Easy Homemade Flaky Pie Crust: Simple Butter Recipe (Print Version)
Craft an easy homemade flaky pie crust with simple ingredients. Learn my butter-based recipe for consistently tender, melt-in-your-mouth results every time.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes (if blind baking) minutes
Total Time: 35 minutes
Servings: 1 (9-inch) double crust or 2 (9-inch) single crusts
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
2 ½ cups (300g) all-purpose flour, plus more for dusting
02 -
1 teaspoon granulated sugar
03 -
1 teaspoon fine sea salt
→ Fats & Liquid
04 -
1 cup (226g) unsalted butter, very cold, cut into ½-inch cubes
05 -
½ cup (100g) vegetable shortening, cold, cut into ½-inch cubes
06 -
½ cup (120ml) ice water, plus more if needed (start with 4-5 tablespoons)
# Instructions:
01 -
First things first, grab a big mixing bowl. Toss in your all-purpose flour, that little bit of sugar, and the salt. Give it a good whisk with a fork or your hands to make sure everything is evenly distributed. You want to see that fluffy mixture, no lumps! This step is simple, but it sets the stage for a wonderful easy homemade flaky pie crust.
02 -
Now for the fun part: adding the butter and shortening. I like to use a pastry blender for this, or even my fingertips if I’m feeling brave and keeping my hands super cold. Work quickly, cutting the fats into the flour until you have a mixture that looks like coarse meal with some pea-sized pieces of butter still visible. This is crucial for flakiness, hon! Don’t overmix here, or you'll lose those precious pockets of fat.
03 -
Time for the ice water. Start by adding 4 tablespoons, sprinkling it over the flour mixture. Use a fork or your hands to gently mix it in. The goal is to bring the dough together, not to make it wet. If it still looks too dry and crumbly, add another tablespoon of water, then another, until it just barely comes together when you squeeze a handful. It should feel moist but not sticky. This is where I often go wrong, adding too much! Be patient.
04 -
Once your dough is just right, gently gather it into a ball. Don't knead it like bread dough; we want to keep those butter pieces intact for an easy homemade flaky pie crust. Divide the dough in half and gently flatten each half into a disk. Wrap each disk tightly in plastic wrap. You should be able to see the little flecks of butter—that's a good sign!
05 -
This step? Non-negotiable for a truly flaky pie crust. Pop those wrapped dough disks into the refrigerator for at least 30 minutes, but honestly, an hour or even overnight is better. Chilling allows the gluten to relax and the fats to firm up, making the dough much easier to roll and ensuring those beautiful layers. I didn't expect that chilling would make such a difference, but it really does!
06 -
When you’re ready, lightly flour your work surface and your rolling pin. Take one disk out of the fridge (keep the other chilled). Roll it out from the center outwards, turning it occasionally, until it’s about 1/8-inch thick and large enough to fit your pie plate. Gently transfer it to your pie plate, trim the edges, and crimp as desired. Now it’s ready for your favorite filling! This easy homemade flaky pie crust will be the star of your pie.
# Notes:
01 -
Don't overwork the dough, honestly. That's where I messed up so many times when I started.
02 -
You can make this dough ahead! Wrap it tight and chill for up to 2 days; it actually gets better.
03 -
Ran out of shortening? All butter works, but it needs to be *super* cold for that flakiness.
04 -
For a golden crust, an egg wash (just egg yolk + a splash of water) makes all the difference.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
pastry blender (or forks/fingertips)
03 -
measuring cups and spoons
04 -
plastic wrap
05 -
rolling pin
06 -
9-inch pie plate
# Nutrition Facts (Per Serving):
Calories: 350-400 kcal (per serving, estimated for plain crust)
Total Fat: 25-30g
Total Carbohydrate: 30-35g
Protein: 4-5g