Perfect Pie Crust Butter
85-113 grams cold butter
Single 9-inch Crust
6 tbsp = tender | 8 tbsp = extra flaky
Butter Amount by Pie Size
9-inch Single Crust
Standard pumpkin pie, quiche, single-layer fruit pie
9-inch Double Crust (Top + Bottom)
Apple pie, cherry pie, pot pie - 6 tbsp per crust × 2
Extra Flaky Single Crust
For maximum flakiness, use ½ cup butter (1 full stick)
Complete Pie Crust Recipe (9-inch)
All-Butter Crust (Flakiest):
- • 1¼ cups (150g) all-purpose flour
- • 6-8 tbsp (85-113g) cold butter
- • ½ tsp salt
- • 1 tsp sugar (optional)
- • 3-4 tbsp ice water
Butter + Shortening (Easier):
- • 1¼ cups (150g) all-purpose flour
- • 4 tbsp (57g) cold butter
- • 3 tbsp (38g) cold shortening
- • ½ tsp salt
- • 3-4 tbsp ice water
More forgiving, stays tender when overworked
Measuring Cold Butter (Stick Method)
U.S. butter sticks have tablespoon markings on the wrapper:
1 Stick = 8 Tbsp (113g)
- • 6 Tbsp = Cut at ¾ mark
- • 4 Tbsp = Cut at ½ mark (half stick)
- • 2 Tbsp = Cut at ¼ mark
Quick Reference:
- • 1 Tbsp = 14g
- • 2 Tbsp = 28g = ¼ stick
- • 4 Tbsp = 57g = ½ stick
- • 6 Tbsp = 85g = ¾ stick
- • 8 Tbsp = 113g = 1 stick = ½ cup
How to Cut Cold Butter Into Flour
Method 1: Pastry Cutter
- • Best tool for beginners
- • Press and twist motion
- • Stop at pea-sized pieces
- • 2-3 minutes
Method 2: Two Knives
- • Scissor motion
- • Works if no pastry cutter
- • Takes longer (5 min)
- • Butter warms up faster
Method 3: Food Processor
- • Fastest method (30 sec)
- • Pulse 10-12 times
- • Risk: over-processing
- • Professional method
Cold Butter: Why It Matters
Science of Flakiness:
When cold butter pieces hit the hot oven, they create steam pockets. The water in butter evaporates, leaving behind flaky layers. Room temperature butter mixes too smoothly with flour = tough, dense crust.
✅ Cold Butter (40°F / 4°C)
Pea-sized pieces stay intact → Steam pockets → Flaky layers
❌ Warm Butter (65°F / 18°C)
Melts into flour → No steam → Dense, tough crust
Common Pie Crust Mistakes
❌ Using Melted Butter
Creates cookie-like texture, not flaky pastry. Always use cold, solid butter.
❌ Over-Mixing
Develops gluten = tough crust. Mix just until it comes together, visible butter pieces are OK!
❌ Adding Too Much Water
Makes dough sticky and activates gluten. Add 1 tbsp at a time until dough barely holds together.