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The Ultimate Flaky All-Butter Pie Crust: Easy 4-Ingredient Recipe for Perfect Sweet & Savory Pies

Unbaked, crimped 4-ingredient butter pie crust dough fitted into a white ceramic pie dish.
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Learn how to make a consistently flaky and tender all-butter pie crust from scratch. This simple recipe uses only four ingredients and is perfect for beginners making any sweet or savory pie.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 6 to 8 tablespoons ice water

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Add the very cold, cubed butter to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Keep the butter cold.
  3. Sprinkle 6 tablespoons of ice water over the mixture. Gently mix with a fork until the dough just begins to come together. If the dough is too dry, add the remaining water one tablespoon at a time. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Quickly gather the dough into a ball. Divide the dough in half, flatten each half into a disk about 1 inch thick, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or up to 2 days.
  5. When ready to use, let the chilled dough sit at room temperature for 5 to 10 minutes to soften slightly.
  6. On a lightly floured surface, roll out one disk into a 12-inch circle for a single crust or a 13-inch circle for a double crust.
  7. Carefully transfer the dough to your pie plate. Trim and crimp the edges as desired. If using for a double crust, place the filling in the bottom crust before topping with the second rolled-out circle.
  8. Chill the assembled pie shell for 30 minutes before baking to help maintain flakiness.

Notes

  • For the flakiest results, keep your butter and water as cold as possible throughout the mixing process.
  • If you are making a double crust, place the second disk of dough between two sheets of parchment paper to roll it out easily.
  • This dough works well for both sweet pies (like apple or pumpkin) and savory pies (like quiche).
  • If the dough tears while transferring, patch it immediately with a small piece of scrap dough.

Nutrition

Find it online: https://carlacooking.com/easy-butter-pie-crust-recipe/