Flaky Butter Pie Crust

This flaky pie crust is great for  either sweet or savory pies.

Flaky Butter Pie Crust

Crust Prep Time: 90 minutes


  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 6 to 8 Tbsp ice water

Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again. Note that too much water will make the crust tough.

Remove dough from machine and place in a mound on a clean and sanitized surface that is lightly floured. Kneed the dough mixture with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Note: If you are making a pie that requires a top, for instance a peach, or apple pie, the second crust disk can be rolled out to form the top layer of the pie crust, or you can make a second pie with it.

Now that you have a great flaky pie crust, you need something to fill it with. Why not bake a Fresh Pumpkin Pie or a Chicken Pot Pie?

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About RC Anderson, Ph.D.
PADI Master SCUBA Diver, Emergency Medical Technician, Diving Medical Technician, Basic Life Support Instructor/Trainer, Advanced First Aid & Wilderness Emergency Care Instructor/Trainer, PADI Dive Master Candidate, and Kayak Diver from Honolulu, Hawaii.

4 Responses to Flaky Butter Pie Crust

  1. Pingback: Fresh Pumpkin Pie « The Chef's Table Blog

  2. Pingback: Chicken Pot Pie « The Chef's Table Blog

  3. Pingback: My Bucktown Apple Pie Contest Entry | Glutton For Punishment | Pastiche Events | Chicago

  4. Pingback: Pie Crust | familyrecipebooks

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