You can make the best homemade buttery, flaky pie crust without shortening from scratch with this in depth recipe. This easy pie crust is the perfect foundation for so many delicious desserts!
You can make the best buttery, flaky pie crust without shortening from scratch with this detailed recipe. This easy pie crust is the perfect foundation for so many delicious desserts!
There is nothing more satisfying than creating an entire pie from scratch. This homemade pie crust recipe creates perfectly thin, flaky buttery layers that will 100% impress your family and friends. Making a pie crust is not as intimidating as it sounds! This easy pie crust recipe will show you all the steps with photo instructions and a tips section for the most foolproof perfect pie crust.
This butter-flaky pie crust recipe is extremely versatile and can be used with a variety of different recipes. For recipe inspiration, use this buttery flaky crust with our sweet potato pie, apple pie, and black sesame pop tarts.
This easy pie crust recipe is my go-to recipe for all my favorite pies. Here are the top three reasons why you’ll love it:
Perfect flakiness: this perfect pie crust delivers the ultimate flakiness which yields tender, butter layers that melt in your mouth.
Foolproof and easy: A homemade pie crust requires no baking experience. This flaky pie crust recipe will guide you on how to make a pie crust from scratch with step-by-step photo instructions and tips.
Pantry staple ingredients: you will only need a few pantry staple ingredients—flour, butter, salt, water, and vodka—that you can easily find at your local grocery store.
Kitchen Equipment
Here is the kitchen equipment you will need to make an easy pie crust recipe! I highly recommend measuring out all the butter pie crust ingredients with a kitchen scale for best results.
Kitchen Scale: when it comes to baking, measuring cups are not all made the same, and measuring flour can be tricky. For the most accurate measurements, use a kitchen scale.
Mixing Bowls: you will need a large mixing bowl to make your homemade pie crust.
Rolling Pin: I recommend using a French rolling pin for the most control in rolling out your pie dough.
Nonstick Silicone Pastry Mat: for easy rolling to prevent your flaky pie crust from sticking to your work surface, use a nonstick silicone pastry mat.
Ingredients
All of the ingredients for the best homemade pie dough recipe can be found at your local grocery store in the baking aisle!
All-Purpose Flour: this is a classic all-butter pie crust that uses all-purpose flour for the base structure.
Unsalted Butter: unsalted butter is the primary source of fat in the homemade pie crust which forms light, lofty, flaky layers when it bakes. Use unsalted butter so you can control the amount of salt that goes into the perfect pie crust.
Salt:salt enhances the flavor of the butter in the crust.
Granulated Sugar: a touch of sugar adds a hint of sweetness to the homemade pie crust.
Ice Water: adding ice water into the crust is key because it prevents the butter from warming too quickly. If the butter melts before it hits the oven then you will not have a flaky pie crust.
Cold Vodka: vodka adds moisture to the pie dough making it easier to work with while also stopping the gluten formation in the butter pie crust which yields a more tender crust.
Substitutionsand Additions
Here are some alternative homemade pie crust ingredients you can use to substitute or add to customize to your preferences.
Substitutions
Water: instead of using vodka, you can alternatively use more ice water instead.
Shortening: if you’d like an easier more pliable dough, you can substitute half the butter with vegetable shortening instead.
Salted butter: instead of unsalted butter and salt, you can substitute them with salted butter.
Whole wheat or gluten-free flour: for a healthier, heartier crust, you can use whole wheat flour or gluten-free flour. However, the final flaky texture may not be as tender and flaky.
Additions
Seeds: for more added texture, add caraway, pumpkin, sesame, fennel, poppy, sunflower, flax, hemp, and chia.
Spices: adding warm spices such as cinnamon, nutmeg, and cardamom make great additions.
Matcha: if you want to make a matcha pie crust, go ahead and add a teaspoon of matcha powder to your dough.
Extracts: you can flavor your homemade pie crust by adding a teaspoon of extracts such as vanilla, almond, ube, or pandan.
How to Make a Buttery Flaky Pie Crust
Here are the step-by-step instructions on how to make this buttery flaky pie crust recipe. If you are planning to make a pie, I recommend making the pie crust a day in advance.
Mix dry ingredients. In a large bowl, whisk together the flour, sugar, and salt until combined.
Add butter. Cut your cold butter into about 1/2-inch cubes. Immediately add your cold, cubed butter to the flour and toss to coat. Working quickly, squish each piece of butter between two fingers to create flat little “shingles” of butter. Work until you’re left with about pea-sized butter pieces.
Add water and vodka. In a bowl mix together the ice water and cold vodka. Make a well in the center of your mixture and add about half of your water vodka mix. Using your hands, combine the water and flour until incorporated. Continue 1 tablespoon of water at a time to the dough until it comes together.
Rest. Split the dough in two, form each half into discs, wrap both tightly in plastic wrap, and chill in the fridge for an hour.
For flakey crust: on a lightly floured surface, roll out each disc into a large ~10-inch circle. Then, fold it in half from top to bottom and then from left to right. Repeat this entire process one more time for a total of 2 times. Then, form the dough back into a small disc, wrap it in plastic, and chill in the fridge for 1 hour. Repeat with the other disc of dough.
Roll out the dough: Lightly flour your work surface, coat your rolling pin, and sprinkle flour on top of the dough. Use gentle medium force to roll out the first disc of dough until about ⅛” thick, lifting and turning it to prevent it from sticking to the surface.
Transfer to pie dish. Roll the dough onto the rolling pin and unroll it over a pie dish. Press the dough into the bottom edges of the pie dish. Trim any excess dough.
