Print

The Best Flaky All-Butter Pie Crust Recipe (Easy Homemade Pastry)

Close-up of a beautifully golden brown, flaky pie crust with decorative fluted edges, showcasing perfect texture.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You deserve a truly flaky, tender pie crust that tastes much better than store-bought. This easy, all-butter pie crust recipe creates a buttery, foolproof pastry dough perfect for sweet or savory pies.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) unsalted butter, very cold and cut into 1/2-inch cubes
  • 1/2 cup ice water, plus 1-2 tablespoons more if needed

Instructions

  1. Combine the flour, salt, and sugar in a large bowl. Whisk them together.
  2. Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingers 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. Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overmix. You may not need all the water.
  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 step is key for a tender pie pastry dough.
  5. When ready to use, let the chilled dough sit at room temperature for 5 to 10 minutes to soften slightly.
  6. On a lightly floured surface, roll out one disk into a 12-inch circle. Carefully transfer the dough to your pie plate. Trim and crimp the edges as desired.
  7. If using for a double-crust pie, repeat the rolling process for the top crust. If blind baking, prick the bottom crust all over with a fork.
  8. Bake according to your pie recipe instructions.

Notes

  • Keep your butter and water as cold as possible; this is the secret to a flaky pie crust.
  • If the dough gets too warm while rolling, place it back in the refrigerator for 15 minutes.
  • You can make this make ahead pie dough up to the wrapping stage and freeze it for up to 3 months. Thaw overnight in the refrigerator before using.
  • This recipe works well for both sweet dessert pies and savory pot pie crust applications.

Nutrition

Find it online: https://www.purecookingjoy.com/best-flaky-pie-crust-recipe/

0 Shares
Tweet
Pin
Share