Flaky, Buttery Homemade Pie Crust Recipe

I love making my Flakey Pie Crust Recipe Easy because it combines simplicity with flavor. Using basic ingredients like all-purpose flour, salt, sugar, and cold butter with just enough ice water, I whip up a tender, flaky crust in 15 minutes. It is perfect for any pie project this season.

I just discovered this flakey, buttery homemade pie crust recipe that’s seriously a game-changer. I couldn’t believe how fast it comes together – just 15 minutes and no food processor needed.

I mix 2 1/2 cups all-purpose flour with 1 teaspoon salt and 1/2 teaspoon sugar, then cut in 1 cup of cold unsalted butter (that’s 2 sticks cubed) until it looks like coarse crumbs. Next I add around 1/4 to 1/2 cup of ice water bit by bit until the dough forms perfectly.

I’ve seen fancy names like Martha Stewart’s take and even the famed Flakey Pie Crust Recipe Easy online, but honestly, nothing beats making it my own with simple, everyday ingredients. It works great for sweet pies like pumpkin or apple, and it holds up surprisingly well in savory dishes like chicken pot pie.

Trust me, once you try this crust, you’ll wonder why you ever hesitated.

Why I Like this Recipe

1. I like this recipe because its super simple and i can put it together really fast, even when i’m in a rush.
2. I love that i dont need any fancy gadgets like a food processor, its all done by hand, which makes me feel like i actually made it myself.
3. I really enjoy how the crust turns out flaky and buttery which gives my pies that homemade taste i cant get any other way.
4. Its awesome that i can make it ahead of time, so whether i make a sweet or savory pie, i always have a ready-to-use crust when i need it.

Ingredients

Our flaky, buttery homemade pie crust is all about simple ingredients working magic together.

Each element adds its unique twist, providing flavor, texture, and structure to this beloved treat.

Read on for a quick breakdown of the key components that make this pastry unforgettable.

• All-purpose flour: mostly carbohydrates and minor fibre, provides structure to dough.
• Salt: enhances flavor, balancing butteriness in every bite.
• Sugar: slight sweetness that subtly rounds out the taste.
• Butter: key fat inducing flakiness and rich, buttery texture.
• Ice Water: binds ingredients, achieving flexible dough consistency.

These ingredients work together for a perfect balance of taste and texture.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 1/4 to 1/2 cup ice water (adjust as needed for the right dough consistency)

How to Make this

1. In a large bowl, mix together the flour, salt and sugar until they are well combined.

2. Add the cold butter cubes to the bowl. Use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse crumbs.

3. Slowly drizzle in the ice water starting with 1/4 cup while mixing gently with a fork. Add more water a little bit at a time only until the dough just comes together.

4. When the dough starts to stick together, turn it out onto a lightly floured surface and press it into a rough ball.

5. Flatten the ball into a disk, wrap it lightly in plastic wrap and let it chill in the fridge for at least 30 minutes to firm up.

6. After chilling, roll the dough out on the floured surface into your desired shape. Remember to rotate the dough a few times to keep it even.

7. Carefully transfer the rolled-out dough into your pie dish, pressing it gently into place. Don’t worry if there are a few cracks they will usually mend up when baked.

8. Now you’re ready to fill and bake as your recipe calls for. Enjoy making your flaky, buttery homemade pie crust!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Pastry cutter or a fork (if you don’t have a pastry cutter, your fingers can be used too)
4. Lightly floured work surface (like a clean countertop or cutting board)
5. Rolling pin
6. Plastic wrap
7. Pie dish

FAQ

Flaky, Buttery Homemade Pie Crust Recipe Substitutions and Variations

• All-purpose flour: You can try pastry flour or a mix of cake and bread flour. It might give a lighter texture but it may also change the flavour slightly.
• Salt: Kosher salt is a good alternative. Just be careful with the amount since it’s less salty by volume compared to table salt.
• Unsalted butter: If you cant find unsalted butter, you can use shortening or even solid coconut oil. Just remember that it might add a slight flavour change.
• Ice water: Cold milk or buttermilk works too. It might make the dough a bit heavier so add it in gradually until you get the right consistency.

Pro Tips

1. Always add the ice water little by little – if you add too much at once the dough might turn sticky and tough so it dont hold the right texture.
2. Keep your butter as cold as possible, and if it starts to warm up while you work you might want to pop the bowl into the fridge for a few minutes.
3. Let the dough chill longer than 30 minutes if it still feels a bit soft; this helps prevent cracks when you roll it and makes it easier to handle.
4. Rotate your dough frequently while rolling it out so it doesnt stick or tear; a light dusting of flour works wonders but dont overdo it or you risk a dry crust.