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Throw out everything you know about making pie crust to make the best easy flaky pie crust you've ever made. Simple, all butter, no fail! | justalittlebitofbacon.com
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Easy Flaky Pie Crust Recipe

Throw out everything you know about making pie crust to make the best easy flaky pie crust you've ever made.
Course Dessert
Cuisine American
Keyword easy pie dough, pie crust
Prep Time 2 hours 15 minutes
Total Time 2 hours 15 minutes
Servings 2 crusts
Calories 1600kcal
Author Just a Little Bit of Bacon

Ingredients

  • 2 1/2 cups (12 1/2 oz) all purpose flour
  • 2 tbsp granulated sugar
  • 1/2 tsp table salt
  • 2 1/2 sticks (10 oz, 20 tbsp) cold unsalted butter, cold unsalted butter, cut into 1/2-inch thick pieces
  • 6 tbsp (3 oz) cold water

Instructions

  • Measure out all the flour into a mixing bowl. Add 2/3 (about 8 oz) of the flour to the bowl of food processor.
  • Add in the sugar and salt and pulse to combine.
  • Lay out the butter evenly over the surface of the flour. Begin pulsing the flour and butter together. Continue until the flour and butter are completely combined and there is no dry flour in the processor and the dough has clumped up.
  • Spread out the dough with a rubber spatula and then sprinkle the remaining flour over the top.
  • Pulse just few times, 5-6 quick pulses, to break up the dough. Transfer to a large bowl.
  • Sprinkle the water over the dough and use the rubber spatula to fold and mix the water into it.
  • Once the water is mixed in and the dough has become a cohesive ball, turn it out onto a well floured surface.
  • Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and let it rest in the refrigerator for at least 2 hours and up to 3 days.
  • After the dough has rested, use it in any recipe calling for one or two 9-inch crusts.

Notes

  • Inspiration: Adapted from Easy Pie Dough by Serious Eats.
  • Storage: Dough can be refrigerated for up to 3 days or frozen for up to three months. (Well wrapped!)
  • Yield: This recipe will make two 9-inch crusts.
  • Working the Dough: Don't be afraid to work the dough after you've added the water and are forming it into discs. I fold and press it a few times by hand so that it makes a nice, smooth ball which I can shape into a disc.
  • Tips:
    • I have found that this dough is forgiving even if your butter isn't completely cold. I made a perfect pie on a hot day where my butter had softened before I made the crust. However, I would recommend going with the cold butter since that does remove a variable.
    •  As you can see from my pictures up above, I like to roll it out on sheets of wax paper. I find it helps when it's time to transfer the rolled crust to the pie plate. I put two sheets below the dough and sprinkle both the wax paper and the dough with flour. Once I'm done I can lift up the whole crust with the wax paper and easily move it to my plate and then peel off the wax paper.
    • Whether you use wax paper or not, make sure you use a well floured surface and rolling pin. Flour everything!
    • One more thing - when you are ready to roll make sure you let it sit out until it's pliable. Refrigerated dough is too cold to roll and will crack as you work. Your fingers should leave an imprint but not sink in.

Nutrition

Calories: 1600kcal