Butter Flaky Pie Crust Recipe

This flaky pie crust recipe is perfect for both beginner bakers and experienced pastry chefs. With just a few simple ingredients and easy-to-follow steps, it will quickly become your go-to crust recipe. Here's how to make it:

Pie Crust Ingredients

• 1 cups all-purpose flour
• teaspoon salt
• cup butter, diced and chilled
• cup ice-cold water (adjust as needed)

What Makes a Pie Crust Flaky?

The key to a perfectly flaky pie crust lies in the fat, which in this recipe comes from the butter. The fat coats the flour, preventing it from absorbing liquid and forming too much gluten. Gluten creates a dense and chewy crust, so the goal is to minimize its development. As the butter melts during baking, it creates air pockets, which expand with steam to form flaky layers.

For the best results, ensure that all ingredients are as cold as possible before starting. This includes the butter, water, and even your hands, if possible. Using a marble rolling pin and cutting board also helps maintain the chill, ensuring that the fat stays solid throughout the process.

How to Make a Flaky Pie Crust

Follow these easy steps to make the perfect flaky pie crust:

1. Step 1: In a large bowl, combine the flour and salt.
2. Step 2: Using a pastry blender or two forks, cut the chilled butter into the flour mixture until it resembles coarse crumbs.
3. Step 3: Gradually add the cold water, one tablespoon at a time, mixing with a spatula or your hands until the dough just comes together. You may not need all the water, so add it carefully.
4. Step 4: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 4 hours, or overnight for best results.
5. Step 5: Once chilled, place the dough on a generously floured surface. Roll it out into an 11-inch circle, using additional flour on your rolling pin to prevent sticking.
6. Step 6: Carefully roll the dough onto your rolling pin, then unroll it over a 9-inch pie dish.
7. Step 7: Press the dough evenly into the bottom and sides of the pie dish. Trim any excess dough, then flute the edges for a decorative finish.
8. Step 8: At this point, you can either blind-bake the crust or proceed with filling and baking according to your pie recipe instructions.

How to Use Pie Crust

Your freshly made pie crust is ready to use in a variety of delicious pies. Try it in these crowd-pleasing recipes:

• Apple Pie
• Blueberry Pie
• Pecan Pie
• Chicken Pot Pie
• Chocolate Cream Pie

Explore more pie recipes in our collection!

Community Tips and Reviews

"This was my first time ever making a pie crust, and it turned out great (and beautiful). No more store-bought for me. There really is a difference!" Evan

"Finally! After 39 years of searching for a pie crust that rolls out easily and doesn't fall apart, I found this one. Its elastic and worked perfectly even with a food processor. It's also incredibly tasty!" Jals

"I made a chicken pot pie with this crust, and it was better than the filling itself. Ill keep using this recipe for any pie or cobbler." Lanae Reynolds

Cook's Note

Be sure to dice the butter and chill it before using. If the butter is too warm, it wont create the desired flaky texture. If you're refrigerating the dough overnight, let it sit at room temperature for a few minutes before rolling it out.

Nutrition Facts (per serving)

• Calories: 173
• Total Fat: 12g (15% DV)
• Saturated Fat: 7g (37% DV)
• Cholesterol: 31mg (10% DV)
• Sodium: 158mg (7% DV)
• Total Carbohydrates: 15g (5% DV)
• Dietary Fiber: 1g (2% DV)
• Protein: 2g (4% DV)
• Iron: 1mg (5% DV)
• Calcium: 7mg (1% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.