How to Make a Pie Crust {with Video}

Buttery Flakey Pie Crust

I love how flaky this crust is. It’s seriously magic. 

• 4 ½ cups / 540g all-purpose flour
• 2 teaspoons sea salt ((sea salt not kosher salt!))
• 1 ½ cups + 1 generous tablespoon / 355g unsalted butter, cold (cut into 1⁄2 inch cubes)
• ⅓ cup / 75ml ice water ((or more or less depending on where you live and the weather, don’t stress too much about this okay? Achieving the right consistency is more important than having exact measurements))

ELECTRIC MIXER METHOD

1. In an electric mixer with the paddle attachment: gently mix the flour and salt.

2. Then as the mixer continues to stir, gradually add the chunks of cold butter into the flour mixture.

3. Mix until some of the butter and flour combine into blob-like-crumbs. Most people say that here, the blobs should resemble peas. To me, they don’t need to be the size of peas, but more the size of walnut halves or pecans. I actually prefer the blobs to be a mix of big and small blobs (see pictures below as a reference). 

FOOD PROCESSOR METHOD

1. In a food processor with the metal blade attachment, pulse all of your dry ingredients together.

2. Pause. Then add your chunks of butter all at once into the flour mixture. Butter can just be resting on top of the flour.

3. Then pulse your butter into your flour like a heart beat. Pulse about 7-10 times until you get blob-like crumbs. Do not hold your finger on the food processor and let it run. This creates too much heat and will combine our butter and flour too quickly. Most people say that here, the blobs should resemble peas. To me, they don’t need to be the size of peas, but more the size of walnut halves or pecans. I actually prefer the blobs to be a mix of big and small blobs (see pictures below as a reference). 

MIXING BY HAND

1. If your hands are hot, run them under cold water or hold some ice and quickly dry off your hands.

2. Trying to use only your finger tips, rub butter into flour until flour has resembled peas and pecans. Most people say that here, the blobs should resemble just peas, but to me, they don’t need to be the size of peas, but more the size of walnut halves or pecans. I actually prefer the blobs to be a mix of big and small blobs (see pictures below as a reference).

3. You’ll need to mix the flour + butter by hand for a few minutes until combined. Working quickly is key. If you feel like your hands are too hot, run them under cold water again and/or stick your ingredients in the fridge. 

KNEADING YOUR DOUGH

1. Once you have a crumb-like mess, slowly start to add your ice water.

2. Now you can do this one of two ways: (1) you can slowly add your ice water as your electric mixer / food processor continues to stir/pulse or (2) you can pour the crumbly mess onto a clean surface and add the water little by little, working the dough with your hands until combined.

3. I highly recommend working the water in by hand so you don’t end up adding too much water. It’s tricky! But you can do it!

4. If you’d like to start by pouring some of the water in the mixer/food processor that’s totally fine, but you will need to take the dough out once it barely starts to stick and come together and finish kneading it by hand in order to ensure a really flaky dough.

5. I do this whole “adding the water” process by hand. It’s a mess, but it’s fun and gets the right texture every time. 

6. Knead the dough by pressing the heel of your hand forward and kind of pinching it, and then doing this motion over again a few times.

7. Knead until just combined. You should be able to see some white marbling of the butter throughout your dough.

8. If your making this for a 9-inch pie: Split your dough into two disks, pressing them some-what flat and wrap each one tightly and chill for at least 30 minutes (preferably a few hours to overnight) before rolling it out. 

9. Once dough has been chilled, roll each disk out into a 12-inch circle at about ⅛-inch thick.

bakers note: Don’t stress too much about making the butter cubes exactly ½-inch. I honestly never worry about how big or small my butter chunks are. I think a variety here is a good thing. Also, you might need a little more or a little less water depending on where you live. I find that in higher altitudes I need way more than I do here at sea level in California.