Easy, All-Butter Flaky Pie Crust Recipe

How to make our easy butter pie crust recipe that makes consistent flaky pie dough every time. Jump to the full Pie Crust Recipe. Or, watch our quick, straight-forward recipe video showing you how we make it. In the video, we show you how to make the crust by hand and with a food processor.

We’ve been making pie crust the same way in our kitchen for years. We cut butter (or other solid fat) into flour until the butter and flour looks crumbly and has pieces of butter the size of peas. Then, we add just enough water to form the dough into a ball.

That was until we found a better way. A homemade pie crust recipe, rather pie crust method, that’s consistent and makes dough that’s a dream to roll out.

Blueberry PieWe use this recipe when making our blueberry pie — the crust lines the bottom and then we add a lattice crust on top. Since the dough is so easy to work with, adding the lattice is easy.

We also use the recipe in this cherry pie. The crust lines the bottom and top. Oh, and in case you were wondering, the crust works wonders for pre-baked pie crusts, just like in this strawberry pie.

How To Make Our Easy, All Butter Pie Crust

It’s not that our previous method failed us. We just came across another way of how to make it. A while back Cooks Illustrated reworked pie dough. You may have heard of it — they added vodka to their recipe. (We don’t add vodka — I’ll get to that in a minute).

Easy, All-Butter Flaky Pie Crust Recipe

Cooks Illustrated looked at the science behind pie crust — and it made sense. Our high school science teachers would be proud.

Here’s all you really need to know: Gluten is an enemy to pie crust. Some gluten is okay and actually needed for structure, but too much can really mess things up.

So, remember this: less gluten formation = flakier and more tender pie crusts.

Back to the vodka. That’s what got all the hype — why wouldn’t it, right?

In their recipe, the vodka replaced some of the water. The theory is that vodka doesn’t promote gluten formation, whereas water does. So, by replacing part of the water with vodka, it helps the pie crust become flakier and more tender.

We love the idea and many swear it works, but adding a 1/4 cup of vodka to our homemade pie dough recipe just didn’t sit well with us. It’s not something we store in our home often and it’s expensive. (If you want to see the recipe from Cook’s Illustrated, Serious Eats has it here).

Easy, All-Butter Flaky Pie Dough Recipe

Making Flaky Pie Crust — It’s About the Method

What’s more important than the vodka is the way you combine the flour and fat (in our case, butter).

Remember that gluten is our enemy when it comes to pie dough? Well, Cook’s Illustrated found that if you thoroughly mix part of the flour with the fat (butter) and make a flour-butter paste first, every particle of that flour becomes coated in fat. Think of each particle of flour with butter raincoats. These raincoats make it very difficult for the flour to absorb water. In other words, it helps to prevent the development of too much gluten.

Then, you can add the remaining flour so the perfect amount of gluten develops. This means perfect pie crust, every time.

What We’re Looking For

Great pie crust shouldn’t become all soggy from juicy fillings, but is light enough to flake.

How to Make the Flakiest Pie Crust

It isn’t crumbly, instead it’s made of long, thin layers of dough (see photo). It should stand up to fillings, but shouldn’t be chewy, hard or heavy.

So, after all that talk — did it work?

Yes. It really did. Our pie crust was tender with long thin layers of dough, making it perfectly flaky.

We love this method for two reasons — First, it’s consistent. By adding part of the flour to the butter first, combing them into a paste then adding the remaining flour, the recipe determines how much flour is being used for the formation of gluten. The dough is the same, every time.

Second, that butter and flour paste really helps when it comes to working with the dough. Since it’s more pliable, the dough is easily rolled out.

Making the Dough – By Food Processor or by Hand

The folks at Cooks Illustrated insist on using a food processor for this method. We sort of agree — It makes making the flour and butter paste easy.

Use the food processor to make the paste then add the remaining flour. Pulse a few times then transfer everything to a bowl and add water until the dough comes together. (You don’t want to add water to the food processor — that can overwork the dough and lead to extra gluten formation).

Using the food processor eliminates variability. If you have one, use it.

With all that said, we hate cleaning dishes and since a food processor means 5 parts to clean (yes we counted) we tried this method by hand.

It worked.

We used a pastry cutter to cut the butter into part of the flour and made as close to a paste as possible. The flour was moistened by the butter and the mixture looked like fresh breadcrumbs — it was not powdery from flour. Then, we cut in the remaining flour and added water until the dough came together.

The dough made by hand was just as easy to roll out and turned out just as flaky. In fact, the photo above is actually from dough made by hand, not the food processor. So, if you don’t have a food processor or are like us and hate the extra dishes, give making it by hand a go.

Easy Pie Dough from Scratch

Recipe updated, originally posted May 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Easy, All-Butter Flaky Pie Crust Recipe

  • PREP
  • TOTAL

This pie crust recipe, rather pie crust method makes consistent dough and makes dough that’s a dream to roll out. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand.

