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Butter pie crust

    Butter pie crust is both tasty and hard to make. I will never forget the first time I made butter pie crust for an apple pie; it was a real journey. The challenge is that you need your butter to be cold when working with it. And all the utensils and bowls you use also must be cold.

    The first time I made it, I followed the recipe entirely, and I ended up with the perfect dough. I followed all of the advice; the bowl refrigerated, the water had ice cubes in it, everything. The thing is that it doesn’t have to be so complicated. You have to work fast, that is my only advice. If you work fast enough, you can also use your hands to mix the dough.

    For this recipe, I used 250 g of butter and 320 g of flour. Cut the cold butter in small pieces and add it to the flour. Mix well using a utensil of your fingers. You can either use a mash potato tool, two forks, or a special dough tool. Be careful when using fingers – the warmth of the fingers will make the butter melt, and you want it to stay cold. So chill your fingers before in cold water. After mixing a little bit and the butter is covered in flour, pour the water little by little and mix well until you get the right consistency. I used almost 120 ml of water. The amount of water you will use will depend on how moist the flour is. I never thought of how wet my flour is until the pandemic started.

    One of the first things that went missing was the flour. And when it returned to the shelves, it was a lot moist than before—just a fun fact. But back to our recipe, after you add the water, mix it just a little bit and then make a ball from the dough, wrap it in cling paper and chill it for two hours before using it. You can store it for up to 3-4 days in the fridge. Before using it, take it out from the refrigerator and let it warm at room temperature for about 15 minutes. It will be easy to work with if afterward. You can use this dough to make pies, galettes, tarts, quiche, cheesecake, anything.

    Butter pie crust dough

    Butter pie crust dough

    Yield: 1
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Additional Time: 2 hours
    Total Time: 2 hours 40 minutes

    For pies, quiches and galettes you need a great crust dough recipe: the butter one is everyone's favorite.


    • 320 g flour
    • 250 g butter
    • 120 ml water
    • 1 tsp salt


    1. Measure your flour and add cold butter, cut in small pieces. Mix the flour with the butter until you get a crumble mix and the butter is completely covered in flour.
    2. Add a little bit of water at a time and mix well until you get a ball of dough. You might not need to add the whole flour, depending on how dry your flour is. It is better to add the water a little at a time and see if you need more.
    3. Knead the dough a little, wrap it in plastic foil and refrigerate for two hours before using.
    4. After 2 hours remove the dough from the fridge and let it rest for 15 minutes. Using a rolling pin, roll the dough and use it as specified in the recipe.
    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving:Calories: 370Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 67mgSodium: 493mgCarbohydrates: 31gFiber: 1gSugar: 0gProtein: 4g

    You can use this recipe with anything that requires crusty dough.

    If you need inspiration, check out our appetizers section.

    Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag on Instagram and hashtag it #basilbunchblog. We would love to see your creation!

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