Learn how to make buttery pie crust with flaky layers in just a few easy steps.
Learning how to make buttery pie crust from scratch is so much easier than you think! With just a handful of pantry staples and a few minutes of prep, you can be well on your way to enjoying a flaky, buttery crust for all of your favorite savory or sweet pies and tarts.
A couple of quick tips to get you started (and loads more below).
- COLD ingredients yield the flakiest crust.
- Don’t over-work your dough! Over handling, mixing or rolling can develop the gluten in the flour which will lead to a tough crust.
- Chill the dough before rolling AND after placing in the pie dish to chill the fat which makes it both easier to handle and it helps to prevent shrinking as it bakes.
This recipe for buttery pie crust yields one 9 inch pie but can be easily doubled for a pie (like apple or cherry) that require a top crust. And don’t throw away those extra scraps!
Re-roll and use mini cookie cutters to stamp out decorations to topping. Attach the decorations to the crust with either egg wash or a brush of cream.
How to use buttery pie crust
The recipe is so incredibly versatile and can be used in so many preparations, both sweet and savory. I often double or even triple the recipe and keep the extras in the freezer to pop out whenever the mood strikes to bake a pie or quiche.
Herbs can be folded into the dough if you’re making a savory tart for added oomph or roll it into a free form circle for a rustic crostata. If you’re expecting a crowd, make a sheet pan quiche or slab pie and slice into squares. I even keep lollipop sticks on hand for pie pops, especially when I’m creating a dessert bar during the holidays.
Check out the recipes below featuring buttery pie crust!
- Apple Pie Pops
- Classic Apple Pie
- Sheet Pan Quiche Lorraine
- Tart Cherry Pie
- Peach Crostata
- Caramel Apple Slab Pie
- Peach Blackberry Slab Pie
- Mushroom Tart
- Real Man Quiche
- Roasted Broccoli Quiche
How to make buttery pie crust
- Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.
- Add the butter and shortening and pulse about 10 -12 times, until the fat is cut into the flour mixture and it is pea size.
- Pour in about ⅔ of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter. Form into a disc, wrap, and chill.
- *Check the tips for success below for making buttery pie crust without a food processor.
When do I blind bake buttery pie crust?
Blind baking is simply partially or fully baking a pie crust without the filling to prevent soggy bottom crust. Fully blind bake a crust if the filling doesn’t require additional baking time such as a pastry cream or a curd. Partially blind bake a crust of the filling is very wet like a custard based quiche or certain fruit pies.
How to blind bake a pie crust
- After rolling out the pie dough and fitting into the tart or pie pan, trim the edges and flute if desired. Place in refrigerator or freezer and chill for at least 20-30 minutes.
- Prick the bottom to prevent bubbling and line with foil or parchment. Fill with rice, dried beans, or pie weights.
- For a partially baked crust, bake in a 375 degree F preheated oven for about 20 minutes and pale golden (add 20-30 minutes for fully baked). Carefully remove the weights and parchment and proceed with your desired filling.
How to blind bake a sheet pan pie crust
- To blind bake a sheet pan pie crust, roll out the dough (recipe for the larger buttery pie crust here) so you have a slight overhang on all sides.
- Fit in the sheet pan and crimp or flute the edges.
- Chill at least 20 minutes, then prick the bottom crust with a fork. Line with foil (I use nonstick) and fill with pie weights, rice or dried beans.
- For a partially baked crust, bake in a 375 degree F preheated oven for about 20 minutes and pale golden (add 20-30 minutes for fully baked). Carefully remove the foil and weights and bake for 10 more minutes until golden.
Tips for success
- This recipe can be easily doubled for a pie with a top crust.
- No food processor? Simply cut the butter and shortening into the flour mixture with a pastry cutter or fork. Add the water and mix lightly with the fork or pastry cutter until shaggy. Use your hands to form a disc, wrap, and chill until ready to use.
- Use very cold ingredients to yield the flakiest pie crust.
- I roll out the dough between two very lightly floured sheets of wax paper to prevent sticking. Don’t over-work the dough!
- Be sure to chill the dough for at least an hour before rolling out and for at least 15-20 minutes after placing in the pie dish.
- The best way to transfer the rolled dough to a pie plate or sheet pan is to carefully roll it onto your rolling pin (like a roll of paper towels) and then move over to your sheet pan and unroll it gently. Start at one end and unroll it as you move to the other side. Allow it to drape and fall into the pan, don’t pull it taut.
- If blind baking your crust, line the pie shell with non-stick foil or parchment and fill with pie weights, dried beans, or rice. The beans, rice, and weights can be cooled, stored and used again and again.
- Be sure to lightly pierce the bottom with a fork to prevent bubbling.
- Gather and re-roll buttery pie crust scraps for decorating. Mini cookie cutters (i.e. flowers, leaves, snowflakes) can be used to pop out pretty shapes.
Learn how to make a buttery pie crust with flaky layers in just a few easy steps.
- 1½ cups all purpose flour
- 1 Tbsp sugar
- ¾ tsp kosher salt
- 4 oz unsalted butter, very cold (1 stick)
- 1 Tbsp shortening, very cold
- 1/4 cup ice water
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Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.
-
Add the butter and shortening and pulse about 10 -12 times, until the fat is cut into the flour mixture and is pea size.
-
Pour in about ⅔ of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.
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Scrape dough onto the counter and form it into a flat disc. Wrap it in plastic wrap and refrigerate for at least an hour or overnight. Dough can also be frozen for several weeks. Defrost in refrigerator before using.
Yield: 1 – 9 inch single pie crust.
- No food processor? Simply cut the butter and shortening into the flour mixture with a pastry cutter or fork. Add the water and mix lightly with the fork or pastry cutter until shaggy. Use your hands to form a disc, wrap, and chill until ready to use.
- Use very cold ingredients to yield the flakiest pie crust.
- I roll out the dough between two very lightly floured sheets of wax paper to prevent sticking. Don’t over-work the dough!
- Be sure to chill the dough for at least an hour before rolling out and for at least 15-20 minutes after placing in the pie dish.
- The best way to transfer the rolled dough to a pie plate or sheet pan is to carefully roll it onto your rolling pin (like a roll of paper towels) and then move over to your sheet pan and unroll it gently. Start at one end and unroll it as you move to the other side. Allow it to drape and fall into the pan, don’t pull it taut.
- If blind baking your crust, line the pie shell with non-stick foil or parchment and fill with pie weights, dried beans, or rice. The beans, rice, and weights can be cooled, stored and used again and again.
- Be sure to lightly pierce the bottom with a fork to prevent bubbling.
- Gather and re-roll buttery pie crust scraps for decorating. Mini cookie cutters (i.e. flowers, leaves, snowflakes) can be used to pop out pretty shapes.
