite of taking great care to not overwork the dough. Very disappointed.
01/19/2011
This made the tastiest pot pit crust. I am not an expert with breads and pastries, and this was super easy, flaky and tasty and made me look like a pro!
11/14/2001
I would've NEVER believed it!!! Me, who burns toast 287 days of the year made a pie with crust to die for!! The crust was absolutely simple to make, i wrapped it firmly in plastic wrap over night and in the AM it was perfect! I used the advice in other posts of a well-floured rolling pin and surface. Today apple pie, tomorrow, quiche lorraine---Thanks, Dana!!
08/21/2011
Easy to work with and ends up as flaky goodness. Keeps intact very well. I put in the freezer for a half hour and it is chilled enough to roll easily.
01/26/2011
Okay, heres the deal....I've tried every pie crust recipe on the planet, and none of them have ever turned out, that is.... until this one! Easy, flaky, buttery, thanks so much for the recipe! :)
01/19/2011
not good-no taste
10/30/2012
Liked very much-and gave 4 stars only because I think it needs a little sugar added to the mix. I sprinkled a few tsps. of regular sugar on the top which added a little sweetness - and made a lovely apple pie today. This would be fantastic recipe 'as is' for a chicken pot pie. I am saving it and using this recipe for some pies I'll make for Thanksgiving this year.
05/28/2012
Even if you have never made pie crust before, you should try this one! This was my first time and I loved it! The ball really does form with the last Tbsp of ice water :) Doesn't even compare to a frozen store bought crust. I used my KitchenAide with the paddle. I took others advice and stuck my flour and salt mixture in the freezer for 5 minutes, cut up my butter and stuck it back in the freezer until I needed it, even stuck my paddle in the freezer to get it cold. Kept everything super cold so I didn't have to work at warp speed!
10/17/2010
Came out perfect! Crust was flaky(I mean this in a good way- as in many layers of golden brown crust) and melted in your mouth. I substituted the last 1/4 of flour with pastry flour to make mine rise a bit more and added a tiny bit of vinegar to enhance the flavor (less than 1/4 tsp). If you do this, I recommend rolling the dough very thin as it puffs out a lot. Delicious, would never use lard or crisco again. Thank you so much!
11/20/2012
I am a 65 year young mother of 5 and have made homemade pies for years. Had started cheating by buying pre made shells due too not being able to get the perfect crust as when I was younger. THIS IS THE BEST PIE CRUST recipe ever. Easy to make (I do add a little extra ice watrer) and rolls out like a jewel. Thank You
02/16/2013
I refrigerated for approximately 2 hours. I was extremely impressed by the delicious flavor, flakiness and ease of preparation with this recipe! Thank you so much, as it's just a wonderful accompaniment to any quiche recipe, and I will use it often!
11/20/2001
i am awful when it comes to making pie crusts, but i have to say, i love this one, it turned out PERFECTLY. i read through the other reviews, and do not recall it calling for 1/2 c water as one wrote....and i agree with others, the key is to roll it between wax paper dusted with flour. it turned out delicious...thanks
09/08/2005
Very buttery crust, just what I'll be using from now on to make pies with. I love this recipe b/c it is so easy, delicious, and contains NO shortening. You dont need much water to work with the dough, just dont overwork it. Thanks :)
08/05/2007
This pie crust was extremely good and flaky. The key(very important) is to keep all the ingredients very cold. I put everything in the freezer. I even let the water turn to little ice frizzles.(not frozen) just as it begin to turn to ice I began making my crust. definitely a keeper.
11/08/2007
This recipe yields a crust that is difficult to work with and not very forgiving. However, the end result is both beautiful (flaky and crisp) and delicious. I will use it again and again--just know it takes a lot of time and skill. Not for the novice. Still, rated it a "5" for the results.
12/03/2002
What a great and simple recipe. The key to a great crust, keep the water ice cold and roll out the dough a few times. I did this a got a perfect crust and lattice top for my first apple pie. I loved it.
01/17/2011
This was the easiest pie crust I've ever made, and it turned out looking so professional! I followed another reviewer's advice and used my microplane to grate a stick of frozen butter, then reinserted the butter into the freezer for a few minutes to keep it cold. I think this trick with the butter was the reason I did not need to refrigerate the dough before I rolled it out. I had no problem rolling the dough to the correct thickness and getting it into my pie plate without refrigerating first. This is a prize winning recipe!
