Traditional Flaky Pie Crust
This pie crust recipe has been cherished by families for over a century. It makes a delightfully flaky, buttery crust that's perfect for any homemade pie, whether savory or sweet. With only a few simple ingredients—flour, salt, cold butter, and ice water—you’ll have a crust that’s irresistibly delicious and dependable every time. It’s enough for two single-crust pies or one double-crust pie, making it perfect for any pie creation you have in mind.
Making a pie crust from scratch might sound intimidating, but this recipe keeps it simple. The key? Keep everything cold. The cold butter forms those delicate, flaky layers, and ice-cold water brings the dough together without overworking it. Just follow the steps, and you’ll have the perfect foundation for your favorite pie.
Making a pie crust from scratch might sound intimidating, but this recipe keeps it simple. The key? Keep everything cold. The cold butter forms those delicate, flaky layers, and ice-cold water brings the dough together without overworking it. Just follow the steps, and you’ll have the perfect foundation for your favorite pie.
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup cold unsalted butter diced and chilled
- ½ cup ice-cold water or as needed
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the flour and salt.
Cut in the butter: Add the chilled butter to the flour mixture. Using a pastry blender or two forks, cut the butter into the flour until you have pea-sized pieces.
Add water: Slowly add the ice-cold water, 1 tablespoon at a time, mixing with a fork until the dough begins to come together. Be careful not to add too much water; the dough should be slightly crumbly but hold together when pressed.
Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Roll out the dough: On a lightly floured surface, roll out the dough to about ⅛ inch thick. Use a rolling pin to help transfer the dough to your pie pan.
Blind bake (if needed): For pies like pecan pie or custard pies, blind bake the bottom crust by placing parchment paper over the dough, filling it with dried beans, and baking at 375°F (190°C) for 12 minutes. Remove the weights and parchment, and bake for another 5 minutes until the crust is golden.
Notes
Using cold butter and ice-cold water is absolutely crucial for achieving the perfect texture in your pie crust. The cold butter creates those flaky layers we all love, and the ice-cold water ensures the dough comes together without becoming too sticky or tough. Make sure your butter is well-chilled, and don’t rush the process—keeping your ingredients cold is one of the best tips for creating a truly delicious pie crust.
If you find that the dough cracks when you’re rolling it out or transferring it to the pie pan, don’t worry! A simple fix is to use a small amount of water. Lightly dampen your fingers or a pastry brush and gently press the cracks together. The moisture will help bind the dough back together without affecting the overall texture.
For a single-crust pie, like a classic pecan pie or lemon meringue, this recipe will make enough dough for one 9-inch pie plate. If you’re planning on making a double-crust pie, such as an apple or cherry pie, simply double the recipe. This will give you enough dough to create both the bottom crust and the top crust, ensuring your pie is fully covered and baked to perfection.