Homemade Butter Pie Crust: Flaky & Simple (Print Version)

Learn how to make a truly flaky homemade butter pie crust with simple steps and my personal tips. Perfect for sweet or savory pies!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 1 Double Crust or 2 Single Crusts
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - 2 ½ cups all-purpose flour
02 - 1 teaspoon granulated sugar
03 - 1 teaspoon salt

→ The Secret Chill

04 - 1 cup (2 sticks) unsalted butter, very cold, grated or cubed
05 - ½ to ¾ cup ice water

→ Flavor Boosters (Optional)

06 - 1 teaspoon apple cider vinegar

# Instructions:

01 - First things first, get that butter ready. Grate your super cold butter into a large bowl (or cut it into tiny cubes, but grating is my secret weapon for even distribution!). In a separate bowl, whisk together your flour, sugar, and salt. I always feel like a mad scientist at this stage, setting up my stations. Make sure everything is measured out precisely; this isn't a recipe for eyeballing, hon. I once got distracted and added too much flour here, and the dough was so stiff!
02 - Now, gently add the grated butter into your flour mixture. Using your fingertips or a pastry blender, quickly work the butter into the flour until it resembles coarse meal, with some pea-sized pieces of butter still visible. This is where patience is key for your homemade butter pie crust. Don't overmix! You want those distinct butter chunks to create steam and flakiness in the oven. I've definitely overmixed here before, resulting in a less-than-flaky crust.
03 - With your butter and flour combined, it's time for the ice water. Start by adding 1/2 cup of ice water, tablespoon by tablespoon, mixing gently with a fork or your hands after each addition. The dough should just start to come together. You might not need all the water, or you might need a tiny bit more. It should feel shaggy but hold together when you squeeze a piece. This is where I always hesitate, wondering if I've added enough, but trust your gut!
04 - Once the dough comes together, gently gather it into a ball. Don't knead it like bread! Divide the dough in half and flatten each half into a disc. Wrap each disc tightly in plastic wrap and pop them into the fridge for at least 30 minutes, or even better, an hour. This chilling time is absolutely crucial for a tender, flaky homemade butter pie crust. I once skipped this step thinking I was clever, and the dough was a sticky, unmanageable mess.
05 - When you're ready to bake, take one disc out of the fridge and let it sit for about 5-10 minutes to soften slightly (but still cold!). Lightly flour your work surface and rolling pin. Roll the dough from the center outwards, rotating it frequently to prevent sticking and to keep a round shape. Aim for about a 1/8-inch thickness. If it cracks, just gently press it back together. I've had many oddly shaped crusts, and they still bake up beautifully!
06 - Carefully transfer your rolled dough to your pie plate. You can gently fold it in half or quarters to lift it, then unfold it in the pan. Trim the edges, leaving about a 1/2-inch overhang, then crimp or flute the edges as you like. For a blind-baked crust, prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake according to your pie recipe's instructions. The smell of that baking butter is just incredible!

# Notes:

01 - Always use *really* cold butter and ice water for the flakiest homemade butter pie crust.
02 - You can make this dough ahead and keep it in the fridge for up to 3 days, or freeze for a month!
03 - Tried using half shortening once for extra flakiness; it worked, but I missed the full butter flavor.
04 - Don't be afraid to patch up tears in your rolled dough; it'll still taste amazing!

# Equipment Needed:

01 - Large mixing bowls
02 - pastry blender (or fingertips)
03 - rolling pin
04 - plastic wrap
05 - pie plate

# Nutrition (Per Serving):

Calories: 350
Total Fat: 22g
Total Carbohydrate: 35g
Protein: 4g

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