Pie Crust 101 (Buttery and Flaky)

Homemade pie crust is so much better than anything you can find at the store. This buttery and flaky pie crust recipe is made with cold butter, buttermilk, salt, sugar, and all-purpose flour. Super easy and simple!

Whenever I make pie, I HAVE to make my own pie crust at home. I have yet to find a great store-bought pie crust. They are usually dense, too thin, or just meh.

Today I’m excited to show you how to make an amazing buttery and flaky pie crust!

This recipe works every single time and is my all-time favorite. The secret to a tender and flaky pie crust is using really cold butter and buttermilk. You can make it either by hand or using a food processor. I’ll go into more details below, so read on!

The Secret to Flaky and Buttery Pie Crust

Say it with me: COLD BUTTER!

That’s the secret to buttery and flaky pie crust.

Cold pieces of butter in the pie crust dough release steam as they melt in the oven. The steam creates pockets of air, and that’s when the flaky layers start to form. If the butter is not cold, you’ll get a tough, dry, and plain pie crust.

Plus, cold butter will make the dough so much easier to work with! I mean, can you imagine trying to make pie dough will soft and warm butter? No thank you.

Some people like to use shortening because it creates extra flakiness, but I have found that VERY cold butter is enough and much simpler.

Here’s a tip: cut the butter into cubes and place them in the freezer for 30 minutes before using. Works every single time.

Pie Crust Ingredients

This pie crust recipe makes 2 pie crust disks, one for the bottom crust and another one for the top crust. Here’s what you’ll need:

• All-purpose flour: you’ll need about 2 1/2 cups 
• Unsalted butter: These need to be extra cold (see section above). Freeze the butter for 30 minute prior to using.
• Granulated sugar: Just to add some sweetness.
• Salt: For taste.
• Buttermilk: I like to use buttermilk instead of water or milk because buttermilk keeps the pie crust moist, adds richness, and gives the baked crust a beautiful golden brown color.

You can use your food processor or make it by hand. Let’s go over each method!

How to Make Pie Crust By Hand

Making this buttery and flaky pie crust by hand is really easy. In fact, I’ve found that when I make it by hand, it turns out extra flaky. This is because the pieces of butter “embedded” in the dough remain a bit bigger than when using a food processor. The larger the pieces of cold butter, the more steam, which results in extra flakiness.

To make this homemade pie crust by hand, you’ll need a pastry blender (pictured below). It cuts the butter into smaller pieces and incorporates it into the flour without having to use your fingers. Remember, we want the butter to stay cold!

Here’s how to make this flaky pie crust by hand: 

1. Whisk flour, salt, and sugar until well evenly combined.
2. Add the super cold butter cubes (freeze beforehand).
3. Using a pastry blender, cut the butter into smaller pieces and incorporate with the flour until you get pea-size pieces.
4. Add 1/3 cup of cold buttermilk and work it until a dough forms. You may need to add more buttermilk, 1 tablespoon at a time, until a manageable dough forms.
5. Divide dough in half and form 2 disks. Wrap with plastic wrap and refrigerate for 1-2 hours before using, preferably overnight.

For step 3, if you need to use your fingers to break a few chunks of butter, do it quickly so that the heat from your hands doesn’t soften the butter.

How to Make Pie Crust Using the Food Processor

Now, the beloved food processor! I love making homemade pie crust using my food processor. It saves time and helps to keep the butter extra cold.

Here’s how to make this flaky pie crust using the food processor: 

1. In the food processor, pulse flour, salt, and sugar until evenly combined.
2. Add the butter cubes and pulse a few times until a pea-size coarse meal forms.
3. Add 1/3 cup of cold buttermilk. Continue to run the food processor for several seconds, or until a dough starts to form. At first, it will look like it it’s not coming together, but it will. Don’t overdo it though!
4. Transfer to a clean surface and press so it all comes together.
5. Divide dough in half and form 2 disks. Wrap with plastic wrap and refrigerate for 1-2 hours before using or overnight.

Here’s how it should look after you have divided it into 2 disks. Can you spot the pieces of cold butter? That’s your ticket to a flaky buttery pie crust!

It is important that you wrap these with plastic wrap and refrigerate for at least 1 hour before using. This will firm up the dough so it holds its shape. Better yet, refrigerate overnight! If you refrigerate it overnight, let it sit on the counter for 15 minutes before using to make it easier to roll out.

Can I Make This Ahead?

Yes! Definitely make this ahead. You can make it the day before and refrigerate. Alternatively, you can freeze it for up to 1 month. If you freeze it, thaw in the refrigerator for 24 hours before using.

That’s all! My two favorite recipes on the blog using this amazing pie crust are my homemade chicken pot pie and classic apple pie! Definitely check those out.

Thank you for reading, and please don’t forget to pin this recipe. Much appreciated!

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