All Butter Really Flakey Pie Dough (w/ Video How To!) Recipe

I finally cracked the secret with my Flaky Pie Crust Recipe that uses only butter and one surprisingly simple step that will make you eager to read on.

The secret to flaky pie dough? Butter!

All Butter, Really Flaky #Pie Dough recipe. I used to avoid pastry because it seemed fussy, but when I started playing with cold unsalted butter and plain all purpose flour things changed fast.

This Flaky Pie Crust Recipe tugs at your curiosity more than it comforts you, like there’s a trick hiding in the texture. There’s a how to video too, where I totally fumble a few times before it finally looks right.

If you like the idea of layers that shatter on your fork, this will make you want to try it tonight.

Why I Like this Recipe

– I love the flaky layers that almost melt in my mouth, every bite feels special
– I like that it’s forgiving, so if I’m sloppy it still turns out great
– I like how sturdy it is, pies with juicy fillings stay neat and don’t get soggy
– I like being able to make it ahead, saves time and stress when I need it

Ingredients

• All purpose flour: Mostly carbs with some protein, gives structure and crisp layers, not fiber-rich.
• Unsalted butter: Pure fat, makes super flaky, adds rich flavor and calories, little protein or fiber.
• Fine salt: Enhances flavor, balances sweetness, tiny minerals, doesnt add nutrition but essential taste.
• Granulated sugar (optional): Adds mild sweetness and brown color, simple carbs, skip if watching sugar intake.
• Vinegar: A tiny splash tightens gluten and brightens flavor, makes crust tender and flaky.
• Ice cold water: Cold water hydrates flour without melting butter, yields layers, plain carbs, zero fat.
• Extra flour for dusting (optional): Prevents sticking, helps rolling, adds minimal carbs, use sparingly or dough gets dry.

Ingredient Quantities

• 2 1/2 cups (312 g) all purpose flour
• 1 teaspoon fine salt
• 1 tablespoon granulated sugar (optional)
• 1 cup (226 g, 2 sticks) unsalted butter very cold and cubed
• 1 tablespoon distilled white vinegar or apple cider vinegar ice cold
• 6 to 8 tablespoons (90 to 120 ml) ice cold water
• Extra flour for dusting (optional)

How to Make this

1. In a big bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1 teaspoon fine salt and 1 tablespoon granulated sugar if you want a touch of sweetness.

2. Add 1 cup (226 g, 2 sticks) unsalted butter, very cold and cubed. Using a pastry cutter, two knives, or your fingers work the butter into the flour until you have mostly pea sized bits and some larger chunks about the size of small peas. Don’t overdo it, those bigger chunks make it flaky.

3. Mix 1 tablespoon ice cold distilled white vinegar or apple cider vinegar into 6 tablespoons of ice cold water. Keep the mixture on ice while you work.

4. Sprinkle the ice water mixture over the flour-butter mix, 1 tablespoon at a time, gently tossing with a fork after each addition. You may need 6 to 8 tablespoons total to bring it together. Stop as soon as the dough holds when pressed, it should be shaggy and a little crumbly not a smooth ball.

5. Turn the shaggy dough onto a lightly floured surface and press it together gently. Fold it over a couple times and press into 1 or 2 discs (for single or double crust). Keep some visible butter bits and avoid kneading, you want layers not gluten development.

6. Wrap the disc(s) tightly in plastic wrap and chill at least 1 hour, preferably overnight. This firms the butter and relaxes the flour so it rolls better and stays flaky.

7. When you’re ready, let the dough sit 8 to 10 minutes at room temp so it’s rollable but still cold. Lightly flour your work surface and rolling pin. Roll from the center outward, turning the dough often and dusting lightly if it sticks. Patch holes by pressing scraps gently into place.

8. Transfer to your pie plate by rolling the dough onto the pin, unrolling it over the plate. Trim to about 1/2 inch overhang, fold under and crimp as you like. If making a top crust or lattice, keep extra dough chilled until you need it.

9. For blind baking: chill the assembled crust 15 to 30 minutes in the fridge or 10 minutes in the freezer, line with parchment and fill with pie weights or dried beans. Bake at 375 F (190 C) for about 20 minutes with weights, remove weights and parchment then bake another 10 to 15 minutes until golden and fully set.

10. Tips that actually help: always work with very cold butter and cold liquid, use vinegar in the water to limit gluten, keep some butter in larger pieces for flakiness, don’t over flour or overwork, and chill before baking. If it tears patch with a bit of dough, and if it’s too stiff to roll just let it sit 5 more minutes, it’ll behave.

Equipment Needed

1. Large mixing bowl big enough for 2 1/2 cups flour and the butter
2. Pastry cutter or two knives or your fingers to cut the butter into the flour, dont overwork it
3. Measuring cups and spoons for flour water vinegar and salt
4. Small bowl with ice to chill the vinegar plus water mixture
5. Fork and bench scraper or spatula to toss and gather the shaggy dough
6. Rolling pin and extra flour for dusting your surface
7. 9 inch pie plate plus parchment paper and pie weights or dried beans for blind baking
8. Plastic wrap and fridge or freezer space to chill the dough

FAQ

All Butter Really Flakey Pie Dough (w/ Video How To!) Recipe Substitutions and Variations

• Flour: swap in pastry flour 1:1 for a lighter, more tender crust. Or use a cup-for-cup gluten-free blend (one that includes xanthan gum) if needed, just chill the dough longer because GF dough can be more fragile.
• Butter: use half butter + half lard or vegetable shortening (measure 1:1) to boost flakiness. All-lard gives very flaky savory crusts but less buttery flavor. If you use salted butter, cut the recipe salt by about 1/4 teaspoon. Tastes different though.
• Vinegar: replace the vinegar 1:1 with fresh lemon juice or white wine vinegar. Any mild acid helps relax gluten and keeps the crust tender, so even a teaspoon helps.
• Ice cold water: swap up to half the water for ice-cold vodka to get an extra flaky crust because vodka wets without developing gluten and bakes off. Or use ice-cold beer for a subtle savory note. Keep the total liquid amount the same.

Pro Tips

– Keep everything stupidly cold and work fast. If your butter softens even a little, pop the bowl or dough on the counter into the freezer for 10 to 15 minutes then keep going. Cold butter equals flaky layers, and yes you can use tiny frozen chunks if you want extra lift.

– Don’t overwork it, seriously. You want shaggy, not silky smooth. Press and fold a couple times to build layers, patch tears with tiny scraps, and if the dough feels rock hard just let it rest 5 to 10 minutes — it’ll relax and roll without turning into gum.

– Roll gently from the center out, turn the dough a quarter turn often, and use just enough flour to prevent sticking. For easy transfer roll onto parchment or roll around your pin, don’t try to manhandle it otherwise you’ll tear or stretch the crust and it’ll shrink when baked.

– Chill the assembled crust before baking and use a lined pan with weights for blind baking. Remove the weights partway through to brown the base, and if the edges brown too fast, cover them with foil or a ring of strips so the rim and bottom finish at the same time.