Print

Foolproof Flaky All-Butter Pie Crust

Close-up of an unbaked butter pie crust shell filled with cold, crumbly chunks of butter or fat.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple, all-butter pie crust recipe for a tender, flaky pastry that works well for both sweet and savory pies. This is the best butter pie crust for holidays and replaces store-bought dough.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into 1/2-inch cubes
  • 6 to 8 tablespoons ice water

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Add the very cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These pieces create the flakiness.
  3. Sprinkle 6 tablespoons of ice water over the mixture. Gently toss with a fork until the dough just begins to come together. If the dough is too dry, add the remaining water, one tablespoon at a time, mixing just until the dough holds together when squeezed. Do not overmix.
  4. Divide the dough in half. Shape each half into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or up to 2 days. This chilling step is important for a tender pie crust.
  5. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to your pie plate. Trim and crimp the edges as desired.
  6. If making a double crust pie, roll out the second disk for the top crust. Fill the bottom crust with your desired filling.
  7. If blind baking, prick the bottom crust all over with a fork. Bake according to your recipe instructions.
  8. For best results, chill the assembled pie or the rolled-out dough for 15 minutes before baking.

Notes

  • Keep your butter and water as cold as possible throughout the mixing process to achieve maximum flakiness.
  • If the dough becomes too warm while rolling, return it to the refrigerator for 10 minutes.
  • You can make this pie dough ahead of time and freeze the wrapped disks for up to 3 months. Thaw overnight in the refrigerator before using.

Nutrition

Find it online: https://cookingbycarla.com/butter-pie-crust-recipe-flaky-easy/