Buttery Pie Crust

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There’s nothing like a buttery pie crust that’s tender, flaky, and full of rich flavor. This version skips the shortening and keeps things simple with just a few wholesome ingredients, giving you a crust that truly melts in your mouth.

It’s the kind of homemade pie crust we reach for every time. So easy to make and endlessly versatile, this recipe might just become your new favorite. Whether you’re baking for a special occasion or just craving something cozy, it never disappoints.

Home made making of pie crust with no shortening

What Makes This Flaky Pie Crust Work
What Goes Into This Buttery Pie Crust
How To Make Buttery Pie Crust
Recipe FAQ’s
Buttery Pie Crust (No Shortening) Recipe

What Makes This Flaky Pie Crust Work

If there’s one thing I used to avoid in the kitchen, it was creating homemade pie crust. But once I gave it a try, I realized just how satisfying it can be. While some pies don’t even need a crust, like our Beef and Pumpkin Shepherd’s Pie or Almond Peach Pie with Vanilla Bean Mascarpone Cream, this buttery pie crust recipe is the one I turn to when only a real pie crust will do.

It’s made with just a handful of ingredients and uses all butter for the best flavor and texture. This was passed down from my mum, who still bakes a pie every week using this same easy pie crust recipe, and now it’s the only one I use too.

What Goes Into This Buttery Pie Crust

Overhead shot of buttery pie crust ingredients including flour, sugar, salt, butter and ice water

This easy pie crust recipe comes together with just a few simple ingredients: flour, butter, salt, sugar, and ice-cold water. It’s easy to mix by hand and gives you a tender, flaky result every time.

Flour: We use all-purpose flour for the base. Measuring correctly makes a big difference. If you’re using cups instead of a scale, be sure to spoon the flour in gently and level it off with a flat edge.
Butter: We love butter here (as you can see with our many butter-heavy recipes like our Buttery Garlic Naan Bread)! It adds richness and helps create those flaky layers. Make sure it’s cold and as the crust bakes, those cold pieces of butter melt and form little pockets, giving you a light texture.
Ice Water: One of the most crucial steps is using ice-cold water. It keeps the butter from softening too early. Add it slowly, just a tablespoon at a time, and mix gently with a fork.

Note: Please see recipe card at the bottom for list of full ingredients and measurements.

How To Make Buttery Pie Crust

Making your own flaky pie crust is easier than it looks. With just a few simple steps and a light touch, you’ll have a tender, buttery base ready for any filling you love.

Prepare Dish: Lightly grease a 9-inch (23 cm) pie dish with butter and set it aside. In a large bowl, sift together the flour, sugar, and salt. Add the butter and rub it into the flour until the mixture looks like breadcrumbs.

Add Water: Make a well in the center and add 4 tablespoons of ice-cold water. Use a blunt knife in a cutting motion to mix until small beads of dough start to form. Add a little extra water if needed until the dough just comes together.

Roll Dough: Place a sheet of parchment paper on a clean surface. Gather the dough into a ball and place it on the paper. Cover with another sheet and roll it out until it can fit a 9-inch pie dish, about 12 inches across.

Shape Crust: Remove the top sheet, then flip the pastry into the dish with the parchment side up. Peel the paper, trim the edges, and leave about 1 inch of overhang. Chill the crust in the fridge for 20 minutes before baking.

This buttery pie crust works beautifully with all kinds of fillings. It’s perfect for sweet pies Pumpkin Pie, or something indulgent like our Easy Chocolate Pecan Pie, giving each one a flaky, golden base. It also holds up well in savory dishes, from quiche Lorraine to classic chicken pot pie. No matter the filling, this crust delivers every time.

Recipe FAQ’s

How Do I Keep The Dough From Sticking To My Fingers?

I like to rub a little oil on my hands when bringing the dough together. It adds a touch of moisture and helps keep the dough from sticking to your fingers.

Why Does The Butter Need To Be Cold?

Cold butter is key to a flaky pie crust. As it melts in the oven, it creates tiny pockets of steam that lift and separate the dough layers, giving you that light, delicate texture.

What If My Dough Is Too Dry Or Too Wet?

If your dough feels crumbly and won’t come together, add water one teaspoon at a time until it holds. If it’s too wet or sticky, sprinkle in a little more flour. Go slowly so you don’t overcorrect.

What Is Blind Baking And When Should I Do It?

Blind baking means partially baking your crust before adding wet fillings. It helps seal the surface and gives you a crisp bottom crust, which is especially helpful for custard, cream, or fruit pies with juicy fillings.

Heavenly Chocolate Pecan Pie

Pumpkin Pie

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan

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5 from 3 votes