Can I make flaky pie crust ahead of time?

Yes. You can refrigerate dough disks for 1–2 days, or freeze up to a month. Thaw in fridge before rolling.

Can I use oil instead of butter?

You can, but you lose the layered structure. The crust becomes more crumbly. Butter is best for flaky layers

Filling may be too wet or not precooked. Use a partially baked shell (blind bake) or drain filling before adding.

This classic Flaky Pie Crust Recipe makes a tender, buttery crust perfect for sweet or savory pies simple and foolproof every time.

Scale

1. In a large bowl, whisk together flour and salt.
2. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter.
3. Sprinkle in ice water, 1 tablespoon at a time, mixing gently with a fork until dough just comes together.
4. Divide dough into two equal portions, shape into discs, and wrap in plastic wrap.
5. Chill for at least 1 hour before rolling out.
6. On a lightly floured surface, roll dough to fit your pie dish.
7. Transfer to the dish, trim edges, and crimp as desired.
8. For a baked crust, prick the bottom with a fork, line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake 10 more minutes until golden.

Keep butter cold this is the key to flaky layers.
If dough feels too dry, add a teaspoon of water at a time; if sticky, sprinkle with a bit more flour.
Can be made ahead and refrigerated for 3 days or frozen up to 3 months.

Keywords: flaky pie crust, homemade pie dough, butter pie crust