Basic Pie Crust I

"This crust flaky all-butter crust is from "Rosie's Bakery: All-Butter Fresh Cream Sugar-Packed Baking Book." You mix it up easily in your food processor."
photo by fawn512 photo by fawn512
photo by fawn512
photo by Roxygirl in Colorado photo by Roxygirl in Colorado
photo by Roxygirl in Colorado photo by Roxygirl in Colorado
photo by Roxygirl in Colorado photo by Roxygirl in Colorado
photo by Roxygirl in Colorado photo by Roxygirl in Colorado
Ready In:
1 9 inch pie




  • Process the flour and salt in a food processor for 20 seconds.
  • Distribute the butter evenly over the flour and process until the mixture resembles coarse meal, 15-20 seconds.
  • With the food processor running, pour the ice water in a steady stream through the feed tube and process just until the dough comes together.
  • Knead the dough for several turns on a lightly floured surface to bring it together.
  • Shape the dough into a thick disks (or 2 for a double crust), wrap in plastic and refrigerate for at least an hour.
  • To roll out the dough, place the chilled dough between 2 pieces of waxed paper (helps tremendously in rolling out!) and roll it out to a circle 2 inches bigger than the size of the pie pan.
  • Fit the dough into a 9-inch (greased) pie plate and trim the edges.
  • Keep the crust in the refrigerator until ready to fill.
  • If prebaking the crust, refrigerate it for at least 30 minutes or stick in the freezer before baking (I always freeze it).

Questions & Replies

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  1. rochsann
    This buttery crust complemented our fresh blueberry pie wonderfully. The dough mixed up easily in the food processor--probably the easiest dough I've worked with. Thank you for sharing it, Roxygirl. It's from a very good cookbook. For several years, I've made blueberry crisps, but this crust is so good, I see myself making more blueberry pies in the future!
  2. LonghornMama
    Excellent! Quite possibly my favorite pie crust! Tender, flaky and buttery. Very easy to make and work with. I don't cook with shortening and really prefer a crust made with all butter. To me it just tastes better with both sweet and savory fillings. Used this for Fresh Strawberry Pie Recipe #121807 which I made for Easter dinner. Used these directions from Mean Chef's pie crust class for blind baking the crust: "Freeze the crust for at least 30 min. Heat the oven to 425°F. Line the frozen crust with a large piece of foil or crumpled up parchment paper, fill to the top with pie weights (or dried beans or rice), and bake 12 min. Remove the foil and weights and continue baking the shell until golden, about 8 min. longer, checking for bubbles (push them down gently with the back of a spoon)." The crust did puff up a bit, but was easily pressed back. Plenty of dough for a single deep dish crust and then some. Baked a few pie crust scraps for the kids (and me) with cinnamon sugar for a yummy treat. Thanks, Roxygirl, for a great recipe!
  3. fawn512
    my crust wasn't as good as the pictures , but these are great tasting crust Ü Thanks for sharing the recipe


Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
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