All-Butter Flaky Pie Crust Recipe
Create a flaky pie crust with cold butter, minimal mixing, and chilling. Perfect for pies, quiches, and more! Enjoy delicious homemade goodness!
Perfect Pie Crust Recipe: Flaky, Crisp, and Oh-So-Delicious!
So, about 12 years ago, I made a pie crust that basically hijacked my entire day. We’re talking hours of rolling, chilling, folding—like some kind of pastry marathon. It was amazing—flaky, buttery, the stuff of bakery dreams—but after all that work, I swore I’d never do it again. And I haven’t.
These days? I crank out a killer flaky pie crust in 15 minutes (fine, it chills for an hour, but that’s a me problem). And the best part? It’s almost as good as that fancy, high-maintenance one—without the emotional baggage.
Here’s why you should try this pie crust recipe:
- Toss everything in a food processor, hit a button, and boom—pie dough with zero effort. No elbow grease required.
- It bakes up golden brown and gloriously flaky—like, the kind of layers that make you want to peel them apart just for fun.
- Suddenly, making an apple pie feels like a total breeze. Honestly, the hardest part is waiting for it to cool before diving in.
Use this pie crust for your favorite pie recipe, like this delicious apple pie, or top a chicken pot pie with a crust instead of biscuits.
How to Make the Perfect Pie Crust: Step-by-Step Instructions
Grab your food processor and combine all-purpose flour, salt, and sugar. Pulse the mixture 2 to 3 times to blend everything evenly. This step helps distribute the salt and sugar throughout the flour, setting you up for success in your flaky pie crust. -
Now it’s time to add those cold butter, water and remaining. Be sure there are no uncoated butter chunks—these little bits are essential for creating that irresistible flakiness in your crust! -
Once your dough is formed, place it on a floured surface and gently work it just enough to form a ball. Cut the ball in half. Shape each half into a disk, and wrap them tightly in plastic wrap. Chill the disks in the refrigerator for at least 1 hour (or up to 2 days). This resting period relaxes the gluten, making rolling out the dough much easier! -
Roll the dough around the rolling pin and unroll it over the pie dish. Gently press the dough into the dish, lining the bottom and sides without pulling or stretching. Trim the dough. -
Now it’s time to fill your pie! If you’re making apple pie, go for a heaping portion of filling since it will cook down during baking. For pumpkin pie, fill it within 1/4 inch of the top to prevent spillage as it expands. 
If you’re adding a top crust, do that now! Trim the edge to within 1/2 inch of the pie edge. Fold the edge of the top crust underneath the bottom edge to create a thicker 1/4-inch border resting on the lip of the dish. Crimp the edges by pressing with your fingers from the inside and your knuckles from the outside for that perfect decorative touch.
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All-Butter Flaky Pie Crust
Create a flaky pie crust with cold butter, minimal mixing, and chilling. Perfect for pies, quiches, and more! Enjoy delicious homemade goodness!
Equipment
Ingredients
- 2½ cup all-purpose flour
- 1 teaspoon salt
- 1 tbsp sugar (optional)
- 1 cup very cold, unsalted butter (cut into 1/2-inch cubes)
- 6-10 tbsp ice water
Instructions
- In a food processor, combine 1½ cups of flour, 1 teaspoon salt, and 1 tbsp sugar (optional). Pulse 2 to 3 times. Save the remaining cup of flour for later.
- Add 1 cup very cold, unsalted butter cubes to the flour in the processor. Pulse 10-12 times until the dough looks crumbly. Make sure there's no uncoated butter. Add the remaining 1 cup of flour. Pulse 4 to 5 times until the flour is evenly distributed. The dough should look a bit crumbly. Add 4 tablespoons of ice water. Pulse 5 times. If it forms clusters and holds together, it's ready. If not, add more water, one tablespoon at a time, and continue pulsing until it comes together.
- Place dough on a floured surface and work it just enough to form a ball. Cut the ball in half, shape each half into disks, wrap them in plastic, and refrigerate for at least 1 hour. When ready to make your crust, take one of the dough disks from the fridge and let it sit at room temperature for 5 minutes.
- Lightly flour your work surface, the top of the dough, and the rolling pin. Roll out the dough into a 12-inch circle, about 1/8-inch thick. Check for sticking and add a bit of flour as needed. Roll the dough around the rolling pin and unroll it over the dish to transfer. Gently press the dough into the dish, lining the bottom and sides without pulling or stretching.
- If you're making a single crust, trim the excess dough to within ½-inch of the dish edge, leaving a little extra hanging over. If you're planning to add a top crust, trim the dough right to the edge of the pie plate.
- Now it’s time to fill your pie! If you're making apple pie, go for a heaping portion of filling since it will cook down during baking. For pumpkin pie, fill it within 1/4 inch of the top to prevent spillage as it expands.
- If you’re adding a top crust, do that now! Trim the edge to within 1/2 inch of the pie edge. Fold the edge of the top crust underneath the bottom edge to create a thicker 1/4-inch border resting on the lip of the dish. Crimp the edges by pressing with your fingers from the inside and your knuckles from the outside for that perfect decorative touch.
- Refrigerate for at least 20 minutes or freeze for 5 minutes before baking. This step is optional but helps the butter resolidify before you bake it so you are sure to get flaky layers.
- Finally, if you're using a top crust, remember to cut slits for ventilation! This step allows steam to escape during baking, keeping your crust flaky. For a beautiful golden sheen, brush the crust with an egg wash (a beaten egg mixed with a bit of water) before popping it in the oven.
- Bake according to your recipe.
Notes
To check size of crust, invert the pie dish over the dough and gently fold the sides up over the sides, to ensure a 1-inch edge around it.
Storage
Refrigerator Storage
- Wrap the Pie Crust: Shape your pie crust into a flattened hockey puck. Wrap it tightly in plastic wrap to keep air and moisture out.
- Labeling: Don’t forget to label your wrapped pie crust with the date, so you know how long it’s been stored.
- Refrigeration: Store it in the fridge for up to 2-3 days for optimal freshness.
- Wrap the Pie Crust: Roll out your pie crust and shape it into a disc. Lightly dust with flour, then roll it into a tube.
- Double Wrap: Wrap it tightly in plastic wrap, then place it in a resealable plastic bag or wrap it in aluminum foil for extra protection.
- Labeling: Write the date and type of crust on the wrapping.
- Freezing: Pop it in the freezer. For long-term storage, double-wrapping prevents freezer burn.
- Storage Duration: Your pie crust can be stored in the freezer for about 2-3 months without losing quality.
- Refrigerator-Stored Crust: Simply take it out and let it come to room temperature for about 15-30 minutes before rolling it out.
- Freezer-Stored Crust: Transfer it to the refrigerator and let it thaw overnight. Once thawed, allow it to sit at room temperature for about 15-30 minutes before unrolling.
Nutrition
Calories: 351kcalCarbohydrates: 31gProtein: 4gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 295mgPotassium: 49mgFiber: 1gSugar: 2gVitamin A: 710IUCalcium: 13mgIron: 2mg
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This is a perfect pie crust based on my own trials and tribulations! I hope you enjoy it as much as I do. Everyone needs a go-to pie crust recipe.