Flaky Buttery Pie Crust

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If you’re looking for an easy pie crust that comes out perfect every time, this is it. Flaky Buttery Pie Crust is just as it sounds and it’s a delicious crust that’s great for both sweet and savory pies.

The butter in this recipe is the key to a golden brown, flaky crust. If you make this pie crust recipe I swear you won’t want to go back to refrigerated crust (ok maybe in a pinch!).

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Can you refrigerate Flaky Buttery Pie Crust?

Yes, you can make the pie crust dough ahead and refrigerate it to roll out later! I’ve refrigerated pie crust for up to a week which is really handy when you’re prepping for a large meal like Thanksgiving or Christmas Day dinner. Just be sure to form the dough into discs and wrap them well in plastic wrap. (see photo below)

Flakey Buttery Pie Crust dough formed into two discs for the top and bottom crusts. Discs wrapped in plastic wrap to be refrigerated for at least 30 minutes before rolling out.
Flakey Buttery Pie Crust dough formed into two discs and wrapped in plastic wrap, ready to be refrigerated.

I’ve made a number of recipes over the years using this pie crust recipe. These are a few of our favorites: Apple Pie from Scratch, Homemade Chicken Pot Pie and Cinnamon & Sugar Sticks.

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Flaky Buttery Pie Crust

Course

Dessert

Prep Time

20 min.

Cook/bake time

n/a

Servings

2 crusts

Here's What You'll Need

Large mixing bowl
Pastry cutter
Pie Plate

INGREDIENTS

2 cups flour
1 cup of cold butter (two sticks)
1/4 teaspoon salt
2 tablespoons sugar (only if making fruit pies/desserts)
About 8 tablespoons ice water (may need more or less)

Directions

1. In a large mixing bowl combine cold butter, flour, salt and sugar (only if a fruit pie/dessert) with a pastry cutter/blender until flaky.
2. Slowly add ice water (one tablespoon at a time). Combine thoroughly and form a ball with your hands. Note: Do not over kneed or over handle. The dough should be soft. Too much water will make it sticky and too little water will result in a leathery dry crust.
3. Break into two even sized dough balls and flatten into discs as shown. Wrap tightly in plastic wrap and put in the refrigerator for about 30-minutes. Note: Dough should be cold before rolling out. This will help the crust keep its shape when rolling out and result in the most flaky crust.
4, After chilling for at least 30-minutes. Roll out pie crust on a floured surface and assemble with filling.
Flaky Buttery Pie Crust decorative top crust prebaking
5. Follow the instructions for your pie filling for recommended baking time and temperature.

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