Flaky All-Butter Pie Crust
Making a crust by hand is about texture control. If you keep the temperature low and the butter intact, you get a shatteringly crisp foundation for any filling.
Temperature is your primary ingredient
If the butter softens, the layers disappear. Work quickly, and if the dough feels greasy or limp, get it back into the refrigerator immediately.
- large mixing bowl
- pastry cutter or two knives
- plastic wrap
- rolling pin
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tbspgranulated sugar
- 1 tspfine sea salt
- 1 cupunsalted butter, frozen for 15 minutes and cubed
- 6-8 tbspice water
Keeping the fat visible
Use a pastry cutter to work the butter into the flour until you see distinct, pea-sized chunks. These visible bits of butter are what create the pockets of steam that lift the pastry into flakes.
The method.
Mix dry ingredients
Whisk the flour, sugar, and salt in a wide, chilled bowl to combine evenly.
Cut in the butter
Add the cubes of butter. Use your pastry cutter to work them into the flour until the mixture resembles coarse meal with some visible, almond-sized chunks remaining.
Hydrate
Drizzle 6 tablespoons of ice water over the surface. Toss gently with a fork, pulling from the bottom up. Add more water, one tablespoon at a time, only until the dough begins to clump when squeezed.
Shape and chill
Divide the dough into two disks, wrap them tightly in plastic, and refrigerate for at least 2 hours. This relaxes the gluten and ensures the butter is firm before rolling.
Roll out
On a lightly floured surface, roll the dough from the center outward, turning it occasionally to keep it from sticking, until you reach your desired thickness.
Other turns to take.
Savory Crust
Omit the sugar and stir in a teaspoon of dried thyme or cracked black pepper into the dry flour mix.
When it doesn't go to plan.
Use a marble or granite surface for rolling if available; it stays cold longer than wood or laminate.
If the edges of your dough start cracking while rolling, let the disk sit on the counter for 3 minutes to soften slightly before continuing.
Never over-knead; working the dough too much creates a chewy texture rather than a crisp one.
The ones that keep coming up.
Why does my crust shrink in the oven?
The gluten was likely stretched too tight during rolling. Let the rolled-out dough rest in the pie dish for 20 minutes in the fridge before trimming and crimping.
Can I use a food processor?
You can, but pulse it sparingly. It is very easy to over-process the butter into the flour, which leads to a mealy crust instead of a flaky one.