The Ultimate Guide to Flaky, All-Butter Homemade Pie Crust (Makes 2 Crusts)

There is a distinct magic in a truly homemade pie crust. Store-bought versions have their place, but nothing compares to the golden, flaky, melt-in-your-mouth perfection of a crust made from scratch.

If the thought of making pie pastry intimidates you, take a deep breath. Today, we are breaking it down step-by-step using a foolproof technique: combining a portion of the flour with the butter first, then adding the rest. This unique method coats the butter just enough to prevent a tough crust while guaranteeing those coveted, flaky layers.

Best of all? This recipe makes two crusts—perfect for a double-crust pie (like apple, cherry or strawberry rhubarb), or for stashing one in the freezer for a rainy day.

Ingredients

Gather your tools and ingredients before you begin. Cold is the secret weapon here, so keep everything in the refrigerator until the exact moment you need it.

• 2½ cups (325g) all-purpose flour, divided (plus a little extra for dusting your workspace)
• ½ teaspoon kosher salt
• 2 tablespoons sugar (Optional): Highly recommended if you are making sweet fruit fillings like apple, peach, or strawberry-rhubarb. Skip it if you are making a savory pie.
• 1 cup (230g) very cold salted butter, cut into ½-inch cubes (Cut your butter and pop it back in the freezer for 10 minutes before mixing!)
• 6 to 8 tablespoons ice water (fill a bowl with water and ice cubes; measure out only the liquid when ready to use)

Step-by-Step Instructions for the Flakiest Crust

Step 1: The Secret Technique (First Flour Addition & Butter)

1. Add 1½ cups of flour, kosher salt, and sugar (if using) into a food processor (pulse to combine). Note: If making this entirely by hand, use a pastry blender.
2. Add the very cold butter. Pulse a several times (or cut in with the pastry blender) until the butter is broken down into pea-sized pieces coated in flour. It should hold together nicely when you pinch a small amount with your fingers (see photo↓).  Add the remaining cup of flour to the mixture already in the food processor. Pulse a few times until the flour is mixed in (or stir flour in with a spatula if doing by hand).
3. Dump this buttery mixture into a bowl and toss gently to combine. This two-step process ensures some butter is thoroughly worked into the flour for structure, while larger pieces remain to create steam and flakiness.

Step 2: Bring It Together with Ice Water

1. Drizzle 6 tablespoons of ice water evenly over the flour and butter mixture.
2. Using a rubber spatula or your hands, gently fold the mixture together. Try not to overmix or knead!
3. If the dough feels too dry, add more ice water, 1 tablespoon at a time, just until the dough comes together in a shaggy mass.
4. Turn the shaggy dough onto your work surface and bring it together using your hands.  Don’t knead the dough!  You just want the dough to come together into a large ball shape.

Step 3: Divide and Chill

1. Divide the dough evenly in half. Form each half into a flat, compact disc.
2. Wrap each disc tightly in plastic wrap and place them in the refrigerator to chill for at least 2 hours (or up to overnight). Chilling allows the gluten to relax and lets the butter re-solidify so your crust holds its shape and bakes up flaky.

Step 4: Roll and Bake

1. Remove one disc of dough from the fridge and let it rest on the counter for 5 to 10 minutes so it’s pliable enough to roll without cracking.
2. On a lightly floured surface, roll the dough from the center outward into a 12-inch circle, rotating the dough quarter-turns as you go to prevent sticking.
3. Gently transfer the dough into your 9-inch pie plate, trim the edges, flute or crimp as desired, and proceed with your favorite pie recipe!

Tips for Pie Crust Success

• Keep Everything Cold: If your kitchen is warm, or if your butter starts feeling soft and greasy while you’re working, stop immediately. Pop the bowl or dough back into the fridge for 15 minutes. Cold butter = flaky pie crust.
• Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs down the flour, leading to too much flour and a tough, dry crust.
• Freezer Friendly: Remember, this recipe makes two crusts! If you only need one, wrap the second disc tightly in plastic wrap, slide it into a freezer-safe bag, and freeze it for up to 3 months. Thaw overnight in the fridge before using.

Now that you have mastered the art of the homemade all-butter pie crust, what are you baking first? Let me know in the comments below!