I love diving into kitchen experiments and this time my attention turned to a dough for pies that impresses with effortless charm. I mix 2 1/2 cups all purpose flour, a teaspoon of salt, and cold cubed butter with a splash of ice water. Each slice speaks of simple, refined deliciousness.

Jump to Recipe

I’ve always been fascinated by the art of making that perfect homemade pie crust, and I’m excited to share my secret to creating a super flaky and buttery base for your pies. When I first started experimenting in my kitchen, I discovered that the magic lay in combining 2 1/2 cups all purpose flour with just the right amount of salt and cold, cubed unsalted butter – about a full cup.

Once you mix those ingredients with 5 to 8 tablespoons of ice cold water, you start to see the dough come together in a way that promises a light, tender crust every time. I’ve used this method for making apple pie crusts as well as for a variety of other pies, and trust me, the dough holds up well whether you’re watching some pie crust recipe videos or simply following a homemade pie dough recipe.

Try it out and see how it transforms your pie-making game for the holidays!

Why I Like this Recipe

I like this recipe because it makes me feel like Im really creating somethin from scratch and that is pretty cool. I also love how the butter is left in little chunks so when the crust bakes, it gets these flakey pockets that make each bite interesting. The process is simple, but it still makes me take my time and feel proud of what I made even if it wasnt perfect. Lastly, the way the dough comes together just reminds me of all the times I experimented in the kitchen and learned by making mistakes so it feels personal and fun.

Ingredients

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All purpose flour gives structure and a light body full of carbohydrates.
Salt brings balance, enhancing all the natural flavors of the pie crust ingredients.
Cold unsalted butter adds flakiness and rich, creamy texture essential for a perfect crust.
Ice cold water binds dry ingredients, making dough easier to handle and shape.
Flour’s gluten development forms layers that eventually result in a flaky, buttery finish.
Working cold butter maintains small ice crystals, ensuring a tender pie crust with beautiful layers.
Extra water may be needed if the flour is too dry to achieve ideal consistency.

Ingredient Quantities

2 1/2 cups all purpose flour

1 teaspoon salt

1 cup cold unsalted butter, cubed (about 2 sticks)

5 to 8 tablespoons ice cold water (you may need a bit more if its really dry)

How to Make this

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

2. Add in the cold, cubed butter and use your fingertips or a pastry cutter to work it in until the mixture looks coarse but still has small chunks of butter.

3. Slowly drizzle about 5 tablespoons of ice cold water over the mixture while stirring gently.

4. Mix just until the dough starts to come together; if it seems too dry, add a little more water until it holds together.

5. Once the dough is mostly formed, use your hands to bring it into a ball, being careful not to overwork it.

6. Flatten the ball into a disc, cover it tightly with plastic wrap and let it chill in the fridge for at least one hour.

7. After chilling, dust your work surface with a little flour and roll out the dough to your desired thickness.

8. Carefully transfer the rolled out dough into a pie pan, pressing it gently to fit all over the bottom and sides.

9. Trim off any excess dough along the edges, and use a fork to prick the base lightly if your recipe calls for it.

10. Follow your pie filling and baking instructions to complete your pie once the dough is in place. Enjoy your flaky and buttery homemade pie crust!

Equipment Needed

1. A large mixing bowl
2. Measuring cups and spoons
3. A pastry cutter or just use your fingertips
4. A spoon or spatula for gently stirring
5. Your clean hands for forming the dough
6. Plastic wrap
7. A refrigerator to chill the dough
8. A clean, floured work surface
9. A rolling pin
10. A pie pan
11. A fork for pricking the dough

FAQ

How do I make sure my butter is cold enough?

You want to use butter that is very cold when you cube it. If your butter starts to soften before you mix it with the flour, you might end up with a greasy crust.

Can I use a food processor to mix the dough?

Yes, you can use a food processor, but be careful not to overprocess it. You need little bits of butter left to give you that flaky texture.

What if my dough is too dry?

Add a bit more ice cold water, one tablespoon at a time, until the dough just starts to hold together. Too much water will ruin the crust.

Why do I need to chill the dough?

Chilling relaxes the gluten in the flour and helps the butter firm up again. This is what makes the crust so buttery and flaky.

How can I avoid a tough pie crust?

Don’t overwork the dough and make sure the ingredients stay cold. Too much mixing can develop gluten and lead to a tough texture.

Cooking With Manuela: How To Make The Perfectly Flaky And Buttery Homemade Pie Crust Recipe Substitutions and Variations

2 1/2 cups all purpose flour: Try swapping half of it with pastry flour to get an even lighter, flakier crust.
1 teaspoon salt: You can use fine kosher salt as a replacement but keep in mind the saltiness may vary slightly.
1 cup cold unsalted butter, cubed: If you need a dairy free option, good quality vegan butter or shortening can work too.
5 to 8 tablespoons ice cold water: Club soda that’s super chilled might be a fun alternative, giving a slightly airy texture.

Pro Tips

1. Make sure your butter and water are super cold. This helps keep the butter from melting into the flour too quick, which is what makes your crust flaky. If the butter warms up, you might end up with a dough that’s more like a cookie dough than a pie crust.
2. When you mix in the water, stir gently until it just forms a dough. Overworking it can break down the butter chunks and leave you with a tougher crust later.
3. Let the dough chill for at least an hour. This isn’t just waiting time; it really relaxes the gluten so when you roll it out later, it won’t shrink back too much and mess up your pie.
4. While rolling out the dough, dust your work surface lightly with flour. Too much flour can change the texture of your crust but too little and the dough might stick and tear. Experiment a bit to get that just right feel.

Cooking With Manuela: How To Make The Perfectly Flaky And Buttery Homemade Pie Crust Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

230

kcal

Equipment: 1. A large mixing bowl
2. Measuring cups and spoons
3. A pastry cutter or just use your fingertips
4. A spoon or spatula for gently stirring
5. Your clean hands for forming the dough
6. Plastic wrap
7. A refrigerator to chill the dough
8. A clean, floured work surface
9. A rolling pin
10. A pie pan
11. A fork for pricking the dough

Ingredients

2 1/2 cups all purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed (about 2 sticks)
5 to 8 tablespoons ice cold water (you may need a bit more if its really dry)

Directions

In a large bowl, mix together 2 1/2 cups all purpose flour and 1 teaspoon salt.
Add in the cold, cubed butter and use your fingertips or a pastry cutter to work it in until the mixture looks coarse but still has small chunks of butter.
Slowly drizzle about 5 tablespoons of ice cold water over the mixture while stirring gently.
Mix just until the dough starts to come together; if it seems too dry, add a little more water until it holds together.
Once the dough is mostly formed, use your hands to bring it into a ball, being careful not to overwork it.
Flatten the ball into a disc, cover it tightly with plastic wrap and let it chill in the fridge for at least one hour.
After chilling, dust your work surface with a little flour and roll out the dough to your desired thickness.
Carefully transfer the rolled out dough into a pie pan, pressing it gently to fit all over the bottom and sides.
Trim off any excess dough along the edges, and use a fork to prick the base lightly if your recipe calls for it.
Follow your pie filling and baking instructions to complete your pie once the dough is in place. Enjoy your flaky and buttery homemade pie crust!

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.