Perfect Flaky Pie Crust Recipe
A foolproof, all-butter pie crust that’s guaranteed to be flaky every time.
KEY INFO
- Prep Time: 20 minutes
- Chill Time: 1 hour minimum
- Total Time: 1 hour 20 minutes
- Servings: 2 (9-inch) pie crusts
- Difficulty: Moderate
- Dietary: Contains gluten, dairy
EQUIPMENT NEEDED
- Large mixing bowl
- Food processor OR pastry cutter
- Rolling pin
- Plastic wrap
- 9-inch pie dish
- Measuring cups and spoons
- Alternative: Two knives can replace pastry cutter
INGREDIENTS
For Two Pie Crusts:
- 2½ cups (300g) all-purpose flour
- 1 cup (226g) unsalted butter, very cold and cubed
- 1 tsp salt
- 1 tbsp granulated sugar
- ¼-½ cup (60-120ml) ice-cold water
- 1 egg (optional, for egg wash)
METHOD
1. Combine Dry Ingredients
- Mix flour, salt, and sugar in a large bowl.
2. Cut in Butter
- Add cold butter cubes.
- Pulse in food processor or cut with pastry cutter until mixture resembles coarse crumbs.
- Should see visible butter pieces size of peas.
3. Add Water
- Drizzle ice water one tablespoon at a time.
- Mix until dough just holds together when squeezed.
- Stop as soon as dough comes together – do not overmix.
4. Shape and Chill
- Divide dough in half.
- Form into disks.
- Wrap tightly in plastic.
- Refrigerate minimum 1 hour.
5. Roll Out
- Work with one disk at a time.
- Roll on floured surface to 1/8 inch thickness.
- Transfer to pie dish.
CRUCIAL TIPS
- Keep everything COLD – ingredients, tools, hands.
- Don’t overwork the dough.
- Visible butter pieces = flaky crust.
- Let dough rest 5 minutes if it springs back while rolling.
STORAGE & VARIATIONS
Storage:
- Refrigerate dough up to 5 days.
- Freeze up to 3 months.
Common Mistakes:
- Using warm ingredients.
- Overworking dough.
- Adding too much water.
Variations:
- Add 1 tbsp vinegar for extra tenderness.
- Replace 25% flour with whole wheat for nuttier flavor.
- Use half butter/half shortening for more stability.
Remember: Cold ingredients and minimal handling are your keys to the flakiest crust possible.
