If you’re looking for a pie crust that’s perfectly flaky and buttery, this Classic Flaky Butter Pie Crust is the one for you. With just a few simple ingredients, you’ll create a dough that’s crisp, tender, and full of flavor. Whether you’re making a fruit pie, quiche, or savory tart, this easy-to-follow recipe ensures a beautiful, golden crust every time. Say goodbye to store-bought pie crusts and enjoy the rich, homemade taste of this all-butter pie dough!
What You’ll Need
Ingredients
- 2 1/4 cups flour
- 1/2 tsp salt
- 1 cup butter
- 8-10 tbsp ice water
Equipment I Used
How to Make It
Whisk the Dry Ingredients
In a large mixing bowl, whisk together 2 1/4 cups of flour and 1/2 tsp of salt until well combined. This will help evenly distribute the salt throughout the dough.
Cut the Butter into the Flour
Take 1 cup of cold butter out of the refrigerator and cut it into small cubes. Keeping the butter cold is essential for creating a flaky texture in the crust.
Add the butter cubes to the flour mixture. Using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be small, but still visible, as this is what creates the flaky layers.
Add the Ice Water
Gradually add ice water, 1 tbsp at a time, to the flour mixture. Stir gently with a spatula after each addition. Continue adding water until the dough starts to come together but is still slightly crumbly. You’ll need about 8 to 10 tbsp of ice water in total.
Form the Dough
Once the dough starts to hold together with little to no dry flour left, turn it out onto a clean, dry surface or pastry mat. Using your hands, press the dough into a ball, making sure it comes together without overworking it. This will ensure the crust stays tender.
Divide the Dough
Cut the dough in half and shape each half into a smaller ball. Each ball will make one 9-inch pie crust. If making a double-crust pie, you’ll use both balls; if making a single-crust pie, you can save the second one for later.
Use or Store the Dough
If you plan to bake immediately, follow the instructions for your pie recipe. If you’re making the dough ahead of time, wrap the dough balls tightly in plastic wrap. Store in the refrigerator for 2-3 days, or freeze for up to 3 months.
Roll the Dough
Roll each ball of dough out on a lightly floured surface to your desired thickness (about 1/8 inch). Transfer the rolled-out dough to your pie dish, gently pressing it into the edges. Trim any excess dough around the edges.
This Classic Flaky Butter Pie Crust is the perfect base for any pie, offering a buttery, crisp texture that elevates both sweet and savory fillings. Whether you’re baking for a special occasion or just satisfying a pie craving, this easy-to-make dough will deliver every time. If you give it a try, I’d love to hear how your pie turned out—feel free to share your thoughts in the comments below!
Classic Flaky Butter Pie Crust
Ingredients
- 2 1/4 cups flour
- 1/2 tsp salt
- 1 cup butter
- 8-10 tbsp ice water
Directions
- Whisk together flour & salt into a mixing bowl.
- Take butter out of the refrigerator and cut into small cubes. Add cubes to dry ingredients.
- Use a pastry cutter to cut butter into the flour mixture until it looks like coarse crumbs.
- Add ice water a little at a time and stir the mixture with a spatula after each addition.
- Once you have a dough that contains little to no dry ingredients, dump the contents out onto a clean, dry surface or pastry mat and press into a ball using your hands.
- Cut in half and make two smaller balls of dough. Each ball will make a 9-inch pie crust.
- Roll dough out and transfer to a pie baking dish. If making ahead, wrap balls of dough in plastic wrap and store for 2-3 days in the refrigerator or freeze for up to 3 months.
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