Crust Butter

Crust butter refers to butter specifically used in the preparation of food crusts. Butter is a dairy product made by churning fresh or fermented cream or milk, separating the butterfat from the buttermilk. It is primarily composed of butterfat, water, and milk solids.

Manufacturers add crust butter to provide richness, flavor, and a flaky texture to baked goods, especially crusts for pies, tarts, and cheesecakes. It contributes to the desired mouthfeel and golden-brown appearance of crusts. It is commonly found in cakes, cupcakes, snack cakes, puddings, and cheesecakes.

As a dairy product, crust butter is generally recognized as safe (GRAS) by the FDA as a basic food ingredient. It is a source of saturated fat, and the 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. JECFA and EFSA do not typically evaluate common food ingredients like butter as food additives. There are no specific controversies related to "crust butter" beyond general dietary considerations for fats.