Two cups of flour, ten tablespoons of cold butter and two egg yolks make one round of dough that fits a standard pie plate. That's the whole recipe. No food processor, no pastry cutter, just your fingertips and a fork.
The trick is temperature. Cold butter, ice water, and a bowl that goes back in the fridge if your hands run warm. Warm butter makes a greasy dough that shrinks and slumps in the oven, so keep everything cold until the dough is rolled.
This dough works for a fruit pie, a quiche, or a savory tart. You can chill it for 30 minutes and roll it the same day, or keep it in the fridge up to 4 days.
Step-by-Step Instructions
1. Sift the dry ingredients
Sift the flour and salt into a large bowl. Sifting breaks up lumps so the butter gets coated evenly.
2. Rub in the butter
Pinch the cold butter cubes into the flour with your fingertips, breaking them up as you go, until no large lumps are left. Shake the bowl now and then so the bigger pieces rise to the top. If your hands are warm or it's taking a while, chill the bowl for 20 minutes. You want crumbs, not grease.
3. Mix the liquid
Whisk the egg yolks and ice water in a small bowl with a fork until they're evenly combined.
4. Bring the dough together
Pour most of the egg mixture into the flour, holding back about 1/4 of it. Stir with a dinner fork until the dough just starts to clump. Add the rest to the dry patches only if you need it. It's ready when a handful squeezed in your palm holds its shape.
5. Shape the disc
Tip the dough onto a clean counter and press it into one disc. Work it just enough to close the cracks and dry bits. Don't knead it.
6. Chill the dough
Wrap the disc in plastic wrap and refrigerate for 30 minutes. It keeps in the fridge up to 4 days, or double wrap it and freeze up to 3 months.
7. Roll it out
Lightly flour the counter and the top of the dough. Press down with the rolling pin, giving the dough a quarter turn every few presses so it spreads evenly and doesn't stick. Then roll it out, still turning, to a circle about 1/8 inch (3 mm) thick. Press any cracks back together as you go.
How to Store Pie Crust
Refrigerator
Wrap the dough disc in plastic wrap and keep it up to 4 days. Let it sit at room temperature about 15 minutes before rolling so it doesn't crack.
Freezer
Double wrap the disc or seal it in a zip-top bag and freeze up to 3 months. Thaw overnight in the refrigerator.
Reheating
This is raw dough, so there's nothing to reheat. Bake it in your pie recipe as directed.
Tips & Tricks
- Keep the butter and the water cold right up to the moment you use them.
- Stop mixing as soon as the dough holds together when you squeeze a handful.
- Roll the dough to about 1/8 inch (3 mm) thick for an even bake.
- Chill the wrapped disc at least 30 minutes before rolling so it doesn't stick or tear.
Variations
Sweeter Crust
Add 1 tablespoon of granulated sugar with the flour for a dessert pie. This is a change to the base recipe, not part of it.
Food Processor Method
Pulse the cold butter into the flour a few times, then add the egg mixture and pulse until it clumps. Stop before it forms a ball.
Frequently Asked Questions
Q: Why did my crust turn out tough?
Usually the dough was worked too long or the butter got warm. Stop mixing as soon as it holds together, and chill the bowl if your hands are warm. Over-mixing develops gluten, and that's what makes a crust chewy instead of flaky.
Q: Can I make this dough ahead of time?
Yes. It keeps in the refrigerator up to 4 days, or in the freezer up to 3 months if you double wrap it. Thaw frozen dough overnight in the fridge.
Q: How thick should I roll the dough?
About 1/8 inch (3 mm). Thicker dough bakes unevenly and can leave a soggy bottom under a wet filling.
Q: Do I have to use egg yolks?
The yolks are part of this recipe and add richness. If you leave them out, you'll need more water, and the dough will be a bit less tender. That's a matter of taste.
Q: What if my dough cracks while rolling?
Press the cracks back together with your fingers. If it keeps cracking, the dough is too cold or too dry. Let it rest 10 minutes on the counter, or wet your fingertips and press a little water into the dry spots.
Pie Crust Recipe: Flaky Butter Crust With Egg Yolk
A flaky, buttery pie crust made with flour, chilled butter and egg yolk. One dough for sweet or savory pies, rolled to 1/8 inch and ready to fill.
Ingredients
Instructions
- 1Sift the dry ingredients — Sift the flour and salt into a large bowl. Sifting breaks up lumps so the butter gets coated evenly.
- 2Rub in the butter — Pinch the cold butter cubes into the flour with your fingertips, breaking them up as you go, until no large lumps are left. Shake the bowl now and then so the bigger pieces rise to the top. If your hands are warm or it's taking a while, chill the bowl for 20 minutes. You want crumbs, not grease.
- 3Mix the liquid — Whisk the egg yolks and ice water in a small bowl with a fork until they're evenly combined.
- 4Bring the dough together — Pour most of the egg mixture into the flour, holding back about 1/4 of it. Stir with a dinner fork until the dough just starts to clump. Add the rest to the dry patches only if you need it. It's ready when a handful squeezed in your palm holds its shape.
- 5Shape the disc — Tip the dough onto a clean counter and press it into one disc. Work it just enough to close the cracks and dry bits. Don't knead it.
- 6Chill the dough — Wrap the disc in plastic wrap and refrigerate for 30 minutes. It keeps in the fridge up to 4 days, or double wrap it and freeze up to 3 months.
- 7Roll it out — Lightly flour the counter and the top of the dough. Press down with the rolling pin, giving the dough a quarter turn every few presses so it spreads evenly and doesn't stick. Then roll it out, still turning, to a circle about 1/8 inch (3 mm) thick. Press any cracks back together as you go.
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.
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