Foolproof Flaky Pie Crust
The flakiest all-butter pie crust recipe!
- 2 ½ cups all-purpose flour (300 grams)
- 1 tablespoon granulated sugar , optional
- 1 teaspoon salt
- 1 cup unsalted butter (226 grams), cold and cut into cubes
- ¼-½ cup ice cold water (60-125 ml), as needed (see Notes)
Combine the flour, sugar (if using), and salt in a bowl. Add the cubed butter and toss to coat.
Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky.
Return mixture to the bowl and place in the freezer for 10 minutes to chill the butter.
Remove from freezer and add ¼ cup of the ice cold water. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional water a tablespoon at a time. I usually end up needing somewhere between ⅓ and ½ cup but it varies each time.
Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 5 days. Dough can also be frozen (double-wrapped) for up to 2 months.
- Makes enough dough for one double crust 9-inch pie. Recipe can be cut in half for a single crust pie.
- You can find my buttermilk pie crust variation here. It's my favorite for fruit pies!
- If you're looking to speed things up, check out my tutorial on how to make pie crust in a food processor here.
Sodium: 236mg, Calcium: 10mg, Vitamin A: 567IU, Sugar: 1g, Fiber: 1g, Potassium: 39mg, Cholesterol: 49mg, Calories: 281kcal, Saturated Fat: 12g, Fat: 19g, Protein: 3g, Carbohydrates: 25g, Iron: 1mg