The Best Flaky Butter Pie Crust Recipe

Making a perfect pie crust can be a game-changer for your baking repertoire. Whether you’re planning to bake a sweet apple pie or a savory quiche, a flaky, buttery crust is essential. This recipe guides you through two methods – using a food processor and by hand – to achieve that ideal texture. The combination of cold butter and the right technique ensures your pie crust will be tender and delicious every time.

Ingredients:

  • 1 ½ cups + 1 cup all-purpose flour (divided)
  • 1 cup cold butter, cut into small pieces
  • 1 tablespoon sugar (optional, for sweet pies)
  • ½ teaspoon salt
  • 6-8 tablespoons ice water

Directions:

Food Processor Method:
  1. Combine Dry Ingredients:
    • Place 1 ½ cups of flour, sugar (if using), and salt in the food processor. Pulse a few times to combine.
  2. Add Butter:
    • Scatter the small pieces of cold butter over the flour mixture. Process until the mixture resembles coarse crumbs and the flour is butter-coated.
  3. Add Remaining Flour:
    • Add the remaining 1 cup of flour to the processor. Pulse briefly to mix.
  4. Add Water:
    • Transfer the mixture to a large bowl. Gradually sprinkle ice water over the mixture, starting with 6 tablespoons and adding more if necessary, until the dough begins to clump together.
  5. Form Dough:
    • Gently gather the dough into a ball and divide it into two halves.
  6. Chill:
    • Flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
By Hand Method:
  1. Combine Dry Ingredients:
    • Whisk 1 ½ cups of flour with sugar (if using) and salt in a large bowl.
  2. Cut in Butter:
    • Use a pastry cutter to cut in the cold butter until the mixture resembles coarse crumbs.
  3. Add Remaining Flour:
    • Stir in the remaining 1 cup of flour.
  4. Add Water:
    • Gradually add ice water, tossing with a fork, until the dough comes together.
  5. Form Dough:
    • Gently gather the dough into a ball and divide it into two halves.
  6. Chill:
    • Flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Tips:

  • Keep Ingredients Cold: The key to a flaky crust is to keep your butter and water as cold as possible. This prevents the butter from melting before baking, which helps create those desirable flaky layers.
  • Don’t Overwork the Dough: Mix the dough just until it comes together. Overworking it can develop gluten, making the crust tough.
  • Chill the Dough: Allow the dough to rest in the fridge. This relaxes the gluten and makes the dough easier to roll out.

Serving Suggestions:

This versatile pie crust is perfect for a variety of pies, both sweet and savory. Try it with classic apple pie, rich chocolate tart, or a savory chicken pot pie.

Storage:

You can store the dough disks in the refrigerator for up to 3 days or freeze them for up to 3 months. Thaw in the refrigerator before using.

Conclusion

With these steps, you can master the art of making a flaky, buttery pie crust that will elevate any pie recipe. Happy baking!