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Foolproof Flaky All Butter Pie Crust: Easy Recipe for Tender, Buttery Pastry

A block of cold, crumbly butter ready for making a flaky butter pie crust, sitting on a white plate.
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I’m Alex, and I want to show you how to make a truly flaky, tender all butter pie crust from scratch. This simple, four-ingredient recipe guarantees rich flavor and perfect layers for any sweet or savory pie you plan to bake.

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. Combine the flour and salt in a large bowl. Whisk them together briefly.
  2. Add the cold, cubed butter 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 larger pieces create the flakiness.
  3. Sprinkle 6 tablespoons of ice water over the mixture. Use a fork to gently mix until the dough just starts 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 pressed. Do not overmix.
  4. Divide the dough in half. Shape each half into a flat disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or up to 2 days. This chilling step is important for a tender butter pastry.
  5. 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.
  6. If using for a double crust pie, roll out the second disk and place it over the filling, sealing the edges. Cut vents in the top crust.
  7. Chill the assembled pie crust for 30 minutes before baking. Bake according to your specific pie recipe instructions.

Notes

  • Keep your butter and water as cold as possible. This prevents the butter from melting before it hits the oven, which is the secret to a flaky pie dough.
  • If the dough becomes sticky or warm while rolling, return it to the refrigerator for 15 minutes.
  • This recipe makes enough for one double-crust pie or two single-crust pie shells.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-butter-pie-crust-recipe-flaky-pastry/

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