This buttery, golden pie crust is tender, flaky, and incredibly easy to make. It’s versatile enough to suit both sweet and savory pies, making it a must-have recipe in your kitchen repertoire. With just a few simple ingredients, you’ll create a crust that’s perfect for any pie.
Why You’ll Love This Recipe
I love this recipe because it’s foolproof and doesn’t require any fancy equipment. The buttery, flaky layers make every bite irresistible, whether I’m baking a fruit pie or a hearty pot pie. The recipe is also flexible: I can add a touch of sugar for a sweet crust or leave it out for savory creations. Best of all, it freezes beautifully, so I can prepare it ahead of time.
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 sugar (optional, for sweet pies)
6–8 tablespoons ice water
1 cup (2 sticks) unsalted butter, cold and cut into cubes
Directions:
Mix Dry Ingredients: In a large mixing bowl, I whisk together the flour, salt, and sugar (if using).
Cut in Butter: I add the cold, cubed butter to the bowl. Using a pastry cutter or my fingers, I work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter.
Add Ice Water: Gradually, I add the ice water, 1 tablespoon at a time, gently mixing with a fork after each addition. I stop when the dough just comes together and holds its shape when pressed.
Form Dough: I divide the dough into two equal portions, shaping each into a disc. Then, I wrap them tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Roll Out: On a lightly floured surface, I roll out one disc of dough into a circle about 1/8-inch thick, ensuring it’s slightly larger than my pie pan. Carefully, I transfer it to the pan.
Use or Store: At this point, I either use the crust immediately or freeze it for up to 3 months. If I’m making a double-crust pie, I repeat with the second disc of dough.
Servings and Timing
Servings: 12 servings
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Calories: 160 kcal per serving
Variations
Sweet Pie Crust: Add a teaspoon of vanilla extract to the dough for an extra hint of flavor.
Savory Pie Crust: Mix in a pinch of dried herbs like rosemary or thyme for savory dishes.
Whole Wheat Option: Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste.
Vegan Alternative: Replace butter with vegan butter or solid coconut oil, keeping them cold.
Storage/Reheating
Refrigerator: I store unbaked dough discs in the fridge for up to 2 days, tightly wrapped.
Freezer: I freeze the dough discs for up to 3 months. To use, I let them thaw in the refrigerator overnight.
Reheating Baked Crusts: For a pre-baked crust, I place it in a 350°F oven for about 5 minutes to refresh its crispiness.
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FAQs
How do I prevent the dough from sticking when rolling it out?
I always lightly flour both my work surface and rolling pin. If it starts to stick, I sprinkle a little more flour or roll the dough between parchment paper.
Can I make this pie crust ahead of time?
Absolutely! I prepare the dough up to 2 days in advance and keep it refrigerated. For longer storage, freezing works perfectly.
How do I blind bake this crust?
To blind bake, I line the crust with parchment paper, fill it with pie weights, and bake at 375°F for 15 minutes. Then, I remove the weights and bake for another 10 minutes until lightly golden.
Can I use salted butter instead of unsalted?
Yes, but I reduce the added salt in the recipe to avoid over-salting the dough.
What’s the secret to a flaky crust?
The key is keeping the butter cold and not overworking the dough. Those pea-sized bits of butter melt during baking, creating pockets of flakiness.
Conclusion
This flaky pie crust recipe is a true kitchen essential. Its buttery taste and tender texture pair beautifully with all kinds of fillings, from fruit to savory meats. I love how simple and reliable it is, making pie baking a breeze. Once you try this recipe, you’ll never go back to store-bought crusts!
📖 Recipe:
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Flaky Pie Crust – The Best EASY Recipe Buttery Delicious
- Total Time: 1 hour 10 minutes (plus chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Discover the ultimate flaky pie crust recipe—easy, buttery, and perfectly golden. This versatile crust suits sweet and savory pies alike and is a breeze to prepare. A must-have for pie enthusiasts!
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar (optional for sweet pies)
1 cup (2 sticks) unsalted butter, cold and cubed
6–8 tablespoons ice water
Instructions
- Mix Dry Ingredients: Combine flour, salt, and sugar in a large bowl.
- Cut in Butter: Blend cold butter into the dry mix using a pastry cutter or fingers until it resembles coarse crumbs.
- Add Water: Gradually mix in ice water, 1 tablespoon at a time, until the dough just holds together.
- Form Dough: Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
- Roll Out: Roll each disc on a floured surface to fit your pie pan.
- Use or Store: Use immediately, or freeze for up to 3 months.
Notes
Keep butter cold for maximum flakiness.
For a sweet crust, add 1 tsp vanilla extract.
For a savory crust, incorporate dried herbs like rosemary.
- Prep Time: 10 minutes
- Category: Dessert, Baking
- Method: Hand-mixed
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 160 kcal (per serving, based on 12 servings)
