Super Flaky All-Butter Pie Crust

from ButterYum
makes enough to line 2 9-inch pie plates


  • 8 ounces (1 2/3 cups; 225g) all purpose flour
  • 1/2 ounce (1 tablespoon; 15g) granulated sugar 
  • 1 teaspoon (4g) kosher salt (or the same weight or 1/2 the volume of fine salt)
  • 8 ounces (1/2 pound; 225g) cold unsalted butter, cut into 1/2-inch cubes
  • 4 ounces (1/4 cup; 115g) cold tap water water


  1. In a large bowl, whisk the flour, sugar, and salt together.
  2. Add butter cubes and toss well so all the cubes are coated with the flour mixture.
  3. Use your finger tips to flatten each cube of butter into a flat disk and drop the disk back into the flour mixture, tossing well to ensure each disk is completely coated (if the butter cubes start to get too soft, pop the whole bowl into the fridge for a couple of minutes).
  4. Pour water over the butter/flour mixture; using a rubber or silicone spatula, smoosh the butter disks, water, and remaining flour together until all (or mostly all) of the flour is incorporated.
  5. Remove the dough from the bowl and press it into a flat-ish disk on a liberally floured pastry cloth or work surface.
  6. Roll the dough into a rectangular shape; folding each long end towards the center (like closing a pair of window shutters.
  7. Fold the two folded sections of dough together lengthwise (like closing a book).
  8. Fold the dough one more time, widthwise (so the top edges meet the bottom); cut in half widthwise to make 2 crusts.
  9. Roll each portion of crust and place in pie plate; chill for 2 full hours before filling and baking.  Leftover dough can be wrapped well in plastic and refrigerated for up to 3 days (or freeze for up to a month).

Note:  Just in case you're wondering, I usually bake my pies at 400F for 40-50 minutes

Recipe adapted from Stella Parks