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Buttery Flaky Pie Crust Recipe / Short Crust Pastry

This Pie Crust Recipe takes less than 10 minutes to make and beats the bought stuff in every way. Flaky and buttery, it makes the best pies!

Video Recipe

Watch the video below for How to Make Pie Crust

Perfect Pie Crust

Whether you’re making apple pie, pumpkin pie, chicken pot pie or pecan pie this recipe will work perfectly. It’s flaky and crumbly like a good pie crust should be while also being buttery and incredibly flavorful.

There’s nothing quite like a made from scratch homemade pie, the love and time adds to the flavor!

How to Make the Perfect Pie Crust

Pie Crust is actually pretty simple in its ingredients, it’s the technique that’s truely important. So let me share with you how to get the most perfect pie crust!

 

Pie Crust Recipe Ingredients

1 2/3 Cup / 200g Flour – Use all purpose standard flour for this recipe.

1/2 tsp Salt

3 Tbsp Sugar (optional) – 2-3 Tbsp of sugar can be added to this pie crust if you are using it to make a sweet pie. If you are making a savoury pie leave it out.

1 Stick / 113g Butter – Make sure your butter is cold from the fridge for this recipe.

2-3 Tbsp Ice Water – Fill a small bowl with a few ice cubes and half a cup of water before you start this recipe.

How to Make Perfect Pie Crust

Remove your butter from the fridge and make your ice water.

Measure out the flour, salt and sugar if using into a medium sized mixing bowl. Give the ingredients a quick mix to combine. 

Take your butter and cut it into small cubes. This makes it easier to incorporate into the flour. 

Add the butter to the dry ingredients.

Use your finger tips or a pastry cutter to press the cold butter into the flour. This is why it’s so important you have cold butter so it doesn’t melt.

Stop when the butter is about the size of a pea, you don’t it to be completely incorporated. This will help with your pastry being flaky.

Pour a couple tablespoon of ice water into the bowl and use a knife to cut through the dough and mix.

Check the consistency and if the pie dough will clump and hold together you don’t need any more water.

If it doesn’t hold together add another 1/2 Tbsp of ice water and mix and check again. 

Tip the pie dough out onto a floured surface and knead for about 20 seconds, just to incorporate any loss bits.

Wrap in plastic wrap and place into the fridge for at least 30 minutes to rest before using. 

Common Questions about this Pie Crust Recipe

How much will this recipe make?

This recipe will make enough for a 9″ pie. If you are making a pie with a top piece of pastry make sure to double the recipe. 

Can I use shortening in this recipe?

Yes you can but I think butter gives a better flavor. If you would like to use shortening I would recommend to use half of each.

For Pie Recipes to use this Pie Crust Check Out:

Apple Pie Recipe

Pecan Pie Recipe

Spinach and Bacon Quiche

Pumpkin Pie Recipe

Flaky Buttery Pie Crust Recipe

This Pie Crust Recipe takes less than 10 minutes to make and beats the bought stuff in every way. Flaky and buttery, it makes the best pies!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Rest Time 30 mins
Total Time 1 hr
Course Dessert
Servings 1 Pie

Ingredients
 
 

  • 1 2/3 Cup Flour
  • 1/2 tsp Salt
  • 3 Tbsp Sugar optional
  • 1 Stick Butter
  • 2-3 Tbsp Ice Water

Instructions
 

  • Add the flour, salt and sugar if using to a large mixing bowl.
  • Cut the butter into small cubes and add to the mixing bowl.
  • Use clean dry hands to rub the butter into the flour until it is about the size of a pea.
  • Spoon in a few tablespoons of ice water and mix the pastry with a knife.
  • Form the dough into a ball and knead for 30 seconds on a floured surface until smooth.
  • Wrap the pastry in plastic wrap and place in the fridge for at least 30 minutes to rest.
  • When you are ready to roll out the pastry, remove it from the fridge and leave for 5-10 minutes to warm up before rolling out.
  • Place the pastry back in the fridge for 20-30 minutes before baking at 200 C | 400 F

Video

Notes

Butter can be replaced with shortening or lard.
After kneading the pastry can be placed in the fridge for a week or freezer for 3 months.
Tried this recipe?Mention @recipesbycarina or tag #recipesbycarina!
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Recipe Rating




Ashlee

Wednesday 25th of November 2020

I double batched, I used a frozen glass bowl, and it turned out crumbly and wouldn’t form like dough I used cold real butter(Darigold), doubled on the ice cold water and I ended up having to add even more water to have it start holding together. It’s in the fridge now, but I don’t see it turning into a pie crust :/ idk what I did differently

Melissa Sumeri

Thursday 30th of July 2020

Carina looking for a pastry receipe for savory pies

Gladys

Monday 27th of July 2020

❤💚💙

Gladys

Monday 27th of July 2020

Thank you for sharing❤💚💙

angela

Sunday 12th of July 2020

What flour being used?

Carina

Tuesday 14th of July 2020

Plain white flour 😊