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All Butter Flaky Pie Crust

Make this simple butter, flaky pie crust in just five minutes! This fool-proof recipe is all butter, no shortening needed. It's the perfect pie crust for all your favorite fruit pies.
Course Pie Crust / Short Crust Pastry
Cuisine American
Keyword apple pie, homemade pie crust, pie crust
Prep Time 5 minutes
Cook Time 35 minutes
Chill time 2 hours
Servings 1 double crust
Author Jenna Shaughnessy


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 5-Minute Pie Crust

  • To make this simple pie crust, mix the flour, sugar, and a teaspoon of salt.
  • Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into ½-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 Filling

  • 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 °F. After 15 minutes, reduce heat to 400°F and bake for another 20 minutes or until the crust is golden brown.


This 5-minute pie crust dough will keep in the fridge for about a week and in the freezer longer. If you’re not using it that day, wrap the dough 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.