Flaky Pie Crust Recipe

5 from 9 votes

A flaky all-butter pie crust that melts in your mouth. Perfect for no-bake pies, cream pies or for using as a top crust on double-crust pies.

Prep Time5

Chilling Time2

Total Time2 5

Course: Dessert

Cuisine: American

Servings: crusts

Calories: 1329kcal

Author: Liz Marek

Ingredients

10 ounces all-purpose flour
¼ teaspoon salt
8 oz cold unsalted butter grated
2 oz ice water

US Customary - Metric

Instructions

Before you begin: Grate your butter cold and keep it in the freezer until you're ready for it, and keep your ice water close by.
Place the flour and salt into a medium-sized bowl.
Grate the cold butter directly into the flour mixture, then toss until the butter is coated with flour.
Add the water in small amounts, mixing with your other hand until the flour is almost all gone. Press the dough together and wrap in plastic wrap.
Chill the dough for at least 20 minutes (2 hours is ideal) before rolling it out and baking.

Video

Notes

Ingredient notes: This crust is all butter, no shortening, which is where the real flavor comes from. A European-style butter like Plugra has a higher fat content than regular butter, so it's a great option here if you want an even richer flavor.

Pan options: Written for a standard 9-inch pie pan. If you're working with a deeper pan, see the FAQs above for how much to scale the recipe up.

Make-ahead and storage: Wrap the dough tightly in plastic wrap and refrigerate for at least 20 minutes before using it, 2 hours is ideal if you have the time. It keeps in the refrigerator for 2 to 3 days, or in the freezer for up to 3 months.

Critical do-nots: Don't let the butter warm up while mixing. It's what keeps the layers distinct instead of dense. Don't skip the chill time. The dough needs that rest to hold together without cracking once you roll it out. Wrap the dough tightly in plastic wrap before it goes in the fridge or freezer, an exposed edge dries out and cracks.

Nutrition