Butter Crust for Pie

A lot of people shy away from pies because they’re afraid of making the crust. But what if I told you it was possible to make really flaky, really delicious pie crust with only three ingredients? Not so scared now, huh.

This is my go-to recipe for pot pie, or cherry pie, or no pie at all. Yes. I would eat this with no filling in sight.

Butter Crust for Pie

Butter Crust for Pie


  • 1 cup salted butter (this is what makes it a 3-ingredient recipe. If you have unsalted butter, add 1/2 tsp salt)
  • 2 1/2 cups all-purpose flour
  • 1 cup ice water (although you won't use all of it)


  1. About an hour before you want to make the crust, put the butter in the freezer and the flour in the refrigerator.
  2. When that hour is up, grate the butter with the smallest holes on your grater.
  3. Add grated butter to flour and mix gently.
  4. Begin adding ice water one teaspoon at a time and stirring with a fork ONLY until it comes together when you squeeze it. The less water, the better. It's actually okay if this is slightly dry.
  5. Cover and refrigerate at least two hours. You can make this 24 hours in advance if you'd like.
  6. After chilling, remove half the dough and roll out on a flour-covered surface until large enough to fill your pie plate, with some hanging over the edge. I like to roll my pie crusts on my pizza stone because it helps me to keep the crust round and it's a lot easier to clean up than my counter.
  7. Lay the bottom crust over your rolling pin and ease it into the pie pan.
  8. Trim edge, leaving some to be crimped with the top crust. Pierce the bottom with a fork and bake 7 minutes @ 400 degrees on bottom shelf of oven.
  9. While this is baking, roll out the top crust the same way.
  10. Fill with whatever filling you made, then ease the top crust over the pie and crimp the edges to seal.
  11. Cut some vent holes in the top.
  12. Brush with egg white.
  13. Bake and enjoy!

butter crust for pieGrated butterphoto 3And more grated butter

grated butterAll that butter mixed (lightly) into the flour

photo 1 (1)Rolling out on my pizza stone

Rolling pie crust on pizza stoneThe rolling pin helps move the crust to the pan

crust draped over rolling pinrolling pie crust over panFilling

photo 1 (2)

Crimping the edge

Pinching the edge of the pie crust to sealdecorative edge for pie crustAdding a few vent holes

pierced crustBrushing with egg white

brushing pie crust with egg whiteDone!

chicken pot pie



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