Perfect Flaky Pie Crust

This perfect flaky pie crust, made with flour, butter, salt, and water, is quick, easy, flaky, and basically foolproof. Here’s how to make it.

A partially crimped perfect flaky pie crust in a pie plate with a knife, rolling pin, and bowl of crust scraps beside it.

Making a perfect pie crust doesn’t need to be difficult, fussy, or stressful. With only four ingredients and 15 minutes of effort, you can confidently make this flaky, buttery pie crust that will earn you endless accolades—and requests for the recipe.–Angie Zoobkoff

Perfect Flaky Pie Crust

  • Quick Glance
  • (1)
  • 15 M
  • 1 H
  • Makes one (9-inch | 23-cm) pie crust
5/5 - 1 reviews
Print RecipeBuy the The Southern Pie Book cookbook

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In a large bowl using a pastry blender or in the bowl of a food processor, combine the flour, butter, and salt until the mixture resembles small peas.

Sprinkle ice water, 1 tablespoon at a time, over the mixture and stir with a fork or pulse until the dry ingredients are moistened.

Use your hands to shape the dough into a ball. Cover and refrigerate for 30 minutes.

Preheat the oven to 425°F (218°C).

On a lightly floured surface, gently roll the dough into a 13-inch (33-cm) circle. Fit it into a 9-inch (23-cm) pie plate, fold the edges under, and crimp as desired.

If the recipe calls for the pie crust to be filled and then baked, go ahead and use the pie crust immediately or cover and refrigerate for up to a couple days. If the recipe calls for the pie crust to be blind baked, line the dough with aluminum foil, fill with pie weights or dried beans, and bake for 15 minutes. Remove the foil and weights or beans and bake, uncovered, until golden brown, 5 to 10 minutes more. Let the pie crust cool completely on a wire rack.

Print RecipeBuy the The Southern Pie Book cookbook

Want it? Click it.

Recipe Testers' Reviews

This perfect flaky pie crust is definitely an easy recipe.

The first time, I followed the directions exactly and 4 tablespoons ice water was perfect. The second time, 4 tablespoons was a bit too much. I also used a food processor the second time and did frisage, which put a bit more flake into the crust. I used the recipe for poppers and a crostata and it worked wonderfully in both recipes.

The only thing I'd do differently is add some vinegar or lemon juice to allow the crust to last a few days if it's not being used right away.

This pie crust came together beautifully. I did not make any deviations from the recipe and I used 6 tablespoons ice water to get the ball formed and then a generous amount of flour for rolling.

There were several things I liked about this recipe. First, it used a whole stick of butter. I like simple measurements. I like that there was enough dough for a thick crust. I don't usually chill my dough, but I was pleasantly surprised at how light the crust was after baking, even when it was in the oven for 50 minutes. The chilled dough probably helped with that.

The crust was thick and beautiful and maintained its form nicely, yet flaky at the same time. I made a quiche with the crust. It's beautiful!

I was trying to get my husband to confirm how awesome my crust looked. He wasn't overly enthusiastic. However, my three-and-a-half-year-old daughter said, "I think it's awesome." So there you go.

I will be making this crust again with a sweet pie next time.

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