Tasteful Tuesday: Flaky Pie Crust

Pie Crust | Tasteful TuesdayWe’ve featured a number of pies here on the blog, but haven’t yet posted a homemade pie crust recipe – as you can tell, that changes today! The key to a successful, buttery and flaky pie crust is keeping every ingredient cold throughout the process.

What You’ll Need:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and diced*
  • 1/4 cup ice water


  1. In a large bowl, combine flour and salt. Cut in or add diced butter until mixture resembles course crumbs. If mixture has warmed, place in the freezer for 3 minutes before proceeding.
  2. Stir in ice water, one tablespoon at a time, until mixture forms a ball that keeps its shape (you may have some ice water left over). Wrap in plastic and refrigerate overnight, or for at least 4 hours.
  3. Remove from fridge and plastic wrap, then roll out to desired thickness† (this amount of dough will fit a 9-inch pie plate). Place the crust in the pie plate and press evenly into the bottom and sides.

* Diced clumps work best for a flaky consistency, but you could also grate the chilled butter into the flour.

† We suggest rolling out onto a cold surface.

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