All-Butter American Flaky Pie Crust Recipe

Having trouble making an authentic American pie crust that tastes good, is flaky, and reliably bakes up every time? Try this recipe!

Active time: 45 min    ·    Total time: 3 hours     ·     Yield: two 9″ / 23cm crusts

Ingredients

  • 165g all-purpose flour (harina de trigo, 11-12% protein)
  • 12g granulated sugar (azúcar blanco)
  • ½ t salt (sal)
  • 140g butter (mantequilla), chilled and cut into 1cm / ¼” cubes
  • 40g ice water

Equipment

  • 2 Medium and 1 small bowl
  • Chef’s knife or other sharp knife
  • Rubber spatula
  • Food processor
  • Plastic wrap or ziploc bag
  • Rolling pin
  • 9” / 23cm Pie plate

 PREPARATION

  1. In the chilled bowl of a food processor fitted with the metal blade, add 90 gr of the flour, sugar, salt, and cold cubed butter. Process on medium high until a paste forms.

  2. Break up the paste into pieces of about 1″ / 2cms in diameter and spread around the blade of the processor.

  3. Add the rest of the flour (75 gr) to the bowl and use quick pulses to combine until the dough resembles a coarse meal. Transfer to a large, chilled bowl.

  4. Sprinkle the ice water over the mixture, 10-20 gr at a time, tossing dough with a rubber spatula after each addition. Continue adding water until the dough just sticks together when pressed with the spatula.

  5. Divide the mixture into two equal parts (about 325 gr per half) and turn each out onto a large piece of plastic wrap. Using the sides of the plastic wrap, bring dough together into a round disc firmly pressed together. There should be no cracks, but you should see flakes of butter. Wrap tightly in plastic wrap or put in a plastic ziploc bag taking out all the air before sealing.

  6. Chill in the refrigerator for at least 2 hrs, or up to 2 days. Before rolling out the dough, take it out of the refrigerator and let warm up for 10-15 minutes.

  7. When you are ready to roll out the dough, be sure to generously flour your work surface so that it does not stick at all.

 NOTES

  1. For a single crust pie – Simply halve all of the ingredients and only make one dough disc to chill.

  2. Keep everything cold – Put all bowls, spoons, spatulas and utensils in the refrigerator to cool down before using. If at any point in the mixing process the butter seems to be getting soft and warm, put the entire bowl into the refrigerator or freezer for a few minutes to cool the butter. 

  3. Add just enough water – Carefully notice the hydration of the dough when adding the water! Only add as much as you need to in order to get the right hydration. Note: you may still see some dry patches. That is ok!

  4. Use your senses – Learn to know what the flour and butter feels and looks like when it’s ready and then trust yourself.

  5. Roll it out evenly – The more uniform the thickness of the dough is, the more evenly it will be distributed on the pie. As well, it will all bake at the same rate. You can find rolling pins with thickness guides/bands to put on the ends to be sure you get an even roll. I prefer 3mm / 1/8″ thickness.

  6. Chill the shaped crust / filled pie before baking – To ensure the crust holds it’s shape and does not shrink during baking, chill the shaped crust (if it is a single crust) or filled fruit pie (for a double crust) before baking. If chilling in the refrigerator, at least 30 minutes. If chilling in the freezer, at least 15 minutes.

  7. Varnish – If you’d like a nice shine on the top of your pie, you can brush them lightly with milk or an egg wash after chilling the crust or pie and before putting it in the oven.

Full video of the process here 👇