{"id":76619,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/"},"modified":"2024-02-28T12:12:08","modified_gmt":"2024-02-28T18:12:08","slug":"classic-butter-pie-pastry","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/","title":{"rendered":"Pie Crust"},"content":{"rendered":"<p>When it comes to baking pies, the most daunting part of the process is making the perfect flaky crust. After all, you want a dependable (and tasty) foundation to hold the delicious filling. Once you master a few tips, you&#8217;ll have the confidence to whip up flaky crusts for <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-pie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/our-best-pie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade pies<\/a> that will have everyone asking for seconds.<\/p>\n<h2>Pie Crust Ingredients<\/h2>\n<ul>\n<li><strong>All-purpose flour:<\/strong> AP flour is what you want for a classic pie crust.<\/li>\n<li><strong>Salt:<\/strong> A pinch of salt enhances the flavor of the crust.<\/li>\n<li><strong>Cold butter:<\/strong> Temperature is key when it comes to pie crusts. To get a flaky texture, make sure to use cold butter.<\/li>\n<li><strong>Ice water:<\/strong> Same rule applies here. Ice cold water ensures the crust won&#8217;t increase in temperature too much.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cut the butter into the flour<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1959389 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Classic-Butter-Pie-Crust-TH143192A02_11_1b.jpg?fit=700%2C1024\" alt=\"Using pastry blender to mix flour and cold butter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>The first step in making pie crust is to quickly whisk together the salt and flour in a large mixing bowl. Then, use a pastry blender to cut cold butter into the flour. Work the butter into the dough until the bits are about pea-sized. Avoid using your fingers to mix\u2014your hands are warm and will melt the butter!<\/p>\n<p><em>Test Kitchen Tip:<\/em>\u00a0If you&#8217;re short on time, use a food processor to cut the butter into the dough. Add your ingredients into the food processor and pulse as needed until the crumbs become pea-sized.<\/p>\n<h3>Step 2: Add water<\/h3>\n<p>Next, add ice-cold water to your pastry mix. Start slow with just two or three tablespoons and add more as needed, a tip from Grandma&#8217;s pie-making rulebook. Using a fork, toss (don&#8217;t press) cold butter and water into the flour just until everything is mixed and thoroughly coated. Your crust is at the right consistency when it holds together when pressed.<\/p>\n<p><em>Test Kitchen Tip: <\/em>Avoid over-mixing the pie crust dough\u2014handling the dough too much will create a tough crust. A gentle hand is needed to create flaky layers.<\/p>\n<h3>Step 3: Chill the pie pastry<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1959402 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Classic-Butter-Pie-Crust-TH143192A02_11_19b.jpg?fit=700%2C1024\" alt=\"Chill the pie pastry\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Before doing anything else with your pastry, let it chill in the fridge for at least an hour to help firm up the butter. We&#8217;ll say it a thousand times if we have to: Cold butter equals flaky crusts.<\/p>\n<p>To chill, form the pastry dough into a disk and cover it tightly with plastic wrap or waxed paper.<\/p>\n<h3>Step 4: Roll the pie crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1959408 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Classic-Butter-Pie-Crust-TH143192A02_11_20b.jpg?fit=700%2C1024\" alt=\"Rolling out the pie crust\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>After allowing your pie crust to chill, it&#8217;s time to get rolling. Lightly dust your work surface and rolling pin with flour to prevent the dough from sticking. If you have a stainless steel or marble rolling pin, pop it in the fridge or freezer in advance\u2014this will keep the pastry dough cool.<\/p>\n<p>To roll, work from the center and move outward to the edges. To help ensure an even shape, give the dough a quarter turn after each roll. Roll until you reach the appropriate size and thickness. Most pie crust recipes call for dough that&#8217;s 1\/8-inch thick\u2014about the same thickness as two quarters stacked on top of each other.<\/p>\n<p>If necessary, add an extra sprinkling of flour to prevent sticking.<\/p>\n<p><em>Test Kitchen Tip<\/em>: If the pastry rips when it&#8217;s rolled out, dip a finger in cold water and patch with a bit of extra dough.<\/p>\n<h3>Step 5: Move the crust to your pie pan<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1959412 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Classic-Butter-Pie-Crust-TH143192A02_11_23b.jpg?fit=700%2C1024\" alt=\"Transferring pie crust from rolling pin to pie dish\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>The most stressful part of pie baking is moving your perfectly rolled crust into the pie pan\u2014it can make even experienced bakers tremble. But if you work quickly and confidently, you&#8217;ll be just fine (remember that you can always patch or re-roll the dough if needed).