04/30/2012
1st time i make pie crust and it turned out perfect. used margirine coz i was out of butter and it worked fine
11/09/2004
Blah. Got HUGE bubbles after it baked. Had to break them to get the crust down. Also it shrank after baking and didn't cover the edges of the pie plate any longer. Also this recipe contains no sugar which many pie crust recipes do so as you can guess it was in no way sweet or flavorful. I also don't like how this recipe gives no indication as to baking temp or time so that you can use this with a pie recipe that calls for a prebaked crust as almost all do. I will not make this again.
03/20/2007
I was out of shortening and needed a pie crust using all butter, and this one was perfect. I added more water, but other than that, it was an excellent recipe. It made the most pliable dough I've ever worked with and rolled easily into the size I needed, which was deep dish. It was rich and delicious, maybe not quite as flaky as one made with shortening, but I was not disappointed!
11/22/2006
I had to go back and re-rate some pie crusts I've made from this website that I thought were good at the time, because this one is the best one I've made so far. I've wanted one without shortening (transfats). I doubled this recipe to make two single-crust pies; pulsed it in the food processor, and it turned out great. It rolled out easily, and it was the flakiest crust I've made. Thanks for the recipe, Dana!
10/12/2010
This crust is to die for! Flaky, and very flavorful! Plus so easy to make. I made no modifications except to double the batch cause there never seems to be enough.
06/17/2001
This crust came out perfect for me using 1/4 cup of ice water like the recipe says. It is easy to work with when you use a paring knife to slice the butter into thin slices. Roll it out using wax paper and a little flour and it doesn't stick. It was a crispy, flakey pie crust!
02/17/2007
this is really good. i skipped the step where you have to wait for hours and just used it immediately and it was great. i used margarine instead of real butter, too. i just don't feel right using shortening at all, so this is really good.
12/03/2010
Best crust recipe on this website, without a doubt. I use this not only for pies but it goes excellent with the chicken Pot Pie IV recipe that is also on here.
01/20/2011
It is an easy crust. The taste is really good. The butter tends to melt, dripping on the oven so I covered the rack below it with foil. Tends to stick. I used partly frozen butter once and I liked the results better.
03/07/2011
Awesome flaky crust. Dicing up frozen butter can be a little interesting. But it ended up working in the end. True if you are using this recipe for a dessert pie, a sweetening ingredient may be desired. Also beware of applying a cover layer on the pie for when the butter melts and drips in the oven it will start smoking. Overall the crust tasted great and it would be a great decision to attempt.
11/08/2011
So last night I decided to once again try my hand at making pie crust from scratch. I searched and found this recipe. Of course I modified it slightly by adding cinnamon and surgar to the dough. WONDERFUL!!! The crust was very flaky and very tasty!!! Since this was an "experiment" I didn't use a lot of peaches for the filing...just in case. :) I HIGHLY recommend allowing the dough to chill overnight before rolling it out. This is a great Pie Crust Recipe! I can't wait to use it for other pie recipes....I will probably never buy a pie crust again!!
12/21/2010
The key to making crust, the less you work the dough the easier it is to work with. I learned this from an autobody mechanic when I was a kid, he said, "dont play to much with the body putty" ....add water, make a ball, roll it out and flatten..
01/13/2011
Quadrupled this to make 4 quiches. Made all of it (2 batches at a time) in the food processor and it turned out wonderfully! Thank you!
11/09/2010
I tried this crust recipe for my homemade apple pie and it is incredibly flaky and delicious.
10/29/2008
i had never done a homemade pie crust before mostly because I had heard if you do this it will do this and if u forget this it will not come out right. So I had just decided to not ever go there. Well my luck ran out and I needed to m ake several apple pies and didn't have the ability to go get the frozen kind, but all the ingredients needed to make one. I chose this one be cause i figured if I goofed it some how at least with all that butter it would taste good. They didn't mess up at all this is the simplest recipe for pie crust I think i have ever seen and it is also the best tasting pie crust I have ever had. This is now the only way I will make pie. Oh and I made several batches because I needed multiple pies. In the end I had too much so trying figure out what to do with the extra(this recipe too good to waste) My kids asked for cinnamon crisps so i took the remaining batches rolled them out really thin put on cookie sheet and covered with strusel mix cinnamon and a drizzle of honey, baked at 400 for 10 to 15 minutes poking with fork halfway through to get rid of any bubbles. I let cool for only a couple of minutes then cut with pizza cutter and it was the best cinnamon crisps i had ever made. They were and instant hit
10/21/2010
BEST CRUST EVER ! flaky, buttery and easy to roll out didn't crack. I used a little more water then what was stated in the recipe. But I kept adding until it was moist enough to hold together in a ball. I did it by hand with using a pastry blender.
