Land O' Lakes Butter Pie Crust Recipe

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2 votes | 2054 views

Excellent recipe for a double crust 9" pie.

The secret to flaky pie crusts is to keep everything cold, as when you combine the ingredients and roll them out, the cold butter creates pockets within the dough, that make the crust flaky when baked.


Cost per recipe $1.34 view details
  • 2 cups AP flour
  • 1/4 tsp. salt
  • 2/3 cup very cold unsalted butter, cut in small chunks
  • 4-5 tbs. ice water


  1. Add the flour and salt together.
  2. Cut in the butter with a pastry cutter or a fork. If you use your fingers, remember that they are warm and will melt the butter, if you work the dough too long.
  3. Once the dough resembles pea size crumbles, add 3 tbs. water and begin to pull the dough together in a ball. The less water used, the better, but it may take 5 tbs.
  4. Form the dough into 2 balls, one larger than the other, cover, and refrigerate on the top shelf for at least 30 minutes.
  5. Roll out the larger ball to 11" round. Place this in the pie plate, add your filling.
  6. Roll out the second ball, and use it as desired to top your pie.
  7. Bake the pie according to your recipe directions.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 219g
Calories 1085  
Calories from Fat 1079 99%
Total Fat 122.74g 153%
Saturated Fat 77.74g 311%
Trans Fat 0.0g  
Cholesterol 325mg 108%
Sodium 601mg 25%
Potassium 36mg 1%
Total Carbs 0.09g 0%
Dietary Fiber 0.0g 0%
Sugars 0.09g 0%
Protein 1.29g 2%
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  • Bobby Lovera
    Hi Myra!
    Seems to be a Classic!
    I used to make a crust like this with a few drops vinegar...but now I use sugar cookie dough or a can of Crescent rolls.
    I've cooked/tasted this recipe!
    This is a variation


    • Don Callas
      December 1, 2012
      Sorry, not a review this time Myra- just a, 'Thank You'. I haven't been a member here long, but the recipes I see coming from you, I already have come to feel can be trusted to provide excellent results. Keep up the good work, and Thanks, Don

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