<\/p>\n<p>To move the crust into the pan, rely on your rolling pin. Drape the crust over the pin and quickly move it to your pan. Allow the pastry to ease into the plate and let it settle before you manipulate it. Trim the edges, leaving some excess to crimp.<\/p>\n<p>If you&#8217;re making a single-crust pie, all that&#8217;s left is to finish the edges. If you&#8217;re creating a double-crust pie, it&#8217;s time to fill the pie and work on rolling out the second crust. You&#8217;ll use the same rolling pin drape method to transfer that crust to cover the top of your pie.<\/p>\n<p><em>Test Kitchen Tip: <\/em>If you&#8217;re making a double-crust pie, don&#8217;t forget to add vents to allow steam to escape. This can be as simple as adding slashes, but you can also do it by creating a decorative topper like a <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-make-a-lattice-pie\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-make-a-lattice-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\">lattice crust<\/a>.<\/p>\n<h3>Step 6: Finish the edges<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1959417 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Classic-Butter-Pie-Crust-TH143192A02_11_29b.jpg?fit=700%2C1024\" alt=\"Finish the edges\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>You can finish off your pie crust in a variety of ways. Pinching the pastry around the edges is the most traditional method, but you can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-decorative-pie-crusts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-decorative-pie-crusts\/\" data-module=\"content engagement\" data-position=\"embedded links\">make decorative pie crusts<\/a> with all sorts of nifty edges, like ropes or braids. You can also just make pretty impressions using a fork.<\/p>\n<p>For a fluted crust, position your index finger on the edge of the pie facing outward. Then place your other thumb and index finger on the outside edge and pinch the crust around your finger to form a V. Continue around the entire edge of the pie crust.<\/p>\n<p>After all that, it&#8217;s time to bake your pie. Just remember to place it on the center rack and keep an eye on it as it bakes to prevent over-browning.<\/p>\n<p><em>Test Kitchen Tip:<\/em> Making a <a href=\"https:\/\/www.tasteofhome.com\/article\/pie-crust-shield\/\" data-name=\"www.tasteofhome.com\/article\/pie-crust-shield\/\" data-module=\"content engagement\" data-position=\"embedded links\">pie crust shield<\/a> is a handy trick that can help prevent a burnt crust.<\/p>\n<h2>Pie Crust Variations<\/h2>\n<p>Here are some ways to liven up your pies:<\/p>\n<ul>\n<li><strong>Braided edge:\u00a0<\/strong>If a basic crimped edge isn&#8217;t for you, try braiding. To do this, make an extra portion of pie pastry. Then roll it out thinly and cut into three strips. Braid and press into place around the outside of the pie.<\/li>\n<li><strong>Cutout shapes:\u00a0<\/strong>Use small cookie cutters to create a decorative finish for pies. Use a few drops of water to press the shapes into place along the outside of the pie.<\/li>\n<li><strong>Lattice crust:\u00a0<\/strong>A <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lattice-topped-apple-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/lattice-topped-apple-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\">lattice pie crust<\/a> is very traditional. Make a woven-style finish using overlapping strips of pastry.<\/li>\n<li><strong>Egg wash:\u00a0<\/strong>Add a bit of shine to your homemade pie by making a simple egg wash. Simply whisk an egg with a teaspoon of water. Then swipe over the crust with a pastry brush before baking.<\/li>\n<\/ul>\n<h2>How to Store Pie Crust<\/h2>\n<p>Once your pie dough has chilled in a disk shape, you can stash it in the fridge for up to three days.<\/p>\n<p>If you&#8217;re working further in advance, wrap the pie pastry tightly and seal it in a freezer-safe bag. It will last for about two months. When you&#8217;re ready to use it, thaw it in the refrigerator overnight.<\/p>\n<h2>Pie Crust Tips<\/h2>\n<h3>What if my pie crust is crumbly?<\/h3>\n<p>If you find that your crust isn&#8217;t holding together, it&#8217;s OK to add more water. The 3 to 4 tablespoons listed in the recipe is a guideline. You may find you need to add a bit more.<\/p>\n<p>To do this, add just a small amount at a time until the dough starts to cling together.<\/p>\n<h3>How do you keep pie crust from shrinking?<\/h3>\n<p>To prevent the crust from shrinking or sliding down your pie pan, chill the crust inside the pan for about 15 minutes. This chill will help the crust firm up and stay in place.<\/p>\n<h3>What makes pie crust flaky?<\/h3>\n<p>In a word\u2014<em>butter!