Print

The Best Flaky All-Butter Pie Crust Recipe

A perfectly baked, golden brown pie crust made with the amazing pie crust recipe.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a perfectly flaky and buttery homemade pie crust from scratch. This simple, all-butter recipe is reliable for sweet pies, savory pot pies, and quiches.

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 to mix well.
  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. 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 starts to come together. You may not need all the water. Do not overmix.
  4. Turn the dough out onto a clean surface. Gently gather the dough and press it into two equal discs. Wrap each disc tightly in plastic wrap.
  5. Chill the dough discs in the refrigerator for at least 1 hour, or up to 2 days. This step is important for a tender pie crust.
  6. When ready to use, let one disc sit at room temperature for 5-10 minutes to soften slightly. On a lightly floured surface, roll the dough out from the center outward into a 12-inch circle.
  7. Carefully transfer the dough to your pie plate. Trim and crimp the edges as desired.
  8. 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.
  9. Bake according to your pie recipe instructions.

Notes

  • Keep all ingredients, especially the butter and water, very cold for the flakiest results.
  • If you are short on time, you can skip the chilling step, but the dough will be slightly harder to roll out.
  • This recipe makes enough dough for one double-crust 9-inch pie or two single 9-inch crusts.
  • For a savory pie crust, omit the tablespoon of sugar.

Nutrition

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