Description
This Buttery Flaky Pie Crust is the perfect foundation for all your favorite desserts and savory pies. Made with simple pantry staples and rich cold butter, this easy recipe creates tender, crisp, golden layers that melt in your mouth. Whether you’re looking for holiday baking ideas, easy dessert recipes, homemade pie dough, or reliable dinner ideas like quiche and pot pie, this flaky crust delivers bakery-quality results every time. The dough comes together quickly, rolls out beautifully, and bakes into a buttery, perfectly crisp crust with irresistible flaky layers. Ideal for fruit pies, cream pies, savory pies, and make-ahead baking, this homemade pie crust recipe is one every home baker should keep on hand.
Ingredients
2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, cold and cubed
6 tablespoons ice water
1 teaspoon apple cider vinegar
Instructions
1. Place the cubed butter in the refrigerator or freezer for 15–20 minutes before starting. Prepare a small bowl of ice water and set aside.
2. In a large mixing bowl, whisk together the flour, salt, and sugar until evenly combined.
3. Add the cold butter cubes to the flour mixture and cut the butter into the flour using a pastry cutter or forks until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
4. Add the apple cider vinegar and drizzle in the ice water one tablespoon at a time, mixing gently until the dough just begins to come together.
5. Transfer the dough onto a lightly floured surface and gently gather it into a ball without overworking it.
6. Divide the dough into two equal portions and flatten each into a disk shape. Wrap tightly with plastic wrap.
7. Refrigerate the dough for at least 1 hour to allow the butter to firm up and the gluten to relax.
8. Roll the chilled dough on a lightly floured surface into a 12-inch circle about ⅛ inch thick.
9. Carefully transfer the dough into a pie dish, gently pressing it into the bottom and sides without stretching.
10. Trim excess dough, fold the edges underneath, and crimp decoratively.
11. Chill the prepared crust for an additional 15–20 minutes before baking.
12. For blind baking, line the crust with parchment paper and pie weights, then bake at 375°F for 15–20 minutes. Remove the weights and continue baking if needed.
13. Fill and bake according to your pie recipe instructions or allow the crust to cool completely before adding no-bake fillings.
Notes
Use very cold butter and ice water to achieve the flakiest texture possible.
Do not overmix the dough, as excessive handling can create a tough crust instead of a tender one.
Always chill the dough before rolling and before baking to prevent shrinking and maintain flaky layers.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
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