Buttery. Golden brown. Pastry that simply disappears on your tongue in a burst of glory. A flaky pie crust recipe is worth it’s weight in gold when it works – and this one does! This all butter dough has gazillions of layers of melt in your mouth goodness – and it’s so easy you’ll be making pies every dang day! Grab your coffee and let’s do it!
Pie Crust Ingredients
When you’re looking for the best pie crust out there keep in mind that it’s not so much the ingredients that make the difference — it’s the techniques used. You won’t find any secret ingredients here.
- All-purpose flour is used to keep things easy. If you prefer to use pastry flour that’s fine.
- Salt should be finely ground. It gives the pastry flavor.
- Sugar helps the pie crust brown in the oven and it gives it a little sweetness. You can leave it out if you prefer – or if you’re making a savory dish.
- Butter can be salted or unsalted as you prefer. Make sure it’s fresh because this is where most of your flavor is going to come from.
- Water should be icy cold. You can use vodka that’s been in the freezer in place of the water – it actually makes the pastry a little more flaky.
What I Wish I’d Known about Crust in 1980
So I will be totally honest with y’all. It took me almost 15 years to learn to make a decent pie crust — and then it took me another several years to level up to amazing.
I tried hundreds of recipes and followed endless instructions. In the end I always seemed to end up with a crust that was heavy and chewy or so crumbly it was unusable
I mean, when a recipe tells you to cut in the butter until it looks like pebbles, or is the size of small peas, what does that even mean?
I don’t remember when I first started grating the butter into the flour but from that point on I was hooked.
So easy.
So flaky.
So perfect every single time.
FAQs
Here are the questions I am most frequently asked about this recipe.
Is pie crust better with butter, lard, or shortening?
When it comes right down to it rendered leaf lard is absolutely the best fat to make the flakiest pie crust because it has a higher melting point than butter. BUT it can be super hard to find and expensive.
Butter has the most flavor, in my opinion, and it gives you the potential for the buttery, flaky pie crust you’re craving.
Since it is about 80% fat and 20% water the water evaporates during baking and creates more layers. More layers = flakier. The downside is that butter has a very low melting point and you have to keep it icy cold to make that flaky magic. My vote, though, is always butter for pie crust.
Shortening is 100% fat, like lard, but it has no flavor at all. I also find that it feels greasy as you chew it. It has a higher melting point and is much easier to work with than lard or butter. You can use 1/4 cup shortening and 3/4 cup butter in this recipe if you like.
Why do you put vinegar in pie crust?
Vinegar, buttermilk, and sour cream all have acids in them that help to tenderize the dough by inhibiting gluten development. Supposedly that creates a dough that is flakier and easy to work with.
I do not use those things because I’ve never found it to make that much difference. If you want to try it then replace 1 to 2 tablespoons of water with either vinegar, buttermilk, or sour cream.
Why is my butter pie crust tough?
You allowed too much gluten to develop.
- You either overworked the dough… or
- You added too much water… or
- You added too much flour… or
- You let the butter get warm enough to melt into the flour.
Follow my tips below to ensure that perfect pie dough!
Recipe Tips
- Make sure the butter is well chilled. Stop whenever you feel the butter warming up and put it in the freezer for a couple of minutes.
- Once you’ve grated the butter into the flour and given it a stir go ahead and put the bowl in the freezer for 5 minutes to firm it all back up.
- Use the iciest ice water possible!
- Freeze the dough for about 10 -15 minutes at least… or refrigerate for 30.
- Use the least amount of flour to roll out the dough and keep it from sticking.
- Roll lightly from the middle – turn – and repeat.
- Place it in the pie plate and put in the freezer for 10 minutes before using.
- Unbaked pie crusts can be frozen for up to 3 months, baked for up to 6 months.
Step By Step to Perfect Pie Crust
- Mix the flour, sugar, and salt.
- Grate in the cold butter.
- Make sure there are no big globs of butter sticking together.
- Carefully add water just until the dough holds together.
- Form the dough into a ball.
- Chill.
- Lightly flour the countertop.
- Roll the dough out gently.
- Make a 1/8-inch thick circle.
- Place the dough gently in the pie pan.
- Fold the edges under.
- Crimp the edges and use as directed in your recipe.
Who’s Ready for Pie?
Once you’ve made the crust what are you going to do with it? Here are some of my favorite pie recipes!
- Chocolate Chess Pie is an iconic Southern dessert recipe that’s ridiculously easy, chocolate chess pie is like eating gooey brownie batter in a butter crust.
- Classic Pecan Pie is perfectly rich and gooey with tons of pecans in every bite.
- Easy Pumpkin Pie is the old fashioned classic that is required on every Thanksgiving table. One bite and you’ll remember why.
- Old Fashioned Lemon Meringue Pie is tangy and sweet with a mile high cloud of fluffy meringue.
- Dutch Apple Pie has a thick layer of sweet streusel over a mound of cinnamony-sweet apples.
You May Need
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A good grater is a must for so many different kitchen chores! This one has a no slip bottom and is much easier to use that the one that I used in the video.
Flaky Pie Crust Recipe
Welcome to the world of perfect pastry every single time! You’ll love this easy recipe! Be sure to check this post out if you’re looking for a crumb crust. And here’s a gluten free version.
If you love this recipe please give it 5 stars!
All Butter Pie Crust
Watch This!
Equipment Needed
- Rolling pin
- Grater
- Pie Pan
Ingredients
- 1-1/4 cup flour
- 1/2 cup butter, chilled
- 1-1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup ice water, you may need a little more or less
Instructions
- Double the ingredients for a double crust pie.
- Chill the butter for 10 minutes or so in the freezer.
- Mix the flour, sugar, and salt.
- Use the big side of the grater and grate in the butter, stopping to stir every once in awhile to keep the butter shreds separate.
- Return the butter to the freezer when it starts to get warm.
- Stir the butter and flour mixture to make sure all the butter shreds are coated in flour.
- Slowly add the water, a little at a time, stirring with a fork.
- The dough is ready when it holds together. You may need a little more or less water.
- Form into a ball, wrap in plastic wrap and freeze for 10 minutes.
- Dust the counter with flour and roll out the dough to about 1/8-inch thick.
- Add to pie plate and crimp edges.
- Freeze for 10 minutes before using as directed in your recipe.
Notes
- Make sure the butter is well chilled. Stop whenever you feel the butter warming up and put it in the freezer for a couple of minutes.
- Once you’ve grated the butter into the flour and given it a stir go ahead and put the bowl in the freezer for 5 minutes to firm it all back up.
- Use the iciest ice water possible!
- Freeze the dough for about 10 -15 minutes at least… or refrigerate for 30.
- Use the least amount of flour to roll out the dough and keep it from sticking.
- Roll lightly from the middle – turn – and repeat.
- Place it in the pie plate and put in the freezer for 10 minutes before using.
- Unbaked pie crusts can be frozen for up to 3 months, baked for up to 6 months.
Nutrition
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