How to Make a Flaky All-Butter Pie Crust
A foolproof, buttery pie crust that’s tender, crisp, and perfectly flaky every time.
There’s something magical about a homemade pie crust. Maybe it’s the way the butter melts into delicate layers. Or the way your kitchen smells as it bakes to a golden crisp. Whatever it is, a from-scratch crust always wins over store-bought, and this one, made with just a few simple ingredients, is a keeper.
Whether you’re baking a summer fruit galette, a deep-dish apple pie, or a savory quiche, this flaky all-butter pie crust is a versatile base you’ll come back to again and again.
Why Use All Butter for Pie Crust?
While some recipes use shortening or lard for tenderness, I find that they leave a greasy taste and film in the mouth that is distinctive and unappetizing. Butter reigns supreme for rich flavor, texture, and golden color. It also creates beautifully flaky layers — if you keep it cold and handle it right.
The secret to a great butter pie crust is temperature and technique:
- Cold butter = flaky layers
- Minimal mixing = tender texture
- Resting the dough = no shrinking in the oven
- This crust is sturdy enough for double-crust pies, but tender enough to melt in your mouth.
By Hand or Food Processor: Two Ways to Make Pie Dough
You can make this dough either by hand or in a food processor; both methods work beautifully, and I switch between them depending on the day. In warmer weather, I prefer the food processor because it quickly cuts the butter into the flour before it has a chance to soften. When making dough by hand, especially on a hot day, the warmth from your hands can melt the butter too quickly, which affects the flakiness.
If you’re working by hand, be sure all your ingredients, including the flour, are very cold. If the butter starts to feel soft or sticky, don’t hesitate to pop the bowl into the fridge or freezer for a few minutes to bring the temperature back down. Keeping everything cold is key to creating those tender, flaky layers.
Tips for Success
Here’s how to get perfect results every time:
- Use cold ingredients. Chill your butter and even your flour for extra flakiness.
- Don’t overwork the dough. Visible butter bits are your friend!
- Let it rest. Chill the dough before rolling and again after shaping. This helps prevent shrinkage.
- Flour your surface. Roll gently and evenly, rotating as you go.
- Blind bake when needed. For custard or cream pies, blind baking avoids soggy bottoms.
What You’ll Need
Just a few basics from your pantry and fridge:
- All-purpose flour
- Unsalted butter (cold!)
- Salt
- Ice water
Dishes That Deserve This Crust
Try this flaky butter pie crust with:
- Anna’s Apple Pie or Apple Cherry Pie
- Cranberry Apple Baked Brie or an Apple Fennel Tart for the holidays
- Apricot and Plum Galette
Once you get comfortable with the method, you’ll never go back.
Baking a pie crust from scratch might sound intimidating, but once you try it, you’ll see it’s simpler than you think. This recipe gives you buttery, golden, flaky layers worthy of any celebration… or just a cozy Sunday afternoon.
Butter Pie Crust
Ingredients
- 2 1/4 cups all-purpose flour In Europe, I use T65 flour.
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3/4 cups diced cold unsalted butter (1 3/4 sticks American style butter 1 3/4 sticks)
- 1/3 - 1/2 cup ice cold water
Instructions
To make the pie crust dough using a food processor:
- Add flour, salt, and sugar to the bowl of a food processor.
- Pulse the blade a few times to mix the dry ingredients.
- Add the cold cubed butter and pulse until the butter is in pea-sized pieces.
- Add the ice water a bit at a time, pulsing the processor a few times each time you add the water. Only add enough water for the dough to hold together. It may appear shaggy, which is fine.
- Remove the dough and make two round discs. Wrap each in plastic wrap, parchment, or wax paper.
- Set in the refrigerator to relax and chill for at least 30 minutes.
- You can also freeze the dough at this point for future use.
Notes
To make the crust by hand:
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Place the dry ingredients in a large bowl.
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Add the diced butter and toss to coat.
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Using your fingertips, press and smash the butter into the flour until you have a shaggy mixture with flattened pieces of butter throughout.
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Gradually drizzle in the chilled water, tossing the mixture with a fork after each addition. Add just enough water so the dough holds together.
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Divide the dough into two balls, one slightly larger than the other (the larger for the bottom crust).
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Flatten each into a disc and wrap in plastic wrap or wax paper.
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Refrigerate for at least 30 minutes.
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You can freeze the dough at this stage for later use.
Nutrition
You may also like:
Apple-Fennel Tart
Apple and Cherry Pie
Cranberry Apple Baked Brie
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