Perfect Flaky Pie Crust (Two Methods)

A close up cross-section of baked pie crust showing lots of individual flaky layers.

5 from 3 votes

Perfect Flaky Pie Crust (Two Methods)

Homemade pie crust has a reputation for being finicky and difficult but honestly – it's really not. A perfectly tender, flaky pie crust is totally doable, even for the most novice home cook. Here's my tried-and-true all butter pie crust recipe complete all the little tips and tricks I've picked up over the years.

Prep Time30

Resting Time2

Course: Dessert

Cuisine: American, French

Servings: 9-inch disks

Calories: 352kcal

Author: Leigh Anderson

Ingredients

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 1/4 cups high-quality, unsalted butter cut into 1-inch pieces, chilled
1/2 cup ice water

Instructions

Food Processor:

Mix the dry ingredients: Place the dry ingredients into the base of the food processor and pulse 3-4 times until combined. Next, add the cold butter and continue pulsing until the mixture resembles coarse sand with some larger pea-sized chunks of butter.
Add the liquid: Pour half the the ice-water (just the water, no ice) over the flour mixture. Pulse the dough together 2-3 times, just until starts to hold together. If it feels too dry, add a tablespoon or two of water, but remember – a slightly drier dough is what we're after. It'll hydrate as it rests.
Knead and Chill: Turn the mixture out onto a floured work surface. Divide the dough in half and pat each half into a 1-inch thick disc. Wrap each disc separately and let them chill in the refrigerator for at least 2 hours. After two hours of resting your dough is ready to use. If a recipe requires only a single portion of dough, freeze the other portion and save it for another use.

By Hand:

Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and salt.
Incorporate the butter: Starting with a pastry blender, begin to cut the butter into the flour mixture. Once the the butter is mostly incorporated, switch to your fingers to flatten and smear any lingering large chunks of butter into the flour mixture. Aim for long, thin pieces to create those lovely flaky layers. Keep going until the mixture resembles coarse sand with some larger pea-sized chunks of butter.
Add the liquid: Pour half the the ice-water (just the water, no ice) over the flour mixture. Mix the dough together with your hands just until starts to hold together. If it feels too dry, add a tablespoon or two of water, but remember – a slightly drier dough is what we're after. It'll hydrate as it rests.
Knead and Chill: Turn the mixture out onto a floured work surface. Divide the dough in half and pat each half into a 1-inch thick disc. Wrap each disc separately and let them chill in the refrigerator for at least 2 hours. After two hours of resting your dough is ready to use. If a recipe requires only a single portion of dough, freeze the other portion and save it for another use.

Notes

A Note on Butter: European-style butters typically have a higher butterfat content than American butter. Using a high-quality European (or European style) butter will give your dough a noticeable boost in the final product, enhancing both the taste and texture of the crust. Kerry Gold is my recommendation, it has great buttery flavor, it's widely available and not crazy-expensive.

Freezing Pie Dough: Pie dough freezes beautifully. In fact, you'd be wise to make some extra to keep around for whenever inspiration strikes. Wrap it tightly in plastic wrap, then pop it in a ziplock freezer bag. It'll keep for up to six months.

Nutrition