A buttery flaky crust is the cornerstone of any delicious homemade pie, whether you’re making a savory quiche or a sweet apple pie. This recipe is perfect for both novice bakers looking to master the basics and seasoned pros aiming to elevate their pie game. The great thing about this buttery flaky crust is its versatility and ease of preparation. Ready to bake your best pie yet?
Trivia Time! What is the secret to achieving a buttery flaky crust? The answer is simple: cold ingredients and minimal handling. Keeping your butter and water chilled ensures that the butter remains in small chunks, creating those coveted pastry layers that are both tender and crisp.
Yields, Prep Time, Cook Time, and Calories
| Yields | 1 Pie Crust (8-10 servings) |
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Total Time | 35 minutes |
| Calories per serving | 210 |
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and cut into small cubes
- 1 tsp salt
- 1 tbsp granulated sugar (optional for sweet pies)
- 1/4 to 1/2 cup ice water
Instructions
Step 1: Combine Dry Ingredients – In a large mixing bowl, combine the flour, salt, and sugar (if using). Stir to blend evenly.
Step 2: Cut in the Butter – Add the chilled butter cubes to the flour mixture. Using a pastry blender, fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Step 3: Add Ice Water – Gradually add ice water, a tablespoon at a time, mixing gently with a fork after each addition. Continue until the dough starts to come together. The dough should be moist enough to hold together when pressed but not sticky.
Step 4: Form the Dough – Turn the dough out onto a lightly floured surface. Gather it into a ball, then flatten it into a disk. Wrap the disk in plastic wrap and chill in the refrigerator for at least 30 minutes.
Step 5: Roll Out the Dough – Once chilled, remove the dough from the refrigerator and let it sit for a few minutes to soften slightly. On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and 1/8 inch thick.
Step 6: Transfer to Pie Pan – Gently fold the dough in half, then in quarters, and transfer it to your pie pan. Unfold the dough and gently press it into the pan, trimming any excess around the edges.
Step 7: Blind Bake (if needed) – If your recipe calls for a pre-baked crust, line the dough with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until golden brown.
Nutrition Facts
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 |
| Total Fat | 14g |
| Saturated Fat | 9g |
| Cholesterol | 35mg |
| Sodium | 180mg |
| Total Carbohydrates | 18g |
| Dietary Fiber | 1g |
| Sugars | 0g |
| Protein | 2g |
For a visual guide, watch this fun video on making a buttery flaky crust:
Tips for a Perfect Buttery Flaky Crust
- Keep Ingredients Cold: The key to a flaky crust is cold butter and ice water. This prevents the butter from melting into the flour before baking.
- Don’t Overmix: Mix just until the dough comes together. Overmixing will develop gluten, making the crust tough.
- Use a Food Processor: If you have one, a food processor can make quick work of cutting the butter into the flour.
- Chill the Dough: Chilling the dough helps relax the gluten and makes it easier to roll out.
Recipe Variations
- Sweet Crust: Add 2 tablespoons of sugar to the flour mixture for a sweeter crust, perfect for fruit pies.
- Savory Crust: Add 1 teaspoon of dried herbs, such as rosemary or thyme, to the flour mixture for a savory twist, great for quiches and pot pies.
- Whole Wheat Crust: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Gluten-Free Crust: Use a gluten-free flour blend in place of the all-purpose flour for a gluten-free version.
Kitchen Equipment Needed
- Mixing bowl
- Pastry blender or fork
- Plastic wrap
- Rolling pin
- Pie pan
- Parchment paper
- Pie weights or dried beans
How to Store Leftovers
To store any leftover buttery flaky crust, wrap it tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, you can freeze the dough. Wrap it in plastic wrap and place it in a resealable plastic bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before using.
Food and Drink Pairings
This buttery flaky crust is incredibly versatile and pairs well with both sweet and savory fillings. For sweet pies, consider pairing with a dollop of whipped cream or a scoop of vanilla ice cream. For savory pies, a crisp salad or a glass of white wine can complement the rich dough and buttery texture beautifully.
Frequently Asked Questions (FAQs)
Q: Can I use margarine instead of butter for the crust?
A: While margarine can be used, it won’t provide the same buttery flavor and flaky texture that butter does. For the best results, stick to unsalted butter.
Q: How do I prevent my pie crust from shrinking?
A: To prevent shrinking, make sure to chill the dough thoroughly before baking. Also, avoid stretching the dough when fitting it into the pie pan.
Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 2 days in advance and keep it refrigerated. Alternatively, you can freeze the dough for up to 3 months.
Q: How do I achieve a golden brown crust?
A: To achieve a golden brown crust, you can brush the surface with an egg wash (a beaten egg mixed with a tablespoon of water) before baking.
Q: Can I use this crust for savory pies?
A: Absolutely! This buttery flaky crust is perfect for savory pies like quiches and pot pies. Feel free to add herbs or spices to the dough for extra flavor.
There you have it! A foolproof recipe for a buttery flaky crust that will elevate any pie to new heights. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a staple in your kitchen. Don’t forget to share this recipe with your friends and family, and subscribe to our blog for more delicious baking tips and recipes!
