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Woman holding a homemade pie crust.
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Buttery And Flaky 6-Inch Pie Crust

If you are making a small pie and looking for a crust recipe, this is the flaky and buttery crust you ar going to want.
Prep Time10 minutes
chill time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Diet: Low Salt, Vegetarian
Keyword: 6 inch, crust, pie, whole wheat flour
Servings: 1 pie
Author: Amy Sandidge

Ingredients

  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • dash salt
  • 7 tablespoons chilled butter
  • 2 ½ tablespoons ice water

Instructions

  • Mix together the flour and salt.
  • Cut the chilled butter into ½-inch chunks. Add this to the flour mixture.
  • With a pastry blender or your hands, break up the butter chunks into pea-sized pieces.
  • Add in the ice water. Mix together, then knead a few times until it all comes together.
  • Wrap the pie dough in saran wrap and chill for at least an hour.
  • Bake as directed.

Notes

  1. Keep the Dough Chilled: It's essential to maintain a consistently cold temperature throughout the process. This includes using cold ingredients like butter and water. Chilling the dough until it enters the hot oven is crucial as it ensures that the cold butter within the dough creates distinct pockets during baking. These pockets result from the rapid expansion of the moisture in the butter into steam, giving your pie crust a flaky and tender texture. The contrast between the chilled dough and the hot oven is what produces this effect.
  2. Minimal Handling: Handle the dough as little as possible to prevent overworking it. Overworking can make the crust tough instead of tender.
  3. Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes before rolling it out. This allows the butter to firm up, making it easier to work with and preventing it from melting too quickly in the oven.