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Flaky, Easy All-Butter Pie Crust Recipe for Perfect Pies

Close-up of a golden brown, flaky pie crust filled with dark berry jam, made using the perfect pie crust recipe.
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Learn how to make a classic, all-butter pie crust from scratch that is perfectly flaky and tender. This simple recipe works for sweet desserts and savory dishes.

Ingredients

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

Instructions

  1. Combine the flour and salt in a large bowl.
  2. Add the 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.
  3. Gradually add the ice water, one tablespoon at a time, mixing lightly 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 chill in the refrigerator for at least 1 hour, or up to 2 days.
  5. On a lightly floured surface, roll out one disk of dough into a 12-inch circle for a single 9-inch pie crust.
  6. Carefully transfer the dough to your pie plate. Trim and crimp the edges as desired.
  7. If making a double crust pie, repeat the rolling process for the top crust.
  8. Chill the assembled pie shell for 15 minutes before baking or filling.

Notes

  • Keep your butter and water as cold as possible for the flakiest results.
  • If the dough gets warm while rolling, place it back in the refrigerator for 10 minutes.
  • This recipe makes one double-crust pie or two single 9-inch pie shells.
  • For a savory pie crust, you can slightly reduce the salt or add a pinch of black pepper to the dry ingredients.

Nutrition

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