Flaky All-Butter Pie Crust
This post may contain affiliate links. Read my disclosure policy.
A flaky crust comes down to cold butter and not overworking the dough.
Leave some pea-sized butter pieces; they become the flaky layers.
Advertisement
Why This Recipe Works
A splash of apple cider vinegar keeps the dough tender.
Chill at least two hours, or make it days ahead.
Success Tips
This makes two crusts: one for the bottom and one for a lattice or top.
Freeze extra discs for up to three months.
Advertisement
Flaky All-Butter Pie Crust
A reliable, flaky double crust made with all butter.
Ingredients
Method
- Whisk flour, salt and sugar. Cut in butter until pieces are pea-sized.
- Drizzle in vinegar and ice water a tablespoon at a time, tossing until the dough holds together.
- Divide in half, flatten into discs, wrap and chill at least 2 hours.
- Roll each disc into a 12-inch circle on a floured surface before using.
Jamie Rowe
Jamie Rowe is a home baker and recipe developer. Every recipe on Serving See Food is tested again and again until it works the first time, with clear steps and weights for every ingredient.
My family asked for a second batch the next day.
Can I halve this recipe?
Added a pinch more salt and loved it.
This is my new go-to recipe.
Made these this weekend and they turned out perfectly!
Clear instructions, and weighing the flour made a big difference.
My family asked for a second batch the next day.
Can I halve this recipe?