Step-By-Step Guide to the Flakiest, Butteriest Pie Crust Ever

By Alison Roman

We’re doing this old-school, with a hands-only, machine-free, blow-your-mind technique for the best damn all-butter pie crust. It’s got flakiness to rival a croissant’s, a texture so tender it shatters under the weight of a fork, and that ideal balance of sugar and salt to keep you coming back for one more crumb. Here’s how it comes together. Ready?

1. Prep the Butter

Start with our recipe for the Flakiest Pie Crust. Cut butter into 1" pieces. (That may seem large, but there’s a reason—read on.) Chill it while you measure everything else.

Photos: Christopher Testani

2. Smash It Together

Mix the flour, sugar, and salt in a large bowl. Add the butter and toss until coated. Here’s the fun part: Using your fingers and palms, work the butter into smaller, irregular pieces, moving quickly and aggressively so it stays cold. You want some pieces pressed flat and thin and others that are larger and chunkier.

3. H20 Break

Combine the vinegar and ice water in a measuring cup.

4. Hydrate the Dough

Drizzle the liquid over the flour mixture, running your fingers through the flour as you go to evenly distribute. Knead in the bowl until dough starts to hold together. It will still look a little dry, but resist the urge to add more water; excess liquid can lead to a tough crust.

Related: All Pie, All the Time: Our Guide to the Best-Ever Crust, Filling, and More

See that? That’s the look of a well-hydrated (but not overworked) dough.

5. Knead the Dough

Turn the dough out onto a work surface (no extra flour needed) and smash with the heels of your hands a few more times, working in any shaggy edges. You should still see large-ish pieces of butter and maybe a dry spot here and there.

6. Okay, Stop Kneading

Seriously, stop! Over-working further develops gluten, which will cause your crust to shrink when baked.

7. Cut, Pat, and Wrap

Cut dough in half. Press each half into a 1"-thick disk and wrap in plastic.

8. Everybody Chill

Chill at least 1 hour (and up to 3 days) to firm up the butter and allow the dough to hydrate, transforming this sorta-together lump into malleable pie dough. (Or freeze instead; it will keep up to a month.)

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