This flaky butter pie crust recipe results in an incredibly buttery and flaky pastry. It is suitable for a traditional 9-inch pie shell as well as the base of a rustic galette. Since it is unsweetened, you can utilize it for any savoury pies, such as quiches, as well.
Place flour and salt into a food processor and run for a few seconds to combine. With the machine still running, add the cut up butter pieces through the chute. The mixture should be crumbly and look like wet sand. Now, slowly add ice water into the running machine (one tablespoon at a time, only as much as needed) until a dough ball forms and pulls away from the sides.
Alternatively, you can also use a pastry cutter (or fork) to cut the butter into the flour and salt. Then add 1 tablespoon of ice water at a time and stir with a spatula until the dough comes together into a ball.
Shape the ball into a disk, cover in plastic wrap and chill for at least 1 hour or freeze for 20 minutes.
Roll out chilled dough on a floured surface to about ¼ inch thickness.
For galettes or rustic tarts you can transfer the rolled out dough to a baking sheet, add your fillings and roughly fold over the edges. Bake at 400°F for 35-50 minutes (depends on filling).
For a pie, transfer rolled out dough to a pie dish and smooth out so that the dough reaches into the bottom crevice. Crimp or trim overhanging dough. Poke bottom and sides of the crust with a fork to reduce puffing up.
Blind bake the crust with pie weights. Add a piece of parchment paper over the crust and add pie weights, beans, rice or sugar to keep the crust from puffing up. Bake for 12-15 minutes at 400°F.
Remove the weights and add fillings that are going to be baked further.
If you plan to add a no-bake filling, prick the bottom with a fork and bake the crust until golden and fully cooked through - about another 12-15 minutes.
Let the crust cool fully before adding a no-bake filling.
Notes
*sometimes I use half whole wheat flour
Nutrition
Nutrition Facts
Flaky Butter Pie Crust
Serving Size
1 serving (out of 8 slices)
Amount per Serving
Calories
266
% Daily Value*
Fat
18
g
28
%
Saturated Fat
11
g
55
%
Cholesterol
46
mg
15
%
Sodium
444
mg
19
%
Potassium
39
mg
1
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
532
IU
11
%
Calcium
10
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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