Classic Butter Pie Pastry

Desserts

This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful—just like Mom's!

Average Rating: 4.444444

TOTAL TIME: Prep: 10 min. + chilling
YIELD: pastry for one 9-inch pie.

Ingredients

INGREDIENTS FOR SINGLE-CRUST PIE:
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons ice water
INGREDIENTS FOR DOUBLE-CRUST PIE:
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold butter, cubed
1/3 to 2/3 cup ice water

Instructions

1. Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed.
2. Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight.
3. On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.
4.
For a single-crust pie:
Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions.
5.
For a double-crust pie:
Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

Nutrition Facts

1 piece (1/8 recipe) single-crust pastry: 173 calories, 12g fat (7g saturated fat), 31mg cholesterol, 165mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 2g protein.