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Butter Pie Crust

Butter Pie Crust

This classic pie crust recipe, made with high butterfat cultured butter, is super simple and results in a deliciously flakey crust.



  • ►Combine flour and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened and dough holds together when squeezed.
  • ►Shape dough into a ball; flatten slightly. Wrap in plastic food wrap; refrigerate for 1 hour or until chilled through.
  • ►Roll out dough on lightly floured surface into a 13-inch circle. Place into 9-inch pie plate, pressing firmly against bottom and sides. Trim crust to 1/2-inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
Photographed by Carey Nershi.  

Sponsored by Vermont Creamery

Vermont Creamery

Consciously crafted in Vermont’s green mountains, Vermont Creamery’s line of fresh and aged goat cheeses, cultured butter, and crème fraîche have hundreds of national and international awards. In their 34th year of business, Vermont Creamery supports a network of more than 17 family farms, promoting sustainable agriculture in the region. B Corp Certified in 2014, Vermont Creamery has been ranked one of “The Best Places to Work in Vermont,” by Vermont Business Magazine. Vermont Creamery is an independently operated subsidiary of Minnesota-based Land ‘O Lakes, Inc., one of America’s premier agribusiness and food companies. For more information, visit vermontcreamery.com. 

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