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An easy buttery flaky pie crust recipe that,go figure, uses butter to make the pie crust. The butter ensures a flaky pie crust with amazing flavor! Yes, trust me, this homemade flaky pie crust is easy to make and everyone will love it. Let the food processor do all the work and you will have the most amazing buttery pie crust. Everyone will love yourpie and want the pie crust recipe!
Last week, I shared a family favoriteOld Fashioned Coconut Custard Pie.
It got me thinking, why have I not shared with you all the easiest pie crust recipe ever! This is my favorite buttery flaky pie crust that assembles super fast. The key is using your food processor to make this pie crust. You will be the pie crust, Queen or King!
Tips To Make a Flaky Pie Crust:
Why use butter and not lard or shortening to make a flaky pie crust recipe?
It is a personal choice, so here is why I love butter in my pie crust. I find butter adds amazing flavor and the crust is light. It is not only hard to find but also full of fat. So I won't use it. Shortening is also 100 percent fat so I don't want to use it, too unhealthy.
Can homemade butter pie crust from scratch be frozen?
Absolutely. Especially during the Holidays. I make a few of these pie crusts and freeze them until I am ready to make the pies. It saves so much time. The dough should be wrapped well and kept in a freezer safe bag. These butter pie crusts can be kept for about 3 months in the freezer.
What to do with a flaky pie crust that gets soft when rolling or the dough breaks?
As you make more pie crusts, experience brings quickness. So trust me, practice makes it easy. At the beginning of learning how to make pie crusts, the dough can get soft and break if you are working with it for a long period of time. If that happens, roll the dough back into a disk, stick the dough in the freezer for about 10 minutes. The dough will be easy to work with again.
Can you use salted butter to make this buttery flaky pie crust recipe?
Sure, if you do not have unsalted butter, use salted butter. Just leave out the salt when making the pie crust.
How do I get my butter pie dough in a circular shape?
Once you are ready to roll out the dough, place the dough sphere in the center of the work surface and lightly flour the surface and begin to roll the dough from the area closest to you and roll across to the opposite side of the dough. Continue to rotate the dough about 20 degrees and continue to roll and flour the surface until the dough is the size you desire.
When baking a pie crust without filling do I need to use pie weights?
Pie Weights can be purchased through Amazon or baking supply shops. The weights keep the pie from rising while it is baking. This can happen when the crust is baked without filling. You can use uncooked beans, popcorn kernels, or rice in the middle of the pie crust while it is baking. Remove whatever you have in the middle of pie crust once the pieis baked.
How to make an easy Flaky Pie Crust:
- In a food processor, combine all-purpose flour, sugar, baking soda, and salt.
- Pulse the food processor about 3 times to mix the dry ingredients.
- Add in the cut-up unsalted butter pieces.
- Pulse the dough around 12-15 times. The butter piecesshould be incorporated into the dough.
- Add in the egg to the pie dough mixture.
- Pulse until the dough forms a ball about 8-10 times.
- Remove the dough from the food processor. Place on a work surface that is sprinkled with flour.
- The butter pie doughshould be refrigerated for an hour if you will be using it that day. After an hour, remove the dough from the refrigerator and place on the floured work surface. Roll out the dough as instructed above with the directions on how to get your dough in the shape of a circle.
- Roll the pie dough into the size you prefer. I use a pie mat that shows the diameter of various size pies. I also place the pie plate on top of the dough to ensure I will have enough dough to make a nice design with the edges of the dough.
- To place the dough in the pie pan, roll the dough onto the roller about half way and place into the pie pan.
- Roll the dough out into the pie pan.
- For a one-crust butter pie crust, crimp the edges of the dough by using your fingers to pinch the edges and proceed with your recipe.
This buttery flaky pie crust I used to makeOld Fashioned Coconut Custard Pie.
Some other dessert favorites you make enjoy:
Poached Pears in White Wine
Chocolate Coconut Cream Cheese Bundt Cake
How to make a Perfect Irish Coffee
When you make this delicious flaky pie crust, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen
I love any comments or questions below!
