Easy butter pie crust made by hand, with a flaky texture and rich buttery flavor—perfect for apple pie, berry pies, quiches, and all your homemade tarts.
As a French baker, this is my go-to easy butter pie crust for flaky apple pies, blueberry pies, pumpkin pies, or savory quiches.
Made entirely by hand in just a few minutes, the dough stays tender, buttery, and easy to roll—even if you’re new to homemade pie crust.
Why you'll love this recipe
- Flaky every time thanks to cold butter and a simple hand-mixing method.
- Versatile for sweet or savory pies, tarts, and hand pies.
- Beginner-friendly with only a few basic ingredients and no special equipment.
Ingredients you need
- Flour – All-purpose flour for structure and a sturdy, flaky crust.
- Sugar – Powdered sugar for a smooth dough and light sweetness.
- Salt – Enhances flavor and balances the richness.
- Butter – Very cold unsalted butter for crisp, flaky layers.
- Water – Ice-cold water to bring the dough together without melting the butter.
- Vinegar (optional) – Helps relax the gluten and makes the dough easier to handle.
Tips for this recipe
- Keep it cold: cold butter and ice water make the crust flaky.
- Don’t overmix: stop as soon as the dough comes together.
- Leave butter bits: visible chunks = flaky layers.
- Chill the dough: prevents shrinking and makes rolling easier.
- Roll gently: light pressure keeps the dough tender.
- Use parchment: roll between two sheets to avoid sticking.
How to make this easy butter pie crust by hand
Mix the dry ingredients – In a large bowl, whisk together the flour, powdered sugar, and salt until evenly combined.
Cut in the butter – Add the very cold butter cubes and rub them into the flour with your fingertips until the mixture looks sandy with small visible butter pieces.
Add the water – Pour in the ice-cold water and bring the dough together with your hands just until it forms a rough ball (don’t knead).
Chill the dough – Wrap in plastic wrap, pressing it directly onto the dough, and refrigerate for about 20 minutes before rolling it out.
Baking
- Roll out – Roll the cold dough on a lightly floured surface or between two sheets of parchment.
- Line the pan – Place the dough into your pie dish or tart ring, press gently, and trim the edges.
- Add the top crust (if needed) – Brush with beaten egg for a golden finish.
- Bake – Bake at 350°F (180°C) for 40–55 minutes, depending on the filling, until the crust is golden brown.
- Cool – Let the pie cool completely in the pan before slicing.
How to use your pie crust
Use this butter pie crust for all your favorite pies and tarts.
- Fruit pies: apple pie, blueberry pie, cherry pie, peach pie.
- Cream pies: banana cream pie, coconut cream pie, chocolate cream pie.
- Holiday pies: pumpkin pie, pecan pie, walnut pie.
- Savory pies: quiche, chicken pot pie, veggie hand pies.
- Mini pies & hand pies: easy to shape and perfect for individual desserts.
Storage
- Keep the dough wrapped in plastic wrap in the fridge 3–5 days.
- Freeze up to 3 months, thaw in the fridge, then let it soften a few minutes before rolling.
Variations
- Chocolate pie crust: add cocoa powder for a rich, dark crust.
- Savory pie crust: skip the sugar and add herbs or spices.
- Cream cheese crust: replace part of the butter with cream cheese for extra tenderness.
- Gluten-free crust: swap flour for a gluten-free blend.
- Vinegar crust: add a spoon of vinegar for an easy-to-handle dough.
Recipe Questions
Why is my crust tough?
The dough was overworked or the water was too warm.
How do I keep the crust flaky?
Keep the butter very cold and handle the dough as little as possible.
Why does my crust shrink?
Let it rest in the fridge before rolling and again before baking.
Do I need to blind-bake?
Yes for cream pies or very wet fillings; use pie weights or dried beans.
More Pie Crust Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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How to make pie crust
- Total Time: 15 minutes
- Yield: 2 sheets
Description
The perfect pastry dough recipe for American pies. (For 2 pastry discs for a 9–10 inch / 22–24 cm pie)
Ingredients
- 450 g all-purpose flour (about 3 ¾ cups)
- 50 g icing sugar (about ¼ cup)
- ¼ tsp salt
- 290 g unsalted butter, very cold (about 1 ¼ cups)
- 110 g ice water (about ½ cup)
Instructions
- Place the flour, icing sugar, and salt in a large bowl and mix with a spoon.
- Add the very cold butter pieces and rub them into the dry ingredients until the mixture looks sandy with small visible bits of butter.
- Add the ice-cold water and bring the dough together with your hands until it forms a rough, cohesive ball. Do not over-knead.
- Wrap the dough in plastic wrap, press to flatten slightly, and refrigerate for at least 20 minutes before using.
Baking:
- Roll out the chilled dough to about 3 mm thickness and line your pie dish or cut shapes for decoration.
- Brush with beaten egg if desired.
- Bake in a preheated oven at 350°F (180°C) for about 40–55 minutes, depending on the filling and recipe.
Equipment
Buy Now → Notes
Storage: Refrigerate up to 3–5 days or freeze up to 3 months, well wrapped.
Tips:
- Cold butter = flaky layers
- Do not overwork the dough
- Chill before rolling
- Use ice water only
- Blind bake for wet fillings
- Prep Time: 15 minutes
- Category: tart, pie crust,
- Cuisine: American
Sarah
Loved this pie crust! It came out super flaky and was so easy to handle