Enough for one 9-inch double crust pie

You Will Need

2 1/2 cups (325 grams) all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar, optional

1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)

6 to 8 tablespoons ice water

Directions

  • Method When Using Food Processor
  • Add 1 1/2 cups flour, salt and sugar (optional) to a food processor. Pulse 2 to 3 times until combined.

    Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).

    Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).

    Transfer to a medium bowl then sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.

    Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

    • Method When Making By Hand
    • Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.

      Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.

      Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.

      Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).

      Sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.

      Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

      • Rolling Out Dough
      • Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.

        Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.

        Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.

        Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.

        Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.

        If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.

        • How to Pre-Bake a Crust for a Single-Crust Pie (quiches, custard, and cream pies)
        • Heat the oven to 425 degrees F. Place a baking sheet on a middle oven rack.

          Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.

          Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F. Bake 20 to 30 minutes or until the crust is golden.

          Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.

Adam and Joanne's Tips

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/8 of dough / Calories 345 / Protein 4 g / Carbohydrate 30 g / Dietary Fiber 1 g / Total Sugars 0 g / Total Fat 23 g / Saturated Fat 15 g / Cholesterol 61 mg
AUTHOR: Adam and Joanne Gallagher

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157 comments… Leave a Comment
  • FIona MacNeill October 9, 2017, 1:22 pm

    This is a fantastic, easy, straightforward pie crust recipe! The video is super helpful! I especially love the patting out of the dough disc with a rolling iron first. My crusts held together so well. I come from a long line of amazing Scottish bakers who are experts in pie making. My Nova Scotian mother mastered her pie crusts by 6yrs of age. My grandmother and great-grandmother also (like another reviewer) added 1/2 teaspoon baking powder to all their crusts. I have always done the same for a fluffy and pretty crust, but yesterday for Canadian Thanksgiving using this recipe I completely forgot to add it–and despite that my two apple pies turned out with beautiful crusts!! If I could add a photo of both pies here Ii would. I undercooked one (I personally prefer lightly cooked crusts) and overcooked the other (since most people prefer a golden crust). The undercooked one is paler and soft and chewy. The overcooked one is gorgeous and flaky. Happy to submit photos if Joanne and Adam permit it (just can’t find an upload button here). THANK YOU.

    Reply
  • Shawna Mattes September 30, 2017, 1:20 am

    I have always struggled with maiming a pie crust I LOVE. This one… It is THE one. It has turned out perfectly flaky every single time.

    Reply
  • Jerry Inrocci September 7, 2017, 5:45 pm

    My recipe is the same as yours but not my method so I decided to be brave and try it, twice. First I followed the processor method, dumped, chilled and rolled. Well that didn’t work so well for me, I don’t know why, but the second time I made it in the processor completely being careful not to overdue it, then I formed a ball, cut it in half and rolled it out. YAHOO it worked perfectly, very little cracking in an almost perfect circle. I just wanted to say THANK YOU THANK YOU THANK YOU for sharing this with all of us. I have old hands to go along with my old age so anything that gets the job done works for me. Looking forward to more helpful ideas.

    Reply
  • Pam September 1, 2017, 12:11 pm

    I’ve not used this recipe yet, but definitely will the next time I make a pie! But I wanted to comment to say a huge “thank you” for the explanation of “the method.” That is just what I was looking for!

    My grandma, born in 1880, and a good pioneer farm wife, always added about 1 tsp of baking powder to her pie dough. I will try this dough without that and perhaps will eventually experiment and add grandma’s baking powder. She made the best pies and my mother could never come close so she just “gave up” and didn’t make pies. I can make a fairly good pie crust but I think this recipe and method will improve my results and I’m looking forward to giving it a try! Maybe I’ll buy some apples when I shop this weekend.

    Reply
  • Curtis Firstman August 29, 2017, 1:02 am

    This is the flaky pie crust that has eluded me for years. I am so happy to have finally found your recipe, your technique and technical explanation – all of which produces the perfect pie crust. Thank you so much for publishing and sharing it with all of us pie geeks. You are AWESOME!!!!!

    Reply
  • Susan August 14, 2017, 11:00 am

    I made this pie crust and am delighted with the results. Very tender and buttery taste. Boy did I get the compliments. The video was great help. So easy to make…

    Reply
  • Pie crust person August 1, 2017, 8:19 pm

    I made this and It is flaky, and buttery. People say only the best crusts can be achieved with a mixture of vegetable shortening and butter as the fats, but this recipe defies that. Now I have a question, can I shred the butter into the flour using a grater rather than cubes? Will that still be good or even flakier?

    Reply
    • Joanne August 9, 2017, 5:59 pm

      You can use a grater if you like. If you are using a processor to make the crust, it might not make much of a difference.

      Reply
  • Kaesey July 24, 2017, 10:33 pm

    This is my go to pie crust. I’ve made this recepie 4 times, and it’s come out amazing every single time. I’ve always not eaten the extra crust on a piece of pie, but this is so delicious, it’s the best part.

    Reply

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