pie dough with butter recipe

Written BySheba G Updated On
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The Best pie dough with butter recipe

I’ve been making pie dough with butter recipe for years, and it’s always a hit with my family. The smell of the buttery dough wafting from the oven is just irresistible.

I love how the flaky crust gives way to a tender interior, and the flavors of the butter and pastry blend together perfectly. This recipe is a staple in our household, whether we’re making a classic apple pie for dessert or using it as a base for savory pies like quiches and pot pies.

The best part is that it’s incredibly easy to make, requiring only a few ingredients and some basic mixing and rolling skills. Plus, the fact that it’s made with real butter makes it feel like a treat, even on weeknights when we’re in a rush to get dinner on the table.

My kids have grown up on this recipe, and now they’re starting to take over in the kitchen, helping me mix and roll out the dough while I’m busy with other tasks. It’s been wonderful to see them develop their own love for this recipe, just like I do.

Whether we’re celebrating a special occasion or just enjoying a quiet evening at home, pie dough with butter recipe is always a good choice.

Classic Butter Pie Dough

4.8 from 1366 votes

A versatile and flaky pie dough made with cold butter, perfect for both sweet and savory pies. This recipe yields a double crust, 9-inch pie dough.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 8Cuisine: InternationalCalories: 240 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Add the cold, cubed butter to the dry ingredients.
3Using a pastry blender or fork, cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4Gradually add ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
5You may not need all the water, or you may need a bit more.
6The dough should be slightly crumbly but hold together when pressed.
7If the dough is too sticky, add a bit more flour.
8If it’s too dry, add a bit more water.
9Divide the dough into two equal pieces.
10Form each piece into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
11This step is crucial for developing the dough’s flaky texture.
12While the dough is chilling, prepare your pie filling.
13The dough should be cold, but not frozen.
14If the dough is too hard to roll out, let it sit at room temperature for a few minutes to soften slightly.
15Preheat your oven to 425°F.
16If you have a glass pie plate, place the dough in the freezer for a few minutes before baking to prevent a soggy bottom.
17Roll out the bottom crust on a lightly floured surface to a 12-inch circle.
18Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
19Trim the edges, leaving about 1/2 inch of overhang.
20Roll out the top crust and repeat this process.
21If you are making a double-crust pie, cut slits in the top crust to allow steam to escape.
22If the dough is too sticky, add a bit more flour.
23If it’s too dry, add a bit more water.
24If the dough is too hard to roll out, let it sit at room temperature for a few minutes to soften slightly.
25If you have a glass pie plate, place the dough in the freezer for a few minutes before baking to prevent a soggy bottom.

🔧Equipment

Large mixing bowl
Pastry blender or fork
Measuring cups and spoons
Rolling pin
Pie dish

📊Nutrition Facts (per serving)

🔥Calories: 240 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 350mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 3g

Watch Video Of How Classic Butter Pie Dough Works

This pie dough with butter recipe is always a good idea for any occasion – whether we’re hosting a big gathering or just want something special for dinner. The key is to keep it simple and not overwork the dough, which can lead to tough pastry.

My family loves when I make this recipe because it’s always such a treat for them (and me!) We enjoy experimenting with different fillings – from classic fruits like apples and berries to more savory options like cheese and herbs.

❓ Frequently Asked Questions About Butter Pie Dough

Q: What type of flour should I use for this recipe?

I recommend using all-purpose flour for this recipe, as it will give you the best results in terms of texture and flavor. If you only have bread flour or cake flour on hand, you can still use those, but keep in mind that your crust might be slightly different.

Q: Can I use frozen butter instead of cold unsalted butter?

No, it’s best to use cold unsalted butter for this recipe. Frozen butter can be too soft and may not give you the same flaky texture as cold butter.

Q: How do I store leftover pie dough?

You can store leftover pie dough in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. When you’re ready to use it, simply thaw it overnight in the fridge or let it come to room temperature before rolling it out.

Q: Can I make this recipe without a stand mixer?

Yes, you can still make this recipe without a stand mixer. Simply mix all the ingredients together by hand until they form a cohesive dough, then knead it on a floured surface until it becomes smooth and elastic.

Q: Do I need to chill the dough before baking?

Yes, chilling the dough is an important step in making this recipe. It will help the butter to firm up and give you a flakier crust.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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