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Unbaked pie crust recipe showing visible layers of butter and a flour-dusted smooth bottom.

Pie Crust Recipe: The Secret to Flaky, Buttery, Rustic Crimped Crusts

This professional-grade pie crust recipe delivers a flaky, buttery foundation with beautiful rustic crimped edges. Perfect for sweet or savory pies, featuring visible butter layers and a tender, artisanal finish every time.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 2 crusts
Course: Basics, Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Dough
  • 2.5 cups All-purpose flour 315g
  • 1 cup Unsalted butter 225g, cubed and chilled
  • 1 tsp Fine sea salt 6g
  • 4-8 tbsp Ice water 60-120ml, added gradually
  • 1 tbsp Granulated sugar Optional for sweet pies

Equipment

  • 1 White ceramic fluted pie dish Provides even heat distribution
  • 1 Wooden rolling pin Classic tool for tactile feedback
  • 1 Pastry blender Used to cut butter into flour

Instructions
 

Prepare the Dough
  1. Whisk the flour and salt (and sugar if using) in a large chilled bowl.
  2. Add cubed cold butter. Use a pastry blender to cut the fat until the largest pieces are the size of peas, ensuring visible butter layers remain.
  3. Drizzle ice water 1 tablespoon at a time, tossing with a spatula until the dough just holds together when squeezed.
Shape and Finish
  1. Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
  2. On a floured surface, roll dough to 1/8 inch thickness. Transfer to a white ceramic dish. Fold the edges and pinch into rustic, uneven waves for a thick crimped edge.

Notes

Always use ice-cold water and frozen butter cubes to ensure the flakiest texture.
Rest the shaped crust in the fridge for 30 minutes before baking to prevent shrinkage.
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