I love sharing my take on a Flakey Pie Crust Recipe that delivers tender, buttery perfection in just 15 minutes. This crust boasts an irresistible texture that elevates any pie filling It brings a sense of delight knowing that a delicious, homemade pie treat is just a short while away from becoming the centerpiece of your next gathering.

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I’ve been experimenting recently with pie crusts and finally nailed this flaky, buttery homemade version that rivals the ones you see on Martha Stewart’s blog. It honestly comes together so fast that I couldn’t be more surprised.

I used 1 1/4 cups all-purpose flour, a pinch of 1/4 teaspoon salt, and 1/2 cup cold unsalted butter cut into small cubes. Then I added just 3 to 4 tablespoons of ice water to bind the dough.

I know it sounds too simple but trust me, this flakey pie crust recipe is a game changer for both desserts and savory pies like chicken pot pie or a quiche. It’s one of those recipes that feels easy and forgiving, even if you’re not a baking pro.

Perfect for a holiday treat or even that last-minute pie craving, it’s a tried and true technique I can always rely on. Enjoy experimenting with it as much as I do.

Why I Like this Recipe

I really love this recipe because it is super easy to make and i never need any fancy tools or a food processor. The fact that it comes together in about 15 minutes means i can get my pie ready without spending hours in the kitchen. I also appreciate how versatile it is since i can use it for sweet pies like apple or pumpkin, or even for savory dishes such as chicken pot pie. Another thing i like is that the crust is so flaky and buttery, it always gives my pies that delicious, homemade taste. Lastly, i like that i can make it ahead of time which takes a lot of stress off when i’m trying to get everything ready for a special occasion.

Ingredients

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Flour: Provides carbohydrates and structure while giving the dough a tender, light crumb.
Salt: Boosts flavor and balances butter richness though its subtle, unsung magic.
Cold unsalted butter: Creates flaky layers and a rich taste that makes every bite melt.
Ice water: Binds ingredients gently, keeping the dough cool, tender, and delightfully light.

Ingredient Quantities

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup cold unsalted butter, cut into small cubes

3 to 4 tablespoons ice water

How to Make this

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1. In a large bowl, mix together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt.

2. Add the 1/2 cup cold unsalted butter (cut into small cubes) into the flour mix.

3. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture looks like coarse crumbs with some bigger pieces remaining.

4. Drizzle 3 tablespoons of ice water over the mix and gently stir. If the dough seems too dry, add up to 1 more tablespoon of water gradually.

5. Lightly press the dough together until it starts to hold its shape. Avoid over mixing so you keep those butter pieces intact.

6. Form the dough into a rough ball then flatten it into a disc.

7. Wrap the disc in plastic wrap and chill it in the fridge for at least 30 minutes. This makes rolling it out much easier.

8. On a lightly floured surface, roll the dough out to fit your pie dish.

9. Carefully transfer the dough into your pie dish, pressing it in gently and trimming any excess.

10. Now you are ready to fill your crust with your favorite filling and bake according to your recipe. Enjoy your flaky, buttery homemade pie crust!

Equipment Needed

1. Large bowl for mixing the flour, salt, and butter.
2. Measuring cups and spoons to measure the flour, salt, and water.
3. Knife to cut the cold butter into small cubes.
4. Pastry cutter or your fingertips to work the butter into the flour.
5. Plastic wrap for covering the dough disc when chilling.
6. Rolling pin to roll out the dough on a lightly floured surface.
7. Pie dish to transfer and shape the dough.
8. Refrigerator to chill the dough for at least 30 minutes.

FAQ

How do I make sure my crust turns out flaky and buttery?

Keeping your butter cold is key so that it doesn't melt into the flour. Work quickly and gently so you leave little chunks of butter in the dough.

Can I use something else instead of unsalted butter?

You can, but the flavor and texture might change. Salted butter gives extra saltiness while margarine or shortening won't give you that true buttery taste.

How do I know how much water to use?

Start with 3 tablespoons and add more just a little at a time if needed. The dough should come together without being overly wet.

Can I make the dough ahead of time?

Yup, you can. Wrap your dough tightly in plastic wrap and chill it in the fridge for a day or even freeze it for a couple of weeks.

Why might my dough turn out crumbly?

This could happen if you add too little water or overwork the dough. Make sure you add water slowly and mix just until the dough holds together.

Flaky, Buttery Homemade Pie Crust Recipe Substitutions and Variations

For the all-purpose flour, you could use whole wheat flour or a gluten-free all-purpose blend. It might change the texture a bit but it still works pretty well.
If you don’t have salt, you can use kosher salt or sea salt instead. Just use about the same measurement since they are fairly equivalent.
Instead of unsalted butter, you might try using vegan butter or even margarine in a similar 1:1 ratio. Keep in mind that the final crust might be a bit different in flavor.
If you run out of ice water, cold tap water works fine too as long as it’s really chilled before you add it to the dough.

Pro Tips

1. Keep your butter and water as cold as possible; if they warm up, your dough might not flake as good.
2. Try not to overwork your dough – stirring too much can make it tough and lose that light, flaky texture.
3. When adding extra water, do it little by little because it’s easier to add more than fix a dough that’s too wet.

4. Chill the dough for at least 30 minutes so it firms up; this makes rolling it out super easy and helps hold its shape.