Easy Flaky Butter Pie Crust Recipe
Introduction
This easy flaky butter pie crust recipe is perfect for home bakers seeking a tender, buttery base for their pies. Whether you’re making fruit, cream, or savory pies, this crust delivers a delicate texture with a satisfying crispness. You can prepare it by hand or with a food processor, making it versatile for any kitchen.
Ingredients
- 2 ½ cups (325g) all-purpose flour, spooned and leveled
- ½ teaspoon fine sea salt or 1 teaspoon kosher salt
- 1 tablespoon sugar (optional)
- 1 cup (230g) very cold unsalted butter, cut into ½-inch cubes
- 6 to 8 tablespoons ice water, or more as needed
Instructions
- Step 1: Combine the first portion of flour and butter. In a food processor, pulse 1 ½ cups flour, salt, and sugar a few times, then add cold butter cubes and process for about 15 seconds until coated and a dough begins to form. Alternatively, by hand, whisk flour, salt, and sugar, then cut butter into the flour with a pastry blender until mealy.
- Step 2: Add remaining 1 cup flour and pulse or blend briefly until the mixture looks crumbly with some pea-sized butter pieces visible.
- Step 3: Transfer to a bowl and sprinkle 4 tablespoons ice water over the mixture. Press and fold the dough together until it forms larger clusters. Add more water, 2 tablespoons at a time, if it falls apart until the dough holds together when pinched.
- Step 4: Form the dough into a ball, cut in half, and flatten each half into a disk. Wrap tightly in plastic and refrigerate for at least 1 hour or up to 3 days. It can also be frozen for up to 3 months, thawed overnight in the fridge before use.
- Step 5: When ready, remove a disk from the fridge and let it sit at room temperature for 5 minutes. Lightly flour your surface and rolling pin, then roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish by rolling it around the pin and unrolling it over the dish. Press gently to fit.
- Step 6: Fold excess dough under itself to create a ¼-inch thick border on the lip of the pie dish. Crimp edges by pressing your knuckles on the outside while pushing with your pointer finger inside the crust.
- Step 7: For double crust pies, roll out the second disk and cover your filled pie. Trim excess dough to leave about ¾-inch overhang, fold edges under, and crimp together. Refrigerate the assembled pie for at least 30 minutes before baking.
- Step 8: To blind bake, preheat oven to 375°F (190°C). Pierce the chilled crust bottom with a fork, line with crumpled parchment paper, fill with pie weights or dried beans, and bake 15 minutes. Remove weights and bake an additional 15–20 minutes until golden. For a shiny crust, brush with egg wash (egg yolk mixed with cream) and bake 5–8 more minutes.
Tips & Variations
- Use very cold butter and ice water to ensure a flaky texture.
- If you prefer a sweeter crust for desserts, include the optional sugar; omit for savory pies.
- Lightly flour your rolling surface and pin to prevent sticking without adding too much extra flour.
- Allow dough to rest in the fridge to relax gluten, making rolling easier and preventing shrinkage.
- Freeze extra dough disks for quick pie-making later; thaw in the fridge overnight.
Storage
Wrap unused dough disks tightly in plastic wrap and store in the refrigerator for up to 3 days. For longer storage, freeze the dough for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling. After baking, store pie leftovers covered in the refrigerator and consume within 3 to 4 days. Reheat slices briefly in a warm oven to refresh flakiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie crust without a food processor?
Yes, this recipe includes instructions for making the crust by hand using a pastry blender or forks. The key is to work the cold butter into the flour until it resembles coarse crumbs, then add water gradually to form the dough.
How do I prevent the crust from shrinking during baking?
Chilling the dough for at least an hour before rolling helps relax gluten and prevents shrinking. Avoid stretching the dough while fitting it into the pie dish. Blind baking with pie weights keeps the crust from puffing or shrinking as well.
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Easy Flaky Butter Pie Crust Recipe
- Total Time: 1 hour 30 minutes (including chilling)
- Yield: Enough dough for 1 double 9-inch pie crust or 2 single-crust pies
Description
This Easy Flaky Butter Pie Crust recipe produces a tender, buttery, and flaky pastry perfect for both sweet and savory pies. Using simple ingredients like all-purpose flour, cold butter, salt, and ice water, this versatile crust can be made quickly by hand or in a food processor. The dough is chilled before rolling and can be blind baked for single-crust pies or used as a double crust. Ideal for quiches, cream pies, fruit pies, and more, this classic pie crust yields reliable results every time.
Ingredients
Dry Ingredients
- 2 ½ cups (325g) all-purpose flour, spooned and leveled
- ½ teaspoon fine sea salt or 1 teaspoon kosher salt
- 1 tablespoon sugar (optional)
Fat
- 1 cup (230g) very cold unsalted butter, cut into ½-inch cubes
Liquid
- 6 to 8 tablespoons ice water, or more as needed
Instructions
- Combine flour, salt, and sugar: In a food processor or a medium bowl if making by hand, mix 1 ½ cups of flour with salt and sugar until evenly distributed.
- Incorporate cold butter: Scatter cold butter cubes over the flour mixture. Process in the food processor for about 15 seconds or cut butter into flour by hand with a pastry blender until mixture resembles coarse crumbs with some pea-sized butter pieces.
- Add remaining flour: Add the remaining 1 cup of flour and pulse 4–5 times in the food processor or mix with pastry blender until flour is evenly distributed and dough looks crumbly.
- Add ice water and form dough: Transfer mixture to a medium bowl. Sprinkle 4 tablespoons of ice water over the flour mixture and gently press the dough together with a rubber spatula. Add 2 to 4 more tablespoons of ice water as needed until the dough holds when pinched.
- Shape and chill dough: Form dough into a ball on a clean surface, cut in half, and flatten each into disks. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour or up to 3 days. Dough can also be frozen up to 3 months.
- Roll out dough: Let one disk sit at room temperature for 5 minutes. Lightly flour surface, rolling pin, and dough. Roll into a 12-inch circle, rotating and lightly flouring as needed. Transfer to a 9-inch pie dish by rolling dough over rolling pin and unrolling into dish. Press gently into bottom and sides.
- Crimp edges: Fold overlapping dough under itself to create a ¼-inch edge on the lip of the dish. Crimp edges by pressing fingers and knuckles together.
- Chill crust before baking: Refrigerate unbaked crust for at least 30 minutes before baking or filling.
- Blind bake crust (for single crust pies): Preheat oven to 375°F (190°C). Prick bottom of chilled crust with a fork, line with parchment paper, fill with pie weights, dried rice, or beans, and bake 15 minutes. Remove weights and parchment, then continue baking 15–20 minutes until golden. For a shiny finish, brush with egg yolk and cream mixture, bake 5–8 more minutes.
- Make double crust pie: Follow steps for bottom crust, then roll out second disk and place over filling. Trim edges to overhang ¾-inch. Seal edges by folding and crimping. Chill pie 30 minutes. Before baking, brush top crust with egg wash, sprinkle sugar, cut slits to vent, then bake according to your pie recipe (often around 400°F).
Notes
- Use very cold butter for flaky layers in the crust.
- Adjust water quantity depending on humidity; dough should hold together without being sticky.
- Chilling the dough is essential to prevent shrinking and improve texture.
- Dough can be made ahead and frozen; thaw overnight in fridge before use.
- For best results, handle dough gently when rolling to avoid tough crust.
- Blind baking is necessary for pies with unbaked fillings like custard or cream pies.
- Egg wash adds a golden shine but is optional.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: pie crust, flaky pie crust, butter pie crust, homemade pie crust, easy pie dough, double crust pie, blind bake pie crust
