Flaky All-Butter Pie Crust – Super Easy Recipe!
Creating your perfect pie crust is a breeze with this foolproof, 4-ingredient All-Butter Flaky Pie Crust recipe. And guess what? You can whip it up effortlessly using a food processor!
All Butter Flaky Pie Crust
Ingredients
**For Double-Crust Pie:**
- 1 cup Cold Butter 2 sticks, sliced
- 2 1/2 cups Flour
- 1 teaspoon Salt
- 1/4 – 1/2 cup Ice Cold Water or Buttermilk or Milk/Vinegar Mix
- 1 teaspoon Vinegar
**For Single-Crust Pie:**
- 1/2 cup Cold Butter 1 stick, sliced
- 1 1/4 cups Flour
- 1/2 teaspoon Salt
- 2 Tablespoons – 1/4 cup Ice Cold Water or Buttermilk or Milk/Vinegar Mix
- 1/2 teaspoon Vinegar
Instructions
- Mix flour and salt. Slice cold butter into tiny shreds and add to a bowl or food processor. Pulse until it looks like coarse meal or small peas.
- Gradually add ice-cold water, 1-2 tablespoons at a time, to the butter-flour mix. Add vinegar and pulse until it starts to come together.
- Shape the dough into a ball. Pat each ball into a disk, wrap it tightly in Saran Wrap, and chill in the refrigerator for at least 30 minutes (2 hours is even better).
- Roll out the dough on a floured surface, keeping it as cold as possible. Roll it to at least a 13-inch diameter circle.
- Fold the dough in half and place it over the pie pan. Unfold.
- Press the dough against the sides and bottom of the pan. Flute the edges for a fancy touch or add a braided strip on top.
- If you’re blind baking, poke holes along the sides and bottom. Use pie weights, rice, or beans to keep the crust in place.
- For a double crust, bake according to pie directions. For a crust-only bake, it’s 400 degrees for 10-12 minutes, then remove weights and parchment paper and bake for an additional 6-8 minutes.
- If baking a filled pie, follow the pie directions.
Notes
- I usually use buttermilk instead of water and skip the vinegar.
- No food processor? You might need a bit more water or buttermilk.