Perfectly Flaky Butter Pie Crust
Achieve pie perfection this Thanksgiving with this buttery and flaky pie crust recipe that yields three single crusts. Perfect for your favorite pumpkin or pecan fillings, this dough is not only easy to make using a food processor but also holds its structure while remaining deliciously flaky. Whether you make it ahead of time and freeze it or use it fresh, you’ll love how simply this dough rolls out and bakes. Impress your Thanksgiving guests with this go-to pie crust that elevates any dessert!
3
Servings
N/A
Calories
4
Ingredients
Ingredients
Salt
1/2 teaspoon (dissolved in water)
Cold Water
1/3 cup (refrigerated after salt dissolves)
Unsalted Butter
1/2 lb (cut into 1/2 inch cubes (2 sticks), chilled)
All-Purpose Flour
11 ounces (about 2 cups, chilled)
Instructions
1
Begin by dissolving the salt in the cold water. Once dissolved, refrigerate the salted water until needed.
2
Chill the bowl of your food processor (or mixer), the blade (or paddle), and the ingredients by placing them in the freezer for at least 30 minutes. This ensures your dough stays cool for a flaky texture.
3
Add the cold, cubed butter and all-purpose flour into your chilled food processor bowl. Pulse until the mixture resembles coarse flakes, similar to oatmeal.
4
With the processor running, gradually pour in the refrigerated salted water. Mix just until the dough begins to come together into a ball. Avoid over-mixing to maintain flakiness.
5
Remove the dough from the processor and divide it into three equal portions. Shape each portion into a disk approximately 6 inches in diameter.
6
Wrap each disk in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax.
7
Once chilled, roll out each disk on a lightly floured surface into an 11-inch circle. Carefully transfer the rolled dough into a 9-inch pie pan.
8
If not baking immediately, return the pie crusts to the refrigerator until you're ready to fill them.
9
For pre-baked crusts, line each crust with parchment paper and fill it with rice or dry beans to weigh it down. Ensure the crust is cold before baking.
10
Preheat your oven to 375°F (190°C). Bake the crusts for about 20 minutes or until the edges are lightly golden.
11
After 20 minutes, carefully remove the parchment and weights, prick the crust with a fork several times, and return it to the oven for an additional 5-10 minutes, or until fully cooked through. Let cool before adding your filling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the yield of this pie crust recipe?
This recipe yields three single crusts, which is ideal for making multiple pies for occasions like Thanksgiving.
What are the main ingredients for this flaky butter pie crust?
The ingredients include 1/2 teaspoon of salt, 1/3 cup of cold water, 1/2 lb of unsalted butter (2 sticks), and 11 ounces of all-purpose flour.
How much butter is needed and how should it be prepared?
You need 1/2 lb of unsalted butter, which is 2 sticks. It should be cut into 1/2 inch cubes and chilled before use.
Why should I chill the food processor and tools?
Chilling the bowl, blade, and ingredients in the freezer for at least 30 minutes ensures the dough stays cool, which is essential for a flaky texture.
How do I prepare the salt for this recipe?
The salt should be dissolved in 1/3 cup of cold water and then refrigerated until you are ready to use it.
What is the recommended flour weight in cups?
The recipe calls for 11 ounces of all-purpose flour, which is approximately 2 cups.
How do I achieve a texture like oatmeal for the dough?
Pulse the cold, cubed butter and flour in the food processor until the mixture resembles coarse flakes similar to oatmeal.
When should I add the salted water to the dough?
Add the refrigerated salted water gradually while the processor is running.
How do I know when the dough is finished mixing?
Stop mixing just as the dough begins to come together into a ball to avoid over-working it and losing flakiness.
How should I divide the dough after mixing?
Remove the dough from the processor and divide it into three equal portions.
What shape and size should the dough portions be?
Shape each portion into a disk approximately 6 inches in diameter.
How long does the dough need to rest in the refrigerator?
The dough disks should be wrapped in plastic and refrigerated for at least 30 minutes to allow the gluten to relax.
What size should I roll the pie crust out to?
Roll each disk out on a lightly floured surface into an 11-inch circle.
What size pie pan is this recipe intended for?
This recipe is designed for use with a 9-inch pie pan.
Can I make this pie crust ahead of time?
Yes, you can make the dough ahead of time and freeze it or keep it refrigerated until ready to use.
What is the baking temperature for the crust?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) for baking.
How do I blind bake or pre-bake the crust?
Line the crust with parchment paper, fill it with rice or dry beans as weights, and bake while the crust is cold.
How long does the initial bake with weights take?
Bake the crust with weights for about 20 minutes or until the edges are lightly golden.
What do I do after removing the pie weights?
Remove the parchment and weights, prick the crust with a fork several times, and return it to the oven for 5-10 minutes.
Why do I prick the crust with a fork?
Pricking the crust, or docking, allows steam to escape so the crust doesn't puff up while finishing its bake.
Should the crust be cooled before adding filling?
Yes, you should let the crust cool completely before adding your desired filling.
What types of fillings are recommended for this crust?
This crust is perfect for pumpkin or pecan fillings, but works well with any favorite pie recipe.
Can I use a mixer if I don't have a food processor?
Yes, you can use a mixer with a paddle attachment as an alternative to a food processor.
Is this crust suitable for Thanksgiving desserts?
Yes, it is specifically described as a go-to recipe for elevating Thanksgiving desserts.
How much salt is in the recipe?
The recipe requires 1/2 teaspoon of salt.
What type of butter should I use?
The recipe specifies using unsalted butter for the best results.
How much water is needed?
The recipe calls for 1/3 cup of cold water.
What is the total number of ingredients in this recipe?
There are 4 main ingredients: salt, cold water, unsalted butter, and all-purpose flour.
How do I ensure the crust stays flaky?
Ensure all ingredients and equipment are chilled and avoid over-mixing the dough.
How do I transfer the dough to the pan?
Once rolled into an 11-inch circle, carefully transfer the dough into a 9-inch pie pan.