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pie crust made with butter in glass pie dish

Butter Pie Crust

Flaky homemade all Butter Pie Crust is the best pie crust recipe you can make. Easy step by step instructions and a secret ingredient give perfect results! #piecrust #recipe #easy #withbutter
Course Dessert
Cuisine American
Prep Time 10 mins
Chill time 1 hr
Total Time 1 hr 10 mins
Servings 8 servings
Calories 159


  • ½ cup unsalted butter (chilled (see note))
  • 1 cup all purpose flour (plus extra for rolling)
  • ¼ teaspoon kosher salt
  • 2 tablespoons vodka (ice cold, more as needed)
  • 2 tablespoons water (ice cold, more as needed)


  • In large bowl, combine flour and salt.
  • Add entire cube of chilled butter. Use a pastry blender to cut in butter until mixture resembles course pea sized crumbs. Alternatively, pulse mixture in food processor until largest chunks of butter are about the size of a pea, then transfer to a large bowl.
  • Alternating approximately 1 tablespoon of extremely cold vodka and water at a time, add liquid to dough mixture and use hands to gently incorporate. Continue adding liquid, alternating small amounts of water and vodka, mixing with hands until dough can be formed into a disk. Avoid adding so much that the dough is wet. You want to add the least amount possible to get the dough to stick together. Take great care not to over work the dough.
  • Wrap pie crust dough disk tightly in plastic wrap and refrigerate for at least one hour.
  • To roll, remove disk from plastic wrap and place on a floured surface or in between two pieces of wax or parchment paper and use additional flour, as needed, to keep it from sticking to the surface or rolling pin. Roll into a large circle large enough for your pie dish.
  • To transfer dough to pie dish, drape over rolling pin and carefully move it into place.


  • Recipe makes one 9-inch pie crust
  • If making ahead, dough can be frozen as a wrapped disk for later use, or rolled out, wrapped in plastic, and frozen.
  • Avoid over rolling, as this can make your dough tough. Aim to get your dough rolled out using as little manipulation as possible.
  • For best results, ensure all ingredients (including butter and flour) are chilled.
  • To make the process easier, I like to cut the butter into small cubes before mixing.
  • This butter pie crust will drip butter in your oven while it bakes. Not only will that make a mess, but it will fill your oven with smoke. Be sure to always bake your pies on a baking sheet or a heavy duty piece of aluminum to avoid a smoky kitchen and messy oven.
  • Be sure to scroll up to see all of my step by step photos and more recipe tips & tricks.


Calories: 159kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 75mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Calcium: 6mg | Iron: 1mg