Total Dough
9.9 oz
Flour
1.1 cups
Cost
$0.74/pie
Homemade saves $2.76–$6.26 per crust vs store-bought options
| Ingredient | Measure | Grams |
|---|---|---|
| All-Purpose Flour | 1.10 cups | 137 |
| Unsalted Butter (cold) | 0.8 sticks | 92 |
| Ice Water | 3.2 tbsp | 48 |
| Salt | 0.46 tsp | 2.7 |
| Total Dough | 9.9 oz | 280 |
| Pan | Single | Double | Servings |
|---|---|---|---|
| 8" standard | ~8 oz | ~17 oz | 6–8 |
| 9" standard | ~10 oz | ~21 oz | 8–10 |
| 10" standard | ~12 oz | ~25 oz | 10–12 |
| 12" deep dish | ~18 oz | ~38 oz | 12–16 |
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Result
A single all-butter crust for a standard 9-inch pie uses about 1.1 cups of flour and just under 1 stick of butter, costing roughly $0.74 in ingredients.
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Result
A double crust needs 2.1 times the dough of a single crust. Two sticks of butter covers the 1.7 sticks needed with a small margin for rolling and trimming.
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Result
Baking 4 double-crust pies with butter-shortening dough requires about 9.4 cups of flour and 3.4 sticks of butter plus 13.6 oz of shortening. Total material cost is around $5.26.
A standard 9-inch single pie crust needs about 280 grams (9.9 oz) of dough. For a double crust with top and bottom, you need roughly 588 grams (20.7 oz). That translates to about 1.1 cups flour and 0.8 sticks of butter for a single all-butter crust, or 2.3 cups flour and 1.7 sticks for a double.
| Pan Size | Single Crust | Double Crust | Flour (Double) |
|---|---|---|---|
| 8" standard | 220g / 7.8 oz | 463g / 16.3 oz | ~1.8 cups |
| 9" standard | 280g / 9.9 oz | 588g / 20.7 oz | ~2.3 cups |
| 10" standard | 346g / 12.2 oz | 726g / 25.6 oz | ~2.8 cups |
| 12" deep dish | 500g / 17.6 oz | 1050g / 37.0 oz | ~4.1 cups |
The classic all-butter pie crust uses a 3:2 flour-to-butter ratio by weight (67% butter relative to flour). For every 1 cup of flour (125g), use about 7 tablespoons (84g) of cold unsalted butter. This creates the flakiest crust with the richest flavor.
| Dough Style | Fat % | Water % | Best For |
|---|---|---|---|
| All-Butter | 67% | 35% | Fruit pies, flaky texture |
| Butter-Shortening | 66% | 33% | Tender crusts, beginners |
| Lard | 50% | 38% | Savory pies, ultra-flaky |
| Cream Cheese | 100% | 15% | Tarts, hand pies |
A double all-butter crust for a standard 9-inch pie needs about 1.7 sticks (193g) of cold unsalted butter. Round up to 2 sticks to have a small margin. For an 8-inch pie, 1.3 sticks suffice; for a 10-inch pie, plan on 2.1 sticks.
Homemade all-butter pie crust costs about $0.74 for a single 9-inch crust and $1.56 for a double. A frozen store-bought crust (Pillsbury, Marie Callender’s) runs $3–$4. Bakery-quality pre-made crusts cost $5–$8. Homemade saves 50–80% per pie.
| Type | Single Crust | Double Crust | Savings vs Store |
|---|---|---|---|
| All-Butter | $0.74 | $1.56 | 56–79% |
| Butter-Shortening | $0.62 | $1.30 | 63–83% |
| Lard | $0.55 | $1.16 | 67–85% |
| Store-Bought | $3.00–$4.00 | $6.00–$8.00 | — |
Butter produces the flakiest, most flavorful crust but is harder to handle because it melts quickly. Shortening makes a more tender, forgiving crust that holds its shape better. Many bakers use a 50/50 blend for the best of both worlds — flavor from butter, tenderness from shortening.
Scale by the ratio of pan areas and depths. The formula is (new_diameter / 9)² × (new_depth / 1.25) relative to a standard 9-inch pan. A 10-inch pan needs 23% more dough than a 9-inch. A 12-inch deep dish needs about 2.5 times as much.
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Last Updated: Mar 9, 2026
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