baked pie with a lattice top crust
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Perfect Buttery, Flaky Pie Crust Recipe

Byjanarae

Making a buttery, flaky pie crust from scratch is easier than you think! This recipe, complete with step-by-step photos and tips, ensures success every time. Whether you’re a seasoned baker or a beginner, this guide will help you master the art of pie-making. Perfect for both sweet and savory pies, this crust is tender, flavorful, and irresistible.

Why This Recipe Works

  1. Cold Butter: The key to flakiness is using very cold butter. It creates steam pockets as it melts in the oven, resulting in tender layers.
  2. Ice Water: Keeps the dough cold while providing just enough moisture to bind the ingredients.
  3. Resting Time: Chilling the dough ensures the butter firms up, preventing shrinking during baking.

Tips for Success

  1. Use Quality Butter: Higher fat content results in a richer crust.
  2. Don’t Overwork the Dough: Overmixing can make the crust tough. Stop mixing as soon as it comes together.
  3. Chill Everything: Keep all ingredients and tools as cold as possible. Chill the flour and even the mixing bowl for best results.

Variations

  1. Savory Crust: Omit the sugar and add 1 teaspoon of dried herbs like rosemary or thyme.
  2. Whole Wheat Crust: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor.
  3. Cheese Crust: Mix in 1/4 cup grated Parmesan or cheddar for a cheesy twist.

FAQs

  1. Can I make this crust in advance?
    Yes, the dough can be refrigerated for up to 3 days or frozen for up to 3 months.
  2. How do I prevent shrinking during baking?
    Chill the dough thoroughly before baking, and avoid stretching it when fitting it into the pan.
  3. Can I use salted butter?
    Yes, but reduce the added salt in the recipe by half.

How to Store and Freeze

  • Refrigerate: Wrap the dough tightly in plastic wrap and store in the fridge for up to 3 days.
  • Freeze: Wrap the dough in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight before rolling out.

Frosting and Glaze Options

  • For a golden crust, brush with an egg wash (1 egg beaten with 1 tablespoon of milk) before baking.

Visual Guide for a Lattice Top

step by step lattice pie crust
baked pie with a lattice top crust

Perfect Buttery Flaky Pie Crust Recipe

Jana Rae
Master the art of making a buttery, flaky pie crust from scratch with this foolproof recipe. Includes step-by-step photos, success tips, and variations for the best homemade crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill time 2 hours
Total Time 2 hours 15 minutes
Course Pie
Cuisine American
Servings 2 single crusts
Calories 180 kcal

Ingredients
  

  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 1 tsp salt
  • 1 tsp granulated sugar (optional, for sweet pies)
  • 1 cup unsalted butter, cold and cubed
  • 6-8 tbsp ice water
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Instructions
 

  • Mix the Dry Ingredients
    In a large mixing bowl, whisk together the flour, salt, and sugar (if using). This evenly distributes the ingredients for a well-balanced crust.
    Whisking dry ingredients for pie crust
  • Cut in the Butter
    Add the cold, cubed butter to the flour mixture. Using a pastry cutter, food processor, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter bits create pockets of flakiness when baked.
    dry ingedients resembles course meal
  • Add Ice Water
    Gradually drizzle in 6 tablespoons of ice water, mixing with a fork or your hands until the dough begins to clump together. If it feels too dry, add 1 tablespoon of water at a time until the dough holds when pressed but isn't sticky.
    ice water drizzled into pie dough
  • Form the Dough
    Turn the dough out onto a floured surface and divide it in half. Shape each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days). Chilling allows the butter to firm up, ensuring a flaky crust.
    pie dough rolled into circular disc
  • Roll Out the Dough
    On a lightly floured surface, roll one dough disc into a 12-inch circle for a 9-inch pie pan. Transfer the dough to the pie dish by gently rolling it onto your rolling pin and unrolling it over the pan. Trim any excess dough, leaving about a 1-inch overhang for crimping.
    pie dough rolled out
  • Fill and Bake
    If pre-baking, line the crust with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 15-20 minutes. Remove the weights and bake for an additional 5 minutes. If making a double crust pie, add your filling and top with the second crust, crimping the edges to seal.
    pie crust filled and ready to bake

Notes

Notes and Tips

  1. Keep Everything Cold:
    • Ensure the butter, water, and even the flour are cold to achieve maximum flakiness.
  2. Don’t Overwork the Dough:
    • Handle the dough gently to avoid activating gluten, which can make the crust tough.
  3. Chill the Dough:
    • Chilling helps the dough rest, firms up the butter, and prevents shrinking during baking.
  4. Use a Light Hand with Flour:
    • Dust your surface lightly with flour when rolling out to prevent sticking, but avoid adding too much, which can toughen the crust.
  5. Pre-Baking (Blind Baking):
    • For custard or cream pies, pre-bake the crust using parchment paper and pie weights to maintain its shape.
  6. Fluting the Edges:
    • Use your fingers or the tines of a fork to crimp the edges for a decorative and functional seal.
  7. Experiment with Variations:
    • For a savory crust, omit sugar and add herbs like rosemary or thyme.

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