This buttery, flaky pie crust is the perfect foundation for any pie. Whether I’m making a sweet fruit pie or a savory quiche, this recipe delivers consistent, melt-in-your-mouth results every time. With simple ingredients and a straightforward method, it’s a must-have for every home baker.
Why You’ll Love This Recipe
Versatile: Ideal for both sweet and savory pies.
Simple Ingredients: Just a few pantry staples are needed.
Perfect Texture: The buttery, flaky layers elevate any pie filling.
Make-Ahead Friendly: Prepare and store the dough for convenience.
Customizable: Adjust the sweetness to suit your recipe.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar (optional, for sweet pies)
6-8 tablespoons ice water
1 cup unsalted butter, cold and cubed
Directions
Mix the Dry Ingredients:
In a large mixing bowl, I whisk together the flour, salt, and sugar (if using).
Cut in the Butter:
I add the cold, cubed butter to the dry ingredients and use a pastry cutter (or my fingers) to combine until the mixture resembles coarse crumbs, with small pea-sized butter pieces remaining.
Add Ice Water:
Gradually, I drizzle ice water, one tablespoon at a time, into the mixture, gently tossing it with a fork. I stop adding water as soon as the dough starts to hold together when pressed.
Form the Dough:
I divide the dough into two equal portions, shape each into a flat disk, wrap them in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
Roll Out the Dough:
On a floured surface, I roll one disk into a 12-inch circle for a 9-inch pie pan. After transferring it to the pan, I trim the edges, leaving a slight overhang.
Use as Desired:
For a double-crust pie, I roll out the second disk and place it over the filling, sealing and crimping the edges. For a single-crust pie, I blind bake or fill it according to the pie recipe.
Bake and Enjoy:
Following the specific baking instructions of my pie recipe, I bake the pie and enjoy the wonderfully flaky crust!
Servings and Timing
Servings: Makes 1 double-crust pie or 2 single-crust pies
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Variations
Whole Wheat Crust: Substitute half the all-purpose flour with whole wheat flour for a nutty flavor.
Herb-Infused Crust: Mix in 1-2 teaspoons of finely chopped herbs (like rosemary or thyme) for savory pies.
Sweetened Crust: Add an extra tablespoon of sugar for desserts.
Gluten-Free Option: Use a gluten-free all-purpose flour blend; you may need slightly less water.
Vegan Crust: Replace butter with chilled coconut oil or a vegan butter substitute.
Storage/Reheating
Storage: I keep the wrapped dough in the refrigerator for up to 2 days or freeze it for up to 3 months. Thaw frozen dough overnight in the fridge before using.
Reheating: Pies baked with this crust are best enjoyed fresh, but I reheat leftovers in a 350°F oven for 10-15 minutes to revive their crispness.
Related Recipes:
- Flaky Pie Crust – The Best EASY Recipe Buttery Delicious
- Perfect Sugar Donuts
- Delicious Homemade Apple Pie
FAQs
How do I prevent my pie crust from shrinking?
I make sure to chill the dough thoroughly and avoid overworking it. Using a pie weight during blind baking also helps maintain its shape.
Can I make this dough without a pastry cutter?
Yes, I use my fingertips to work the butter into the flour or even a food processor for quick blending.
What is blind baking, and when should I do it?
Blind baking involves pre-baking the crust without filling. I do this for pies with no-bake fillings or when I want to ensure the crust stays crisp.
Why is my crust tough instead of flaky?
Overmixing or using too much water can make the dough tough. I handle the dough gently and stop mixing as soon as it holds together.
Can I use salted butter instead of unsalted?
Yes, but I reduce the added salt by half to avoid an overly salty crust.
Conclusion
This flaky pie crust recipe is a reliable choice for any pie-making adventure. With its buttery layers and easy preparation, it enhances every filling from sweet to savory. Once you try it, you’ll want to keep it as your go-to crust for all occasions.
📖 Recipe:
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Flaky Pie Crust
- Total Time: 1 hour 15 minutes
- Yield: 1 double-crust pie or 2 single-crust pies
- Diet: Vegetarian
Description
Discover the ultimate buttery, flaky pie crust recipe perfect for sweet or savory pies. With simple ingredients and an easy method, this versatile crust guarantees delicious, melt-in-your-mouth results every time.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar (optional, for sweet pies)
1 cup unsalted butter, cold and cubed
6–8 tablespoons ice water
Instructions
- Mix Dry Ingredients: Whisk together flour, salt, and sugar (if using) in a large mixing bowl.
- Cut in Butter: Add cold, cubed butter. Use a pastry cutter or fingers to mix until coarse crumbs form with pea-sized butter pieces.
- Add Ice Water: Gradually drizzle ice water, tossing with a fork until the dough starts to hold together.
- Form Dough: Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
- Roll Out: Roll one disk into a 12-inch circle for a 9-inch pie pan. Trim edges, leaving a slight overhang.
- Assemble Pie: Use as desired for single or double-crust pies, blind baking or filling as needed.
- Bake: Follow specific baking instructions for your pie recipe.
Notes
For a nutty flavor, substitute half the flour with whole wheat flour.
For a sweetened crust, increase sugar by 1 tablespoon.
Use pie weights for blind baking to prevent shrinkage.
- Prep Time: 15 minutes
- Category: Pie Crusts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 double-crust pie or 2 single-crust pies
- Calories: 180 kcal
