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Flaky All-Butter Pie Crust

Flaky all-butter pie crust is made with cold butter cut into flour until pea-size pieces and larger flat bits create tender, golden layers. Chill the dough before rolling, then blind bake it in a 9-inch pie plate until dry and golden.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling 1 hour 15 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 cup all-purpose flour plus more for rolling
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter 1 stick, cold and cut into 1/2-inch cubes
  • 3 tbsp ice water to 5 tablespoons

Equipment

  • 1 9-inch pie plate

Method
 

  1. Whisk the flour and salt in a medium bowl.
  2. Cut in the cold butter with a pastry cutter or your fingertips until the mixture has pea-size pieces and some larger, flat bits.
  3. Sprinkle 3 tablespoons ice water over the mixture and toss gently with a fork.
  4. Add more water, 1 teaspoon at a time, just until the dough holds together when squeezed.
  5. Gather the dough into a disk, wrap, and refrigerate for 1 hour.
  6. On a lightly floured surface, roll the dough into a 12-inch round and fit it into a 9-inch pie plate, easing it into the bottom without stretching.
  7. Trim and crimp the edge, then refrigerate the crust for 15 minutes while the oven heats to 400°F.
  8. Line the chilled crust with parchment paper and fill with pie weights or dried beans, covering the bottom and sides.
  9. Bake for 20 minutes.
  10. Carefully remove the parchment and weights.
  11. Bake for 10 to 15 minutes more, until the bottom is dry and the crust is golden.
  12. Cool completely on a wire rack before filling.

Notes

Keep the butter cold for the flakiest texture. Store the crust covered in the refrigerator for up to 3 days; it can be frozen for up to 3 months.