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Love making this easy buttery flaky pie crust recipe, giving it a 5-star rating is super helpful for me and very much appreciated!
Buttery Flaky Pie Crust:
A delicious homemade pie crust recipe. An easy recipe for the best flaky pie crust that is always a hit and so tasty!
📖 Recipe
Buttery Flaky Pie Crust
Make a homemade pie crust from scratch is easier than you think. The full tutorial to make the flakiest buttery pie crust. Perfect for all your pies. Make them ahead for the Holidays and freeze until ready to bake your pies.
5 from 10 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
refrigerate: 1 hour hour
Total Time: 30 minutes minutes
Servings: 1 large pie crust
Calories: 209kcal
Author: Eileen xo
Equipment Needed:
Ingredients
Single Buttery Flaky Pie Crust
- 1 ¼ cup bleached white flour
- 2 Tablespoons sugar
- ¼ teaspoon salt Note 2
- â…› teaspoon baking soda
- 4 Tablespoons cold, unsalted butter Note 2
- 1 large egg
Double Buttery Flaky Pie Crust
- 2 ½ cups bleached white flour
- 4 Tablespoons sugar
- ½ teaspoons salt Note 2
- ¼ teaspoon baking soda
- 8 Tablespoons cold, unsalted butter Note 2
- 2 large eggs
US Customary - Metric
Instructions
Single Pie Crust
Into a food processor add flour, sugar, salt, and baking soda. Pulse 3 times to combine the dry ingredients.
Add unsalted butter to the dry ingredients in the food processor. Pulse 15 times,the flour combination should resemble sand.
Add the egg to the food processor and pulse 5 times.
Add 4 Tablespoons water to the mix. Pulse about 8 -10 times. The mix will form into a ball.
Remove the dough from the food processor and place on a floured work surface. Form the dough into a disk and place in plastic wrap in the refrigerator for at least 30 minutes. At this point, the dough can be wrapped well in plastic wrap and placed in a freezer bag and frozen until ready to use.
Remove dough from the refrigerator and place on a floured work surface.
Once you are ready to roll out the dough, place the dough sphere in the center of the work surface and lightly flour the surface and begin to roll the dough from the area closest to you and roll across to the opposite side of the dough. Continue to rotate the dough about 20 degrees and continue to roll and flour the surface until the dough is the size you desire.
Place the pie plate on top of the dough to ensure I will have enough dough to make a nice design with the edges of the dough.
To place the dough in the pie pan, roll the dough onto the roller about half way and place into the pie pan.
Roll the dough out into the pie pan. For a one-crust pastry dough, crimp the edges of the dough by using your fingers to pinch the edges.
At this point, if using a single pie crust, follow the directions for your cake. If pre-baking pie crust, use a pie weight tokeep crust down. (Note 1) Otherwise, use the pie recipe to bake pie and crust.
Double Pie Crust
Baking a double pie crust, follow steps 1-5 using measurementsfrom double pie crust ingredients. Divide the dough in half before placing in the refrigerator. Use a food scale to weigh and divide dough. Follow the recipe instructions to make your pie with this pie crust.
Notes
Note 1: If you do not have a pie weight and need to pre-bake the pie crust, use dried beans. Place the beans on the unbaked pie crust before placing in the oven to bake.
Note 2: If you use salted butter, omit salt for the Buttery Flaky Pie Crust, for the double pie crust, use ¼ teaspoon salt.
- Any nutritional value used is an estimate. These figures can change based on ingredients and portion size
Nutrition
Serving: 12servings | Calories: 209kcal | Carbohydrates: 35g | Protein: 4.5g | Fat: 5g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 221mg | Potassium: 47mg | Fiber: 2g | Vitamin A: 370IU | Calcium: 9mg | Iron: 1.9mg
Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!
Pin How to Make a Flaky Pie Crust anytime here:
Here are some great pies from some of my favorite blogs that you can make with my Flaky Pie Crust Recipe:
Savory Tomato Pie with a Premade Pie Crust
If you are looking for a Vegan filling to have the best of both worlds of an all-butter pie crust and healthier Vegan filling, these are for you:
