I love making my Flakey Pie Crust Recipe Easy for any occasion. I mix 2 1/2 cups all-purpose flour, a pinch of salt, cold unsalted butter cubes and just enough ice water to bring it together quickly. In just 15 minutes I have a tender, flaky crust ready to impress.

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I’ve been playing around in the kitchen and came up with this Flaky, Buttery Homemade Pie Crust that’s become an instant favorite. It all starts with just a few basic ingredients like 2 1/2 cups all-purpose flour, a teaspoon of salt, 1 cup cold unsalted butter cut into small cubes, and 6-8 tablespoons of ice water kept really cold.

I promise, you don’t need any fancy equipment or a food processor and you’ll have it ready in about 15 minutes. It’s super perfect for sweet dessert pies like pumpkin or apple, but it works amazingly well for chicken pot pie too.

I know this might sound like one of those Martha Stewart or Natasha’s Kitchen recipes, but it has a simple, flawed, yet authentic touch just like homemade treats should be. Trust me when I say you’ll be excited to try this out as pie season is definitely here!

Why I Like this Recipe

I like this recipe because it’s really simple to follow and doesn’t require any fancy tools like a food processor. I also love how using cold butter and ice water gives the crust that perfect flaky texture that always makes my pies awesome. Another thing is that this dough can be made ahead of time, which saves me a lot of stress when I want to bake for a special occasion. Lastly, it’s super versatile since I can use it for both sweet and savory pies, letting me experiment with lots of different fillings.

Ingredients

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All-purpose flour: Provides structure and carbs, essential for the crust’s tender framework.
Salt: Enhances flavor, lifting the taste profile and balancing the richness.
Cold butter: Adds flavor and fat, making the pie crust super flaky and buttery.
Ice water: Binds ingredients, the secret to a tender, crisp dough texture.
The flour’s carbohydrates give energy, making our crust a simple yet vital treat.
Butter’s creamy fat layers help in forming those flakey pockets we all love.
Using really cold water prevents gluten overdevelopment, keeping dough tender and light.
A pinch of salt and butter’s richness make a balanced, comforting crust flavor.

Ingredient Quantities

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup cold unsalted butter, cut into small cubes

6-8 tablespoons ice water, kept really cold

How to Make this

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1. In a big bowl, mix together the flour and salt.

2. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter into the flour until it looks like coarse crumbs.

3. Slowly drizzle in the ice water, about a tablespoon at a time, stirring gently. You might not need all of it so add only until the dough just starts to come together.

4. Gather the dough using your hands into a rough ball. If it feels too dry, add a little more water.

5. Flatten the dough into a disc, wrap it in plastic wrap and let it chill in the fridge for at least 30 minutes.

6. When it’s chilled, place the dough on a lightly floured surface and roll it out evenly to about 1/8 inch thick.

7. Carefully transfer the rolled dough into your pie pan, gently pressing it into place.

8. Trim any extra dough from the edge, making sure the crust is neat and even.

9. Fill with your desired pie filling, whether it’s for a sweet or savory pie.

10. Bake according to your pie filling recipe instructions, and enjoy your flaky, buttery homemade crust!

Equipment Needed

1. A large mixing bowl to combine the flour and salt
2. Measuring cups and spoons for the flour, salt, butter, and water amounts
3. A pastry cutter (or you can just use your fingers) to work the cold butter into the flour
4. A rolling pin to roll out the chilled dough
5. A clean, lightly floured surface (like a countertop or cutting board) for rolling the dough
6. A pie pan to hold the rolled out dough and later the filling
7. Plastic wrap for covering the dough while it chills
8. A knife or pastry wheel to trim any excess dough from the pie pan

FAQ

Q: How do I keep my butter cold enough?

A: The butter should be kept in the fridge until you need it and cut into small cubes. If it starts to soft, chill it back in the freezer for a few minutes.

Q: How many tablespoons of water do I need exactly?

A: You'll need about 6-8 tablespoons of ice water. Start with 6 and add more slowly until the dough just comes together.

Q: Can I use salted butter instead of unsalted?

A: You can, but keep in mind that might affect the salt level of your crust, so you might want to reduce the extra salt in the recipe.

Q: How do I ensure my crust is flaky and buttery?

A: Make sure you mix just until the butter is incorporated. Overmixing can make the dough tough and less flaky.

Q: Why should I use ice water?

A: Ice water keeps the fat from melting too early in the process. When the butter starts to melt, the layers in the crust won't be as distinct.

Q: Can I make the dough ahead of time?

A: Yeah, you can make it ahead, just wrap it tightly in plastic wrap and keep it in the coldest part of your fridge. Let it rest before rolling it out.

Flaky, Buttery Homemade Pie Crust Recipe Substitutions and Variations

If you don’t have all-purpose flour, try using pastry flour or a mix of whole wheat and all-purpose flour for a nuttier flavor
You can use kosher salt instead of regular salt, but use a little less since its crystals are bigger
If you run out of cold unsalted butter, a mix of butter and shortening can give you similar flakiness and taste
In a pinch, chilled club soda can replace ice water to help keep the crust nice and light

Pro Tips

1. Make sure your butter cubes are super cold – if they start to melt when you’re working them in the flour, it can ruin how flaky your crust comes out. I usually pop them in the freezer for a few minutes before using.

2. When adding the ice water, do it slowly and gently – too much water can make the dough sticky and it’ll be hard to roll out later. Sometimes I’m tempted to pour faster but patience really pays off.

3. Don’t overwork the dough – mixing it too much can develop the gluten in the flour which will make your crust tough instead of light and flaky. Just work it until it starts to come together.

4. Let the dough chill in the fridge for at least 30 minutes. This little waiting time helps relax the dough and keeps it cold so that the butter stays solid, giving you a better texture when baked.