Flaky and tender are two different things and they come from opposite directions. Flakes come from sheets of cold butter that steam apart in the oven, so the butter must stay in pieces you can see. Tenderness comes from not developing gluten, so the water goes in at the last moment and the dough is barely mixed.
The ratio3 cups flour + 2 sticks cold butter + 6–8 tbsp ice water. Leave the butter in pea-sized pieces.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook1 hour chill
Makes2 crusts
CuisineAmerican
Cost$
Vegetarian
Contains dairy · gluten
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
The Ingredients — and where to get them
Cook for2crusts
Plain flour
Three cups. Measure by weight (360g) if you can — over-scooped flour is the most common cause of a dry, cracking dough.
Cut in the butterFlour, salt and sugar in a bowl, butter cubes tossed through, then work it with a pastry cutter or your fingertips until the biggest pieces are pea-sized. Stop there — fully blended butter gives a sandy crust with no flake.
Add water minimallyIce water a tablespoon at a time, tossing with a fork. Stop the moment a handful holds together when squeezed. It should still look too dry.
Press, don't kneadTip onto the counter and press into two discs. Kneading builds gluten and gives you a tough crust that shrinks.
Chill an hourWrapped, in the fridge, minimum. This hydrates the flour evenly and re-firms the butter. Chilled dough is also what stops shrinkage in the oven.
Roll from the centreOutward in every direction, turning the disc a quarter turn after each pass so it doesn't stick. Flour the counter lightly, not heavily.
Chill again before bakingOnce it's in the tin, back in the fridge for thirty minutes. Warm dough slumps down the sides.
Make it yoursSwap a quarter of the flour for rye for something nutty that suits apple. Grated frozen butter is a faster route to the same flakes. For savoury pies, drop the sugar and add black pepper and grated parmesan.
Can you make How to Make Pie Crust in an air fryer? — Sometimes
Sometimes — if the pieces are small and cooked dry, an air fryer can handle it in a single layer; anything saucy or liquid needs a pan. When in doubt, the stovetop or oven is the safe call.
Can you freeze How to Make Pie Crust? — Yes
Yes — cool it, portion into airtight containers, and freeze; thaw in the fridge and reheat.
Can you make How to Make Pie Crust ahead of time? — Yes
Yes — it needs the chill time to set, so making it ahead is the whole point.
Is How to Make Pie Crust gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
Is How to Make Pie Crust vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
Community Notes
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