This all butter flaky pie crust recipe takes only 5 minutes to make and is perfect for your favorite pie filling.
I’m excited to be back with more from this year’s Seasonal Simplicity Series. Today, my friends and I are sh
Have last minute guests and want to impress? In the time it takes to run to the store, you can make this deliciously flaky pie crust!
See the photo above? Do you see all those flaky layers? I bet you didn’t think you could achieve that with a 5 minute pie dough! I promise this is a no-fail recipe, that even the worst home bakers will have success with!
What’s the secret to flaky pie crust?
The secret to flaky pie dough is to keep it chilled at all times. You need to work quickly, using very cold butter and ice water. If you ever think dough is getting to warm, just pop it into the freezer for 2-3 minutes to chill it right back down.
Fill it with my favorite 5 minute apple pie filling and bake the whole thing for 35 minutes and you’re all set!
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Of course, you should choose whatever filling your heart desires, but if you’re looking to make a pretty darn delicious pie in as short a time possible, this is apple version is a great way to go!
By the way, this pie dough keeps well in the fridge or freezer so it’s a great make-ahead option, too!
All Butter Flaky Pie Crust
A flaky all butter pie crust that be made in 5 minutes
Flaky 5 Minute Pie Crust
- 2 ½ cups all purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 8 oz (2 sticks) very cold unsalted butter
- 1 cup ice water
Quick Apple Pie Filling
- 4 Granny Smith apples peeled and cored
- ½ cup sugar
- 1 tsp cinnamon
- 1 tbsp butter diced
How to make flaky pie crust
Mix together the flour, sugar and a teaspoon of salt.
Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces.
Using a knife or pastry blender, cut the butter into the flour until it's the size of small peas. Stop once the majority of the butter is the correct size and avoid using your hands to break it in – you want to keep the butter as cold as possible.
Start drizzling the ice water into the flour-butter mixture to create a dough. Pour in ¼ cup first and mix together with a rubber spatula. Add more water, a tablespoon at a time, until your dough just comes together. I usually need about a ½ cup in total.
Once the dough starts to come together, use your hands to pull the dough together. Gently knead to form a ball.
Divide the ball in two, wrap in plastic wrap and refrigerate for 2 hours (or put it in the freezer for 15 minutes) before rolling out.
Making The Quick Apple Pie
Dice the apples into small cubes
Sprinkle with the sugar and cinnamon. Mix in the butter.
Roll out the pie crust dough, making sure to use plenty of flour on your surface to avoid sticking, Work quickly to keep the dough cold. If you're worried that it's not cold enough, place in the freezer for 2-3 mins to chill down again.
Prick the bottom of the crust several times with a fork. Optional: fill with pie weights or dried beans and bake the bottom crust for 10 minutes.
Fill the crust with the apple filling.
Brush eggwash along the edges of the dough. Place the top crust on and seal the edges with a fork or by pinching the seams together. Trim excess with a knife.
Wash the crust with remaining egg. Cut two slits in the top to allow venting.
Place in the oven at 425 degrees F. After 15 minutes, reduce heat to 400F and bake for another 20 minutes or until the crust is golden brown.
Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.
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