Go Back
–+ servings
Homemade Pie Crust With Butter | Can't Stay Out of the Kitchen | this old-fashioned #PieCrust #recipe is flaky & delicious just like my Mom & Grandma used to make it. Instead of using #shortening, this recipe uses #butter. Great for savory #pies, #FruitPies or #PieCrustCinnamonRolls. #HomemadePieCrustWithButter

Homemade Pie Crust with Butter

Teresa Ambra
Homemade Pie Crust With Butter is an old-fashioned Pie Crust recipe my Mom and Grandma used to use. This one turns out flaky and delicious every time. Whether you bake a Fruit Pie, a Savory Dinner Pie or even Pie Crust Cinnamon Rolls with the dough, this delectable Pie Crust is sure to please.
No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24
Calories 317 kcal

Equipment

  • 1 large mixing bowl
  • 1 pastry blender
  • measuring cups
  • measuring spoons
  • 1 Rolling Pin
  • waxed paper
  • 1 table knife to trim excess pastry off pie plates
  • 1 pastry wheel if making a lattice crust
  • 1 mason jar or glass of ice water

Ingredients
  

  • 6 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
  • 3 tsp. sea salt
  • 3 tsp. baking powder
  • 1 1/2 pounds salted butter softened (six sticks)
  • 1 - 2 cups ice water

Instructions
 

  • Combine flour, sea salt and baking powder in a large mixing bowl.
  • Cut in butter with a pastry blender until coarse crumbs form.
  • Add ice water as needed until dough can be worked into a ball and adheres together.
  • Don’t add too much water or the dough will be sticky.
  • Roll out dough between sheets of waxed paper that have been well floured.
  • Use for pie crust in recipes.
  • Yield: 6 individual pie crusts or top and bottom crust for three regular pie plates.

Notes

NOTE: Add only enough water to mix the dough so it adheres together, but doesn't get so sticky you end up needing more flour. Start with about a cup and add in small amounts after that.
 
NOTE: Roll the dough out from the middle to the outsides of the dough all the way around the circle (rather than rolling from the outside in).
 
NOTE: Serving size = 8 slices of pie crust in each pie or a total yield of 24 servings for 3 top and bottom crust pies.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 317kcalCarbohydrates: 24gProtein: 3gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 488mgPotassium: 40mgFiber: 1gSugar: 0.1gVitamin A: 709IUCalcium: 48mgIron: 2mg
Keyword dessert, homemade pie crust, homemade pie crust with butter, pie crust, pie crust cinnamon rolls
Tried this recipe?Let us know how it was!