Tips for the Best Buttery Flaky Pie Crust
Don’t over-mix the butter into the dough. We want to see the beautiful pieces of butter stick out in the dough. This is what creates the buttery flaky pie crust.
Use cold water and cold vodka. The cold water and vodka keep the butter in the homemade pie crust solid. Vodka adds hydration to the dough without activating the gluten formation. This will increase the chances of flakiness and prevent it from being tough.
Add the liquid incrementally. Each brand of flour may absorb liquid at different rates. Thus, it is safer to add the cold liquid 1 tablespoon at a time until the dough is formed.
If it feels too crumbly: if the pie crust dough feels too dry or crumbly, add another tablespoon of water and continue to form the dough with your hands.
If it feels too sticky: if the pie crust dough is sticking to your hands, sprinkle more flour onto the dough.
Keep the dough cold. For a perfect pie crust, I recommend keeping the dough as cold as possible when rolling. If the pie dough is too warm, it may melt too quickly and be a sticky mess. If this happens, place the dough back in the refrigerator for 15-20 minutes to chill.
Generously flour your workstation. To prevent your easy pie crust from sticking and ripping, generously flour your work surface, rolling pin, and pie dough when rolling.
Storage Instructions
You can store the homemade easy pie crust individually wrapped in plastic wrap in the refrigerator for up to 5 days.
Freeze: if you’d like to make your butter pie crust in advance, you can wrap it with plastic wrap and store it in the freezer for up to 3 months. Defrost the pie dough in the refrigerator overnight before using.
Frequently Asked Q’s & A’s
Can I freeze pie dough?
Yes! The best part about this easy pie crust recipe is that you can make it in advance, wrap the discs in plastic wrap, and store them in the freezer for up to 3 months. Simply defrost the homemade pie crust dough overnight in the refrigerator before rolling it out.
Why is my pie crust tough?
A tough pie crust may be a result of not enough fat in the crust or you may have overworked the dough and not allowed it to rest long enough. If you use vodka, it should help with preventing gluten formation which makes a pie dough tough.
Why is my pie dough cracking when rolling?
Your homemade pie crust may crack when you roll it out if it is too dry or you may have worked the butter into your dough too much. The butter pieces should be apparent. You can troubleshoot this by sprinkling a few drops of water over the dry edges and mending the dough with your fingers.
You can make the best homemade buttery, flaky pie crust without shortening from scratch with this in depth recipe. This easy pie crust is the perfect foundation for so many delicious desserts!
Mix dry ingredients. In a large bowl, whisk together the flour, sugar, and salt until combined.
Add butter. Cut your cold butter into about 1/2-inch cubes. Immediately add your cold, cubed butter to the flour and toss to coat. Working quickly, squish each piece of butter between two fingers to create flat little “shingles” of butter. Work until you’re left with about pea-sized butter pieces.
Slowly add water and vodka. In a bowl mix together the ice water and cold vodka. Make a well in the center of your mixture and add about half of your water vodka mix. Using your hands, combine the water and flour until incorporated. Continue 1 tablespoon of water at a time to the dough until it comes together. You want to stay on the side of crumbly, yet hold together. If it is too wet and sticky add a tablespoon of flour to adjust.
Rest. Split the dough in two, form each half into discs, wrap both tightly in plastic wrap, and chill in the fridge for at least an hour.
For the flaky crust. on a lightly floured surface, roll out each disc into a large ~10-inch circle. Then, fold it in half from top to bottom and then from left to right. Repeat this entire process one more time for a total of 2 times. Then, form the dough back into a small disc, wrap it tightly in plastic, and chill in the fridge for 1 more hour before using. Repeat with the other disc of dough.
Roll out the dough. Lightly flour your work surface, coat your rolling pin, and sprinkle flour on top of the dough. Use gentle medium force to roll out the first disc of dough until about ⅛" thick, lifting and turning it to prevent it from sticking to the surface. If the dough gets sticky, sprinkle more flour on top of the dough and your rolling pin. If the dough cracks, use your hands to mold the dough back together.
Transfer to pie dish. Roll the dough onto the rolling pin and unroll it over a pie dish. Press the dough into the bottom edges of the pie dish. Trim any excess dough, leaving about a 1" overhang on the edge of the pie dish.
Notes
Don’t over-mix the butter into the dough. We want to see the beautiful pieces of butter stick out in the dough. This is what creates the buttery flaky pie crust.
Use cold water and cold vodka. The cold water and vodka keep the butter in the homemade pie crust solid. Vodka adds hydration to the dough without activating the gluten formation. This will increase the chances of flakiness and prevent it from being tough.
Add the liquid incrementally. Each brand of flour may absorb liquid at different rates. Thus, it is safer to add the cold liquid 1 tablespoon at a time until the dough is formed.
If it feels too crumbly: if the pie crust dough feels too dry or crumbly, add another tablespoon of water and continue to form the dough with your hands.
If it feels too sticky: if the pie crust dough is sticking to your hands, sprinkle more flour onto the dough.
Keep the dough cold. For a perfect pie crust, I recommend keeping the dough as cold as possible when rolling. If the pie dough is too warm, it may melt too quickly and be a sticky mess. If this happens, place the dough back in the refrigerator for 15-20 minutes to chill.
Generously flour your workstation. To prevent your easy pie crust from sticking and ripping, generously flour your work surface, rolling pin, and pie dough when rolling.
Storage Instructions: You can store the homemade easy pie crust individually wrapped in plastic wrap in the refrigerator for up to 5 days.
Freeze: if you’d like to make your butter pie crust in advance, you can wrap with plastic wrap and store in the freezer for up to 3 months. Defrost the pie dough in the refrigerator overnight before using.
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