I get a flaky, buttery pie crust with just 5 simple ingredients, and it looks like it came straight from a bakery. This is the scratch-made crust that makes every pie feel extra special.
I’m obsessed with this flaky homemade butter pie crust because it tastes like the crust I always want but rarely get. Tender, crisp, buttery, and sturdy enough to hold whatever filling I’m throwing at it.
I love that it starts with simple all purpose flour and cold unsalted butter, then turns into layers that shatter just a little when I cut in. But the flavor is the real reason I keep coming back.
Rich without being heavy. Simple without being boring.
And honestly? Store-bought crust just can’t compete with that buttery bite and messy, craggy, golden edge I adore every time.
Ingredients
- All-purpose flour gives the crust structure, so it holds together without getting tough.
- Fine salt keeps the flavor from tasting flat.
Tiny amount, big difference.
- Granulated sugar adds a soft hint of sweetness and helps with golden edges.
- Cold unsalted butter is the flaky magic.
You’ll see those pretty layers happen.
- Ice water brings the dough together without making the butter melt too soon.
- Plus, cold ingredients are your best friend when you want a tender crust.
- Basically, this crust is buttery, crisp, and sturdy enough for juicy fillings.
Ingredient Quantities
- 2 1/2 cups (312 g) all purpose flour
- 1 teaspoon fine salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks or 226 g) unsalted butter, cold and cubed
- 6 to 8 tablespoons ice water, plus more if needed
How to Make this
1. In a large bowl whisk together 2 1/2 cups all purpose flour, 1 teaspoon fine salt, and 1 tablespoon granulated sugar until evenly combined.
2. Add 1 cup cold unsalted butter, cubed, to the flour mixture.
3. Using a pastry cutter, two knives, or fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea sized butter pieces remaining.
4. Sprinkle 6 tablespoons ice water over the mixture and gently toss with a fork to bring dough together; add more ice water, 1 tablespoon at a time, until dough just holds when squeezed without being wet or sticky.
5. Turn the dough out onto a lightly floured surface and gently press and fold it together only until it forms a cohesive mass; avoid overworking to keep it flaky.
6. Divide the dough into two equal discs if making a double crust or one disc if making a single crust; flatten each into a 1 inch thick disc.
7. Wrap discs tightly in plastic wrap and chill in the refrigerator for at least 1 hour or up to 3 days; dough may also be frozen for up to 1 month.
8. When ready to use, let chilled dough sit at room temperature 10 minutes if too firm, then roll out on a lightly floured surface or between sheets of parchment to a 12 inch circle for a 9 inch pie dish.
9. Gently transfer rolled dough to the pie dish, ease into the corners without stretching, trim excess leaving about 1/2 inch overhang, then fold and crimp the edge as desired.
10. Chill the fitted crust in the refrigerator for 30 minutes before filling and baking; for blind baking, prick the bottom with a fork, line with parchment, fill with pie weights, and bake at 375°F for 15 minutes, remove weights and parchment, then bake 5 to 10 minutes more until golden.
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk
4. Pastry cutter or bench scraper
5. Fork (for tossing and docking)
6. Rolling pin
7. Parchment paper or silicone baking mat
8. 9 inch pie dish
9. Plastic wrap and a ruler or straight edge for trimming
FAQ
Flaky Homemade Butter Pie Crust Recipe Substitutions and Variations
- All purpose flour: replace with pastry flour for a more tender, flaky crust (use same weight 312 g); or use a 1 to 1 gluten free all purpose blend designed for baking, weighing 312 g and add 1 teaspoon xanthan gum if blend lacks it.
- Fine salt: kosher salt can be used, but use about 1 1/4 teaspoons if substituting by volume; if using salted butter omit or reduce added salt to taste.
- Granulated sugar: swap for superfine (caster) sugar for quicker dissolution with no change in quantity, or use 3 tablespoons honey and reduce ice water by about 1 tablespoon to compensate for added moisture.
