Flaky, buttery all-purpose pie dough
Pie Crust
Prep Time
15 min
Cook Time
0 min
Total Time
1 hr 15 min
Servings
8
2 crusts
Difficulty
Medium
Cost
Budget
$
Pie Crust
Flaky, buttery all-purpose pie dough
★4.7(19)
A supremely flaky, tender pie crust made with cold butter and minimal handling. This foolproof recipe works for sweet and savory pies, tarts, and quiches.
15m
Prep Time
0m
Cook Time
75m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
A flaky pie crust is all about keeping the butter cold and the handling minimal. Visible pea-sized butter pieces in the dough are a good sign—they create steam pockets that produce flaky layers.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
We developed this Pie Crust recipe to be approachable without sacrificing depth of flavor. The best meals are made by the sides. This recipe delivers a dish with enough flavor and texture to elevate the entire plate, proving that the supporting cast can steal the show when done right.
Ingredients
- 2.5 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1 tsp salt
- 1 tbsp sugar
- 6-8 tbsp ice water
- 1 tsp apple cider vinegar
Instructions
- 1
Whisk flour, salt, and sugar together. Add cold cubed butter and cut in with a pastry cutter until pea-sized pieces remain.
- 2
Sprinkle vinegar and ice water over the mixture, one tablespoon at a time, tossing with a fork.
- 3
Stop adding water as soon as the dough holds together when pressed—do not overwork.
- 4
Divide into two discs, wrap tightly in plastic, and refrigerate for at least 1 hour.
- 5
Roll out on a floured surface to 1/8-inch thickness. Fit into a pie plate and crimp edges.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
ButterShortening or lard
Shortening gives flakiness; lard adds flavor. Or use a mix.
All-purpose flourPastry flour
Even more tender crust due to lower protein content
ParmesanNutritional yeast or toasted breadcrumbs
Nutritional yeast adds umami and a cheesy flavor without dairy. Toasted breadcrumbs provide a similar crunchy, savory finish on gratins and roasted vegetables.
Tips & Storage
Pro Tips
Keep everything cold—freeze the butter cubes for 15 minutes before cutting in.
Add a tablespoon of vodka in place of some water for an extra-flaky, tender crust.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate wrapped dough for up to 3 days. Freeze discs for up to 3 months.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (45mg) · 8 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein3g
Carbohydrates18g
Fat28g
Fiber310mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my crust tough?
- Overworking the dough develops gluten. Mix only until it just holds together.
- What does the vinegar do?
- It inhibits gluten development, making the crust more tender and flaky.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes for a larger batch.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat. Add a splash of water or oil if needed to refresh the texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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