Less is more when it comes to this buttery flakey pie crust. Just 5 ingredients cut together and ends up making a tender easy to cut crust. With just a hint of sweet it pairs well with sweet or savoury fillings!

Pie crust adorned with leaf cutouts

Pumpkin pie is my personal favorite but this pie dough is so versatile you can use it for any kind of pie.

Buttery Flakey Pie Crust Tips

  1. Cold Cold Cold! The butter needs to stay cold the entire time! The water needs to be ice water!
  2. Use a pastry cutter to get the butter into pea sized or smaller pieces. I found using my hands melted the butter slightly and made the dough slightly more elastic.
  3. measure any extra water 1 tbsp at a time so as not to use too much
  4. Make sure you leave enough time in advance to chill the dough for the full 2 hours or overnight.
  5. The pie dough can stay in the fridge tightly wrapped for up to 3 days or in the freezer double wrapped for up to 3 months!
  6. Choose the right pie dish! Glass or ceramic cook very consistently while metal one tend to cook too quickly and can overcook the pie crust.
  7. Lastly, do not over mix the dough. You can see in my pictures I only mix it enough that I was able to mould it into a ball and it would stay. Less mixing is better!!
  • 5 ingredients to make the most buttery flakey pie dough
  • All Butter Pie Dough recipe with butter being cut into the flour
  • All butter pie dough lightly mixed and ready to chill
  • All Butter Pie dough lightly mixed and ready to chill
  • Pie Dough turned out onto a piece of saran wrap and ready to chill for a few hours
  • All butter pie dough chilled and ready to roll out

This buttery flakey pie crust comes together so quickly. Measure out the flour and whisk in the sugar and salt. I cubed the butter up and placed it back in the fridge until I was ready to cut it into the flour. Don’t let the butter get warm!

I recommend having the ice water ready then all can be assembled in a matter of minutes! Lay out your saran wrap as well so it is ready to place the dough. Your hands will have enough heat to just mold the flakey dough into a ball, wrap loosely and form into a disc. Place in the fridge for a full 2 hours or overnight.

Remove the dough from the fridge and let warm up for 5-10 minutes before rolling. Sprinkle flour on the counter and on the rolling pin before rolling the dough so it doesn’t stick!

If the dough is still crumbling fold it in half or quarters (see picture below) This is creating more flakey layers once your roll it out just like the perfect pastry!

Fold the buttery flakey pie dough to create pie dough layers
When rolling cold pie dough if it is still flakey just fold it in half or quarters to create more layers!

Roll the circle just larger than your pie plate (I used a 9″) and trim away any excess dough. I used the scraps to make leaves and some of my second disc! Be sure to egg wash the crust before baking and cover the crust with foil or a silicone crust cover for even baking!

You may be interested to try:

Camembert Maple Puff Pastry
Flakey puff pastry with gooey melted camembert!
Smooth and silky whipped shortbread
Buttery melt in your mouth Whipped Shortbread!
Perfect Cutout Sugar Cookies
These soft and chewy sugar cookies are absolutely perfect for cut out cookies and to decorate for any occasion!
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Buttery Flakey Pie Crust

This incredibly flakey all butter pie crust is practically fool proof and will become your go to for all your pie and pastry treats!

Course Dessert
Cuisine American
Keyword pie, pie crust
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 9″ Pie Crusts
Author Holly

Ingredients

  • 2 1/2 cups all purpose flour
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1 cup unsalted butter *2 sticks
  • 1/2 cup plus 2 tbsp ice water

Instructions

  1. Whisk together flour, sugar and salt in a bowl.

    Cold Butter Cubes ready to be cut into the flour using a dough cutter or knives

  2. Cut the butter into small cubes and dump into the flour.  Using a pastry cutter or 2 knives cut the butter into the flour until no large lumps remain or all are pea sized or smaller.  

    All Butter Pie Dough recipe with butter being cut into the flour

  3. Add 1/4 cup of iced water at a time gently stirring with a fork.  add another 1/4 cup and again gently stir until larger clumps form.  Add additional water 1 Tbsp at a time IF NEEDED just until loose flour is almost incorporated. 

    All butter pie dough lightly mixed and ready to chill

  4. Split the dough into 2 equal portions and dump onto saran wrap.  Using your hands gently scoop and pack the dough into balls and loosely seal with saran wrap.  Pack the dough down into flat discs and place into the fridge for 2 hours.

    5 ingredients to make the most buttery flakey pie dough

  5. *after chilling, Remove dough from fridge and let warm up for 5-10 minutes until just warm enough to roll out.  Dough can be blind baked using pie weights or beans or filled with your favorite pie filling and baked according to recipe.  

    All butter pie dough chilled and ready to roll out

Recipe Notes

Pie crust can be brushed with egg wash before baking and depending on the length of time in the oven, the crust should be covered with tin foil or a silicone crust cover to keep it from browning too quickly!

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