Flaky, buttery all-purpose pie dough
Pie Crust
Pie Crust
1h 15mMedium
Prep Time
15 min
Cook Time
0 min
Total Time
1 hr 15 min
Servings
8
2 crusts
Difficulty
Medium
Cost
Budget
$
Pie Crust
Flaky, buttery all-purpose pie dough
A supremely flaky, tender pie crust made with cold butter and minimal handling. This foolproof recipe works for sweet and savory pies, tarts, and quiches.
15m
Prep Time
0m
Cook Time
75m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
A flaky pie crust is all about keeping the butter cold and the handling minimal. Visible pea-sized butter pieces in the dough are a good sign—they create steam pockets that produce flaky layers.
Ingredients
- 2.5 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1 tsp salt
- 1 tbsp sugar
- 6-8 tbsp ice water
- 1 tsp apple cider vinegar
Instructions
- 1
Whisk flour, salt, and sugar together. Add cold cubed butter and cut in with a pastry cutter until pea-sized pieces remain.
- 2
Sprinkle vinegar and ice water over the mixture, one tablespoon at a time, tossing with a fork.
- 3
Stop adding water as soon as the dough holds together when pressed—do not overwork.
- 4
Divide into two discs, wrap tightly in plastic, and refrigerate for at least 1 hour.
- 5
Roll out on a floured surface to 1/8-inch thickness. Fit into a pie plate and crimp edges.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Substitutions
ButterShortening or lard
Shortening gives flakiness; lard adds flavor. Or use a mix.
All-purpose flourPastry flour
Even more tender crust due to lower protein content
DepthPantry
Test Kitchen Pick
Vanilla Extract
Helpful Pantry Staple
Why the vanilla matters
For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.
This is a small pantry move that usually makes baked goods taste more complete.
- Improves aroma in desserts and bakes
- Useful across cakes, cookies, and breakfast bakes
Vanilla extract is one of the easiest pantry upgrades to keep using.
Shop vanilla extract for this recipeTips & Storage
Pro Tips
Keep everything cold—freeze the butter cubes for 15 minutes before cutting in.
Add a tablespoon of vodka in place of some water for an extra-flaky, tender crust.
Storage
Refrigerate wrapped dough for up to 3 days. Freeze discs for up to 3 months.
Reheating
Thaw frozen dough overnight in the fridge before rolling.
Nutrition Facts
Per serving (45mg) · 8 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein3g
Carbohydrates18g
Fat28g
Fiber310mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my crust tough?
- Overworking the dough develops gluten. Mix only until it just holds together.
- What does the vinegar do?
- It inhibits gluten development, making the crust more tender and flaky.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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