The ultimate buttery, flaky pie crust! Made with salted butter, a hint of sugar, and my secret fold-and-chill method for next-level layers, this crust bakes up golden, crisp, and melt-in-your-mouth every time. Makes 2 9" Pie Crust.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon fine sea salt (use 1 teaspoon if using unsalted butter)
- 1 cup + 2 tbsp salted butter very cold and cubed
- 7-9 tbsp ice water
- 1 teaspoon apple cider vinegar or white vinegar
- 1 tsp vanilla bean paste or vanilla extract
Instructions
- Place the cubed butter in the freezer for 10–15 minutes. Keep the water cold in the fridge.
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to work it in until you have pea- to nickel-sized chunks of butter throughout the dough.
- Mix in the vanilla bean paste and vinegar. Then slowly drizzle in the ice water, one tablespoon at a time, tossing gently until the dough just starts to come together. It should look shaggy and hold when pinched, but never feel wet or sticky.
- Turn the dough onto a lightly floured surface or parchment paper. Roll it into a rectangle, fold it in thirds like a letter, rotate 90 degrees, and flatten slightly. This quick fold adds beautiful flaky layers.
- Divide the dough into two disks. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor and texture.
- Roll each disk out to ⅛–¼ inch thick. If the dough feels too firm, let it rest at room temperature for 10–20 minutes to soften slightly before rolling. Line your pie pan with one round, fill as desired, and top with the second crust or a lattice. Chill again before baking to help the crust hold its shape and achieve flaky layers.
Video
Notes
- Keep everything cold! Cold butter and minimal handling are the keys to flaky layers. If the dough ever feels warm or sticky, pop it back in the fridge for 10–15 minutes.
- Salted vs. Unsalted Butter: This recipe was tested with salted butter for rich flavor. If using unsalted, increase salt to 1 teaspoon total.
- Storage: The dough can be refrigerated for up to 3 days or frozen (tightly wrapped) for up to 2 months. Thaw overnight in the fridge before using.
- Blind baking tip: For cream or custard pies, line the crust with parchment and fill with pie weights. Bake at 375°F (190°C) for 15 minutes, remove weights, and bake another 10–15 minutes until lightly golden.
Nutrition
Nutrition Facts
Best-Ever All-Butter Pie Crust
Amount per Serving
Calories
1609
% Daily Value*
Fat
110
g
169
%
Saturated Fat
69
g
431
%
Trans Fat
4
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
28
g
Cholesterol
286
mg
95
%
Sodium
1443
mg
63
%
Potassium
219
mg
6
%
Carbohydrates
137
g
46
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
19
g
38
%
Vitamin A
3326
IU
67
%
Calcium
60
mg
6
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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