Butter Pie Crust

1 pie crust
15 min prep time
30 min total time

This classic all butter butter pie crust recipe is an everyday essential. We use it year-round as a base for all our pies. It comes together quickly and has great flavor and flaky texture from the high butterfat cultured butter. 


2 cups all-purpose flour

1/4 teaspoon salt

2/3 cup cold Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat cut into 1/2-inch pieces

4 to 5 tablespoons cold water


  • STEP 1

    Combine flour and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just unftil flour is moistened and dough holds together when squeezed.

  • STEP 2

    Shape dough into a ball; flatten slightly. Wrap in plastic food wrap; refrigerate for 1 hour or until chilled through.

  • STEP 3

    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.