\u00a0<\/em>Although <a href=\"https:\/\/www.tasteofhome.com\/article\/butter-shortening-or-lard-find-out-which-makes-the-best-pie-crust\/\" data-name=\"www.tasteofhome.com\/article\/butter-shortening-or-lard-find-out-which-makes-the-best-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">shortening, lard and butter<\/a> are all used in pie crusts, our Test Kitchen found that butter makes the flakiest and tastiest crust. Crusts made with shortening tend to create crumbles rather than flaky layers, and crusts made with lard have a greasy consistency.<\/p>\n<p>Always start with cold butter. That way, the heat of the oven will melt it, creating pockets of steam. The steam then gives lift to the pastry, resulting in flaky layers.<\/p>\n<h3>Do you need to blind bake pie crust?<\/h3>\n<p>Not all pies require <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-name=\"www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-module=\"content engagement\" data-position=\"embedded links\">blind baking<\/a>. Blind baking\u2014that&#8217;s baking the crust before filling the pie\u2014is most commonly used for <a href=\"https:\/\/www.tasteofhome.com\/collection\/cream-pie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/cream-pie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">cream pies<\/a>. You&#8217;ll know it&#8217;s the right technique to use when the recipe specifies.<\/p>\n<h3>Can I use this pie crust for pot pie?<\/h3>\n<p>This recipe doesn&#8217;t call for any sugar, so it&#8217;s a delicious vehicle for sweet and <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-chicken-potpie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/our-best-chicken-potpie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">savory pies<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The best pies start with the best crusts. Learn how to make a pie crust recipe from scratch using these step-by-step instructions.<\/p>\n","protected":false},"author":7970,"featured_media":1535804,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304158,306390,304173,304328,304288,305487,304338,303966,304408,304368,303887,304348,304268,306387,306336,324623,304150,303883,304468],"categories-v2":[308623,310461,309438,340267,309455,308988,308984,308481,259620,310796,308992,308495,308813,308745,308478,309000,259483,312294,312199,309177,309434,308476,308875],"coauthors":[30375],"recommended_recipes":[{"post_title":"Peanut Butter Cream Pie","post_link":"\/recipes\/peanut-butter-cream-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Peanut-Butter-Cream-Pie_EXPS_FT23_2083_EC_111023_3.jpg"},{"post_title":"Butterscotch Pie","post_link":"\/recipes\/butterscotch-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Butterscotch-Pie_EXPS_FT23_1172_JR_1026_2.jpg"},{"post_title":"Cookie Butter Pie","post_link":"\/recipes\/cookie-butter-pie\/","post_image":"\/wp-content\/uploads\/2025\/01\/Cookie-Butter-Pie_EXPS_TOHD24_242479_KristinaVanni_4.jpg"},{"post_title":"Classic Cottage Pie","post_link":"\/recipes\/classic-cottage-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-Cottage-Pie_EXPS_FT24_47119_JR_0112_6.jpg"},{"post_title":"Double Pie Crust","post_link":"\/recipes\/pastry-for-double-pie-crust\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pastry-for-Double-Pie-Crust_EXPS_FT22_29188_F_0518_1.jpg"},{"post_title":"Mom\u00e2\u20ac\u2122s Lard Pie Crust","post_link":"\/recipes\/mom-s-lard-pie-crust\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mom-s-Lard-Pie-Crust_EXPS_FT22_6195_ST_08_12_1.jpg"},{"post_title":"Butter Pecan Cake","post_link":"\/recipes\/butter-pecan-layer-cake\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_7648_SoniaBozzo_8.jpg"},{"post_title":"Oreo Pie Crust","post_link":"\/recipes\/oreo-pie-crust\/","post_image":"\/wp-content\/uploads\/2024\/03\/Oreo-Pie-Crust_EXPS_FT23_275119_EC_120723_6.jpg"},{"post_title":"Old-Time Buttermilk Pie","post_link":"\/recipes\/old-time-buttermilk-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Old-Time-Buttermilk-Pie_EXPS_TOHX24_6205_DR_01_10_7b.jpg"},{"post_title":"Almond Flour Pie Crust","post_link":"\/recipes\/almond-flour-pie-crust\/","post_image":"\/wp-content\/uploads\/2024\/01\/Almond-Flour-Pie-Crust_EXPS_FT22_203444_ST_08_31_1.jpg"},{"post_title":"Classic Pumpkin Pie","post_link":"\/recipes\/classic-pumpkin-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-Pumpkin-Pie_EXPS_TOHcom22_26106_P2_MD_08_25_8b.jpg"},{"post_title":"Cookie Crust Deep-Dish Apple Pie","post_link":"\/recipes\/cookie-crust-deep-dish-apple-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cookie-Crust-Deep-Dish-Apple-Pie_EXPS_SDON17_199496_D06_29_6b.jpg"},{"post_title":"Butter Brickle Ice Cream Pie","post_link":"\/recipes\/butter-brickle-ice-cream-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Butter-Brickle-Ice-Cream-Pie_exps37559_SD1999448A02_18_2bC_RMS.jpg"},{"post_title":"Butternut Squash Pie","post_link":"\/recipes\/butternut-squash-pie\/","post_image":"\/wp-content\/uploads\/2024\/10\/Butternut-Squash-Pie_EXPS_TOHD24_39173_MelissaPatterson_14.jpg"},{"post_title":"Peanut