06/07/2010
I loved the ease and flavor of this crust recipe (I make only butter or TF-free margarine crusts), but it did seem to be a bit greasy to me. Could be the pie recipe instructions I was using too. As one reviewer suggested, I grated hard frozen butter, and then incorporated it as instructed (that was fun!). Maybe I'm just not used to a crust with a delicious whole stick of butter :) I usually make a "low fat" crust, using just a tbsp or two of light margarine, so it's thinner/crisper, and shrinks annoyingly. A+ for taste, but maybe a little less butter is needed? I'll experiment. **UPDATE 7/10 - I made this again and did NOT grate the butter (just chopped it in the food processor w/the flour and stuff) and it came out WONDERFUL! Created gorgeous double-crust and single crust pies. This is my ONLY pie crust recipe from now on :)
01/21/2011
I use this crust receipe as often as I could, it is the best!
11/18/2007
I have done already a cherry pie and multiple pumpkin pies with this recipes. I did another recipe with cream cheese and it wasn't that bad, but still this is the best pie crust recipe ever! Everybody asks me where I bought it and can't believe when I say I did it!
11/04/2012
This recipe seemed simple enough that I decided to bypass the pie crust I had in the freezer and give it a try. It was easy to put together, rolled out perfectly, and made a really nice crust. I used it for an Oatmeal Chocolate Pie recipe from this site.
05/02/2011
I got a lot of compliments about the crust so it turned out well. However, when I was rolling out the dough, it all crumbled apart. I was trying to keep the crust together like a puzzle and I was very worried about the end result.
03/24/2011
Used this to make crust for a chicken pot pie, easy and tasty!
10/03/2011
delicious pie crust! made it to go with the most popular apple pie here on this site! grandma Ople's apple pie. I did double this recipe and then added 2 tsp sugar:) perfection:)
08/13/2012
Perfect. Never work the dough with your hands though. Love this. My first perfect crust!
10/26/2006
this crust didnt work at all it was horrible and ruined my pies
10/12/2011
This was the worst. I am noted for my pie baking. I followed this recipe and was so dissapointed. I have never made a crust with just butter. I chilled it. Did everything as directed. It was not flaky. It was slimy. I wish I had saved the butter and used Crisco as I always do.
04/28/2011
The process was a pain, not enough water to hold the whole thing together. The pie is still in the oven, so hope it will turn out ok.Sorry, not impressed!
01/29/2011
This didn't work out so well for me. Not sure what I did wrong.
06/15/2006
Easily the most flavorful pie crust I've ever made, browns up nicely and has a wonderful texture! Can't miss! Instead of doing it the old fashioned (laborious) way I just put the flour, salt & butter into my stand mixer w/the heavy stirrer attachment on low & once crumbly added the ice water a tablespoon at a time until just right, formed a ball by hand and then off to the fridge it went in saran wrap. Rolls out nicely, minimal separation at the ends, a lovely consistency to work with.
11/30/2008
I have mixed feelings about this one. I made it for an apple-cranberry pie first. Whereas it was good, it wasn't nearly as light and ethereal as the Crisco recipe I've been using for almost 35 years. Don't get me wrong - it WAS flaky, just not AS flaky as crust made with vegetable shortening alone (I've always used ice water, ever since I started baking pies.) It was a tad heavy. My family said they preferred my "usual" crust. That said, it WAS more flavorful, which was only to be expected, given my use of unsalted butter. However, it was when I made it as the base for a cheese and bacon quiche, that this recipe could really shine. So I wish I could give 4-1/2 stars. It seems to work better for savory pies, such as quiches and pot pies, than it does for fruit pies. Very good, dependable recipe.
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Source: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/