Food Edition›Bake›French›Dessert›Traditional Flaky Pie Crust
2 hr 30 minIntermediateServes 2 crusts for 9-inch pies
French · Dessert

Traditional Flaky Pie Crust

This is a base-layer recipe meant to be handled with a light touch. It leans on the temperature of your ingredients to do the heavy lifting in the oven.

Guide byIris·2 hr 30 min·Updated 2026-05-14
Total time
2 hr 30 min
Hands-on
20 min
Serves
2 crusts for 9-inch pies
Difficulty
Intermediate
Before you start

Control the temperature above all else.

If the kitchen is warm, chill your flour and bowl before you begin. The butter must remain solid until it hits the oven heat.

  • large mixing bowl
  • pastry cutter or two dinner knives
  • rolling pin
  • plastic wrap
Ingredients

What goes in.

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

Pea-sized fragments

You are not looking for a uniform, sandy mixture. Stop blending when you see visible butter chunks the size of peas; these are the pockets that create flake.

Step by step

The method.

  1. Mix dry

    Whisk flour, salt, and sugar in the bowl until fully combined.

  2. Cut in butter

    Add the frozen butter cubes. Use your pastry cutter to work them into the flour until the butter is broken into pea-sized bits.

  3. Hydrate

    Add ice water one tablespoon at a time, tossing with a fork. Stop when the dough just begins to clump together when squeezed.

  4. Divide and chill

    Split the dough in two. Form into discs, wrap tightly in plastic, and refrigerate for at least two hours.

  5. Roll

    On a floured surface, roll from the center outward, rotating the dough frequently to ensure an even thickness.

Variations

Other turns to take.

Savory Crust

Omit the sugar and fold in a tablespoon of fresh thyme or rosemary leaves during the final mixing step.

Whole Wheat Blend

Replace 1/2 cup of all-purpose flour with finely ground whole wheat flour for a nuttier flavor.

Tips & troubleshooting

When it doesn't go to plan.

Tip

Keep a small bowl of ice water nearby, but use only the minimum amount needed to bind the dough.

Tip

If the dough becomes too soft or sticky while rolling, return it to the fridge for 15 minutes.

Tip

Avoid overworking the dough with your hands, as the heat from your palms will melt the butter.

Questions

The ones that keep coming up.

Why did my crust shrink in the oven?

The gluten was likely over-developed during mixing or rolling. Ensure the dough is well-chilled before it hits the heat.

Can I use salted butter?

You can, but reduce the added salt by half to keep the balance.