Flaky Butter Pie Crust Recipe: Rustic, Tender, and Easy (Print Version)

Flaky Butter Pie Crust Recipe that’s perfectly tender and simple to make. Get my real-life tips for a truly delicious, rustic pie base.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 2 Discs (for 1 double-crust or 2 single-crust pies)
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 2 ½ cups (300g) all-purpose flour, plus more for dusting
02 - 1 teaspoon fine sea salt
03 - 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes

→ Liquid & Tenderizer

04 - ½ cup (120ml) ice water, plus more if needed
05 - 1 teaspoon apple cider vinegar (optional, but recommended)

→ Optional Sweetener

06 - 1 teaspoon granulated sugar (optional, for sweet pies)

# Instructions:

01 - First things first, grab a big bowl. I always use my largest one because flour tends to go everywhere, especially on my counter! Whisk together your all-purpose flour and fine sea salt. If you’re adding that tiny pinch of sugar, throw it in now too. Make sure it's all well combined; you don't want a salty patch in your crust, trust me, I've been there and it's not fun. This step sets the stage for our amazing Flaky Butter Pie Crust Recipe.
02 - Now for the fun part: the butter! Take your *very cold*, cubed butter and add it to the flour mixture. Using a pastry blender, two knives, or even your fingertips (work quickly to keep it cold!), cut the butter into the flour until you have a mix of pea-sized and almond-sized pieces. You want some larger pieces, honestly, because those are your flakiness pockets. This is where I tend to get a bit messy, flour all over my sleeves!
03 - Next, start adding your ice water, one tablespoon at a time. Drizzle it over the butter-flour mixture and gently toss with a fork or your hands. You're aiming for the dough to just come together when squeezed. I usually end up using about 5-6 tablespoons, but it really depends on the humidity in my kitchen that day. Don't add too much, or your Flaky Butter Pie Crust will be tough; that was an oops moment for me once!
04 - Once the dough *just* holds together, dump it out onto a lightly floured surface. Gather it gently into a ball, then divide it in half. Flatten each half into a disc, about an inch thick. Try not to overwork it; you want those butter pieces to stay distinct. I always make sure they’re nice and roundish for easier rolling later. Wrap each disc tightly in plastic wrap.
05 - This step is non-negotiable for a truly flaky crust. Pop those wrapped dough discs into the refrigerator for at least 30 minutes, or even better, an hour or two. I sometimes even make them the day before. This chilling time allows the gluten to relax and the butter to firm up again. Seriously, don't skip this, I tried once in a rush and the crust was a nightmare to roll out and not nearly as tender.
06 - When you’re ready, take one disc out of the fridge and let it sit for about 5-10 minutes to soften slightly, but still remain cold. On a lightly floured surface, roll it out from the center outwards, rotating it frequently to prevent sticking, until it's about 1/8-inch thick and large enough for your pie plate. The goal is a beautifully thin, even sheet for your Flaky Butter Pie Crust. It might crack a little; that’s okay, just pinch it back together!

# Notes:

01 - Don't overwork the dough, seriously, it’s the biggest mistake I made early on, leading to tough crusts.
02 - Wrap the dough discs really tight; air is the enemy of fresh pie crust.
03 - Try adding a teaspoon of apple cider vinegar, it tenderizes the dough without flavor.
04 - For a blind-baked crust, use pie weights to keep it from puffing up too much.

# Equipment Needed:

01 - Large mixing bowl
02 - pastry blender (or two knives)
03 - plastic wrap
04 - rolling pin

# Nutrition (Per Serving):

Calories: 350-400 (per serving, unbaked)
Total Fat: 25-30g
Total Carbohydrate: 30-35g
Protein: 4-5g

Back