I can’t wait to share my Flakey Pie Crust Recipe with you. I mix 2 1/2 cups all-purpose flour, a teaspoon of salt, cold unsalted butter cubes and a touch of ice water to create a pie crust that’s simple and delicious. It works wonderfully for your favorite sweet or savory pies.

Jump to Recipe

I’ve always been on the hunt for that perfect, flaky, buttery pie crust and this one might just be it. I stumbled on this recipe and instantly fell in love with how simple it is.

It only takes 15 minutes to bring together 2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 cup cold unsalted butter cubed up just right, and 4 to 6 tablespoons ice water. Trust me, a quick mix of these ingredients creates a crust that’s unbelievably tender and flaky, making it ideal whether youre baking a classic pumpkin pie or trying out a twist like one of those recipes I’ve seen inspired by Martha Stewart or even Natasha’s Kitchen ideas.

I love that you dont need to fuss with a food processor and can prepare it ahead of time. Its simplicity means you can enjoy experimenting with different pie fillings while getting that perfect pie crust every time.

Enjoy!

Why I Like this Recipe

I really like this recipe cause it’s so simple and quick to put together and I can make it in like 15 minutes without needing a food processor. I also love that it’s super versatile so whether I’m making a sweet apple pie or a savory chicken pot pie, this crust works perfect every time. Plus, its flaky and tender texture always impresses my family even though i know I’m not the best baker out there. And the best part is i can make it ahead of time and chill it, which really saves me time when i have a busy day ahead.

Ingredients

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All-purpose flour provides essential carbohydrates, giving structure and a light, tender texture.
Salt boosts flavor, balancing richness and enhancing every component of the crust.
Cold unsalted butter delivers unmatched flakiness and a rich creamy taste creating a tender crust.
Ice water binds ingredients together, keeps dough cold and helps develop perfect flaky layers.
Work gently with the dough to avoid tough texture and over mixing the ingredients.
These ingredients are simple yet calorie-dense, so enjoy them moderately.
Though not sweet, the buttery richness and savory salt boost the overall flavor profile.
Chill your dough after mixing to let the gluten relax for extra tenderness.

Ingredient Quantities

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup cold unsalted butter, cut into small cubes

4 to 6 tablespoons ice water

How to Make this

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1. In a large bowl, mix together the 2 1/2 cups of all-purpose flour and 1 teaspoon salt.

2. Add the cubed cold unsalted butter to the flour. Use a pastry cutter or your fingers to work the butter in until the mixture is crumbly with pea-sized pieces.

3. Slowly drizzle in 4 tablespoons of ice water while gently stirring the mixture.

4. Check the dough and if it seems too dry, add an extra tablespoon or two of water until it just begins to stick together.

5. Turn the dough out onto a lightly floured surface and knead it a few times to bring it together.

6. Form the dough into a flat disc; this makes it easier to roll out later.

7. Wrap the disc in plastic wrap and chill in the fridge for at least one hour or until firm.

8. Once chilled, roll out the dough on a floured surface to fit your pie pan.

9. Gently transfer the rolled dough into your pie dish, pressing it into the corners and trimming any extra around the edges.

10. Proceed with your pie recipe instructions; this crust works great for sweet or savory pies alike.

Equipment Needed

1. Large bowl for mixing the flour, salt and butter
2. Measuring cups and spoons to measure the flour, salt, butter and ice water
3. Pastry cutter (or just use your fingers, as suggested) to work the butter into the flour
4. Knife to cube the cold unsalted butter, if not pre-cut
5. Rolling pin to roll out the dough once it’s chilled
6. Pie pan to transfer and shape the dough into a crust
7. Plastic wrap to cover the dough disc while it chills
8. A lightly floured work surface (like a countertop or a large board) to knead and roll out the dough

FAQ

Q: Can I use a food processor for this pie crust?

A: Sure, you can use a food processor as long as you pulse the butter into the flour a few times. Just don’t overdo it or you might melt the butter.

Q: How cold does my butter need to be?

A: The butter should be really cold, like straight outta the fridge. Cold butter helps create that flakey texture.

Q: What if my dough feels too dry?

A: If it seems dry, add an extra tablespoon of ice water at a time until it holds together. But be careful not to add too much!

Q: Can I make this pie crust ahead of time?

A: Yup, you can prep it in advance. Wrap the dough tightly in plastic and store it in the fridge for a day or two. If you want to keep it longer, pop it in the freezer.

Flaky, Buttery Homemade Pie Crust Recipe Substitutions and Variations

For the all-purpose flour, you can try using pastry flour instead. It makes the crust lighter but might need a bit more ice water.
If you dont have table salt, sea salt works fine too though the measurements might need a small tweak.
You can swap out cold unsalted butter with cold vegetable shortening or a mix of butter and shortening if you’re lookin for a slightly different texture.
Instead of ice water, club soda is a good alternative as it helps keep the dough light and flaky.

Pro Tips

1. Make sure all your ingredients are super cold when you start out, especially the butter. This helps create a flaky crust instead of mushy dough.
2. When you work the butter into the flour, try using your fingers lightly instead of a mixer so you can keep that texture of pea sized bits of butter intact.
3. Add the ice water slowly and only as much as you need. Too much water from the start can ruin the texture and then your dough will be sticky and hard to work with.
4. Let the dough chill for at least an hour, but if you can leave it a bit longer it kinda relaxes the gluten more, which means a nicer, tender crust when you bake it.

Flaky, Buttery Homemade Pie Crust Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can’t wait to share my Flakey Pie Crust Recipe with you. I mix 2 1/2 cups all-purpose flour, a teaspoon of salt, cold unsalted butter cubes and a touch of ice water to create a pie crust that's simple and delicious. It works wonderfully for your favorite sweet or savory pies.

Servings

servings

Calories

245

kcal

Equipment: 1. Large bowl for mixing the flour, salt and butter
2. Measuring cups and spoons to measure the flour, salt, butter and ice water
3. Pastry cutter (or just use your fingers, as suggested) to work the butter into the flour
4. Knife to cube the cold unsalted butter, if not pre-cut
5. Rolling pin to roll out the dough once it’s chilled
6. Pie pan to transfer and shape the dough into a crust
7. Plastic wrap to cover the dough disc while it chills
8. A lightly floured work surface (like a countertop or a large board) to knead and roll out the dough

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cut into small cubes
4 to 6 tablespoons ice water

Directions

In a large bowl, mix together the 2 1/2 cups of all-purpose flour and 1 teaspoon salt.
Add the cubed cold unsalted butter to the flour. Use a pastry cutter or your fingers to work the butter in until the mixture is crumbly with pea-sized pieces.
Slowly drizzle in 4 tablespoons of ice water while gently stirring the mixture.
Check the dough and if it seems too dry, add an extra tablespoon or two of water until it just begins to stick together.
Turn the dough out onto a lightly floured surface and knead it a few times to bring it together.
Form the dough into a flat disc; this makes it easier to roll out later.
Wrap the disc in plastic wrap and chill in the fridge for at least one hour or until firm.
Once chilled, roll out the dough on a floured surface to fit your pie pan.
Gently transfer the rolled dough into your pie dish, pressing it into the corners and trimming any extra around the edges.
Proceed with your pie recipe instructions; this crust works great for sweet or savory pies alike.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.