The BEST Flaky All-Butter Pie Crust Recipe

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Using only 4 ingredients, this flaky butter pie crust recipe might stand  out more than the pie filling itself! It’s the most perfect pie crust.

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The butter in the pie crust is a key ingredient that gives it its  characteristic taste. When baked, the buttery layers in the crust create  a crisp and delicate texture.

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Pie dough works a lot better when all the ingredients are cold. I like  to put ice and water into a small measuring cup and place it in the  fridge when ready to use.

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Using a pastry or dough cutter, cut the cold butter, cold water, and flour together to resemble a crumbly sand-like texture.

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Roll the dough into a ball and flatten into a disc so that it chills more evenly in the fridge.

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Chill in the fridge for at least 20 minutes before rolling out.  You can also freeze the dough for later!

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I like to roll my dough back onto the rolling pin to make transferring to my pie dish easier.

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Double the recipe to make a double-crust for lattice work or to keep extra dough in the freezer for another day. 

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For the full flaky butter pie crust recipe, tap on the link below!

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