Butter Meringue Pie","post_link":"\/recipes\/peanut-butter-meringue-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Peanut-Butter-Meringue-Pie_exps135214_CW1996974B03_16_2bC_RMS.jpg"},{"post_title":"Peanut Butter Ice Cream Pie","post_link":"\/recipes\/peanut-butter-ice-cream-pie\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Pat-in-the-Pan Pie Crust","post_link":"\/recipes\/pat-in-the-pan-pie-crust\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Apple Butter Pie","post_link":"\/recipes\/apple-butter-pie\/","post_image":"\/wp-content\/uploads\/2025\/06\/Apple-Butter-Pie_EXPS_TOHD25_4035_EricKleinberg_7.jpg"},{"post_title":"Browned Butter Apple Pie with Cheddar Crust","post_link":"\/recipes\/browned-butter-apple-pie-with-cheddar-crust\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps150750_THCA153054A01_23_4b.jpg"},{"post_title":"Peanut Butter Crumb Apple Pie","post_link":"\/recipes\/peanut-butter-crumb-apple-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25954_QC944048D51B.jpg"}],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Classic-Butter-Pie-Pastry_EXPS_TOHON20_159965_E06_11_10b.jpg","override_recipe_video_settings":false,"long_pin_file":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/","name":"Pie Crust","datePublished":"2018-01-01","dateModified":"2024-02-28","prepTime":"PT10M","cookTime":"PT0M","totalTime":"PT10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Classic-Butter-Pie-Pastry_EXPS_TOHON20_159965_E06_11_10b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"The best pies start with the best crusts. Learn how to make a pie crust recipe from scratch using these step-by-step instructions.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Cut the butter into the flour","text":"The first step in making pie crust is to quickly whisk together the salt and flour in a large mixing bowl. Then, use a pastry blender to cut cold butter into the flour. Work the butter into the dough until the bits are about pea-sized. Avoid using your fingers to mix\u2014your hands are warm and will melt the butter! Test Kitchen Tip: If you're short on time, use a food processor to cut the butter into the dough. Add your ingredients into the food processor and pulse as needed until the crumbs become pea-sized.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Classic-Butter-Pie-Crust-TH143192A02_11_1b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add water","text":"Next, add ice-cold water to your pastry mix. Start slow with just two or three tablespoons and add more as needed, a tip from Grandma's pie-making rulebook. Using a fork, toss (don't press) cold butter and water into the flour just until everything is mixed and thoroughly coated. Your crust is at the right consistency when it holds together when pressed. Test Kitchen Tip: Avoid over-mixing the pie crust dough\u2014handling the dough too much will create a tough crust. A gentle hand is needed to create flaky layers."},{"@type":"HowToStep","name":"Chill the pie pastry","text":"Before doing anything else with your pastry, let it chill in the fridge for at least an hour to help firm up the butter. We'll say it a thousand times if we have to: Cold butter equals flaky crusts. To chill, form the pastry dough into a disk and cover it tightly with plastic wrap or waxed paper.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Classic-Butter-Pie-Crust-TH143192A02_11_19b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roll the pie crust","text":"After allowing your pie crust to chill, it's time to get rolling. Lightly dust your work surface and rolling pin with flour to prevent the dough from sticking. If you have a stainless steel or marble rolling pin, pop it in the fridge or freezer in advance\u2014this will keep the pastry dough cool. To roll, work from the center and move outward to the edges. To help ensure an even shape, give the dough a quarter turn after each roll. Roll until you reach the appropriate size and thickness. Most pie crust recipes call for dough that's 1\/8-inch thick\u2014about the same thickness as two quarters stacked on top of each other. If necessary, add an extra sprinkling of flour to prevent sticking. Test Kitchen Tip: If the pastry rips when it's rolled out, dip a finger in cold water and patch with a bit of extra dough.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Classic-Butter-Pie-Crust-TH143192A02_11_20b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Move the crust to your pie pan","text":"The most stressful part of pie baking is moving your perfectly rolled crust into the pie pan\u2014it can make even experienced bakers tremble. But if you work quickly and confidently, you'll be just fine (remember that you can always patch or re-roll the dough if needed). To move the crust into the pan, rely on your rolling pin. Drape the crust over the pin and quickly move it to your pan. Allow the pastry to ease into the plate and let it settle before you manipulate it. Trim the edges, leaving some excess to crimp. If you're making a single-crust pie, all that's left is to finish the edges. If you're creating a double-crust pie, it's time to fill the pie and work on rolling out the second crust. You'll use the same rolling pin drape method to transfer that crust to cover the top of your pie. Test Kitchen Tip: If you're making a double-crust pie, don't forget to add vents to allow steam to escape. This can be as simple as adding slashes, but you can also do it by creating a decorative topper like a lattice crust.