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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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