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5 from 11 votes

Flaky Homemade All Butter Pie Crust

Delicious, flaky, homemade all butter pie crust! Yield: qty 2, 9" pie crusts
Prep Time15 minutes
Course: Dessert
Cuisine: American
Keyword: All Butter, Buttery, Easy Pie Crust, Flaky, Homemade Pie Crust, Make Ahead Pie Crust, Pie Crust, Simple Recipe
Author: Stacey Adams

Ingredients

  • 2 & ¼ cups all purpose flour
  • ½ teaspoon salt
  • 1 cup unsalted butter *see note below
  • 8-10 tablespoons ice water *see note below

Recipe notes:

Unsalted butter / Ice water: keep your butter cold by leaving it in the refrigerator until you are ready to use it and by using ice water in your dough rather than cold or room temperature water. Keeping your butter cold will make the crust flakier once baked! 

Instructions

  • Measure flour & salt into a mixing bowl and whisk them together.
  • Take butter out of the refrigerator and cut into small cubes. Add cubes to dry ingredients.
  • Use a pastry cutter or two forks to cut butter into the dry ingredients. When the mixture looks like coarse crumbs you can begin adding ice water.
  • Add ice water a little at a time and stir the mixture with a spatula after each addition.
  • Once you have a shaggy mess of dough that contains little to no dry ingredients, dump the contents out onto a clean, dry surface or pastry mat and press into a ball using your hands.
  • Cut in half with a knife or bench scraper and make two smaller balls of dough. Each ball makes a 9 inch pie crust. You can also use one ball for crust and the other for lattice work or decorations.
  • Roll dough out and transfer to a pie baking dish. If making ahead, wrap balls of dough in cellophane and store for 2-3 days in the refrigerator or freeze for up to 3 months.