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Classic-Butter-Pie-Crust-TH143192A02_11_23b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Finish the edges","text":"You can finish off your pie crust in a variety of ways. Pinching the pastry around the edges is the most traditional method, but you can make decorative pie crusts with all sorts of nifty edges, like ropes or braids. You can also just make pretty impressions using a fork. For a fluted crust, position your index finger on the edge of the pie facing outward. Then place your other thumb and index finger on the outside edge and pinch the crust around your finger to form a V. Continue around the entire edge of the pie crust. After all that, it's time to bake your pie. Just remember to place it on the center rack and keep an eye on it as it bakes to prevent over-browning. Test Kitchen Tip: Making a pie crust shield is a handy trick that can help prevent a burnt crust.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Classic-Butter-Pie-Crust-TH143192A02_11_29b.jpg?fit=700,1024"}],"recipeYield":"dough for one 9-inch pie","author":[{"@type":"Person","name":"Lisa Kaminski"}],"nutrition":{"@type":"NutritionInformation","calories":" 173 calories","fatContent":"12g fat (7g saturated fat)","cholesterolContent":"31mg cholesterol","sodiumContent":"165mg sodium","carbohydrateContent":"15g carbohydrate (0 sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.0588236,"reviewCount":17,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robert686"},"reviewBody":"We made this recipe as written for a blueberry pie and it turned out great. I will use this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"billynn793"},"reviewBody":"I never could make crust until I found this recipe, it\u2019s the best! Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Michele8403"},"reviewBody":"Used this recipe for a leftover turkey pie and it was excellent!! Perfectly flaky and crisp. Will use it again!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Theresa419"},"reviewBody":"<p>I used this recipe for an apple galette and it was delicious. I did add 5-6 tablespoons of water instead of the 4 that are called for. It browned up nicely when brushed with egg wash and it tasted great. It is a terrific butter pie crust recipe you can use with a variety of sweet or savory pie fillings.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Beth4469"},"reviewBody":"<p>Any one else find 2-4 T water not enough? I'm like Imshadesofred; i've been baking for a long time and 4T of water wasn't holding ANYTHING together.... i think i added more like a little over 5. We'll see how it turns out when i bake my pie.... <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Imshadesofred"},"reviewBody":"I tried this recipe and it was one of the worst I've ever made. My husband didn't like it either. I have been cooking for 48 years now and am not a novice. I will stick to my good old oil, milk, flour and salt recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susan9062"},"reviewBody":"<p>The first time iI made it I didnt add enough water, so the next time i added more water. I love this crust as does my husband! He brags on how good it tastes! Now to just get the decoretive edges down and it will be something special. Its so good!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jammie460"},"reviewBody":"The butter in it kept it from cooking. By the time it stopped looking raw, it was like shoe leather. I'll go back to a tried and true recipe. This recipe ruined my Christmas pies. I just told my family to eat the filling. That part was delicious as always.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Angela958"},"reviewBody":"I'll try it pie crust is not my special.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Catbird513"},"reviewBody":"I gave up on pie crusts years ago. Just never had the knack. So I saw a recipe that needed a pie crust and I wanted to give it another try. I have faith in Taste Recipes recipes and decided to try again with this pie crust recipe. Well let me tell you, this is the recipe for me. I had no problems and it was a success, not to mention, light, crispy and delicious. Thank you for sharing this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"billynn793"},"reviewBody":"Best recipe...I can actually make pie crust...easy...I use a food processor and it works beautifully!