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Old-fashioned pie baking

Flaky Butter Pie Crust Recipe (without shortening)

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  • Author: Moms Who Think
  • Total Time: 20 Minutes


We have provided two pie crust recipes here, one for a butter crust and one for a traditional shortening crust.


  1. 2 1/2 cups all-purpose flour
  2. 1/2 teaspoon salt
  3. 1 cup cold unsalted butter, cut into small pieces
  4. 1/2 cup ice water (must be ice water to get a flaky, non-chewy crust)


  1. Combine flour and salt in a large bowl. Cut in butter with a pastry blender until mixture is coarse crumbs. A pastry blender does the best job of combining the ingredients without overworking the dough.
  2. Sprinkle ice water, 1 Tablespoon at a time, evenly over flour mixture, tossing lightly with a fork until mixture forms an even ball of dough. Be sure to use a fork instead of your hands. You’ll avoid overworking/warming the dough.
  3. Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours or overnight. Cold dough is an absolute must.
  4. Once cold, remove the dough from the plastic wrap and divide in half. Place one ball (wrapped in plastic) back into the refrigerator until you’re ready to roll it out.
  5. Roll the one ball of dough on a lightly floured surface, rolling into a circle about 12 to 14 inches round.
  6. Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.
  7. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.


I used a pastry cloth and rolling pin cover after way too many stuck-on dough issues over the years. It’s around $6 at Amazon. 

  • Prep Time: 20 Minutes
  • Cook Time: N/A
  • Category: Dessert
  • Method: Baking
  • Cuisine: American