Flaky Pie Crust
Flaky Pie Crust is made with cold butter, sour cream, and sparkling water for a buttery crust with plenty of flaky layers. You can make it with all-purpose flour or 1:1 gluten-free flour, using the same amount of either one.
This recipe makes enough dough for a double pie crust, giving you a bottom and top crust for your favorite pie. I leave pea-sized pieces of cold butter throughout the dough, chill it before rolling, and then roll each crust to about 12 inches. It works for both sweet and savory pies, so it’s a great homemade pie crust to keep in your recipe box
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I’LL TAKE HOMEMADE PIE CRUST EVERY TIME.
I know homemade pie crust can feel like one of those things that’s easier to just buy, but there is SUCH a difference when you make it yourself. Those buttery, flaky layers are worth the little bit of extra effort.
And this is the crust I come back to because it isn’t complicated. I use cold butter and purposely leave little pea-sized pieces throughout the dough. Don’t keep working it until everything is perfectly smooth. Those little butter pockets are exactly what I want in there.
I also love that I can make the exact same recipe with all-purpose flour or 1:1 gluten-free flour. I’ve made it both ways, so depending on what I’m baking or who I’m baking for, I can use whichever one I need.
And then there’s the sparkling water and sour cream. It’s a little different from your standard pie crust recipe, but it’s how I make mine and I love the way it turns out.
This makes enough for a full double crust, which means a bottom AND a top. Use it for your favorite fruit pie, something savory, or whatever pie situation you have going on.
Hope you guys love this one as much as I do.
WHY YOU’LL LOVE THIS FLAKY PIE CRUST
- Flaky, buttery layers: Cold cubed butter is worked into the dough just enough to leave those pea-sized butter pockets throughout.
- All-purpose or gluten-free: Make it with all-purpose flour or 1:1 gluten-free flour using the same amount. I’ve made it both ways.
- Makes a double pie crust: You’ll have enough dough for both a bottom and top crust in a 9-inch deep-dish pie plate.
- Sweet or savory: Use it for everything from fruit pies to your favorite savory pie.
- Make it ahead: The dough can be prepared ahead of time and refrigerated for up to 3 days.
INGREDIENTS NEEDED
- All-purpose or 1:1 gluten-free flour: Either works for this pie crust. Use the same amount whichever one you choose.
- Baking powder: Just a teaspoon goes into the dry ingredients.
- Kosher salt: Adds a little salt to balance the dough.
- Sparkling water: Added after the butter and sour cream are worked into the flour.
- Sour cream: Mixed directly into the dough along with the cold butter.
- Unsalted butter: Keep it cold and cut it into cubes. You want to leave some pea-sized pieces of butter throughout the dough instead of completely working them in.
- Egg wash: One egg mixed with water is brushed over the top crust before baking.
- Sugar: A little gets sprinkled over the egg wash before the pie goes into the oven.
HOW TO MAKE FLAKY PIE CRUST
- Mix the dry ingredients: Add the flour, baking powder, and kosher salt to a large bowl and mix well.
- Work in the butter and sour cream: Add the cold cubed butter and sour cream. Using your hands or a pastry cutter, work everything together quickly, leaving some pea-sized pieces of butter throughout the dough.
- Add the sparkling water and chill: Add the sparkling water and quickly work the dough until incorporated. Wrap the dough in plastic wrap and refrigerate for 2 hours.
- Roll out the crusts: Divide the chilled dough in half and lightly flour your work surface. Work each piece just enough to make it pliable, then roll it to approximately a 12-inch circle. Place one crust in a 9-inch deep-dish pie plate, add your filling, and top with the second crust.
- Finish and bake: Trim and crimp the edges, brush the top with egg wash, and sprinkle with sugar. Cut four slits in the top and bake at 400°F for 20 minutes, then reduce the oven to 350°F and bake for another 30 minutes. Let the pie rest at room temperature for 1 hour before slicing.
TIPS FOR THE BEST FLAKY PIE CRUST
- Keep the butter cold: Use cold, cubed butter when making the dough.
- Leave those butter pockets: Don’t completely work the butter into the flour. You want some pea-sized pieces of butter left throughout the dough.
- Work quickly: Once you add the butter, sour cream, and sparkling water, work the dough quickly rather than overworking it.
