Flaky Homemade All Butter Pie Crust Recipe

If you’re looking for that golden, buttery pastry that gently shatters into layers with every bite, this Flaky Homemade All Butter Pie Crust delivers everything a pie lover dreams about. It’s rich with a real buttery aroma, tender and crispy at once, and easier to make than you’d ever think. Whether you’re preparing a classic apple pie for the holidays or making a quiche for family brunch, having this go-to recipe up your sleeve will make you feel like a true home baker!

Ingredients You’ll Need

Just a handful of simple ingredients stand between you and a perfect pie crust. Each one plays a vital role: the flour creates structure, salt balances flavor, butter brings the magic of flakes, and icy water ensures the right texture every time.

• All-purpose flour: This is the foundation for structure, providing the body to our Flaky Homemade All Butter Pie Crust.
• Salt: Just a whisper of salt brings out all the subtle flavors and enhances the butter’s richness.
• Unsalted butter: Using cold, unsalted butter is absolutely the secret to that layered, melt-in-your-mouth texture—plus control over the saltiness.
• Ice water: The colder, the better! Ice water helps hold the dough together, keeping the butter firm so you achieve maximum flakiness.

How to Make Flaky Homemade All Butter Pie Crust

Step 1: Prepare and Whisk Dry Ingredients

Begin by measuring out your flour and salt into a large mixing bowl, then whisk them together to distribute the salt evenly. This quick step makes sure your Flaky Homemade All Butter Pie Crust has balanced flavor in every bite!

Step 2: Add Cold Butter

Take your butter straight from the fridge and cut it into small cubes. Add these cubes to your dry mixture; the coldness here is non-negotiable—it’s essential for creating those beautiful flakes that set this pie crust apart.

Step 3: Cut the Butter Into the Flour

Using a pastry cutter (or two forks if that’s what you have), work the butter into the flour until you have a crumbly mixture with lots of pea-sized pieces. This uneven texture is exactly what will make your Flaky Homemade All Butter Pie Crust light, crisp, and tender.

Step 4: Add Ice Water Gradually

Start sprinkling your ice water over the mixture, adding it in slowly, a tablespoon at a time. Stir gently with a spatula after each addition. The goal is just enough water for the dough to come together—not more—so your crust never turns gummy.

Step 5: Form the Dough and Divide

Once your dough looks shaggy and is just coming together, turn it out onto a clean surface and press it into a ball. Slice the dough in half—each half will make a 9-inch crust, so you have one for the bottom and one for the top (or save one for decorative lattice work).

Step 6: Roll, Shape, and Store

Roll your dough gently, dusting with extra flour as needed, then transfer to your pie dish. If not baking right away, this is the time to wrap your dough balls in plastic and store them in the fridge for several days, or tuck them in the freezer for up to three months.

Step 7: Baking and Blind Baking Tips

Baking times will rely on your pie recipe. For blind baking (crust only), line your raw crust with parchment and fill it with pie weights, dry beans, or dry rice. This keeps your Flaky Homemade All Butter Pie Crust from shrinking or puffing. Some recipes will have you poke holes with a fork—check your pie’s instructions for these details!

How to Serve Flaky Homemade All Butter Pie Crust

Garnishes

Dress up your finished pie with simple touches like a sprinkle of coarse sugar or a brush of cream for shine. You can also use leftover crust scraps to make playful cut-out shapes—stars, leaves, or hearts—to decorate the rim and really flaunt that homemade look!

Side Dishes

A slice of pie with Flaky Homemade All Butter Pie Crust pairs beautifully with vanilla ice cream, lightly whipped cream, or even a spoonful of tangy crème fraîche. For savory pies, serve with a crisp green salad or vibrant roasted vegetables.

Creative Ways to Present

Mini hand pies and galettes are a charming twist that puts the Flaky Homemade All Butter Pie Crust on full display. Try baking in tart pans or cutting dough into rustic, free-form shapes and folding the edges over for a lovely farmhouse presentation.

Make Ahead and Storage

Storing Leftovers

Wrap any unused or leftover dough tightly in plastic and store it in the refrigerator for up to 3 days. Once baked, crust keeps in the fridge (covered) for several days and can be refreshed with a quick oven reheat for maximum flakiness.

Freezing

The Flaky Homemade All Butter Pie Crust is freezer-friendly: simply wrap the dough balls tightly and place in a freezer bag. They’ll stay perfect for up to 3 months. Thaw overnight in the fridge when ready to use.

Reheating

To bring back the crispiness of your baked crust, pop it in a 350°F oven for about 10 minutes. This restores that signature flakiness—no soggy bottoms here!

FAQs

Can I use salted butter instead of unsalted?

You can, but take care to reduce or omit the added salt in the recipe, so your Flaky Homemade All Butter Pie Crust doesn’t end up overly salty. Unsalted butter gives you complete control.

My dough seems too dry or too wet—how do I fix it?

If it’s dry and won’t come together, add more ice water a teaspoon at a time. If it gets too wet, sprinkle a bit more flour until you reach the right consistency—a cohesive, not sticky, dough.

How do I prevent my pie crust from shrinking?

Relaxing the dough in the fridge before rolling it out and again, after fitting it in the pie dish, helps tremendously. Also, use pie weights or dry beans for blind baking to prevent shrinking or puffing.

Can I make Flaky Homemade All Butter Pie Crust ahead of time?

Absolutely! Pie dough is actually better after chilling. Make it up to 3 days ahead and keep it wrapped in the fridge, or freeze for longer storage.

What’s the best way to transfer rolled-out dough to the pie dish?

Gently roll the dough around your rolling pin, lift it over your dish, and unroll. If it tears, patch it with an extra bit of dough. Perseverance and a gentle touch go a long way!

Final Thoughts

Once you’ve tried this Flaky Homemade All Butter Pie Crust, you’ll never look at a store-bought crust the same way. Don’t be afraid—each time you make it, you’ll get even better. Grab that cold butter, and let’s make a pie to remember!

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