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Flaky Buttery Pie Crust Recipe Easy Steps for Perfect Homemade Pies

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A foolproof flaky and buttery pie crust recipe that is quick and easy to make with simple ingredients, perfect for sweet or savory pies.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour, sifted
  • 1 cup (227 grams) unsalted butter, cold and cut into ½-inch cubes
  • 1 teaspoon salt
  • 6–8 tablespoons (90–120 ml) ice-cold water, added gradually
  • Optional: 1 teaspoon white vinegar or lemon juice

Instructions

  1. In a large bowl, combine 2 ½ cups (315 g) sifted all-purpose flour with 1 teaspoon salt. Whisk briefly to blend evenly.
  2. Add 1 cup (227 g) cold, cubed unsalted butter to the flour mixture. Cut the butter into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized chunks of butter.
  3. Sprinkle 6 tablespoons (90 ml) of ice-cold water over the mixture, tossing gently with a fork or hands. Add up to 2 more tablespoons (30 ml) if the dough seems dry, but avoid over-wetting. The dough should just hold together when pressed.
  4. If using, add 1 teaspoon white vinegar or lemon juice to the water before mixing.
  5. Gather the mixture into a ball, then flatten into a disk about 1 ½ inches (4 cm) thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
  6. On a lightly floured surface, roll the chilled dough from the center outward to a 12-inch (30 cm) circle, about ⅛-inch (3 mm) thick. Patch any cracks gently.
  7. Roll the dough around the rolling pin and unroll it over a 9-inch (23 cm) pie dish. Press the dough into the dish without stretching.
  8. Trim excess dough leaving about ½ inch (1.3 cm) overhang. Fold the edge under itself and crimp with fingers or a fork.
  9. Refrigerate the prepared crust for 30 minutes before baking to prevent shrinking. For blind baking, prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
  10. Bake at 375°F (190°C) for 20-25 minutes until golden for blind baking. For filled pies, follow filling baking instructions and watch crust edges to avoid burning.

Notes

Keep butter and utensils cold to maintain flaky layers. Avoid overworking dough to prevent toughness. Rest dough in fridge at least 1 hour before rolling. For blind baking, use parchment and weights to prevent bubbling. Cover edges with foil if browning too fast. Dough can be refrigerated up to 2 days or frozen up to 3 months.

Nutrition

Keywords: pie crust, flaky pie crust, buttery pie crust, homemade pie crust, easy pie crust, pie dough, baking, dessert crust

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