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Foolproof Flaky All Butter Pie Crust Recipe

A split image showing a whole baked pie with a flaky butter pie crust and a close-up slice revealing the filling.
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Make this simple butter pie crust for tender, flaky layers that stay crisp. This recipe uses only four ingredients and provides reliable results for any sweet or savory pie.

Ingredients

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  • 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
  • 6 to 8 tablespoons ice water

Instructions

  1. Combine the flour, salt, and sugar in a large bowl. Whisk to mix the dry ingredients.
  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. This step is key for flakiness.
  3. Sprinkle 6 tablespoons of ice water over the mixture. Use a fork to gently mix until the dough just starts to come together. If the dough is too dry, add the remaining water one tablespoon at a time. Do not overmix.
  4. Turn the shaggy dough out onto a clean surface. Gently press the dough together to form a cohesive mass. Divide the dough in half and shape each half into a flat disk.
  5. Wrap each disk tightly in plastic wrap. Chill the dough in the refrigerator for at least 2 hours, or up to 2 days.
  6. When ready to use, let the chilled dough sit at room temperature for 5 to 10 minutes to soften slightly.
  7. On a lightly floured surface, roll out one disk into a 12-inch circle. Carefully transfer the dough to your pie plate. Trim and crimp the edges as desired.
  8. If making a double crust, repeat the rolling process for the top crust. Place the filling inside and cover with the top crust, cutting vents for steam release.
  9. Bake according to your specific pie recipe instructions.

Notes

  • Keep your butter and water as cold as possible throughout the mixing process. Cold fat creates steam pockets, which result in flaky layers.
  • If the dough gets warm while rolling, place it back in the refrigerator for 15 minutes before continuing.
  • This recipe makes enough dough for one double-crust 9-inch pie or two single-crust shells.

Nutrition

Find it online: https://kingscook.com/butter-pie-crust-best-homemade-recipe/