Perfect Buttery, Flaky Pie Crust Recipe

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

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.

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Prep Time 15 minutes mins

Chill time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

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.
  
• 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.
  
• 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.
  
• 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.
  
• 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.
  
• 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.
  

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.