Flaky Butter Pie Crust

Because every good Southern pie starts with a solid foundation—and we don’t do store-bought when it really matters.

Well now, that’s what I call a smart detour, sugar—because a good pie crust is the foundation of your Southern baking reputation. Flaky, buttery, golden... and not a soggy bottom in sight. Let’s get your recipe post for a classic, foolproof pie crust written up so it’s ready to hold every slice of holiday magic you throw its way.

Because every good Southern pie starts with a solid foundation—and we don’t do store-bought when it really matters.

🪡 A Little Southern Truth...(Made by Hand)

You can dress up a pie filling all you want, but if the crust ain’t right, baby, the whole thing falls apart. This all-butter pie crust is tender, crisp, and golden with just enough structure to hold all that gooey goodness inside.

We’re keepin’ it old-school here—no food processor, no fuss. Just cold butter, flour, and the confidence of every grandmother who’s ever said “just until it feels right.”

🍴 Servings:

Enough for one 9-inch double crust pie or two single crusts

⏱️ Time Breakdown:

Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes (plus extra for blind baking if needed)

🛒 Grocery List:

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon granulated sugar (optional)

• 1 cup (2 sticks) unsalted butter, very cold and cut into cubes

• 6–8 tablespoons ice water

👩‍🍳 Directions:

1. Mix the dry:

In a large mixing bowl, whisk together flour, salt, and sugar (if using).

2. Cut in the butter:

Add cold butter cubes. Use a pastry cutter or clean fingers to work the butter into the flour until it looks like coarse crumbs with pea-sized pieces throughout.

3. Add ice water:

Drizzle in ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Don’t overwork it—it should look shaggy, not wet or sticky.

4. Form and chill:

Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). You can also freeze it for up to 3 months.

5. Roll it out:

On a floured surface, roll out one disk to fit your pie pan. Gently transfer, trim the edges, and crimp as you please. Chill again for 10–15 minutes before baking to help it keep its shape.

📝 Southern Tip:

Cold everything = flaky crust.
Cold butter, cold bowl, cold hands if you’ve got ’em. Keep that butter from melting before it hits the oven so it steams up and gives you layers, baby!

💡 Use This Crust For:

• Bourbon Pecan Pie

• Pumpkin Pie

• Buttermilk Chess Pie

• Chicken Pot Pie (if you’re feeling savory)

With flour on my counter and butter in my soul,
Southern Charm Style 🥧💛

Lilly-