Flaky Pie Crust
Pastry

Flaky Pie Crust

Get the perfect buttery, flaky pie crust with this easy recipe. Each time!

Ingredients

  • 325 g all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 230 g unsalted butter (cold, cut into cubes 2x2x2cm or so)
  • 4-8 tbsp ice water

Tools

  • Scales
  • Large mixing bowl
  • Pastry cutter (or potato masher)
  • Rolling pin
  • Plastic wrap
  • Knife or kitchen scissors
  • Pastry brush (for egg wash, optional)

Instructions

1. Prepare the Dry Ingredients

  • In a large mixing bowl, combine 200 g of flour, 1 tsp salt, and 1 tbsp sugar.

2. Incorporate Butter

  • Add 230 g (1 cup) of cold unsalted butter cubes and use a pastry cutter to cut them into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.

3. Add Remaining Flour

  • Mix in the remaining 125 g of flour until evenly distributed.

4. Add Water and Form Dough

  • Gradually add 4-8 tbsp ice water, 1 tablespoon at a time, mixing until the dough begins to clump together. The dough should be moist but not wet.

5. Form and Chill Dough

  • Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

6. Roll Out Dough

  • On a lightly floured surface, roll out one disc into a circle, about 3 mm thick, and fit into a pie dish. Repeat with the second disc if making a double crust pie.

7. Finishing Touches

  • For a single crust pie, trim and crimp the edges. For a double crust pie, add filling, cover with the second crust, trim, and crimp edges. Chill the assembled pie before baking.

8. Baking

  • Bake according to your pie recipe's instructions.

Tips

  • Keep all ingredients cold (refrigerator not freezer) for the best texture.
  • Handle the dough minimally to avoid overworking it, ensuring a tender crust.
  • For extra flakiness, leave small visible pieces of butter in the dough.