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ebramkamp"},"reviewBody":"This is my go to pastry recipe. It always turns out flaky and has a nice buttery flavor. I've shared this recipe countless times as people ask how I achieve such a flaky, buttery crust.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrs._white"},"reviewBody":"This will now be my go to pie crust! It is delicious and so easy to make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Loiscooks"},"reviewBody":"I have been making my pie crust with real butter for years.  Reviewers are right -- you need to double the complete recipe for a two-crust pie.    Butter will make a much tastier crust.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PaulBehmke"},"reviewBody":"Not just like mom's. This is one recipe for a pie crust that I will never use again. Give me good old lard for both flavor, texture and flakiness.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lady Fingers","givenName":"Lady","familyName":"Fingers"},"reviewBody":"Classic Butter Pie Pastry","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PenelopeWin"},"reviewBody":"I used this to make a gluten free crust.  I used cup for cup gluten free flour and it was really good.  Cooked up nice and tasted great too.  I give credit to the butter.  I only made one crust but did notice the mistake for the double crust.  I would just double the recipe for the single crust not a big deal.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"","description":"","url":"","duration":"","mime_type":"video\/mp4","thumbnail_url":"","advertising":"","jw_id":"","jw_url":"","jw_thmub_url":"","jw_publish_date":""},"rms_legacy_id":"159965","romance_copy_dek":"The best pies start with the best crusts. Learn how to make a pie crust recipe from scratch using these step-by-step instructions.","enhanced_recipe_title":"Classic Butter Pie Crust","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>INGREDIENTS FOR SINGLE-CRUST PIE:<\/b>","IngredientText":"<b class='sIngredient'>INGREDIENTS FOR SINGLE-CRUST PIE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 cups all-purpose flour","IngredientText":"1-1\/4 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup cold butter, cubed","IngredientText":"1\/2 cup cold butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 to 4 tablespoons ice water","IngredientText":"3 to 4 tablespoons ice water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>INGREDIENTS FOR DOUBLE-CRUST PIE:<\/b>","IngredientText":"<b class='sIngredient'>INGREDIENTS FOR DOUBLE-CRUST PIE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 cups all-purpose flour","IngredientText":"2-1\/2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup cold butter, cubed","IngredientText":"1 cup cold butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 to 2\/3 cup ice water","IngredientText":"1\/3 to 2\/3 cup ice water"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Classic-Butter-Pie-Pastry_EXPS_TOHON20_159965_E06_11_10b.jpg","RecipeId":159965,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Classic Butter Pie Crust Recipe photo by Taste Recipes","VideoCode":"T074056","RecipeAttachmentFileName":"Classic-Butter-Pie-Pastry_EXPS_TOHON20_159965_E06_11_10b.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 10 min. + chilling","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"dough for one 9-inch pie.","DigitalTitle":"Classic Butter Pie Crust","SubmittedTitle":"Petite Pie Pastry","RecipeTypeId":1,"AverageRating":4.06,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHON20_159965_E06_11_10b.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":0,"TotalTimeInMinutes":10,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Classic Butter Pie Pastry","OriginalSourceProject":"Classic Butter Pie Pastry","ContestPlacement":"","Trailer":"<h2>Classic Butter Pie Pastry Tips<\/h2>\r\n\r\n<h3>What type of fat should I use in my pastry crust?<\/h3>\r\n<a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-pie-crust-recipes\/\">Pie crusts<\/a> can be made with butter, shortening or lard. While lard and shortening do turn out a tender, flaky crust, the flavor is often lacking. But recipes made with butter (like this one) provide tender layers along with a fabulous buttery flavor.\r\n\r\n<h3>Should my butter be cold?<\/h3>\r\nYes, always start with cold butter. That way, the heat of the oven will melt it, creating pockets of steam. The steam then gives the pastry a lift, resulting in flaky layers. Chill the dough according to the recipe directions and soften it only slightly before rolling on a lightly floured surface.\r\n\r\n<h3>How should I mix the dough?<\/h3>\r\nWhen mixing pie crust dough, a gentle hand is needed to create flaky layers. Using a fork, toss (don\u2019t press) cold butter and water into the flour just until everything is mixed and thoroughly coated. Overmixing or handling the dough too much will create a tough crust.\r\n\r\n<h3>How do I roll an even crust?