Search thousands of recipes reviewed by home cooks like you.

Butter Flaky Pie Crust

Butter Flaky Pie Crust

  • Prep

    15 m
  • Ready In

    15 m
Dana

Dana

Butter makes this buttery flaky recipe the perfect crust for your pie!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

Add to list

Directions

  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

chibi chef
3414

chibi chef

10/28/2008

Excellent crust! I've made this crust many times, and I finally mastered the techniques to make it flaky (not recipe's fault but b/c inexperience). Previously, I over-worked the dough, used too much water, and/or didn't keep the dough cold enough, which made the crust tough and soggy. Tips: keep it cold & work it sparingly. Chill water in the freezer until ice crystals begin to form. Cut very cold UNSALTED butter into cubes & cut it in the flour & salt with a pastry blender (or pulse in food processor) until it resembles coarse crumbs. Transfer to large bowl & gently toss water into crumbs 1 tsp at a time with a fork. Do not use food processor to incorporate water - it's too easy to overwork the dough. The dough should have small bits of butter - this makes the crust flaky. Cool off hands under cold water, pat dry, gather the crumbs into a flattened ball, wrap in plastic, and refrigerate. Refrigeration is necessary b/c it allows the gluten to relax and prevent shrinkage. You may need to roll out the dough twice. First roll out is usually crumbly, uneven, and has large breaks. Gently gather in edges to form another ball, flip it smooth side up, and roll out again. Smooth, round, even crust should be easier the second roll out. See pics of the process.

Samantha Li
1815

Samantha Li

3/21/2008

SO flaky and tender. TIP: if you don't have a food processor or pastry cutter, try freezing the block of butter, and then grating it. I even put my grated butter back in the freezer, so the little bits FOR SURE stay solid and cold when I'm working the dough.

eiskyjente
844

eiskyjente

8/10/2007

This is THE tastiest crust ever!!! I used to be a dedicated shortening user, but because since moving to Finland from the USA, I have been unable to find it anywhere. I am no longer lamenting my misfortunes, though! This is the best butter crust I've ever tasted, and the only recipe for such that I have ever enjoyed perfect results and consistent success with. Every time I make this it turns out beautifully... I have made just simple pie crusts with it, as well as have used it to do more intricately decorated ones; braided and woven top crusts, have made flowers, fruits and leaves to garnish tarts with, etc., and the pie dough NEVER looses it's shape, even with the most intricate of sculpted details: No melting in the oven. Yippy! I have been using this crust religiously for nigh on a year, and even if I could get Crisco here, I wouldn't even bother using it for pie crusts because this is my crust recipe for all eternity. Oh, I thought I would mention, too, that in a pinch this morning I had to use baking margarine, as I didn't have enough butter for a double-crust, and it still turned out great... ofcourse not as divinely rich and yummy, but still as flaky and tender as always. Thanks for posting the absolute best pie recipe on earth! :P

More reviews

Similar recipes

ADVERTISEMENT