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Flaky Pie Dough

Updated Flaky Pie Crust Recipe

Author Brandon Matzek


  • 2 cups (253 grams) all purpose flour
  • 3/4 teaspoon fine grain sea salt
  • 1/2 teaspoon baking powder
  • 2 tablespoons sugar
  • 2 sticks (1 cup) unsalted butter, cubed and very cold (chill in the freezer for 30 minutes)
  • 4 tablespoons cold water


  • Place flour, sea salt, baking powder and sugar in the bowl of a food processor and pulse to combine. Add the cubed butter, and pulse 3 - 5 times until the butter is the size of peas. Drizzle in water over the flour mixture and pulse another 3 - 5 times until the dough is just starting to come together. It will look very crumbly, but the dough should stick together if you pinch a little bit your fingers.
  • Dump the dough on to a clean work surface, and bring together using your hands. Press and squeeze the dough until it starts to hold together, then form into a flat disc. Don't overwork the dough here. You should still see bits of butter throughout the dough.
  • Wrap the dough tightly in plastic, and chill in the refrigerator for at least an hour (or up to 1 day).