Flaky Butter Pie Crust: A Simple Path to Golden Goodness (Print Version)

Mastering a truly flaky butter pie crust is easier than you think. Learn my tried-and-true method for tender, golden pastry every time.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes (for blind baking) minutes
Total Time: 35 minutes
Servings: One 9-inch double crust or two single crusts
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pantry Staples

01 - 2 ½ cups (300g) all-purpose flour
02 - 1 teaspoon granulated sugar
03 - 1 teaspoon fine sea salt

→ The Star Ingredient

04 - 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes

→ The Essential Element

05 - ½ cup (120ml) ice water
06 - 1-2 tablespoons additional ice water (if needed)

# Instructions:

01 - First things first, get that butter really, really cold. I usually cut my unsalted butter into small cubes, about half an inch, and pop them back into the freezer for at least 15-20 minutes. This step is honestly critical for a <span class="keyphrase">flaky butter pie crust</span>, so don't skip it! Cold butter means distinct pockets of fat, which steam and create those beautiful layers we're chasing. I’ve definitely rushed this before, and the crust turned out less flaky, more tough.
02 - In a large bowl, whisk together your all-purpose flour, granulated sugar, and salt. Make sure it's all well combined. This ensures even distribution of flavor and helps prevent any pockets of unseasoned dough. I always give it a good whisk, imagining I'm mixing up a little cloud of deliciousness. This is where you can almost smell the promise of a delicious pie, even before the butter joins the party. Don't worry if a little flour dusts your counter, it's part of the fun!
03 - Now for the fun part! Add your super cold butter cubes to the dry ingredients. Using a pastry blender, your fingertips, or a food processor (my quick secret!), cut the butter into the flour. You're aiming for pea-sized pieces of butter, some even a bit larger. I try not to overwork it here; just gentle, quick motions. It feels a bit messy, but trust the process!
04 - Next, drizzle in the ice water, one tablespoon at a time. Mix gently with a fork or your hands until the dough just starts to come together. You'll know it's ready when you can press a small handful and it holds its shape, but it shouldn't be sticky or wet. I always start with less water than I think I need, because it’s easier to add more than to fix a soggy dough. This step requires a bit of intuition, honestly. Sometimes it takes one more splash than I expect!
05 - Gather the dough into a ball, then flatten it into a disc. Wrap it tightly in plastic wrap. Now, the hardest part: chilling! Pop it in the refrigerator for at least 30 minutes, or even better, an hour or two. This resting period allows the gluten to relax and the butter to firm up again, making it much easier to roll out later. I usually make a double batch and freeze one for later; it's a huge time-saver.
06 - Once chilled, lightly flour your work surface and rolling pin. Roll the dough from the center outwards, rotating it frequently to prevent sticking, until it's about 1/8 inch thick. Carefully transfer it to your pie plate. Trim the edges, crimp them however you like, and then chill again for at least 15 minutes before filling and baking. The final result should look smooth, feel cool, and smell faintly of sweet butter. It's truly a sight to behold!

# Notes:

01 - Always keep your butter and water as cold as possible; it’s the secret to true flakiness.
02 - Unbaked pie dough freezes beautifully for up to 3 months—just thaw in the fridge before using.
03 - If your dough cracks while rolling, don't fret! Just patch it up with a piece of extra dough and keep going.
04 - For a truly golden crust, brush with an egg wash (egg yolk + water) before baking.

# Equipment Needed:

01 - Large mixing bowl
02 - pastry blender (or food processor)
03 - rolling pin
04 - plastic wrap
05 - 9-inch pie plate

# Nutrition (Per Serving):

Calories: 350
Total Fat: 23g
Total Carbohydrate: 30g
Protein: 4g

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