Food Edition›Bake›French›Dessert›Making Flaky Pie Crust
2 hr 15 minIntermediateServes 1 double-crust pie
French · Dessert

Making Flaky Pie Crust

This is a method of restraint. The less you handle the butter, the more pronounced the layers will be once the crust leaves the oven.

Guide byIris·2 hr 15 min·Updated 2026-05-10
Total time
2 hr 15 min
Hands-on
20 min
Serves
1 double-crust pie
Difficulty
Intermediate
Before you start

Cold is your only tool

If your kitchen is warm, chill your flour and mixing bowl in the freezer for twenty minutes before you begin. Never let the butter soften.

  • Large stainless steel bowl
  • Pastry cutter or two butter knives
  • Rolling pin
  • Plastic wrap
Ingredients

What goes in.

  • 2 1/2 cupsall-purpose flour
  • 1 tspkosher salt
  • 1 cupunsalted butter, frozen and cubed
  • 6-8 tbspice water
The key technique

Maintaining Fat Integrity

Aim for visible, flattened pieces of butter the size of lima beans throughout the flour. These pieces create the steam pockets that push the pastry layers apart.

Step by step

The method.

  1. Mix dry ingredients

    Whisk the flour and salt in the chilled bowl until combined.

  2. Cut in the butter

    Add the frozen butter cubes. Use a pastry cutter to press the butter into the flour until you see distinct, flat shards. Do not turn the mixture into a fine meal.

  3. Hydrate

    Drizzle 6 tablespoons of ice water over the mixture. Toss with a fork. Add more water, one tablespoon at a time, only until the dough holds together when squeezed.

  4. Chill

    Divide into two discs, wrap in plastic, and refrigerate for at least two hours to allow the flour to hydrate and the fat to firm up.

  5. Roll

    Roll out on a lightly floured surface, working from the center outward. If the dough starts to feel sticky or warm, return it to the fridge for ten minutes before proceeding.

Variations

Other turns to take.

Savory Crust

Add two tablespoons of finely grated parmesan or a teaspoon of dried herbs to the flour mixture.

Tips & troubleshooting

When it doesn't go to plan.

Tip

Always use a metal or glass bowl to keep the butter temperature low.

Tip

If the edges of your dough crack while rolling, brush them with a tiny amount of water and patch them gently.

Tip

Resting the dough after rolling it into the pie tin helps prevent the crust from shrinking in the oven.

Questions

The ones that keep coming up.

Why did my crust turn out hard instead of flaky?

You likely added too much water or worked the butter until it disappeared into the flour, creating a dense paste rather than distinct layers.

Can I use a food processor?

Yes, but use the pulse button only. Stop well before the dough forms a ball, as the machine can quickly overwork the gluten.