Easy Homemade Buttery Flaky Pie Crust Recipe

Master the art of creating a heavenly, melt-in-your-mouth pie crust that’s sure to impress family and friends. This foolproof recipe requires no fancy equipment or special skills – just your hands and a love for baking!

Pie-making is an American tradition that spans centuries. Our ancestors whipped up delectable pies without modern conveniences, and now it’s easier than ever to create bakery-worthy crusts at home. This recipe combines simplicity with tried-and-true techniques for a dough that’s sturdy yet pliable, resulting in an irresistibly flaky crust.

Embracing Gluten: The Secret to Perfect Pie Crust

Let’s debunk the myth that gluten is the enemy of good pie crust. In fact, gluten is the force that gives your pastry strength and structure. The key is striking the right balance – and that’s where butter comes in. A 1:1 ratio of flour to butter by weight creates a dough that’s tender, crisp, and delightfully flaky.

This perfect balance of gluten and fat not only improves the dough’s flexibility but also helps waterproof the bottom crust. The result? A crispy, flaky bottom even with the juiciest of fillings – no pre-baking required!

The Smash and Fold Technique

Creating extra-flaky layers is as simple as smashing and folding. Here’s how: 1. Cut cold butter into cubes and toss with flour. 2. Smash each cube flat with your fingertips. 3. Add water (exactly 50% of the flour by weight) and knead until a shaggy ball forms. 4. Roll out the dough and fold it like a book. This quick folding method creates delicious layers that will have everyone oohing and aahing over your pie.

Rolling Out Success

Don’t be afraid to use plenty of flour when rolling out your dough. Any excess can be brushed off later. Choose a rolling pin that feels comfortable in your hands – it’s your personal baking lightsaber! Aim for a rectangle slightly larger than a sheet of notebook paper, keeping both sides well-floured as you work.

The Importance of Chilling

After shaping your crust, refrigerate it for at least two hours. This crucial step chills the butter, preserving those beautiful, flaky layers you’ve worked hard to create. Your patience will be rewarded with a perfectly crisp and tender crust.

Mastering the Art of Pie Crust

Remember, your pie dough should never feel sticky or wet. If it does, your kitchen might be too warm, causing the butter to soften prematurely. Don’t be afraid to pop it in the fridge for a few minutes if needed.

With these tips and techniques, you’re well on your way to becoming a pie crust master. So roll up your sleeves, dust your countertop with flour, and let’s create some pie magic!

Ultimate Flaky, Buttery Pie Crust Recipe

Ingredients

• 8 ounces low-protein all-purpose flour (1 2/3 cups; 225g), plus extra for dusting
• 1/2 ounce sugar (1 tablespoon; 15g)
• 1 teaspoon (4g) kosher salt; for table salt, use half as much by volume or the same weight
• 8 ounces unsalted butter, straight from the fridge (2 sticks; 225g), cold
• 4 ounces cold tap water (1/2 cup; 115g)

Directions

1. Prepare the Dough: In a medium bowl, whisk together flour, sugar, and salt. Cut cold butter into 1/2-inch cubes and toss with the flour mixture. Using your fingertips, smash each cube flat. Pour in the water and knead the dough against the sides of the bowl until it forms a shaggy ball. The dough should be between 65 and 70°F (18 and 21°C).
2. Create Flaky Layers: On a well-floured surface, roll the dough into a 10- by 15-inch rectangle. Fold the short sides to the center, then close like a book. Fold in half once more to create a thick block. Cut the block in half with a sharp knife. Ensure the dough temperature remains between 65 and 70°F (18 and 21°C).
3. Shape for Single-Crust Pies: Roll one piece into a 14-inch circle. Transfer to a 9-inch pie plate, allowing excess to drape over the edges. Trim the overhang to 1 1/4 inches, then fold it over to create a thick border on the rim. Crimp as desired. Repeat with remaining dough if making two pies. Wrap in plastic and refrigerate for at least 2 hours or overnight.
4. Prepare for Double-Crust Pies: Follow step 3 for the bottom crust. For the top, either roll into another 14-inch circle or a 9- by 15-inch rectangle for a lattice top. Transfer to a lined baking sheet, wrap in plastic, and refrigerate for at least 2 hours or overnight.
5. Blind Baking: Preheat oven to 350°F (180°C). Line the chilled crust with foil and fill with sugar. Bake on a half sheet pan for 60-75 minutes until set and golden. Carefully remove the sugar and foil. If needed, bake a few minutes more to brown the bottom.

Notes

Tempered-glass pie plates conduct heat efficiently, resulting in a light and crisp crust. In warm kitchens (above 74°F/23°C), take steps to keep your dough cool during preparation.

Make-Ahead and Storage

Dough can be refrigerated for up to 24 hours before use. For longer storage, freeze as a block, rolled out, or shaped in a pan. Frozen blocks will need 2 hours to rest after rolling and shaping.