Buttery Flakey Pie Crust

This is the best flakey, buttery pie crust ever! Whether you’re making a Dinner Pie, a Dessert pie, or little hand pies, this Pie crust pairs excellently with them all! Made with just 6 ingredients, it’s likely you have them all in your pantry already. The longest part of this recipe is the chilling time. You will need to chill the dough for at least an hour before using. Keep that in mind when it’s time to make your pie!

You can make this recipe by hand, although I find it much easier and quicker using my food processor. Check out my Mouthwatering Pumpkin Pie!

This is the food processor I use: https://a.co/d/1d8Wjjr

This is the Kitchen Aid Mixer I use: https://a.co/d/gAZY2jQ

Buttery Flakey Pie Crust

Serving Size:
2 crusts
2 hr


  •  2 ½ cups (315 grams) flour
  • • 1 tbsp sugar
  • • 1 tsp salt
  • • 1/2 tsp corn starch or arrowroot powder (optional)
  • • 2 sticks (8 ounces or 1 cup)  very cold butter, cut into chunks 
  • • ¼ – ½  cup very cold water


  1. Measure the flour into a medium sized bowl. Whisk in the sugar, cornstarch and salt. If making by hand, use a pastry cutter or fork to cut the butter into the flour. If Using a food processor, add the butter a little at a time and pulse until you have a crumble that holds shape when you squeeze some in your hand.
  2. Slowly pour your ice cold water while the processor is on low. Or, with a rubber spatula, mix and mold the dough until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add water 1 tbsp at a time. Bring the dough together with your hands until it forms a soft and almost loose ball.
  3. Divide the pie dough in half and transfer one half to a sheet of plastic wrap and mold it into a disk, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed. Repeat with the remaining dough.
  4. Chill the dough disks in the refrigerator for at least 1 hour before using. You can keep this dough in the fridge for up to a week or up to 2 months in the freezer before using.
  5. Roll the dough directly from the refrigerator (do not allow it to come to room temperature – remember you need to keep the dough really cold) or if frozen, allow the dough to rest in the fridge for one day, or overnight, before rolling. Proceed with the instructions for your pie recipe, including the recommended baking temperature and time for that recipe.

Mouth Watering Pumpkin Pie: https://hollowacreshomestead.com/recipes/dessert-recipes/mouthwatering-pumpkin-pie-from-scratch/