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Deliciously Flaky Pie Crust in 10 Easy Steps

Let’s talk about the perfect pie crust. Picture a pie with a flaky crust so golden brown it makes your mouth water. It’s buttery and beautiful. Now, imagine that pie in front of you. Is picturing it difficult? It shouldn’t be! Making a flaky pie crust is so easy, anyone can do it. Here is how to make a delicious, perfect crust in 10 easy steps.
2–½ cups all-purpose flour
1 tablespoon sugar (if desired)
1 teaspoon salt
1 cup unsalted butter, cold and cut into cubes
 ½ cup cold water

  1. Combine the flour, salt, and sugar (if desired) in a bowl. Sugar is great for fruit pies or other sweet pies. It adds a subtle little kick of sweetness.
  2. Dump the dry ingredients onto a flat surface and use a rolling pin to smash the butter into the flour mixture. Once the butter is flattened, scrape the mixture into a pile using a small scraper or chopper. If butter sticks to the rolling pin, scrape it off and add it to the dry ingredients.
  3. Stop mixing these ingredients when you can see short, thin strips of butter (around an inch long or so) throughout the dough. Not overmixing the butter into the flour mixture will give the crust extra flakiness and a beautiful brown color. 
  4. Return the mixture to the bowl and place in the freezer for 10 minutes. Once removed, add the cold water.
  5. Using a large spoon, form the mixture into a ball. If the dough looks too dry, add more water one teaspoon at a time. Be wary of adding too much, as too much water can make the crust tough. You want the dough to hold a ball shape easily. It’s normal for the dough to produce a few crumbles.
  6. Divide the dough into two balls and flatten the balls into discs. Wrap them in plastic wrap or place in a covered bowl, then put the dough in the refrigerator. Leave it undisturbed for two hours minimum.
  7. When you’re ready to use the dough, place it on the counter and begin rolling! Work the crust into a circular shape. If the dough sticks to the rolling pin, add a small amount of flour to the outside of both the pin and the dough. The crust should be two inches wider than your pie dish.
  8. Collect the dough using the rolling pin by placing the rolling pin at the edge of the dough and carefully rolling the crust around the pin.
  9. Transfer the dough to your pie dish by slowly and gently unrolling it over the dish without pressing the dough against it.
  10. Now you can add your pie filling. Once you’ve added your ingredients, place the second rolled-out ball of dough on top and decorate it how you like.

Tips and Tricks

  • If you’re looking for a kick of extra flavor, you can add other cold liquids such as buttermilk.
  • Brush the top of the pie with an egg wash for an extra golden brown boost and a shiny outer layer. Make the egg wash by combining one large egg and one teaspoon of water. Then, bake to perfection!
  • Unused dough can be stored in the refrigerator for a maximum of five days. If you need more time, it can sit in the freezer for two months.


Last Updated: December 22, 2015