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Pie Crust

A flaky crust made with butter
Course Dessert
Cuisine American
Keyword buttermilk, pie crust
Servings 16
Author stevens1951


  • 2 pie plates or pans
  • 1 Rolling Pin


  • 2 sticks butter unsalted
  • 2 2/3 cups flour
  • 1 teaspoon salt
  • 8 tablespoons cold water


  • Place flour and salt in a bowl.
  • Grate cold butter, a little at a time, over flour. Toss the butter into the flour every few minutes to prevent the butter from sticking together.
  • Sprinkle cold water over the flour mixture and stir with a fork until the dough starts forming a ball.
  • Divide the dough in half and place on floured pastry board or counter. Roll dough into a circle to fit pie plate. Sprinkle a little more flour over pastry if it sticks to the rolling pin.
  • Fold dough over and lift into pan. Press dough to fit pan. Fold top edge under and flute. Prick bottom and sides of shell with a fork to prevent shrinkage. Repeat with remaining dough.
  • For a baked pie shell, heat oven to 425 degrees F. Bake for 10 to 15 minutes or until lightly browned.