- Give it time to chill: Wrap the dough in plastic wrap and refrigerate it for 2 hours before rolling.
- Go easy on the flour: Lightly flour your work surface and use additional flour sparingly so you don’t dry out the dough.
- Roll it large enough: Each half of the dough should be rolled to approximately 12 inches for a 9-inch deep-dish pie plate
ALL-PURPOSE FLOUR VS. GLUTEN-FREE FLOUR
One of my favorite things about this Flaky Pie Crust is that you can make it with all-purpose flour or 1:1 gluten-free flour. I’ve made it both ways, and you can use the same 3-cup measurement for either one.
MAKE AHEAD & STORAGE
- Make ahead: The pie dough can be made ahead and stored in the refrigerator for up to 3 days. Keep it tightly wrapped in plastic wrap until you’re ready to roll it out.
- Before rolling: Remove the chilled dough from the refrigerator, divide it in half, and work it briefly to make it pliable before rolling.
- Leftover dough: If you only need a single pie crust, this recipe makes enough dough for two crusts, so you can divide the dough and use half for your pie.
WHAT PIES CAN I USE THIS CRUST FOR?
- This Flaky Pie Crust works for both sweet and savory pies. Since the recipe makes enough dough for a bottom and top crust, it’s especially good when you’re making a double-crust pie.
- Use it for fruit pies like apple, peach, or berry, or pair it with a savory filling for a chicken or meat pie. If your recipe only calls for a bottom crust, you can divide the dough and use one half
Flaky Pie Crust
Equipment
- plastic wrap
- 9-inch deep-dish pie plate
Video
Ingredients
- 3 cups all-purpose flour (or 1:1 gluten-free flour)
- 1 tsp baking powder
- 3/4 tsp kosher salt
- ¾ cup sour cream
- 16 tbsp unsalted butter, cold and cubed
- 6 tbsp cold water (For gluten-free dough, use cold sparkling water to help create air and lightness in the crust.)
For the Top
- 1 large egg
- 2 tbsp water
- 2 tsp granulated sugar
Instructions
- This recipe is written for a 9-inch deep-dish pie plate.
- In a large bowl, add the flour, baking powder, and kosher salt. Mix well.
- Add the cold water and quickly work the dough with your hands until incorporated. If making the gluten-free version, use cold sparkling water instead. It helps create air and lightness in the gluten-free dough.
- Wrap the dough in plastic wrap and refrigerate for 2 hours.
- Remove the dough from the refrigerator and divide it in half. Lightly flour your work surface.
- Working quickly, gently work one half of the dough until it is pliable enough to roll. Use additional flour sparingly so you don’t dry out the dough.
- Roll the dough into approximately a 12-inch circle and place it into the pie dish.
- Add your pie filling. Roll out the second half of the dough and place it over the filling.
- Trim the excess dough and crimp the edges to seal the top and bottom crusts together.
- Brush the top crust with egg wash and sprinkle with sugar. Cut 4 slits in the top of the crust.
- Place the pie on a baking sheet and bake at 400°F for 20 minutes. Reduce the oven temperature to 350°F and bake for an additional 30 minutes.
- Allow the finished pie to rest at room temperature for 1 hour before slicing.
Nutrition
Frequently Asked Questions
Cold butter and minimal handling are important for a flaky pie crust. For this recipe, I leave some of the butter in pea-sized pieces instead of completely working it into the flour, then chill the dough for 2 hours before rolling it out. Your original method specifically calls for those visible butter pockets.
Chilling keeps the butter cold and gives the dough time to rest before you roll it out. Cold butter stays in separate little pockets in the dough, which helps create flaky layers as the crust bakes
Overworking pie dough can lead to a tougher crust. Work this dough quickly when adding the butter, sour cream, and sparkling water, and stop working the butter while there are still pea-sized pieces throughout.
This Flaky Pie Crust works with either 1:1 gluten-free flour or all-purpose flour. Use 3 cups of either flour without changing the amount.
You can make the pie dough up to 3 days ahead and keep it refrigerated until you’re ready to roll it out.
For this recipe, divide the dough in half and roll each portion into approximately a 12-inch circle for a 9-inch deep-dish pie plate.
This crust works for both. The recipe makes two crusts, so you can use it for a double-crust fruit pie or a savory pie with a bottom and top crust.
