Pie Crust Recipe – Flaky, Buttery & Foolproof
This homemade pie crust is buttery, flaky, and perfect for any filling—sweet or savory. Made with simple ingredients, it’s beginner-friendly and delivers bakery-quality results every time.
Ingredients
- All-purpose flour – provides structure and creates flakiness.
- Unsalted butter – adds rich flavor and tender layers.
- Salt – enhances flavor and balances taste.
- Ice water – binds dough without making it tough.
Instructions
- In a large bowl, whisk together flour and salt.
- Cut in butter using a pastry cutter or fingers until mixture forms pea-sized crumbs.
- Gradually add ice water, mixing just until dough holds together.
- Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- On a floured surface, roll dough into a circle slightly larger than your pie pan.
- Transfer dough to pan, trim edges, and crimp or lattice as desired.
- Blind bake for cream pies or fill and bake for fruit pies.
Notes
Keep ingredients cold for maximum flakiness.
For a golden finish, brush with egg wash before baking.
Can be made ahead and frozen for up to 3 months.