Flaky Butter Pie Crust: A Rustic Recipe (Print Version)

Learn to make a truly flaky butter pie crust with my personal tips, kitchen stories, and honest mistakes for a rustic, delicious pie every time.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 2 Servings (for a 9-inch double crust pie)
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - 2 ½ cups (300g) all-purpose flour, plus more for dusting
02 - 1 teaspoon fine sea salt
03 - 1 tablespoon granulated sugar
04 - 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes

→ The Secret Ingredient

05 - ½ cup (120ml) ice water, plus more if needed

→ Optional Flavor Boosters

06 - 1 teaspoon apple cider vinegar or vodka (optional, for extra tenderness)

# Instructions:

01 - Grab a big bowl and whisk together your flour, sugar, and salt. I always give it a good swirl, making sure everything is evenly distributed. This is where I sometimes forget to add the sugar, only to realize it halfway through. Oops! Just make sure it's all in there, no big lumps.
02 - Now for the fun part! Add your super cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or even a food processor (pulse just a few times!). You're aiming for pea-sized pieces of butter, with some smaller, lentil-sized bits too. This creates those beautiful pockets of steam for a flaky butter pie crust. Don't overmix, or you'll end up with a tough crust – I've been there, it's heartbreaking.
03 - Drizzle in the ice water, one tablespoon at a time, mixing gently after each addition. If you're using vinegar or vodka, add it with the first tablespoon of water. You want the dough to just come together when you pinch it. It should still look a bit shaggy, not like a smooth ball. This step always feels like a delicate dance, honestly, trying not to add too much or too little.
04 - Gently gather the dough into a ball, then flatten it into a disc. Wrap it tightly in plastic wrap. Now, the hardest part: chilling! Pop it in the fridge for at least 30 minutes, but an hour is better. This lets the gluten relax and the butter firm up, making it easier to roll. I once tried to rush this and ended up with a sticky, tearing mess. Patience is key for a good flaky butter pie crust.
05 - Lightly flour your work surface and rolling pin. Take your chilled dough and roll it out from the center outwards, rotating it frequently to prevent sticking. Aim for about a 1/8-inch thickness. Don't be afraid if it cracks a little; you can patch it up. My kitchen often looks like a flour blizzard during this step!
06 - Carefully transfer your rolled-out dough to your pie plate. I usually roll it around my rolling pin, then unroll it over the dish. Gently press it into the corners. Trim the edges, leaving about an inch overhang, then fold it under and crimp as desired. For a super flaky butter pie crust, chill it again for 15-20 minutes before baking, especially if your kitchen is warm.

# Notes:

01 - Keep everything COLD, always. Seriously, that's the big one.
02 - You can make the dough ahead and chill it for a couple of days; it actually helps the gluten relax.
03 - I've tried shortening, but butter just gives that rich flavor you can't beat. If you're out of unsalted, just reduce the salt in the recipe by half.
04 - Don't be afraid of a little rustic charm; uneven edges mean it's handmade with love.

# Equipment Needed:

01 - Large mixing bowl
02 - pastry blender (or your hands)
03 - measuring cups and spoons
04 - plastic wrap
05 - rolling pin
06 - 9-inch pie plate

# Nutrition (Per Serving):

Calories: 350
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 4g

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