Flaky Butter Crust

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Cut the butter into ½-inch (12-mm) cubes, and freeze them while you measure and mix the dry ingredients.

To make the dough in a food processor: Combine the flour, sugar, and salt in the processor and pulse 3 or 4 times to mix. Retrieve the butter cubes from the freezer, scatter them over the flour mixture, and pulse until the mixture forms pea-size clumps. Add the ice water, 1 tablespoon at a time, and pulse to mix, adding just enough water for the dough to come together.

To make the dough by hand: In a large bowl, whisk together flour, sugar, and salt. Retrieve the butter cubes from the freezer and distribute them evenly in the flour mixture, coating them with the flour mixture. Sink your fingers into the mixture and begin pinching the butter and flour together, making thin, floury disks of the butter. Continue working the mixture until the butter is broken down first into floury pea-sized beads and then into a loose mixture that resembles wet sand. Drizzle in 3 tablespoons of the ice water and use your hand like a comb to mix in the liquid just until the dough holds together. If necessary, add additional water, 1 tablespoon at a time, until the dough comes together in a crumbly mass.

Alternatively, if using a pastry blender, whisk together the dry ingredients in a large bowl. Scatter the butter evenly over the flour mixture, and stir to coat with the flour mixture. Using a swift, downward motion, cut the butter into the dry ingredients, turning the bowl and then plunging the cutter into the mixture repeatedly. You may need to stop occasionally to slip chunks of butter from the blades back into the flour. Continue cutting until the mixture resembles wet sand. Drizzle in 3 tablespoons of the water and use a fork or your fingers to mix in the liquid just until the dough holds together. If necessary, add additional water, 1 tablespoon at a time, until the dough comes together in a crumbly mass.

Turn the dough out onto a clean, floured work surface or sheet of parchment paper. Gather the dough together in a mound, then knead it a few times to smooth it out. Divide it in ½, and gently pat and press each half into a rough rectangle, circle, or square about 1 inch (2.5 cm) thick. The shape you choose depends on what shape you will be rolling out the dough. If you don’t know how you will be using the dough at this point, opt for a circle. Wrap in plastic wrap or in the parchment paper and refrigerate for at least 2 hours or up to 3 days.

It feels like there are two big pie seasons that hit every year: Spring’s berry pie season and Fall’s Thanksgiving pie season, with all other slices o’ pie falling somewhere in between. ​

We are smack dab in the middle of prime time pie making and eating ​and e veryone knows that a foolproof butter pie crust recipe is the make-or-break point of baking an amazing homemade pie. More important than whatever fruity, nutty, or creamy fillings you whip up—the true test is its crust. It should be flaky, light, flavorful, and easy to slice through with a fork.

I’m a bit obsessed with baking pies thanks to the over the top pie crusts I’m incessantly inspired by because of the Instagram account of my favorite local pie company.

Now, after much trial and error, I’ve decided this is the only pie crust recipe I’m willing to bet my pie on. And now, everything that I know, you will too.

Flaky Pie Crust Recipe with Butter © – The State Fair Winner

Print this recipe

Pastry dough – double crust

2 1/2 cups King Arthur all-purpose flour (Red bag)

Of course you can substitute
with other brands

1/2 cup Pillsbury Softasilk Cake Flour

1/2 cup ice cold water (do not use all at once)

1 teaspoon cold Crisco Pure Corn Oil

1 cup (2 sticks) cold Challenge Unsalted Butter

Directions making the dough

1. Add all your dry ingredients to a chilled glass bowl and tossed the mixture with a fork.

2. Cube your butter into small pieces.

3. Add your butter to the bowl of flour.

4. Using just your finger tips rub the cold fat into the flour. Stop when the mixture resembles cracker crumbs and tiny peas.

5. Whip the ice cold water and oil until it looks cloudy and the mixture looks a little foamy. Quickly add three-fourths of this to the dry ingredients and toss with a fork. If it is not coming together add the remaining liquid.

