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This pecan pie is AMAZING and the pie crust is so flaky!
4.93 from 14 votes

Foolproof and Flaky Butter Pie Crust


  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoon salt I use Kosher
  • 1 1/2 tablespoon sugar optional
  • 1 1/2 cup very cold unsalted butter cut into 1/2-inch cubes (3 sticks)
  • 6 to 10 tablespoons ice water


  1. Add ONLY 2 3/4 cups flour to your food processor with the salt and sugar. Pulse to mix.

  2. Add your cold butter and pulse again until incorporated. This will take 10-20 seconds.

  3. Scrape down the sides if needed and then add remaining 1 cup flour. Pulse just a few times.

  4. Add 6 tablespoons of ice water and then pulse. Continue to add ice water until you can pinch the pie dough together and it sticks together.

  5. Remove from food processor. Dump into a bowl or onto your countertop and split dough evenly in two. Make two thick disks and wrap tightly in plastic wrap and chill for at least 1 hour or up to 2 days. If you want to freeze your dough I suggest double wrapping it! It will stay good in the freezer for about 3 months, Thaw over night in the fridge before using.