<\/h3>\r\nTo ensure even rolling, give the dough a quarter turn after each roll. This will also help prevent the butter from melting and the dough from sticking to your work surface and rolling pin. Most pie recipes are rolled out to 1\/8-inch thickness. But just how thick is that? Here\u2019s a handy hack: Two stacked quarters measure 1\/8 inches! So keep them nearby for an easy guide. Here are a few of our favorite <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-roll-out-pie-dough\/\">pie crust secrets<\/a>. \r\n\r\n<h3>What should I do if my pastry rips while I\u2019m rolling it out?<\/h3>\r\nTry this easy fix. Simply dip a finger into cold water and patch with a bit of extra dough; gently press. Sprinkle a little flour onto the patch.\r\n\r\n<h3>How do I make a fluted edge?<\/h3>\r\nFlute the crust by positioning your index finger on the edge pointing outward. Then place the thumb and index finger of your other hand on the outside of the edge and pinch the crust around your finger to form a V. Continue around the entire edge.\r\n\r\n<h3>Can I freeze unbaked dough for later use?<\/h3>\r\nYes, you can freeze unbaked dough for later use! Prepare the dough as directed and shape into a disk. Wrap tightly in waxed paper; freeze in a freezer container for up to several weeks. When ready to use, thaw in the refrigerator overnight. (Psst! Find more tips in this <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-pie-crust\/\">pie crust guide<\/a>!)\r\n<br>\r\n<br>\r\n<i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/sarah-farmer\/\">Sarah Farmer<\/a>, Taste Recipes Executive Culinary Director<\/i>","Metadescription":"A butter pie crust is the ticket to golden, flaky perfection. Fill this crust with any of your favorite pie fillings. ","DigitalHeadnotes":"This all-butter pie crust makes a flavorful, flaky pie. It is easy to handle and bakes to be golden brown and beautiful\u2014just like Mom's! \u2014Taste Recipes Test Kitchen","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Classic Butter Pie Crust","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed.","SequenceNo":1},{"Direction":"   Shape dough into a disk for a single-crust pie. For a double-crust pie, divide dough in half, with 1 piece slightly larger than the other; shape into 2 disks. Wrap and refrigerate 1 hour or overnight.","SequenceNo":2},{"Direction":"   On a lightly floured surface, roll out 1 disk of dough to a 1\/8-in.-thick circle; transfer to a 9-in. pie plate. ","SequenceNo":3},{"Direction":"   <b>For a single-crust pie: <\/b>Trim crust to 1\/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions.","SequenceNo":4},{"Direction":"   <b>For a double-crust pie: <\/b>Add filling to crust. Roll out 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.","SequenceNo":5}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Desserts","ID":94274},{"Name":"Homemade Pie Crust","ID":98018},{"Name":"Pie Crust Recipes","ID":96218},{"Name":"Pie Crust Recipes with Butter","ID":98022},{"Name":"Pie Recipes","ID":94710},{"Name":"Thanksgiving Pie Recipes","ID":96238}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Comfort Food Desserts","ID":89560},{"Name":"Comfort Food Recipes","ID":89540},{"Name":"Cuisine","ID":0}],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Christmas Desserts","ID":104206},{"Name":"Christmas Recipes","ID":104190},{"Name":"Easter Desserts","ID":104266},{"Name":"Easter Recipes","ID":104254},{"Name":"July 4th Desserts","ID":104370},{"Name":"July 4th Recipes","ID":104362},{"Name":"Labor Day Desserts","ID":104394},{"Name":"Labor Day Recipes","ID":104386},{"Name":"Memorial Day Desserts","ID":104438},{"Name":"Memorial Day Recipes","ID":104430},{"Name":"Thanksgiving Desserts","ID":104562},{"Name":"Thanksgiving Recipes","ID":104550}],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Country Woman Desserts","ID":107321},{"Name":"Country Woman Recipes","ID":107253},{"Name":"View All Country Woman Recipes","ID":107353}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Make-Ahead","ID":304348},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Butter Pie Crusts","ID":306390},{"Name":"Pie Crust Recipes","ID":306387},{"Name":"Pies","ID":306336},{"Name":"Gear","ID":303966},{"Name":"Appliances","ID":304032},{"Name":"Holidays & Events","ID":304368},{"Name":"Christmas","ID":304423},{"Name":"Easter","ID":304430},{"Name":"Holidays","ID":304408},{"Name":"July 4th","ID":304438},{"Name":"Labor Day","ID":304442},{"Name":"Memorial Day","ID":304450},{"Name":"Thanksgiving","ID":304468},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Chilling","ID":304173},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":10,"NutritionalAnalyisParagraph":"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. ","NoOfRatings":17,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Classic-Butter-Pie-Pastry_EXPS_TOHON20_159965_E06_11_10b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Classic-Butter-Pie-Pastry_EXPS_TOHON20_159965_E06_11_10b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Classic Butter Pie Crust Tips","TipText":"<h3>What type of fat should I use in my pie crust?