flaky butter pie crust recipe

Written BySheba G Updated On
flaky butter pie crust recipe
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The Best flaky butter pie crust recipe

I’ve always been a fan of traditional American pie crust, but there’s something about a flaky butter pie crust that just makes it special. Maybe it’s the way the layers of dough and butter come together to create a crispy, golden-brown crust that’s just perfect for holding up to your favorite fillings. Whatever the reason, I’m so glad I stumbled upon this recipe for flaky butter pie crust – it’s become a staple in my kitchen and is always a hit with my family and friends.

I first discovered this recipe when I was looking for a new twist on traditional pie crust. I wanted something that would add a little extra flavor and texture to our favorite pies, and this flaky butter pie crust delivers in spades. The addition of cold butter to the dough creates a beautiful, layered effect that’s just irresistible.

One of the things I love most about this recipe is how easy it is to make. The dough comes together quickly and easily, and the process of rolling it out and folding it into layers is actually quite meditative – it’s a great way to unwind after a long day. And the best part?

This crust is perfect for any occasion – whether you’re serving it at a family gathering or just need a quick weeknight dinner solution, this flaky butter pie crust is sure to please. But what really sets this recipe apart is its health benefits. By using cold butter and keeping the dough cold, we’re able to create a crust that’s not only delicious but also relatively healthy compared to other pie crust recipes out there.

As an added bonus, this flaky butter pie crust is also incredibly versatile – it can be used for sweet or savory fillings, making it perfect for everything from pumpkin pie at Thanksgiving to chicken pot pies on a chilly winter night.

Flaky Butter Pie Crust Recipe

Flaky Butter Pie Crust Recipe

4.8 from 1306 votes

This classic pie crust recipe is perfect for all your pie-making needs. Flaky and buttery, it’s a great base for both sweet and savory pies.

Prep Time20 mins
Cook Time15-20 mins
Resting Time0 mins
Total Time35-40 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Add the cubed cold butter to the dry ingredients.
3Using a pastry blender or fork, cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This ensures a flaky crust.
5Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
6Be careful not to add too much water, as this can make the crust tough.
7The dough should be slightly crumbly and hold together when squeezed.
8Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
9Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
10This resting period helps to relax the gluten and makes the dough easier to roll out.
11On a lightly floured surface, roll out the chilled dough using a rolling pin.
12Roll from the center outward, turning the dough occasionally to ensure an even thickness.
13Roll the dough to a thickness of about 1/8 inch and to a size that will fit your pie dish with some overhang.
14Carefully transfer the rolled-out dough to your pie dish.
15Gently press the dough into the dish, ensuring it fits snugly into the bottom and sides.
16Trim the overhanging dough, leaving about 1/2 inch of excess.
17Use a fork to crimp the edges of the crust for a decorative finish.
18This will also help to seal the crust and prevent it from shrinking during baking.
19Preheat your oven to 425°F (220°C).
20Line the pie crust with parchment paper and fill it with pie weights or dried beans to prevent it from puffing up during blind baking.
21Bake for 15-20 minutes, or until the edges of the crust are lightly golden.
22Remove the pie weights and parchment paper, and continue baking for an additional 5-10 minutes, or until the bottom of the crust is lightly golden and set.
23Remove the pie crust from the oven and let it cool slightly on a wire rack.
24Allow the crust to cool completely before filling it with your desired pie filling.
25This will prevent the crust from becoming soggy.
26Once cooled, fill and bake according to your pie recipe instructions.
27Enjoy your homemade flaky butter pie crust.

🔧Equipment

Mixing bowl
Pastry blender or fork
Measuring cups and spoons
Rolling pin
Pie dish

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 45mg🧂Sodium: 350mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 4g

📝Notes

Tips: For a double crust pie, double the dough recipe and divide it into two equal portions. Roll out each portion as directed and use one for the bottom crust and one for the top crust. You can also freeze the dough for up to 3 months. Thaw overnight in the refrigerator before using.

Watch Video Of How Flaky Butter Pie Crust Recipe Works

This flaky butter pie crust is always a good idea for any occasion – whether you’re serving it at a family gathering or just need a quick weeknight dinner solution, this recipe is sure to please.

It’s also incredibly versatile – use it for sweet or savory fillings, making it perfect for everything from pumpkin pie at Thanksgiving to chicken pot pies on a chilly winter night.

❓ Frequently Asked Questions About Flaky Butter Pie Crust

Q: What type of flour should I use for this recipe?

I recommend using all-purpose flour for this recipe, as it will give you the best results. You can also experiment with other types of flour if you prefer – whole wheat or pastry flour will both give you a slightly different flavor profile.

Q: Can I make this recipe by hand?

While using a food processor will make the process much faster, you can definitely make this recipe by hand if you prefer. Just be sure to keep your ingredients cold and your dough chilled throughout the process.

Q: Why do I need to keep my ingredients cold?

This is actually one of the key secrets to making a great flaky butter pie crust! By keeping your ingredients cold, you’ll be able to create a dough that’s light and airy with layers of fat throughout. This will result in a crust that’s crispy on the outside and tender on the inside.

Q: Can I use other types of fat in place of butter?

While you can use other types of fat in place of butter if you prefer, keep in mind that they may affect the flavor and texture of your crust slightly. If you want to try using another type of fat, go ahead – but if you’re looking for that classic flaky texture and flavor, stick with cold unsalted butter!

Q: How do I store leftover pie crust?

You can store leftover pie crust in an airtight container in the fridge for up to three days or freeze it for up to two months. When you’re ready to use it again, simply thaw it out at room temperature or re-roll it out quickly.

Q: What’s the best way to reheat leftover pie?

The best way to reheat leftover pie is by baking it in the oven until warm throughout. You can also microwave individual slices if you prefer – just be sure to cover them with plastic wrap or aluminum foil so they don’t get too hot!

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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