There’s nothing quite like the smell of a homemade pie baking in the oven, and it all begins with the perfect crust. A flaky, golden crust is the foundation of every great pie, and with this easy pie crust recipe, you’ll never need to reach for a store-bought version again. Using simple, timeless ingredients—most importantly, real butter—this crust comes together quickly and delivers that classic, melt-in-your-mouth texture every baker dreams of.
Why Butter Makes the Best Pie Crust
While some recipes call for shortening or lard, I’ve always found that a pie crust recipe with butter creates the best flavor and texture. Butter adds richness and a delicate flakiness, while also keeping the crust sturdy enough to hold fillings from savory quiches to fruit pies. It’s a simple ingredient that elevates the entire dessert.
I am *such* a fan of pie for so many reasons. And while the filling may change, it’s the base, the perfect crust, that truly makes the pie. I ran into a similar debate with the ingredients as I did when making biscuits. Some use butter, some use shortening, and others still use a mix, often butter and lard. I went back to my great grandmother “Nana’s” handwritten recipe cards to find that she used Crisco (shortening) for her crust, and my mom confirmed that she too carries on this tradition. But, I think that can be a bit outdated in today’s modern diet so I’m sharing it here with Butter. You can try either!
Tips for the Perfect Crust
-
Always use cold butter to ensure flaky layers.
-
Chill the dough before rolling to prevent sticking.
-
Don’t overwork the dough—visible butter streaks mean extra flakiness.
A Timeless Baking Essential
Whether you’re baking a holiday pie or a simple weeknight dessert, this butter pie crust recipe is one to keep in your kitchen forever. It’s classic, versatile, and guaranteed to impress every time. With just a few simple steps, you’ll have a crust that’s buttery, flaky, and truly homemade.
I must say I’m not completely checking this one off my Bucket List just yet. I decided I’d branch out on my own for this one and give butter a try, since I’ve been eating shortening-based crusts my whole life. But I’d love to take the time to do a few versions side by side and see which I truly prefer.
But for the purposes of you knocking out an actual Pie Crust in time for Thanksgiving, I’m giving you the choice of two versions – my All Butter Pie Crust and my Nana’s Shortening Pie Crust.
Pie Crust
Description
Ingredients
- 1/4 cups all-purpose White Lily flour
- 1/4 tsp kosher salt
- 1/2 cup cold butter
- 1/4 cup ice water
Instructions
- In a mixing bowl, combine your flour and salt. Cut in your cold, cubed butter until coarse crumbs form. Stir in water, a tablespoon at a time, until you are able to form the dough into a ball. Wrap and refrigerate for 4 hours or overnight to chill.
- Lightly flour your surface and roll out your dough to fit your pie plate, laying it over your plate. Press the dough into the bottom and along the sides of the pie plate as evenly as possible.
- 1 1/2 cups flour
- 3/4 cup Crisco
- Dash of salt
- 5 TBSP water
- Mix flour / salt / shortening with fork – stir in water and turn into waxed paper shape in ball and set in refrigerator for 15 minutes. Turn onto floured base and roll. Makes 2 9″ shells or 1 top & bottom shell.
Other Recipes You’ll Love
heirloomed is a lifestyle brand with a mission of “keeping heirlooms around for another generation.” Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of “goods inspired by the past, for generations to enjoy” with an array of products and meaningful gifts including linen aprons, tabletop linens, art, ceramics and beyond. Learn more at www.heirloomedcollection.com.