- Unsalted butter: use cold, cubed vegetable shortening for a very flaky, slightly tender crust (use equal weight 226 g); or use chilled lard for extra flakiness, same weight. If using salted versions, adjust added salt accordingly.
- Ice water: replace part or all with ice cold vodka to increase flakiness and reduce gluten development, using equal volume; or use very cold buttermilk for a tangier flavor, using the same amount but expect a slightly softer crust.
Pro Tips
1. Keep everything cold: chill your butter, use ice water, and work quickly. Cold butter creates steam pockets as it melts in the oven, which makes the crust flaky and tender.
2. Leave some pea sized butter bits in the dough instead of trying for uniform crumbs. Those little pockets of butter are what give the crust lift and texture.
3. Don’t overwork the dough. Fold just enough to bring it together. Overhandling develops gluten and makes the crust tough instead of light and delicate.
4. Rest the dough well in the fridge before rolling. This relaxes the gluten, firms the butter, and prevents shrinking or tearing when you shape the crust.
5. When transferring the rolled dough, roll it onto your rolling pin or use the parchment sling trick to avoid stretching. If the dough resists fitting into the pan, let it chill a few minutes and try again.
Flaky Homemade Butter Pie Crust Recipe
I get a flaky, buttery pie crust with just 5 simple ingredients, and it looks like it came straight from a bakery. This is the scratch-made crust that makes every pie feel extra special.
8
servings
351
kcal
Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk
4. Pastry cutter or bench scraper
5. Fork (for tossing and docking)
6. Rolling pin
7. Parchment paper or silicone baking mat
8. 9 inch pie dish
9. Plastic wrap and a ruler or straight edge for trimming
Ingredients
-
2 1/2 cups (312 g) all purpose flour
-
1 teaspoon fine salt
-
1 tablespoon granulated sugar
-
1 cup (2 sticks or 226 g) unsalted butter, cold and cubed
-
6 to 8 tablespoons ice water, plus more if needed
Directions
- In a large bowl whisk together 2 1/2 cups all purpose flour, 1 teaspoon fine salt, and 1 tablespoon granulated sugar until evenly combined.
- Add 1 cup cold unsalted butter, cubed, to the flour mixture.
- Using a pastry cutter, two knives, or fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea sized butter pieces remaining.
- Sprinkle 6 tablespoons ice water over the mixture and gently toss with a fork to bring dough together; add more ice water, 1 tablespoon at a time, until dough just holds when squeezed without being wet or sticky.
- Turn the dough out onto a lightly floured surface and gently press and fold it together only until it forms a cohesive mass; avoid overworking to keep it flaky.
- Divide the dough into two equal discs if making a double crust or one disc if making a single crust; flatten each into a 1 inch thick disc.
- Wrap discs tightly in plastic wrap and chill in the refrigerator for at least 1 hour or up to 3 days; dough may also be frozen for up to 1 month.
- When ready to use, let chilled dough sit at room temperature 10 minutes if too firm, then roll out on a lightly floured surface or between sheets of parchment to a 12 inch circle for a 9 inch pie dish.
- Gently transfer rolled dough to the pie dish, ease into the corners without stretching, trim excess leaving about 1/2 inch overhang, then fold and crimp the edge as desired.
- Chill the fitted crust in the refrigerator for 30 minutes before filling and baking; for blind baking, prick the bottom with a fork, line with parchment, fill with pie weights, and bake at 375°F for 15 minutes, remove weights and parchment, then bake 5 to 10 minutes more until golden.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 84.6g
- Total number of serves: 8
- Calories: 351kcal
- Fat: 23.6g
- Saturated Fat: 14.5g
- Trans Fat: 0.85g
- Polyunsaturated: 1.28g
- Monounsaturated: 6.4g
- Cholesterol: 61mg
- Sodium: 291mg
- Potassium: 49mg
- Carbohydrates: 31.1g
- Fiber: 1.05g
- Sugar: 1.7g
- Protein: 4.2g
- Vitamin A: 717IU
- Vitamin C: 0mg
- Calcium: 13mg
- Iron: 0.47mg
