Butter Pie Crust – Double Pie Crust Recipe

Butter Pie Crust Double Pie Crust Recipe

Butter Crust Double Pie Crust Recipe. Butter has the best flavor, just keep in mind to keep the ingredients cold for a flaky and delicious crust!

  • Author: AmusingMaria
  • Prep Time: 10
  • Cook Time: 2 hours (chill dough)
  • Total Time: 2 hours 15 minutes
  • Yield: two pie crust for 9 inch pan 1x


  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 2/3 cup butter (diced and frozen)
  • 1012 tablespoons ice cold water


  • Place flour in food processor, follow with the frozen diced butter
  • Pulse the processor about 3-5 or until butter pieces are cut into the size of large peas 
  • Don’t over process, expect that the butter pieces won’t all be the same shape
  • Transfer dough into a bowl, add about 7-8 tablespoons of ice cold water and mix with a fork
  • Squeeze a small piece of dough, and if it crumbles, add water a tablespoon at a time, mixing with a fork 
  • Dough is done when dough is squeezed and sticks cleanly together
  • Transfer pie dough into a floured surface, and use bench scraper to gather dough
  • gently knead pie dough using heal of hand, and fold back into the rest of the dough with scraper
  • repeat process evenly about 4-5 times, pie dough should form a ball
  • Divide pie dough into 2 equal parts, form the parts lightly into 2 discs for easy rolling later
  • Wrap discs with plastic wrap and chill for at least 1-2 hours or overnight or freeze if not using within 24 hours
  • Use Butter Pie Crust Recipe according to pie recipe instructions


The fat (butter, margarine, or shortening) should always be cold and solid but still pliable.  During the baking process, the fat will create steam within the crust that pushes layers up, this effect creates flaky layers. If the fat melts and combines with the flour before baking, the crust becomes dense and less flaky.