Katie’s Buttery Piecrust

*Taken from Country Living May 2008

pie crust

2 1/2 cups  flour

1/2 teaspoon  salt

1/4 teaspoon baking powder

1 Tablespoon sugar

1 cup unsalted butter, chilled and cubed

3-6 Tablespoons cold water


Combine first 4 ingredients in a bowl with a fork.  Add cold butter and toss to coat.  Using a pastry blender or fingers, cut butter into flour until mixture resembles coarse crumbs.  Add 3 tablespoons of cold water and toss well with a fork.  Pinch to see if dough holds together. If needed, add more water, up to 6 tablespoons.  Chill one hour.


Love this crust and the fact that it doesn’t use any shortening!  It is super delicious!  This recipe says it will make two 9-inch crusts.  I always get 3 9-inch crusts out of it!  So I make a double crust pie and then a single crust pie that I can fill any way I like!


One thought on “Katie’s Buttery Piecrust

  1. Pingback: Blackberry Pie « Down Home

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