The Flaky Butter Pie Crust definitely makes the pie and with this delicious pie crust recipe every pie you make will be the hit of the party. It’s light, flaky, buttery and oh so delicious. This recipe makes a double pie crust so you can top your pie with a golden crust or make two open face pies for your guests. It’s a simple recipe that uses few ingredients and takes very little time. Get ready to indulge!
Table of Contents
Flaky Butter Pie Crust
Ingredients
2 1/2 cups all purpose flour
1 1/2 teaspoons salt
3 tablespoons white sugar
1 cup cold butter
6-8 tablespoons chilled water
Egg wash
1 egg white
1 tablespoon milk or cream
Recipe
Combine the flour, salt and sugar in a food processor and pulse to mix it together.
Cut the butter into small cubes and add half of the butter to the mixer. Pulse 6 times. Add the remaining butter and pulse an additional 8-10 times or until the mixture is course and the butter is the size of peas.
Add in the ice water starting with 1/4 cup. Pulse 4 times. Pinch your dough together between your fingers, if it sticks together you are done! If not, add in more ice water 1 tablespoon at a time until you achieve this.
Prepare the Dough
Remove the dough from the processor and place in a pile on your counter top. Divide the dough into two piles. Push the dough into 2 flat discs. Use the palm of your hand to help warm the butter which will create a flakier dough.
Refrigerate for at least one hour, or over night, in plastic wrap.
After you waited the allotted time remove the dough from the fridge, one at a time. Allow to sit for 5 minutes before rolling.
Placing Dough in the Dish
Flour your working surface and place the dough onto the flour, sprinkle the top with more flour. Roll out the dough from the inside outwards until it’s at least 2″ bigger than your pie dish. To move the dough to your dish simply roll the pie crust over your rolling pin and transfer it onto the dish.
Fill your pie with your chosen filling. Repeat the previous pie crust dough steps for the top of the pie.
After placing the dough over the top of your filling use pastry scissors to trim around the pie dish leaving 1/2″ hanging over the edge. Pinch the two layers together using your fingers. Ensure that both layers are secured together. If you’re feeling adventurous use the rest of the excess pie dough to create lattice work or decorations on the top of the pie.
Cut slits in the top of your pie crust to allow steam to release from your pie while it cooks.
Mix your egg white and cream with a fork in a small bowl and brush the top of your pie with the egg white using a pastry brush. Place your pie onto a cookie sheet and place in the oven and follow your recipe instructions for baking times and temperatures.
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