About the Recipe
If there’s one thing that ties so many of my favorite recipes together, it’s this flaky pie crust. It’s the buttery base that makes my Plum Wähe sing, the sturdy-yet-tender shell that cradles the custardy filling of my Leek and Gruyère Quiche, and the golden, comforting top to a classic Tourtière. I’ve made this crust more times than I can count, and it never lets me down. It’s simple, reliable, and comes together with just a few ingredients—no fancy tools or techniques required. Whether you’re baking something sweet or savory, this is the crust that brings it all home.
Super flaky and buttery. This crust bakes up with golden layers that shatter just right under your fork—exactly what every pie deserves.
Versatile for sweet or savory. Add sugar for a dessert tart or leave it out for quiches, pot pies, or savory galettes.
No-fuss ingredients. Just flour, butter, salt, and water—you likely have everything already.
Make-ahead friendly. You can prep the dough ahead and freeze it, making pie day way less hectic.
Perfect for any filling. From juicy fruit pies to creamy custards, this crust plays well with whatever you’ve got planned.
What You'll Love
Why is the butter kept cold? Cold butter is key for that flaky texture. When the butter melts in the oven, it releases steam, creating those light, tender layers.
Can I make this crust ahead of time? Yes! You can make the dough and store it in the fridge for up to 3 days or freeze it for up to 3 months. Just thaw in the fridge before rolling out.
Can I use a food processor? You can—just pulse until the butter is in pea-sized bits, then add the water slowly. But don’t overmix or you’ll lose the flakiness.
How do I know if I’ve added enough water? The dough should hold together when pinched but not be sticky. If it crumbles too easily, add a tablespoon of ice water at a time until it just comes together.
What if my crust shrinks in the oven? Make sure to chill your dough before baking and don’t skip pricking the base with a fork (for blind bakes). Using pie weights also helps!
Can I make this crust gluten-free? Yes, but you’ll need a good 1:1 gluten-free flour blend with xanthan gum. Keep in mind the dough may be more delicate when rolling.
Frequently asked Questions
Ingredints Explained
Ingredients
312g (2 ½ cups) all-purpose flour
226g (1 cup) unsalted butter, cold and cut into small cubes
3g (½ tsp) salt
50g (¼ cup) granulated sugar (optional, for sweet pastry)
60–120ml (¼ to ½ cup) ice water, as needed
Preparation
In a large mixing bowl, combine the flour, salt, and sugar (if making sweet pastry).
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, a few tablespoons at a time, and mix until the dough just comes together. Be careful not to overmix; the dough should be moist enough to hold together when pressed.
Divide the dough in half, shape each half into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour or until firm.
When ready to use, roll out one of the pastry disks on a lightly floured surface to fit your pie plate.
Follow the pie recipe instructions for filling and baking.
This versatile pastry dough can be used for both sweet and savory recipes. Enjoy your baking!
Tip: Pastry dough can be made ahead of time and frozen for future use, which is a convenient way to streamline your baking process. Here's a general guide on how to do it:
Prepare the Pastry Dough: Follow your chosen pastry dough recipe and prepare the dough as instructed.
Divide and Shape: Divide the dough into portions that you would use for individual recipes or pie crusts. Shape each portion into a disk.
Wrap and Chill: Wrap each disk tightly in plastic wrap or aluminum foil to prevent freezer burn. Make sure it's well-sealed to keep the dough fresh.
Label and Date: For organization, label each package with the type of dough and the date it was prepared. Pastry dough can typically be frozen for 1 to 2 months.
Freeze: Place the wrapped dough portions in the freezer. You can store them flat or stack them, depending on the available space.
Thawing: When you're ready to use the dough, transfer it to the refrigerator and let it thaw overnight. It's important to thaw it in the refrigerator rather than at room temperature to maintain its texture.
Roll and Bake: Once thawed, roll out the dough according to your recipe and proceed with your baking as usual.
This method allows you to have homemade pastry dough readily available, making it easier to whip up pies, tarts, or other pastries whenever the craving strikes.