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The Best Flaky, All-Butter Pie Crust Recipe (Simple, No-Fail Version)

Close-up of an unbaked, perfectly crimped pie crust dough ready for filling.
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Make a perfectly flaky, buttery homemade pie crust from scratch. This easy, all-butter recipe is foolproof and works for sweet pies, quiches, and chicken pot pie.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) unsalted butter, very cold and cut into 1/2-inch cubes
  • 1/2 cup ice water, plus 1-2 tablespoons more if needed

Instructions

  1. Combine the flour, salt, and sugar in a large bowl. Whisk them together.
  2. Add the very cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for a flaky pie crust.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overmix. You may not need all the water.
  4. Divide the dough in half. Form each half into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or up to 2 days. This chilling time is necessary for a tender pie crust.
  5. When ready to use, remove one disk from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly.
  6. Lightly flour a clean surface. Roll the dough out from the center outward into a 12-inch circle.
  7. Carefully transfer the dough to your 9-inch pie plate. Trim and crimp the edges as desired for your single pie crust recipe or double pie crust.
  8. If blind baking, prick the bottom all over with a fork. Chill the crust again for 30 minutes before baking according to your pie recipe instructions.

Notes

  • Keep your butter and water as cold as possible for the flakiest results.
  • If you prefer a food processor method for making pie dough, pulse the dry ingredients, then add the cold butter and pulse until coarse crumbs form. Drizzle in the ice water while pulsing until the dough just starts to clump.
  • This recipe makes enough for a double pie crust (top and bottom), or two single pie crusts.

Nutrition

Find it online: https://completelyyummy.com/flaky-buttery-pie-crust-recipe-simple/