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This easy, buttery pie crust is the secret to bakery-quality pies at home. With just three ingredients, it comes together quickly and bakes into a crisp, flaky crust that’s perfect for sweet and savory pies alike.
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Cuisine: American
Prep Time: 10 minutes
Resting Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 1 crust
Why You’ll Love Making It
- Flaky & Buttery – This crust bakes up perfectly crisp, light, and tender every time.
- Only Three Ingredients – No fancy ingredients or equipment required—just flour, butter, and water.
- Easy to Work With – The dough rolls out smoothly and holds its shape beautifully in the oven.
- Make-Ahead Friendly – Prep it in advance and store it in the fridge or freezer for easy baking later.
Ingredients
- 1 3/8 cups all-purpose flour (plus extra for dusting) – Provides the structure while keeping the crust light and tender.
- 1 stick (½ cup) salted butter, frozen – Freezing keeps the butter cold, ensuring a flaky, layered crust when baked.
- ¼ cup chilled water – Ice-cold water helps bind the dough together without melting the butter.
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Instructions
Step 1: Prepare the Flour and Butter
Sift the flour into a large mixing bowl and place it in the freezer for 10 minutes. Meanwhile, grate the frozen butter using the large holes of a box grater. If the butter becomes too small to grate, chop the remaining piece into small cubes.
Step 2: Mix the Dough
Add the grated butter to the cold flour and toss to evenly coat. Use a fork or your fingertips to lightly mix until the texture resembles coarse sand with visible bits of butter throughout.
Step 3: Add Water and Form the Dough
Drizzle two tablespoons of ice-cold water over the flour-butter mixture. Mix gently with a fork, incorporating any dry flour from the bottom. Continue adding water, one tablespoon at a time, until the dough holds together when pinched. Avoid overmixing.
Step 4: Shape and Chill the Dough
Gather the dough into a rough ball and transfer it to a lightly floured surface. Shape it into a disc about six inches in diameter and three to four inches thick. Wrap tightly in plastic wrap or beeswax and refrigerate for at least two hours, preferably overnight.
Step 5: Roll Out the Crust
Once the dough has chilled, lightly flour your work surface and rolling pin. Roll the dough out into a 12-inch circle, turning it slightly after every few rolls to maintain an even thickness.
Step 6: Transfer to the Pie Plate
Carefully drape the rolled dough over your rolling pin and transfer it to a greased 9-inch pie plate. Gently press the dough into the bottom and sides of the dish, letting any excess hang over the edges. Trim the excess, leaving about ½ inch, and tuck it under itself for a neat edge. Crimp the edges with your fingers or a fork.
Step 7: Dock and Chill
To prevent air bubbles, use a fork to poke small holes (dock) in the bottom crust. If using a very wet filling, beat an egg white until frothy and brush a thin layer over the crust to create a moisture barrier. Place the pie plate in the freezer for 15 minutes before baking.
Step 8: Bake and Enjoy
Bake according to your pie recipe’s instructions. If blind baking, preheat the oven to 375°F (190°C), line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 10–15 minutes until golden brown. Let cool before filling.
FAQs
Can I make this pie crust ahead of time?
Yes! The dough can be stored in the refrigerator for up to three days or frozen for up to three months. Just thaw overnight in the fridge before rolling.
Why is my crust not flaky?
Flakiness comes from keeping the butter cold. If your crust is tough or dense, the butter may have softened too much while mixing. Try chilling the dough longer before rolling it out.
