Homemade Flaky Pie Crust

This homemade pie crust is perfect for so many desserts and savoury dishes! It’s flaky, crispy and chewy in every bite! It’s so quick and easy to make and will come together in no time!

Ingredients For Homemade Flaky Pie Crust

This homemade flaky pie crust is so quick and easy to make and comes together in no time. The best part is that it only requires a few ingredients.

• All-Purpose Flour

• Butter

• Salt

• Water

How To Make Homemade Flaky Pie Crust?

• Mixing Dry Ingredients

• Adding Iced Water

• Kneading The Dough

• Forming & Chilling

What To Use Homemade Flaky Pie Crust For?

This homemade flaky pie crust is perfect for using for endless desserts ideas. Here are a few desserts and savoury dishes you can make using this delicious flaky pie crust.

• Pumpkin Pie

• Apple Pie

• Pecan Pie

• Chocolate Pie

• Mini Pumpkin Pies

• Pop Tarts

• Tart

• Chicken Pot Pie

• Pizza pockets

How To Store Homemade Flaky Pie Crust?

This homemade flaky piecrust needs to chill in the fridge for at least an hour before using. This pie crust is also perfect for making ahead of time, storing in the freezer for up to 3 months, and having it ready to use when needed. If stored in the freezer, let it thaw in the fridge the day before.

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Serving Size:

• 1 flaky pie crust

Ingredients

• 1 1/2 cup All-purpose flour

• 1/2 tsp salt

• 9 to 10 tbsp unsalted butter, cold and cubed

• 1/3 cup iced cold water

Instructions

Step 1

• In a large bowl, whisk together the flour and salt. Next, add the butter, using a pastry cutter or fork, cut the butter into the mixture until it’s mostly covered with the flour. You’re not fully incorporated, so be careful to not over mix!

Step 2

• Measure 1/3 cup of cold water, then stir in two ice cubes. Once the ice has completely melted, measure 1/3 cup of the water. Drizzle about 1 tbsp of the water at a time into the mixture, and mix by hand. When the dough starts to form clumps, stop adding the water. I usually use the whole 1/3 cup of the water.

Step 3

• Transfer the dough to a floured surface, and roll the dough into itself until the flour is combined with the fat. The dough will feel soft, if overmixed the dough, dip your fingers in ice water and knead the dough with your hands.

Step 4

• Form the dough into a ball and place wrap in plastic wrap. Place the dough into the fridge for at least 1 hour before using, or up to 5 days in the refrigerator. (The dough should be coled when using as it makes it easier to work with).