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All butter pie crust

How to Make Flaky Pie Crust: A Foolproof Homemade Recipe

Learn how to make flaky pie crust with this step-by-step guide using basic ingredients and expert tips. Achieve a buttery, crisp, and tender pie crust perfect for sweet or savory recipes.
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Course Dessert
Servings 2 Pie crust

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter cold
  • ½ cup ice-cold water

Instructions
 

  • Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
  • Incorporate Butter: Using a box grater (large-hole side), grate the cold butter directly into the flour mixture. If you don’t have a grater, slice the butter into thin pieces and work it into the flour using your hands or a pastry cutter.
  • Create Pea-Sized Crumbles: Using your hands, quickly mix the flour and butter together until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  • Add Ice Water: Gradually add the ice-cold water, a tablespoon or two at a time, mixing after each addition. Depending on humidity, you may not need the full ½ cup. Stop adding water when the dough holds together without crumbling.
  • Form the Dough: Turn the dough onto a clean surface and gently shape it into two flat discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour.
  • Roll Out the Dough: When ready to use, remove from the refrigerator and let sit for 25-30 minutes. Lightly flour your rolling surface and roll out the dough, lifting occasionally to prevent sticking.
  • Use or Store: Roll out the dough to fit your pie dish and proceed with your recipe. If not using immediately, refrigerate for up to 3 days or freeze for up to 3 months in a freezer-safe bag.

Notes

Pro Tips for the Best Pie Crust

  • Keep everything cold! Cold butter and ice water are key to a flaky crust.
  • Don’t overwork the dough. Overmixing can make the crust tough instead of tender.
  • Use parchment paper. Rolling the dough between two sheets of parchment prevents sticking and makes transferring easier.
  • Pre-bake for certain pies. For custard pies or no-bake fillings, blind-baking ensures a crisp crust.
Keyword pie, pie crust, pie dough
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