Desserts Pies Pie Crusts Pastry Crusts Butter Flaky Pie Crust 4.8 (2,166) 1,644 Reviews 382 Photos This pie crust recipe made with butter produces a consistent dough that bakes into a crisp and flaky pie crust every time. It's perfect for any single-crust pie. Submitted by Dana Updated on October 2, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 382 382 382 382 Prep Time: 15 mins Additional Time: 4 hrs Total Time: 4 hrs 15 mins Servings: 8 Yield: 1 (9-inch) single pie crust Jump to Nutrition Facts Jump to recipe This flaky pie crust recipe is perfect for beginner bakers and seasoned professionals — it'll quickly become a staple in your recipe box. Pie Crust Ingredients You'll need just four ingredients for this top-rated flaky pie crust recipe: Flour: This flaky pie crust recipe starts with all-purpose flour.Salt: A pinch of salt enhances the flavor and promotes a tender, moist crust.Butter: Cold butter adds rich flavor and creates steam as it melts, ensuring a perfectly flaky finished product.Water: Cold water acts as a binding agent which holds the dry ingredients together. It also contributes to the flakiness of the crust as it evaporates. What Makes a Pie Crust Flaky? When it comes to making a flaky pie crust, it's all about the fat (in this case, butter). The fat works in two ways: It coats the flour, preventing it from absorbing the liquid and creating gluten. Too much gluten produces a dense, chewy crust.As the fat melts during baking, it leaves air pockets in the dough. The pockets fill with steam and expand, creating layers of flaky pastry crust. For the flakiest crust, make sure your ingredients are as cold as possible to prevent the fat from melting before it makes it to the oven. It also helps to work with cold hands and, if possible, a marble rolling pin and cutting board. How to Make a Flaky Pie Crust If you're intimidated by making homemade pie dough, you've come to the right place. You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this pie crust: Combine the flour and salt.Cut in the cold butter until the mixture resembles coarse crumbs.Add the cold water a tablespoon at a time.Wrap the dough in plastic wrap and refrigerate for at least 4 hours or overnight.Roll the dough into a circle, then press it into a pie plate. Trim the excess and flute the edges. How to Use Pie Crust Ready to use your favorite new tender, flaky, and buttery pie crust? You're in the right place. Try one of these top-rated recipes that start with a homemade pastry crust: Apple Pie by Grandma Ople Blueberry Pie Pecan Pie Chicken Pot Pie Chocolate Cream Pie Explore our entire collection of Pie Recipes. Allrecipes Magazine Allrecipes Community Tips and Praise "This was my first time ever making a pie crust and it turned out great (and beautiful)," raves Evan. "No more store-bought for me. There really is a difference!" "Finally! After 39 years of looking for a pie crust that rolls out easily and can transfer to a pie dish without falling apart," says Jals. The dough is like elastic. I stumbled upon this recipe on Thanksgiving morning. I made it in my food processor. It is also very tasty!" "I made a chicken pot pie with this crust and the crust was better than the filling," according to Lanae Reynolds. "I love this recipe and will continue to use it for any pie and cobbler." Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 ¼ cups all-purpose flour ¼ teaspoon salt ½ cup butter, diced and then chilled ¼ cup ice cold water, or as needed Directions Gather all ingredients. Dotdash Meredith Food Studios Combine flour and salt in a large bowl. Use a pasty blender to cut in chilled, diced butter until mixture resembles coarse crumbs. Dotdash Meredith Food Studios Add 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/4 cup water. Dotdash Meredith Food Studios Shape dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight. Dotdash Meredith Food Studios Place chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed. Dotdash Meredith Food Studios Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish. Trim any excess dough and flute the edges. Dotdash Meredith Food Studios Blind-bake or fill and bake as directed in your pie recipe. Dotdash Meredith Food Studios Enjoy! Dotdash Meredith Food Studios Cook’s Note Dice the butter first, and then chill before using. If you dice chilled butter, it will be too warm to use in this recipe.If you refrigerate the dough overnight, you may need to let it sit for a few minutes before rolling. I Made It Print 4,599 home cooks made it! Nutrition Facts (per serving) 173 Calories 12g Fat 15g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 173 % Daily Value * Total Fat 12g 15% Saturated Fat 7g 37% Cholesterol 31mg 10% Sodium 158mg 7% Total Carbohydrate 15g 5% Dietary Fiber 1g 2% Total Sugars 0g Protein 2g 4% Vitamin C 0mg 0% Calcium 7mg 1% Iron 1mg 5% Potassium 24mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.