Butter Pie Crust

Total Time:
1 hr 30 min
1 hr 30 min


  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled
  • 4 teaspoons apple cider vinegar or white vinegar
  • Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)

  • Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.

  • Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.

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3.8 14
Perfect! item not reviewed by moderator and published
Not a good recipe for pot pies because of the vinegar. I should have known.  item not reviewed by moderator and published
<p>I made this butter pie crust over the weekend for a pineapple pie. However; the crust was hard to roll out and fell apart when trying to place it into the pie tin. I actually had to mold the dough into the pie tin. However; I really loved the taste of this pie crust after it had baked. It was absolutely delicious and light and flaky. It basically melted in your mouth when eaten.</p><p><br /></p><p>I want to use this recipe again but perhaps a bit less butter will keep the dough from falling apart. I would have given this recipe a full five stars but it has one small technical flaw</p><p>which I think could easily be fixed, And I learned that apple cider vinegar can be a great</p><p>addition to pie crust. Thank you.<br /></p> item not reviewed by moderator and published
The recipe is easy enough to pull together, easiest ever for me actually. The only reason I didn't put the 5th star is because the directions state to mix in 1/3 cup of ice water, but it isn't listed in your ingredients. item not reviewed by moderator and published
I love this crust, I was so afraid to use the apple cider vinegar, but came out really good. I used for turkey pot pie, you don't taste the acidity of the vinegar. Thanks for this recipe, I will uses again. item not reviewed by moderator and published
are you not supposed to bake it??? im so confused item not reviewed by moderator and published
I just made this crust for a "Derby Pie" and it turned out perfectly. I don't own a food pro large enough to combine a pie crust but to me its just as easy to cut the butter in by hand. Also, iv'e never made this type of pie crust before. I normally make a graham crust. Mainly because i don't like to get the rolling pin out and spend 2 days cleaning up the aftermath. (I cook like i mean it). This recipe was very easy to follow and turned out perfectly. I will use it again for sure. If i had to complain about anything it would be that the ice water was not in the ingredient list but its simple enough to see it in the instructions. item not reviewed by moderator and published
Total fail. Not sure if it was the recipe or user error (possible over working) but I put it in the oven to warm before adding the filling, as my filling recipe called for, and it melted into a ball of mush in 4 minutes. Almost looked like there wasn't enough flour. Frustrating because it is the day before Thanksgiving. Going to start over with another recipe. item not reviewed by moderator and published
This is the second recipe I have seen that adds an ingredient that is not listed. Really editors??? item not reviewed by moderator and published
My crust did not come out right, and I'm not too sure where I went wrong. Could it have been that i used salted butter instead of unsalted? ( I didnt have unsalted on hand.) Or maybe I didn't mix long enough? In the end i ended up still baking to use as a biscuit. once the "biscuits" were done they weren't so great :(. i will mix the dough longer next time. item not reviewed by moderator and published
The vinegar tenderizes the crust, and leaves no taste whatsoever. Don't be afraid of adding it. item not reviewed by moderator and published
My husband loved this crust! I was looking for a crust that was made with butter as I didn't have any shortening on hand and found this. Was hesitant on the vinegar, but it came out great and didn't have any vinegar flavor. Only thing I did was end up stir it by hand. item not reviewed by moderator and published
Turned out perfect! Will use this one again and again, nice texture to the dough and rolled nicely. Flavor was wonderful with my apple pie. item not reviewed by moderator and published
AMAZING!!! This recipe produces the most delicious, flaky (and large pie crust ever (and I've tried many different ones!. My family was blown away by its flavor and texture. I've used this crust for savory dishes but if I were to use it for desserts, I would omit the vinegar at the end. item not reviewed by moderator and published
It depends on what ingredients you are making for your pie.<br /> item not reviewed by moderator and published
It shouldn't have anything to do with salted vs. unsalted butter (I only use salted). Perhaps it was not cold enough? For a good pastry crust you really want all the ingredients to be as cold as possible, to prevent the butter from melting until it reaches the oven. Also, you don't want to mix it too much, because clumps of butter = flakiness! I suggest watching the Alton Brown video on making pie crust, he sums it up well. Happy baking! item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond