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 xo

Ingredients

Single Buttery Flaky Pie Crust

1 ¼ cup bleached white flour
2 Tablespoons sugar
¼ teaspoon salt Note 2
⅛ teaspoon baking soda
4 Tablespoons cold, unsalted butter Note 2
1 large egg

Double Buttery Flaky Pie Crust

2 ½ cups bleached white flour
4 Tablespoons 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 add flour, sugar, salt, and baking soda. Pulse 3 times to combine the dry ingredients.
Add unsalted butter to the dry ingredients in the food processor. Pulse 15 times, the flour combination should resemble sand.
Add the egg to the food processor and pulse 5 times.
Add 4 Tablespoons water to the 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 and lightly flour the surface and begin to roll the dough from the area closest to you and roll across to the opposite side of the dough. Continue to rotate the dough about 20 degrees and continue to roll and flour the surface until the dough is the size you desire.
Place the pie plate on top of the dough to ensure I will 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 cake. If pre-baking pie crust, use a pie weight to keep crust down. (Note 1) Otherwise, use the pie recipe to bake pie and crust.

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