flaky butter pie crust recipe

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The Best flaky butter pie crust recipe

I’ve been making flaky butter pie crust for years, and it’s still a staple in our household. I remember my grandmother teaching me the technique when I was a kid, and I’ve perfected it over the years.

The key to a great pie crust is all about the butter – you want to keep it cold and use the right ratio of butter to flour. This recipe uses a combination of all-purpose flour and cold unsalted butter, which gives it a beautiful flaky texture.

When I make this pie crust, I always feel like I’m bringing a piece of my childhood back to life. My kids love helping me roll out the dough and get their hands dirty – it’s become a special bonding experience for us.

We often have this pie crust for family gatherings, holidays, or just because. It’s easy to make ahead of time and store in the fridge or freezer for later use.

And let’s not forget about the health benefits – using cold butter instead of shortening makes it a much better option for those looking for a healthier alternative. I’ve experimented with different types of fat, but this combination works best for me.

Whether you’re making apple pie, pumpkin pie, or just a simple cheese tart, this flaky butter pie crust recipe is sure to become a favorite in your household too. When you take that first bite into a perfectly baked pie with this crust, you’ll understand why it’s such a staple in our home.

4.7 from 1813 votes

This flaky butter pie crust recipe is perfect for both sweet and savory pies. It is easy to make and yields a golden, crispy crust.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

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 water

👨‍🍳Directions

1In a large mixing bowl, combine the flour, salt, and sugar.

2Add the cold, cubed butter to the dry ingredients.

3Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.

4Drizzle 1/4 cup of ice water over the flour mixture.

5Using a fork, stir the water into the flour until the dough just comes together.

6If the dough is too crumbly, add more ice water, one tablespoon at a time, until the dough holds together when pressed.

7Be careful not to add too much water, as this can make the crust tough.

8Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.

9Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

10This step helps to relax the gluten and allows the butter to firm up, resulting in a flakier crust.

11On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick and 2 inches larger than your pie dish.

12Carefully transfer the dough to the pie dish, pressing it into the sides and bottom.

13Trim the excess dough, leaving about 1 inch of overhang.

14Crimp the edges of the dough with your fingers or a fork to create a decorative border.

15Preheat your oven to 425°F (220°C).

16Line the pie crust with parchment paper and fill it with pie weights or dried beans.

17Bake for 15 minutes, then remove the parchment paper and weights.

18Return the crust to the oven and bake for an additional 10-15 minutes, or until the crust is golden brown and set.

19If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield.

20Remove the pie crust from the oven and set it aside to cool slightly before filling.

21Fill the crust with your desired pie filling and bake according to the filling’s recipe instructions.

🔧Equipment

Mixing bowl

Baking sheet

Oven

Pastry blender

Pie dish

Measuring cups and spoons

Rolling pin

Fork

Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 50mg🧂Sodium: 480mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 4g

📝Notes

Tips: For a deeper dish pie, double the recipe and split the dough in half. Use the second half for a lattice top or other decorative crust.

Watch Video Of How Flaky Butter Pie Crust Recipe Works

This flaky butter pie crust recipe is perfect for any occasion – whether you’re making a special dessert for holidays or just need something quick and easy on weeknights.

It’s also great for family gatherings since everyone can get involved in helping with the rolling out process.

If you have any leftovers, store them in an airtight container in the fridge or freezer and reheat them as needed.

❓ Frequently Asked Questions About Flaky Butter Pie Crust

Q: What is the secret to achieving a flaky texture in your pie crust?

It all comes down to keeping the butter cold and using the right ratio of butter to flour.

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

Yes, you can make this pie crust ahead of time and store it in the fridge or freezer for later use.

Q: How do I keep my pie crust from becoming too tough?

Make sure to keep your ingredients cold and don’t overwork the dough – that’s where most people go wrong.

Q: Can I substitute other types of fat for the unsalted butter?

I’ve tried using other types of fat before, but unsalted butter gives the best results – try using European-style butters if you want to experiment.

Q: Is there anything I can add to make my pie crust more flavorful?

Add some grated cheese or chopped herbs into your dough for extra flavor – just be sure not to overdo it so as not to overpower your filling.

flaky butter pie crust recipe

The Best flaky butter pie crust recipe