Easy All-Butter Flaky Pie Crust
This pie crust recipe method makes consistent dough that's a dream to roll out. Using a food processor is recommended, but it can be done by hand.
This pie crust recipe method makes consistent dough that's a dream to roll out. Using a food processor is recommended, but it can be done by hand.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -inch double crust pie (8g)
- Sodium 522.204400786338 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Add 1 1/2 cups flour, salt and sugar (optional) to a food processor. Pulse 2 to 3 times until combined.
- Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).
- Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
- Transfer to a medium bowl then sprinkle ice water over mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
- Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
- Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.
- Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
- Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1–2 minutes.
- Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).
- Sprinkle ice water over the mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
- Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
- Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
- Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.
- Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
- Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
- Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
- If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.
- Heat the oven to 425 degrees F. Place a baking sheet on a middle oven rack.
- Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevents air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.
- Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F. Bake 20 to 30 minutes or until the crust is golden.
- Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.
My Secret to the Flakiest Pie Crust: A Busy Mom's Guide
As a working mom, time is my most precious commodity. Between juggling work deadlines, school pick-ups, and keeping my family fed, finding time for anything beyond the bare essentials can feel impossible. Yet, there's something deeply satisfying about creating something beautiful and delicious from scratch. For me, that something is pie. Specifically, a perfectly flaky, buttery pie crust. And I'm here to share my simple secret to achieving this culinary masterpiece, even on the busiest of days.
Forget those pre-made crusts lurking in the freezer aisle! The truth is, a homemade pie crust, surprisingly, isn't as time-consuming or difficult as you might think. In fact, this easy all-butter recipe is quick, efficient, and the end result—a tender, melt-in-your-mouth crust—is worth every minute (or rather, the few minutes it actually takes). My recipe emphasizes simplicity and consistency. The key is using very cold butter and ice water, preventing the butter from melting too quickly during mixing. This ensures those desirable flaky layers we all crave. The food processor helps to achieve a uniform texture, but if you’re a purist (or your countertop space is limited), you can still make this masterpiece by hand.
This recipe isn't just for special occasions; it's my go-to for everyday moments. A simple apple pie on a weeknight is a comforting family ritual. A berry pie is perfect for a Sunday brunch, while a savory quiche adds elegance to a simple dinner. The possibilities are endless. The beauty of this crust is its versatility. It accommodates sweet or savory fillings equally well, making it a true kitchen workhorse.
One of the smartest things I've learned is to make double batches of this crust and freeze them. Whether I’m making one pie for the family or whipping up several for a potluck, having the crust ready to go makes baking a simple, stress-free experience. So go ahead, try this easy-to-follow recipe and experience the joy of creating something truly special, no matter how busy life gets.
Tips for Success:
- Use very cold ingredients: Cold butter is crucial for a flaky crust.
- Don't overmix the dough: Overmixing develops the gluten and results in a tough crust.
- Chill the dough: Chilling allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.
- Use a light hand when rolling: Gentle handling prevents the crust from tearing.
- Blind bake the crust: This helps prevent a soggy bottom when using wet fillings.
Making this pie crust is a small act of self-care, a way to slow down amidst the whirlwind of life. It's a way to reconnect with the simple pleasures of cooking and create something beautiful for my family. And that, my friends, is worth more than any amount of time saved.
