buttery flaky pie crust recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best buttery flaky pie crust recipe

I’m so excited to share my favorite buttery flaky pie crust recipe with you. This recipe has been a staple in our household for years, and I’ve made it countless times for family gatherings, holidays, and even just for a quick dessert.

The best part about this recipe is how easy it is to make – just a few simple ingredients and some basic kitchen tools are all you need to create a delicious, flaky pie crust that’s sure to impress. One of the things I love most about this recipe is the way the buttery flavor infuses the entire crust, making it perfect for sweet or savory fillings.

My kids can’t get enough of this pie crust, and I’ve even started making it for them as a special treat when they come home from school. Plus, with a few simple tweaks, you can make this recipe healthier by using less butter and more whole wheat flour – it’s a game-changer for those looking for a healthier option without sacrificing flavor.

I’ve tried countless pie crust recipes over the years, but this one remains my go-to – it’s foolproof and always turns out perfectly. Whether you’re making a classic apple pie or something more adventurous like a chocolate cream pie, this recipe is sure to be a hit with your family and friends.

Buttery Flaky Pie Crust Recipe

4.9 from 781 votes

This classic pie crust recipe delivers a rich, buttery flavor with a perfectly flaky texture. It’s perfect for both sweet and savory pies.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
Mix well.
2Add the cold, cubed butter to the dry ingredients.
3Using a pastry blender or fork, cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This ensures a flaky crust.
5Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork.
6Add only enough water until the dough just comes together.
7You may not need all the water, or you may need a bit more.
8The dough should be slightly crumbly but hold together when pressed.
9Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
10Be careful not to overwork the dough.
11Shape it into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
12This resting period helps to relax the gluten and makes the dough easier to roll out.
13Preheat your oven to 425°F (220°C).
14On a lightly floured surface, roll out the chilled dough using a rolling pin.
15Roll from the center outwards, turning the dough occasionally to ensure it doesn’t stick.
16Roll the dough into a circle about 12 inches in diameter and 1/8 inch thick.
17If the dough is sticky, add a bit more flour to the surface.
18Carefully transfer the rolled-out dough to a 9-inch pie dish.
19Press the dough gently into the sides and bottom of the dish.
20Trim any excess dough from the edges, leaving about 1/2 inch of overhang.
21Crimp the edges to create a decorative border.
22If you are making a double crust pie, repeat the rolling process with the remaining dough to create the top crust.
23For a single crust pie, prick the bottom of the dough with a fork to prevent it from puffing up during baking.
24Line the crust with parchment paper and fill it with pie weights or dried beans.
25Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
26Remove the parchment paper and weights, and continue baking for an additional 5-10 minutes, or until the bottom of the crust is lightly golden and set.
27For a double crust pie, fill the bottom crust with your desired filling.
28Place the top crust over the filling, trim the edges, and crimp to seal.
29Cut slits in the top crust to allow steam to escape.
30Bake according to your pie recipe’s instructions, usually at a lower temperature than the initial crust baking.
31The crust is done when it is golden brown and the filling is bubbling through the slits.

🔧Equipment

Mixing bowl
Pastry blender or fork
Measuring cups and spoons
Rolling pin
Pie dish
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Keep your ingredients cold and handle the dough gently to maintain a flaky texture. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

This buttery flaky pie crust recipe is always a good idea, whether you’re planning a special occasion or just want a delicious dessert on hand.

And with its ease of preparation and versatility in fillings, it’s perfect for both everyday eating and special events alike.

If you’re looking for an extra-special touch, try topping your baked pie with a drizzle of caramel sauce or whipped cream – trust me, your family will thank you!

❓ Frequently Asked Questions About Buttery Flaky Pie Crust

Q: What type of flour should I use for this pie crust?

In general, all-purpose flour is the best choice for making pie crusts. However, if you want to make your pie crust even more tender and flavorful, try using bread flour instead.

Q: How do I prevent my pie crust from becoming too brown?

There are a few things you can do to prevent your pie crust from becoming too brown during baking: try covering the edges of the crust with foil or parchment paper to prevent over-browning, or brush the crust with an egg wash before baking.

Q: Can I make this pie crust recipe ahead of time?

Yes! You can make the dough ahead of time and store it in the fridge for up to 24 hours or freeze it for up to 3 months.

Q: Why does my pie crust always seem to shrink during baking?

This is usually due to one of two reasons: either your oven temperature is off (try checking it with an oven thermometer) or you’re not letting the dough rest long enough before rolling it out (try letting it rest for at least 30 minutes before rolling).

Q: Can I use this pie crust recipe for savory pies as well?

This recipe works perfectly well for savory pies too – just adjust the seasonings and fillings accordingly!

Similar Posts