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Pie crust sitting next to a rolling pin on a floury surface
ThymetoSauté

Buttery Flaky Homemade Pie Crust

This homemade pie crust is buttery, flaky, and easy to make with just a few simple ingredients. Perfect for pumpkin pie and all your favorite holiday desserts.
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Prep Time 15 minutes
Chill time 4 hours
Total Time 4 hours 15 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup 1 stick chilled butter, diced
  • ¼ cup ice water plus more as needed

Method
 

  1. In a stand mixer bowl or large mixing bowl, combine the flour and salt.
  2. Add the chilled, diced butter. Mix on low speed (or use a pastry cutter) until the butter forms small, pea-sized crumbs throughout the flour.
  3. Add the ice water 1 tablespoon at a time, mixing gently after each addition.
  4. Stop adding water as soon as the dough begins to come together into a shaggy ball.
  5. Turn the dough out onto a floured surface and gently shape it into a ball. Flatten into a disc.
Chill
  1. Wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours (overnight is ideal).
Roll Out
  1. Remove the dough from the refrigerator and let it rest for 5–10 minutes to make rolling easier.
  2. Roll out on a lightly floured surface, rotating often, until it fits a 9-inch pie pan.
  3. Transfer to the pie dish, trim edges, and crimp as desired.
  4. Use as directed in your pie recipe. (For your pumpkin pie, this crust does not need to be pre-baked.)

Notes

  • Cold ingredients are key. Cold butter creates the flaky layers.
  • Don’t overmix. Visible bits of butter = a tender, flaky texture.
  • If the dough cracks, let it warm for a couple minutes before rolling.
  • If it gets too soft, chill for 10 minutes and continue.
  • Make-ahead: Dough keeps in the refrigerator for up to 3 days.
  • Freezing: Wrap tightly and freeze for up to 3 months. Thaw in fridge before rolling.