If there’s one recipe I believe every home cook should have tucked away, it’s a buttery, flaky homemade pie crust. Y’all, this recipe right here is tThe Best Homemade Butter Pie Crust Recipe! It’s the crust I use for savory or sweet pie crust!

Forget the store-bought stuff—this is the best butter pie crust recipe. Once you try it, you’ll never want to go back. And don’t worry, even if making pie dough feels intimidating, this step-by-step guide will walk you through exactly how to do it.

This recipe makes two pie crusts, which means you can bake a double-crust pie, freeze one for later, or keep both handy for holiday baking.

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Why You’ll Love This Butter Pie Crust

• Flaky + golden – The layers of cold butter make this crust puff and flake beautifully.
• Simple ingredients – Just flour, butter, salt, and water. That’s it!
• Versatile – Works for sweet or savory pies (apple, pecan, chicken pot pie—you name it).
• Make ahead friendly – Keeps in the fridge for days or freezer for months.

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Ingredients You’ll Need

• 2 ½ cups all-purpose flour, divided
• ½ teaspoon sea salt (I love Redmond Real Salt)
• 1 cup (2 sticks) very cold unsalted butter (Kerrygold is my go-to)
• 6–8 tablespoons ice water
• Oh, and a pie plate! I have this one!

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Step-by-Step Instructions

1. Start with flour + salt

Add 1 ½ cups of flour and the salt to your food processor. Pulse a couple of times to combine.

2. Add the butter 🧈

Cut your very cold butter into chunks and toss it in with the flour.
Pulse about 10 times, until the butter is coated and the mixture looks pale yellow, almost paste-like.

3. Add the rest of the flour

Sprinkle in the last cup of flour. Pulse just 4–5 times until the mixture looks evenly crumbly.

4. Bring it together

Dump the mixture into a big mixing bowl.
Start with 5 tablespoons of ice water, pressing it in with a rubber spatula. (You’re not kneading—you’re gently pressing.)
If the dough’s still crumbly, add more water a tablespoon at a time until it starts sticking together.
Tip: Humidity can affect how much water you’ll need.

5. Form your dough disks

Once the dough comes together, divide it into two equal portions. Shape each into a flat disk.

6. Chill or bake

Wrap each disk tightly in plastic wrap. From here you can:

• Chill in the fridge for up to 3 days
• Freeze for up to 3 months
• Or roll it out right away for pie!

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Tips for the Flakiest Pie Crust

• Keep everything cold – Cold butter = flaky layers. If your kitchen is warm, chill your flour and bowl.
• Don’t overwork it – The less you handle the dough, the more tender it will be.
• Rest before rolling – Letting the dough chill helps the butter firm back up and makes rolling easier.

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Storage Notes

• Fridge: Up to 3 days, wrapped tightly.
• Freezer: Up to 3 months. Thaw overnight in the fridge before rolling.

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Final Thoughts

Y’all, if you’ve been buying pie crusts from the store, it’s time to give homemade a try. This butter pie crust recipe is simple, flaky, and makes every pie taste homemade in the best way. Whether you’re baking a classic apple pie, a chicken pot pie, or Grandma’s chocolate pie—this crust will take it over the top.

Check out my chocolate chip cookie recipe if you have a sweet tooth!

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📝 Recipe Card

Best Butter Pie Crust
Prep Time: 15 minutes | Chill Time: 1 hour | Makes: 2 crusts

Ingredients

• 2 ½ cups all-purpose flour, divided
• ½ teaspoon sea salt
• 1 cup cold unsalted butter
• 6–8 tablespoons ice water

Instructions

1. Combine 1 ½ cups flour and salt in food processor.
2. Add butter, pulse 10 times.
3. Add remaining flour, pulse 4–5 times.
4. Transfer to bowl, mix in water until dough comes together.
5. Divide into 2 disks, wrap, and chill.