<\/h3>Pie crusts can be made with <a href=\"https:\/\/www.tasteofhome.com\/article\/butter-shortening-or-lard-find-out-which-makes-the-best-pie-crust\/\">butter, shortening or lard<\/a>. While lard and shortening do turn out a tender, flaky crust, the flavor is often lacking. <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\">Pie crust recipes<\/a> made with butter, like this one, provide tender layers along with a fabulous buttery flavor.    <h3>Should my butter be cold?<\/h3>Yes, always start with cold butter. That way, the heat of the oven will melt it, creating pockets of steam. The steam gives the pastry a lift, resulting in flaky layers. Chill the dough according to the recipe directions and let it soften only slightly before rolling on a lightly floured surface.    <h3>How do I mix the dough for a butter pie crust?<\/h3>When mixing pie dough, a gentle hand is needed to create flaky layers. Overmixing or handling the dough too much will create a tough crust. You can use a fork for the whole process: Toss (don\u2019t press) cold butter and water into the flour until everything is just mixed and thoroughly coated. <br><br>If you have a pastry cutter, you can use it to start combining the butter with the flour. Switch to a fork once the butter pieces are pea-sized. <br><br>You can also use a <a href=\"https:\/\/www.tasteofhome.com\/article\/blender-vs-food-processor\/\">food processor<\/a>, but you want to pulse it, not let the machine run. Since a food processor will add heat to the mix, you'll need to counteract that heat by making sure the butter is extra cold. We recommend putting the butter in the freezer for 30 minutes before adding it to the processor to make sure it will stay cold enough as you pulse. <div><div><h3>How do I roll an even pie crust?<\/h3>To ensure even rolling, give the pie dough a quarter turn after each roll. This will also help prevent the butter from melting and the dough from sticking to your work surface and rolling pin. Most pie recipes are rolled out to 1\/8-inch thick. But just how thick is that? Here\u2019s a handy tip: Two stacked quarters measure 1\/8 inches. So keep them nearby for an easy guide. Here are a few more <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-roll-out-pie-dough\/\">secrets to rolling out pie dough<\/a>. <\/div><div><h3>What should I do if my pie crust rips while I\u2019m rolling it out?<\/h3>If the dough rips, simply dip a finger in cold water and patch with a bit of extra dough. Gently press, then sprinkle a little flour onto the patch.    <h3>How do I make a fluted edge on a butter pie crust?<\/h3>Flute the pie crust by positioning your index finger on the edge pointing outward. Then place the thumb and index finger of your other hand on the outside of the edge and pinch the butter pie crust around your finger to form a V. Continue around the entire edge. You can also try one of these <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-decorative-pie-crusts\/\">decorative pie crust ideas<\/a>.<h3>Can I freeze unbaked dough for later use?<\/h3>Yes, you can freeze unbaked butter pie crust dough for later. Prepare the dough as directed and shape it into a disk. Wrap it tightly in waxed paper and freeze in a freezer container for up to several weeks. When you're ready to bake, thaw the dough in the refrigerator overnight. Or, you can keep prepared butter pie crust dough in the fridge for 3 to 4 days before you roll it out and turn it into your favorite pie. Keep it wrapped well and stored in the pie plate\u2014the cold plate helps keep the butter in the dough cold, resulting in a flaky crust.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/sarah-farmer\/\">Sarah Farmer<\/a>, Taste Recipes Executive Culinary Director<\/i><\/div><\/div>"}]},"breadcrumb":[{"term_id":312199,"name":"Pies","slug":"pies","term_group":0,"term_taxonomy_id":312134,"taxonomy":"categories-v2","description":"Looking for pie recipes? Find great tasting desserts from pie recipes including apple, pumpkin, and pecan pies, cherry pies, and more pie recipes and ideas.","parent":310796,"count":1552,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pies\/"},{"term_id":312294,"name":"Pie Crust Recipes","slug":"pie-crust-recipes","term_group":0,"term_taxonomy_id":312229,"taxonomy":"categories-v2","description":"Looking for recipes for pie crust? Taste Recipes has the best pie crust recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips.","parent":312199,"count":492,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pies\/pie-crust-recipes\/"},{"term_id":340267,"name":"Butter Pie Crusts","slug":"butter-pie-crusts","term_group":0,"term_taxonomy_id":340198,"taxonomy":"categories-v2","description":"It doesn't get better than these butter pie crust recipes. They're no-fail, flaky and full of rich, buttery flavor. 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