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butter pie crust

Butter Pie Crust

A simple butter pie crust recipe with a savage twist! The added cinnamon makes a great flavor with any fruity pie!


  • 2.5 Cups All Purpose Flour
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1/4 tsp Cinnamon
  • 1 Cup Cold Butter
  • 6-8 Tbs Ice Water


  • Add all dry ingredients to a large mixing bowl.
  • Cut up two sticks of butter, I prefer slices.  Add to the large mixing bowl.
  • Using a pastry cutter or two knives, cut the butter into the dry ingredients.
  • The mixture should resemble small peas when the butter is cut in.
  • Start adding the water, slowly. I usually start with 4 Tbs of ice cold water. Mix the water into the flour a bit and then add ice water 1 Tbs at a time until a soft dough forms.
  • Divide the dough into 2 equal size balls. Try not to play with the dough in your hands to much. Your hands are warm so try not to warm the dough with them.
  • You can refrigerate the dough to keep it cold if you need to.
  • ** Also, at this point., you can wrap in saran wrap or aluminium foil and freeze for up to six months.
  • Roll one pie crust out on a floured surface. The flour will help keep the dough from sticking to your surface so use enough to make it worth it! I would say a medium coating works nicely.
  • Roll the dough to the size on a 9″ pie plate. You can put the plate on the rolled out dough to make sure of the size.
  • Place the dough in your pie plate. It actually helps a ton to roll the pie crust onto the rolling pin and then you can unroll it right in the pan.
  • Press the dough in your pie plate, try to make sure there are not a lot of air pockets but be gentle with the dough.
  • Fill the bottom layer with your favorite filling.
  • Roll out the second dough just as you did the first one.
  • Roll the dough over your pin and unroll it over the filling, this will be your top layer.
  • Trim your edges all around the pie.
  • Fold the edges so the top crust is under the bottom crust.
  • Flute the edges. You can use so many techniques for this.  I prefer to just use my thumbs to push the edges together and make a nice pattern with it.
  • Use a fork to pierce the top crust. This will help with ventilating the pie as it cooks!
  • Cook your pie as directed!
  • Enjoy that homemade goodness!!!



The cinnamon is totally optional and this recipe works perfectly without it. I just like to add it because it gives it a bit more flavor. We all love it and hope you do to!