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Flaky All-Butter Pie Crust Recipe for Beginners

Close-up of raw, flaky butter pie crust dough dusted with flour, showing layers.
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Make this simple, all-butter pie crust recipe for tender layers that stay crisp. It is easy to work with and perfect for sweet or savory pies.

Ingredients

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  • 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
  • 6 to 8 tablespoons ice water

Instructions

  1. In a large bowl, whisk together the flour and salt.
  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. Sprinkle 6 tablespoons of ice water over the mixture. Gently toss with a fork until the dough just starts to come together. If the dough is too dry, add the remaining water one tablespoon at a time. Do not overmix.
  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 2 hours, or up to 2 days.
  5. On a lightly floured surface, roll out one disk of dough to fit your pie plate. Place the dough into the plate. Trim and crimp the edges as desired.
  6. If making a double crust pie, roll out the second disk for the top crust.
  7. Chill the assembled pie shell for 30 minutes before baking.

Notes

  • Keep all ingredients, especially the butter and water, very cold for the flakiest results.
  • If the dough becomes sticky while rolling, return it to the refrigerator for 15 minutes.
  • This dough works well for meal planning; it freezes well after being wrapped in plastic.

Nutrition

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