Buttery Flaky Pie Crust

An aerial view of a buttery pie crust recipe in a clear pie pan with fluted edges that is not yet baked

5 from 10 votes

Make a homemade pie crust from scratch is easier than you think. The full tutorial to make the flakiest buttery pie crust. Perfect for all your pies. Make them ahead for the Holidays and freeze until ready to bake your pies.

Course Baking

Cuisine Baking

Keyword Holiday Baking

Prep Time 15

Cook Time 15

refrigerate 1

Total Time 30

Servings large pie crust

Calories 209kcal

Author Eileen Murphy Kelly

Ingredients

Single Buttery Flaky Pie Crust

1¼ cups all-purpose flour
2 Tablespoons granulated sugar
¼ teaspoon salt Note 2
⅛ teaspoon baking soda
4 Tablespoons cold unsalted butter Note 2
1 large egg
4 Tablespoons cold water
all-purpose flour for rolling out the dough

Double Buttery Flaky Pie Crust

2½ cups bleached white flour
4 Tablespoons granulated sugar
½ teaspoons salt Note 2
¼ teaspoon baking soda
8 Tablespoons cold, unsalted butter Note 2
2 large eggs

US Customary - Metric

Instructions

Single Pie Crust

Into a food processor with S-blade, add 1¼ cups all-purpose flour, 2 Tablespoons granulated sugar, ¼ teaspoon salt, and ⅛ teaspoon baking soda . Pulse 3 times to combine the dry ingredients.
Add 4 Tablespoons cold unsalted butter to the dry ingredients in the food processor. Pulse 15 times, the flour combination should resemble sand.
Add 1 large egg to the food processor and pulse 5 times.
Add up to 4 Tablespoons cold water to the pie crust mix. Pulse about 8 -10 times. The mix will form into a ball.
Remove the dough from the food processor and place on a floured work surface. Form the dough into a disk and place in plastic wrap in the refrigerator for at least 30 minutes. At this point, the dough can be wrapped well in plastic wrap and placed in a freezer bag and frozen until ready to use.
Remove dough from the refrigerator and place on a floured work surface.
Once you are ready to roll out the dough, place the dough sphere in the center of the work surface. Lightly flour the surface and use a rolling pin to roll the dough from the area closest to you. Roll across to the opposite side of the dough. Continue rotating the dough about 20 degrees, and roll the pie crust until it's the size you desire.
Place the pie plate on top of the dough to ensure you have enough dough to make a nice design with the edges of the dough.
To place the dough in the pie pan, roll the dough onto the roller about half way and place into the pie pan.
Roll the dough out into the pie pan. For a one-crust pastry dough, crimp the edges of the dough by using your fingers to pinch the edges.
At this point, if using a single pie crust, follow the directions for your pie. If pre-baking the pie crust, use a pie weight to keep the crust down. (Note 1) Otherwise, use the pie recipe to bake the pie and crust together.

Double Pie Crust

Baking a double pie crust, follow steps 1-5 using measurements from double pie crust ingredients. Divide the dough in half before placing in the refrigerator. Use a food scale to weigh and divide dough. Follow the recipe instructions to make your pie with this pie crust.

Notes

Note 1: If you do not have a pie weight and need to pre-bake the pie crust, use dried beans. Place the beans on the unbaked pie crust before placing in the oven to bake.

Note 2: If you use salted butter, omit salt for the Buttery Flaky Pie Crust, for the double pie crust, use ¼ teaspoon salt.

Any nutritional value used is an estimate. These figures can change based on ingredients and portion size

Nutrition