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Flaky Butter Crust



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1 3/4 cup flour
1/2 tsp. salt
3/4 cup cold unsalted butter
1 egg, lightly beaten
1 tbsp. cold water


  1. 1
    Place the flour on the counter or a large cutting board. Add salt and butter. With a flat plastic pastry scraper chop the butter and flour together until a crumbly mixture is formed with small pea size chunks of butter.
  2. 2
    Whisk the egg and water together in a small bowl. Pour the egg mixture over the dough. Work egg mixture into the flour using the plastic scraper and then gather the dough together quickly in a ball. With the heel of your hand smear the dough across the work surface, one section at a time until the dough just comes together. Do not overwork the dough, there will be tiny chunks of visible butter which will insure a flaky crust, do not try to make a smooth, homogeneous dough.
  3. 3
    Form the dough into a ball and flatten to a disc shape. Place in a plastic bag or wrap in plastic film and refrigerate for about 1 hour before using.


Variation: For a sweetened crust, add 2 tbsp. sugar to the flour mixture. Makes one 9" to 10" crust.

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cuisines North & South American
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