6. The dough should look somewhat dry but come together when squeezed in your hands.

Do Not
over work
the dough.
It will
make it tough.

7. Now divide this mixture in half to make two balls by squeezing it all together. Compress and flatten the balls to form two large disks.

8. Wrap disks tightly with plastic wrap and chill for 30-60 minutes. You can freeze them for two months by adding a foil wrap to the covered disks.

  • 1/2 cup (4 oz.) unsalted butter
  • 5-5/8 oz. (1-1/4 cups) unbleached all-purpose flour more for rolling
  • 2 tsp. granulated sugar
  • 1/2 tsp. table salt

Make the dough

  • Cut the butter into 6 pieces and put in the freezer. Measure out 3 Tbs. cold water.
  • Whisk together the flour, sugar, and salt in a large bowl. Using a pastry blender or two butter knives, cut the cold butter into the flour mixture until the pieces are just larger than peas. (You can also do this in a food processor using short pulses. Scrape the mixture into a large bowl before proceeding.)
  • Drizzle the cold water over the mixture and, using the fingertips of one hand, pinch and squeeze the mixture while tossing with a silicone spatula in the other hand until it begins to form shaggy clumps.
  • Scrape the dough onto a clean work surface. Using the heel of your hand, gently smear the dough away from you in sections. Using a bench scraper, gather and fold the crumbs on top of each other and turn the pile 180°. Repeat the smearing action, gathering and turning the dough several times until the crumbs just hold together. Shape the dough into a 5-inch disk, smoothing the edges. Wrap in plastic and refrigerate until firm, at least 2 hours.

Roll the dough

  • Let the dough sit at room temperature until it’s pliable enough to roll, 10 to 20 minutes.
  • Put a large piece of parchment paper on a work surface, lightly flour it, and put the dough in the center. Lightly flour the dough and cover with another piece of parchment. Using a rolling pin, roll the dough from the center to the edges into a 13-1/2-inch circle that’s about 1/8 inch thick. After every few passes, rotate the parchment a quarter turn, and lift the dough and stretch out the parchment underneath it tends to bunch a little. Reflour the parchment lightly only as needed excess flour can make the crust tough.
  • Peel away the top piece of parchment. Gently roll the dough around the rolling pin, position the pin over a 9-inch glass pie plate, and unroll, easing the dough into the plate. Gently press the dough into the sides and bottom of the plate without stretching it, allowing the excess dough to hang over the edges. Trim the excess dough to a 3/4-inch overhang. Roll the overhang under itself to shape a high edge crust that rests on the rim of the pie plate. Crimp the dough into a fluted edge. Cover and refrigerate the crust while the oven heats.

Blind-bake the crust

  • Position a rack in the center of the oven and heat the oven to 375°F. Line the crust with foil or parchment, and then fill with pie weights or dried beans. Bake for 25 minutes. Carefully remove the foil and pie weights. Bake until the crust is pale golden and looks dry, 5 to 8 minutes more. Let cool on a rack for 10 minutes, before filling and baking according to your filling recipe.

Make Ahead Tips

The dough can be wrapped in plastic and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator.

The pie crust can be rolled, shaped and crimped, then frozen (wrapped in plastic) for up to 1 month. Blind-bake the crust directly from the freezer.

Flaky All-Butter Pie Crust Recipe

This flaky all-butter pie crust is my go-to crust for all my sweet pies and many of my savory ones, as well. It's so simple with using a food processor to pull the dough together in less than 5 minutes. Then, once it's mixed it goes into the refrigerator to rest. This pie crust rolls out like a dream, no cracks, no dry spots, and no crumbling. The key is to chill the dough after each step and it will bake up light and flaky with lovely layers.

This recipe is enough for a double all-butter crust for deep 9" round pies and also an absolutely perfect fit for a small slab pie size of about 9×13.

I’ve transitioned into making small slab pies over the last few years. They’re easier to slice and serve, and everyone loves a square. I find the quantity perfect for our family, serving everyone a generous slice and allowing for 2 servings of left-overs.

