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pie crust

How to Make the Perfect All Butter Flaky Pie Crust

Learn how to make an all butter pie crust that's flaky, easy and absolutely delicious! Watch a simple video tutorial to see how to make and shape the perfect pie crust. Using these tips and tricks, you'll be baking delicious homemade pies in no time.

Course Dessert
Keyword butter pie crust, perfect pie crust, pie crust
Prep Time 20 minutes
Cook Time 0 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 1 pie crust
Calories 139 kcal
Author Monique of Ambitious Kitchen


  • For the crust:
  • ½ cup butter (1 stick)
  • 1 cup all-purpose flour, plus additional for dusting
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 tablespoon vodka
  • 2-3 tablespoons ice cold water, plus more if necessary


  1. Before you make the crust, cut the butter for the crust into small cubes and set on a plate. Place in the freezer for 15-30 minutes so it gets VERY COLD. While you do this, you can get all of your other ingredients out and ready to go.
  2. To make the crust: Add the flour, sugar and salt to a food processor and pulse a few times to combine. Add the VERY COLD butter cubes and pulse again for 20-30 seconds until pie dough starts to resemble tiny peas.
  3. Next, add 1 tablespoon of vodka, then add in 2-3 tablespoons ICE COLD water to the dough. Pulse until dough comes together just a bit, resembling small beads. The dough should still be somewhat crumbly; I recommend squeezing a small amount of dough between your fingers; it should stick together well, but if it doesn’t and is very crumbly, add more ice water, 1/2 tablespoon at a time, until it just comes together. If your dough is too wet, add flour 1/2 tablespoon until it comes together. I usually don’t mess with ratios too much because this is what works for me. Do not overwork the dough.
  4. Place dough onto a well-floured surface and form into a disk shape, then wrap with plastic wrap or in a reusable bag. Chill in the fridge for at least 30 minutes or up to 2 days. Dough can also be frozen for up to 2-3 months if well wrapped in both plastic and then foil.
  5. Once dough has been chilled for at least 30 minutes, place dough on a VERY well-floured clean surface and use a floured-rolling pin to roll the dough into a round shape about 1 1/2 inches larger than an upside-down 9-inch pie plate. Fold dough in half to help transfer to place in pie plate. Unfold and ease the dough into the pan. (If you mess up, that’s completely okay — just reshape the dough into a disk and roll out again.) Trim the extra crust around the edges of the pie plate and discard excess dough. Flute the edges of the crust however you’d like (I normally use my finger and thumb to pinch the dough or you can use a fork!). Cover the pie crust tightly with plastic wrap and place pie pan in the refrigerator while you prepare your pie filling. Makes 1 pie crust. Feel free to double the recipe to make a double pie crust.

Recipe Notes

Do not try to substitute another alcohol in for the vodka as you will not end up with the same results. If you want to try a substitute, you can subbing in a tablespoon of cider vinegar, or a tablespoon of buttermilk in place of the vodka.

How to freeze pie crust:

Freeze, then roll out later. This is my favorite option. First make the recipe as instructed, then wrap in plastic wrap then wrap in foil and place in a reusable or freezer safe bag and freeze for up to 3 months. Once ready to make your pie, you can thaw the frozen pie dough in the refrigerator for a few hours, then roll it out and place in your pie pan.

Freeze in the pie pan. To save additional time, you can freeze your pie crust before baking right in your pie pan. Simply roll out the dough, then freeze in the pie pan you plan on baking in. You’ll just need to make sure it’s well-wrapped with plastic freezer wrap, foil and then places in a freezer bag. Once ready to bake you can add your filling directly to the frozen crust and bake your pie as your normally would. You just may need to add 5-10 minutes more baking time.

Nutrition Facts
How to Make the Perfect All Butter Flaky Pie Crust
Amount Per Serving (1 slice (based on 9))
Calories 139 Calories from Fat 92
% Daily Value*
Fat 10.2g16%
Saturated Fat 6.4g40%
Carbohydrates 10g3%
Fiber 0.4g2%
Sugar 0.2g0%
Protein 1.4g3%
* Percent Daily Values are based on a 2000 calorie diet.