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Perfect Butter Pie Crust

    Guide To Pastry Cutters

    The trick is to blend the flour and butter until the butter disappears and it looks like you have a bowl of just flour again.

    The key is a good steel pastry cutter and patience…or a food processor.

    Guide To Pastry Cutters

    Pie Crust

    Servings: 2 10″ pie shells or shell and top


    • 1 Cup Cold Butter Cut into pieces
    • 2 Cups All Purpose Flour
    • 1 tsp Salt
    • 1/4 Cup Ice Water


    • Mix flour and salt together.
    • Blend the flour and butter together with a useful pastry cutter until it looks like flour again. Put on a show in the background or listen to some nice tunes and get a rhythm going… Or, use a food processor with the steel blade and buzz the flour and butter in short bursts until the same result is achieved.
    • Add just enough of the ice cold water to make the flour mixture form a ball. Do not handle it any more than necessary.
    • Cut the dough into two pieces and form into a smooth ball. Refrigerate for at least 20 minutes.
    • Roll from the centre outwards until the dough is big enough to fill a 10″ pie pan.
    • Bake at 400º or as directed by your recipe.
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