Flaky Butter Pie Crust Recipe: My Family's Secret (Print Version)

Master this flaky Butter Pie Crust Recipe. My simple, no-fail method ensures a tender, buttery base for all your pies, with personal tips and tricks.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: One 9-inch double crust or Two 9-inch single crusts
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Main Dough Ingredients

01 - 2 ½ cups (300g) all-purpose flour, plus more for dusting
02 - 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes

→ Flavor Enhancers

03 - 1 teaspoon granulated sugar
04 - 1 teaspoon fine sea salt

→ Essential Chillers

05 - ½ cup (120ml) ice water, plus 1-2 tablespoons more if needed
06 - 1 teaspoon apple cider vinegar (optional, but recommended)

# Instructions:

01 - First things first, get everything cold. Like, really cold. Cut your butter into small cubes and pop it back in the fridge or even the freezer for a few minutes. Measure your flour, sugar, and salt into a large bowl. This is where I always double-check my measurements, because an extra tablespoon of flour can really change the texture of this Butter Pie Crust Recipe. I usually feel a sense of calm starting this way, knowing everything is prepped.
02 - Now for the fun part! Add the cold butter cubes to your dry ingredients. Using a pastry blender, your fingertips, or even a food processor (pulsing quickly!), work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter still visible. Don't overmix! That’s a common mistake, and I've been there, ending up with tough crusts. You want those butter pieces to create steam, remember? It should still feel a bit shaggy.
03 - Start adding the ice water, one tablespoon at a time, mixing gently after each addition. I usually use my hands here, just enough to bring the dough together. You’re looking for the point where the dough just barely holds together when squeezed, but isn't sticky. It’s a delicate balance, and honestly, sometimes I add a little too much and have to add a tiny bit more flour. Oops! The dough will smell subtly buttery and fresh.
04 - Once the dough comes together, divide it into two equal portions (if making a double-crust pie) or one larger portion. Flatten each into a disc, wrap tightly in plastic wrap, and pop them in the fridge for at least 30 minutes, or even better, an hour. This chilling time is essential for the butter to firm up and the gluten to relax, making it easier to roll. I've rushed this step before, and the dough was a nightmare to work with, cracking everywhere.
05 - When you’re ready, lightly flour your work surface and rolling pin. Take one disc of dough from the fridge and roll it out from the center outwards, rotating it frequently to prevent sticking and cracking. Aim for about a 1/8-inch thickness, larger than your pie plate. This step can get a bit messy, I'm not going to lie! Sometimes I have flour everywhere, but it's part of the charm of a homemade Butter Pie Crust Recipe.
06 - Carefully transfer the rolled dough to your pie plate. The easiest way is to gently roll it onto your rolling pin and then unroll it over the pie plate. Press it gently into the bottom and sides. Trim the edges, leaving about a 1/2-inch overhang, and then crimp or flute as desired. Now, back into the fridge it goes for another 15-20 minutes while your oven preheats. This final chill helps prevent shrinkage. The dough should look smooth and ready for its filling!

# Notes:

01 - My big secret for a truly flaky Butter Pie Crust Recipe? Keep everything, and I mean *everything*, ice cold. It changes the game.
02 - You can make this dough a couple of days ahead! Wrap it tight and stash it in the fridge; it actually gets better.
03 - Ran out of all-purpose? I've used a mix of bread flour and cake flour in a pinch, just reduce the liquid a tiny bit.
04 - For a truly golden crust, brush with an egg wash before baking. It makes such a difference, honestly.

# 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: 250-300
Total Fat: 18-22g
Total Carbohydrate: 20-25g
Protein: 3-4g

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