Butter Pastry

Some prefer the taste of butter in their pie pastry, as opposed to Crisco or shortening, which is used in a standard pie pastry.
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt (scant)
  • 1 teaspoon sugar
  • 1 cup cold butter (2 sticks, cut into small pieces)
  • 1/3 to 1/2 cup ice water
Put the flour, salt and sugar in a food processor. Pulse a few times to mix.

Add the butter pieces to flour mixture, and process about 10 seconds until mixture is consistency of coarse meal.

With the food processor running, slowly add ice water in a thin stream just until the dough holds together. Do not process the dough for more than half a minute.

(To hand-mix the dough, mix the flour, salt and sugar in a large bowl. Add the butter pieces, and cut in with a pastry blender until mixture is consistency of coarse meal. Then mix dough, sprinkling ice water until dough holds together.)

Turn dough out and wrap securely in plastic wrap. Refrigerate for 1 hour before rolling out. Makes enough pastry for a 9-inch, double-crust pie. May be frozen for 3 months.

Recipe editor

Kitchen tools you'll need: Food Processor or Pastry Blender, Mixing Bowl, Pie Baker
Piecrust recipes:
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