How to Make the Best Flaky Butter Pie Crust Recipe

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.

Prep Time 10

chill up to 2

Total Time 2 10

Course Dessert

Servings 1 9 inch pie crust

Cut your butter into small squares. I like to make 16 equally sized cubes and stick butter into fridge to continue cooling.
Get a small measuring cup and fill with ice and add about 1/2 cup water. You'll only be needing several tablespoons of water. I like to stick this into the fridge with the butter so both are equally chilled
With a pastry cutter or two forks or a food processor, combine the all purpose flour and salt together.
Cut your butter a few cubes at a time into the flour, combining until you get a sandy mixture.
Adding a tablespoon at a time, add the ice cold water to your butter and flour mixture. Adding just enough water until the dough comes together. Should not exceed 4 tablespoons.
On a piece of saran wrap, shape your dough into a flat disc and refrigerate for at least 20 minutes or up to 2 hours before using.
Once chilled to your liking, place dough on lightly floured surface and roll out to about 12"-13" (a few inches bigger than your pie dish to allow for shrinking when baking. Roll dough slowly onto rolling pin for easy transferring to pie dish. Bake or fill with desired filling.