Learn how to make your own homemade flaky pie crust! This all butter pie dough only uses four simple ingredients, and I have some tips on how to make your pie dough extra flaky. This is my go-to flaky pie crust that I use every Thanksgiving, or whenever I want to make a pie recipe!
Over the years I've simplified my pie dough method. I used to make it so much harder for myself, but this all butter pie dough is so easy! It's what I used for my pumpkin pie and dutch apple pie.
You can use this pie as is, or I'll show you how to blind bake and parbake the pie depending on what pie filling you're using!
I've tested this recipe to be enough dough for a double crust pie or two single crust pies, but you can also halve the recipe if you only need enough crust for one single crust pie!
All Butter Pie Crust
- Sugar: I add just a bit of sugar to my pie dough, only add this if you're doing a sweet filling and not a savory filling.
- Ice Water: you'll want the water you're adding to the pie dough to be super cold, so I recommend filling a jug with water and adding some ice cubes.
- Butter: I always use European style butter for my pie dough, it is going to make the crust so much richer and more buttery!
Super Simple Pie Crust
Step 1: In a large bowl, whisk the flour with the sugar and salt.
Step 2: Slice the butter into ¼ inch slices and toss in the flour, making sure all of the butter pieces are covered in flour. Then use your hands to squish the butter pieces until they're about the size of walnut halves.
Step 3: Drizzle in the ice water. If you're making a double crust pie or enough for two single pies, drizzle in 10 tablespoons of water. Make sure not to add in any actual ice!
Step 4: Use your hands to toss the flour and butter mixture with the water. Toss and lightly knead until a dough forms. If there are pockets of flour left, drizzle in a little bit more water.
Step 5: Once you have a cohesive dough, divide in two equal pieces and wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
Step 6: Now this is the tip to get super flaky pie dough! Take the pie dough out and roll out into a large rectangle on a lightly floured surface. Fold the piece of dough over itself 3-4 times like an envelope.
Step 7: Wrap back up in plastic and chill for 2 hours or up to 2 days.
Step 8: When you're ready to bake your pie, roll out the dough on a lightly floured surface until it is about 2 inches larger than your pie plate. Carefully lift the dough out and place it in your pie plate. Let it slump into the pie dish.
Step 9: Use your hands to press the bottom of the pie dough onto the bottom of the dish, then press the dough firmly into the sides of the dish - this helps it not slump over when baking! Fold the pie dough edges under and crimp as you wish!
Making Buttery, Flakey Pie Crust
Keep everything cold
Make sure you're using ice water and that your butter is very cold before you start the recipe. When you're mixing the pie dough with your hands, if it starts to feel too warm I recommend placing the bowl in the fridge for 10-15 minutes to chill. If your butter is too warm when it goes in the oven, it will quickly start to melt as soon as it gets in the oven. All the butter will melt out of the pie dough and you'll be left with a super crispy pie crust - and not in a good way! Also try to keep the pie dough in the fridge if you aren't putting it straight into the oven, you want it to be super cold before it goes in.
Use the right pie pan!
If you're brand new to making pies, you may want to use a glass pie dish as that way you can check the bottom of the pie to make sure it has cooked properly. But if you want a super crispy and flaky pie crust, I recommend using a metal pie plate.
Adding water to the dough
Start with the amount of water that I have in the recipe card! Then if the dough has too much flour, drizzle just a bit more and mix together again before adding more.
Using a pie shield
I love using a pie shield to make sure my pie crusts don't burn! If you don't have a pie shield you can gently cover the crusts with foil.
How to parbake a pie crust
If you're making a custard pie or a pie with a filling that doesn't need a lot of time in the oven, you'll want to parbake or partially bake the pie crust.
- Preheat the oven to 425ºFahrenheit. Use a fork to poke holes along the bottom and sides of the pie dough.
- Take aluminium foil and take two pieces of foil to line the pie and fill with pie weights. You want to make sure the pie is almost full with weights, I find that I have to use two jars of ceramic pie weights to do this!
- Bake the pie for 15-20 minutes in the oven, then quickly take it out and lift the foil and pie weights out.
- Place the pie back in the oven and lower the temperature to 350ºFahrenheit and bake for another 10-15 minutes. Let cool completely before pouring your filling.
Try these pies next!
Have you made this recipe? Please rate the recipe below! Don't forget to follow me on Instagram @alpineella and Pinterest!
Recipe
Homemade Pie Crust
Ingredients
- 3 cups (400 grams) all purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons white sugar
- 2 ½ sticks (280 grams) unsalted butter cold
Instructions
- Fill a measuring jug with water and ice, place in the fridge. Take out 2 pieces of plastic wrap and place it near where you are working. Take your butter and slice into ¼ inch pieces.2 ½ sticks (280 grams) unsalted butter
- In a large bowl, whisk together the flour, salt and sugar.3 cups (400 grams) all purpose flour, 1 teaspoon kosher salt, 2 tablespoons white sugar
- Toss the cubes of butter in the dry ingredients, making sure they're all evenly coated. Use your fingers to smoosh the butter into the flour, you want to completely flatten the cubes and make them smaller until the biggest pieces of butter are about the size of a walnut half.
- Drizzle 10 tablespoons of your ice water into the flour (make sure not to have any ice fall in). Use your hands to toss the flour and butter. Continue tossing the mixture until it forms a shaggy mass. Continue drizzling ice water, a tablespoon at a time, and kneading the dough until just a couple of dry spots remain and you have one large piece of dough.
- Divide the piece into 2 and form into 2 discs. Wrap them tightly in the plastic wrap. Refrigerate for 30 minutes.
- Take them out of the fridge and let it sit for about 5-10 minutes (depending how cold your kitchen is) to make it easier to roll out. One disc at a time, place it on a lightly floured surface and roll the dough out into a rectangle. Fold the dough in thirds, then rewrap tightly in plastic. Refrigerate for at least another 2 hours (or up to 2 days). This step is optional but gives you a flakier pie dough and I find it easier to work with.
- Take the dough out of the fridge and let it come to room temperature for 5-10 minutes. Roll the dough out on a lightly floured surface until it is about an inch or two wider than your pie plate. I find it easiest to gently lift the dough and place it on to the plate, but you can also roll it up on to your rolling pin and then unroll it on to your pie plate.
- Let the dough slump into the plate and press very firmly on to the bottom and the area where the side and the bottom of the pie plate meet - this is going to help it not slump when baking!
- Tuck the overhang underneath, this is going to give you a thicker edge. Crimp the edges as desired, crimping firmly into the pie plate is going to help it not shrink and hold its shape.
- Use a fork to prick the bottom a few times - this will make the bottom not puff up as much when baking.
To Parbake
- With an oven rack in the middle position, preheat your oven to 425°F/220°C.
- Line the inside of the pie dough with two pieces of foil, making an X shape, and be sure you have the foil hanging over the edges - this will make it easier to lift out after baking. You also want the overhanging foil to cover the crust so it doesn't brown too much.
- Fill the pie plate with your pie weights, dried beans or sugar. Bake on the middle shelf of your oven for 15-20 minutes. Quickly take the pie out and lift the foil and pie weights out. Reduce the oven temperature to 350°Fahrenheit/175°Celsius and place the pie back in. Bake for another 10 minutes until light golden brown. Remove from the oven and let cool completely.
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phillipa musumeci says
really like your recipes
Ella Gilbert says
Thank you so much!
Lisa says
Excellent recipe. The filling is smooth and creamy and the laminated pie crust is buttery and flaky. Delicious. This pie will definitely be served at our family Thanksgiving dinner this year!