  1. Whisk flour, sugar, and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles. Add water work dough until smooth but with visible flecks of butter. (Alternatively, pulse ingredients in a food processor.) Divide dough in half and flatten into disks. Wrap disks in plastic wrap chill 1 hour before using.

Buttery Pie Dough

How to make Pie Crust

Easy to follow and prepare, this homemade pie crust is buttery and perfectly flaky. Use it to bake sweet or savory pie. Shape into regular size or make mini pies. You can even cut it using a cookie cutter for perfect little savory snacks. This 4 ingredients pie crust recipe has no shortening. It’s all butter and comes out flaky!


  • 2 and 1/2 cup all purpose flour
  • 1 tablespoon white granulated sugar
  • 1 teaspoon salt
  • 2 sticks (1 cup unsalted butter) cold, cut in cubes
  • 2 tablespoon apple cider vinegar
  • 4 tablespoon ice cold water


Using a food processor or a mixing bowl, mix the flour with salt and sugar.

Add the cold butter and if you are using a food processor then pulse it a few times to incorporate the butter to the flour. If you are using a mixing bowl, then cut the butter using a pastry cutter or fork or you could even grate the cold butter to the flour.

Pour the vinegar and ice cold water then pulse it once again to bring the mixture together. If you are using mixing bowl then use a wooden spoon to bring the dough together.

Then transfer the dough to a bigger space, chopping board or kitchen counter. DO NOT KNEAD. Just bring the dough together and divide into two portions.

Wrap each portions using a clear wrap and then flatten it out a little so it becomes easy to roll later.

Keep the wrap dough in the frige to make it cold again, before you roll.

You can store the pie crust in the refrigerator for 3 days and in the freezer for 3 months.

When you are ready to roll the pie crust, dust enough flour on the board and on the rolling pin. Then roll it gently from center to outward and rotate the dough every now and then.

You have to roll it to 1/8th inch thick and 1 inch wider than the pie plate.

Wrap the rolled dough to your rolling pin and transfer it to the pie plate.

Do not press the dough down to the pie plate. Push the esges down to fill the bottom of the pie plate.

Trim off the excess dough, and if you like a thicker crust then tug the edges to make it thicker. (WATCH THE VIDEO)

Finally shape the edge as per your liking.

Place the prepared pie pan to the fridge for 15 minutes, before you fill and bake.

If you are blind baking the pie crust, then place a crumbled parchment paper to the crust and pour enough dried beans or lentils and press it down gently to spread it evenly.

Bake the pie crust for 10 minutes.

Remove the lentil and the parchement paper, and bake for another 5 minutes.

The pie crust is partially baked and ready for the filling.

For the excess trimmed off pie dough, you can roll it out and use fall leaves cookie cutter to make decoration for your pie.


Make sure the butter, water and vinegar is cold before you add to the flour.

Freeze the dough at every step to keep the butter cold .

Cold butter in the dough will create flaky crust. If the butter melts in the dough, the crust will turn out hard.

Land O' Lakes Butter Pie Crust

⅔ cup Land O' Lakes butter, chilled

4 to 5 tablespoons cold water

Combine flour and salt in bowl cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Divide dough in half shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap refrigerate.

Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan unfold dough, pressing firmly against bottom and sides. Trim crust to ½-inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.

The combination of vegetable shortening and butter makes for a flavorful and flaky crust. (Photo: Daniel Higgins/USA TODAY NETWORK-Wisconsin)

Recipes using All Butter Pie Crust:

Here are some of my favorite pie recipes that use this easy pie crust recipe!

  • Apple pie! We love both of these: Homemade apple pie and Apple Crumble Pie recipes!
  • Who doesn't love this Classic Pumpkin Pie From Scratch or this Dairy-Free Pumpkin Pie!
  • This Strawberry Pie From Scratch is perfect for summer! might be my favorite!
  • This Apple Galette tastes just like an apple pie, only it's even easier to make!


Watch the video: Γαλλικό τοστ με κρούστα καρύδας (August 2022).