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The Ultimate Flaky All Butter Pie Crust: Easy Recipe for Sweet and Savory Pies

Close-up of an unbaked, flaky butter pie crust with crimped edges resting in a white dish.
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Create a consistently flaky and tender all-butter pie crust using just four simple ingredients. This recipe provides the technique you need for a golden, buttery pastry perfect for any pie filling.

Ingredients

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  • 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
  • 6 to 8 tablespoons ice water

Instructions

  1. In a large bowl, whisk together the flour, salt, and sugar.
  2. Add the 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. This step is key for flakiness.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just begins to come together. Do not overmix. You may not need all the water.
  4. Turn the dough out onto a lightly floured surface. Quickly gather the dough into a ball. Divide the dough in half, flatten each half into a disk about 1 inch thick, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or up to 2 days.
  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. For a double crust pie, repeat the rolling process with the second disk for the top crust.
  8. Chill the assembled pie shell for 30 minutes before filling and baking according to your specific pie recipe instructions.

Notes

  • Keep your butter and water as cold as possible throughout the entire mixing process; this prevents the butter from fully incorporating, which creates steam pockets for flakiness.
  • If the dough becomes too warm or sticky while rolling, return it to the refrigerator for 15 minutes before continuing.
  • This recipe makes enough dough for one double-crust 9-inch pie or two single-crust pie shells.

Nutrition

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