Better Homes and Gardens Pie Crust Recipe: Flaky Layers With Buttery Depth

This pie crust delivers the flaky layers and buttery depth that define a perfect base for any dessert. The technique is precise but accessible.

Cold ingredients and minimal handling create the ideal texture. The result is a crust that holds its shape while providing the perfect crunch with every bite.

Ingredients for Better Homes and Gardens Pie Crust

Six ingredients stand between you and a perfect flaky crust with buttery depth.

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The butter is non-negotiable here. Use high-quality unsalted—I prefer Land O’Lakes or Plugrá for their fat content and flavor. Keep it ice-cold until the moment you use it. The flour should be all-purpose, not bread flour (too much protein) or cake flour (too little). Measure with the spoon-and-level method for accuracy (dip-and-sweep packs it down).

No shortening? All-butter works, but the texture won’t be quite as flaky. For a vegan version, swap in cold coconut oil (solid, not melted) at a 1:1 ratio. The sugar can be omitted for savory pies. If your kitchen is warm, chill the flour for 30 minutes before starting—cold ingredients are key to that perfect crunch.

The dough keeps in the fridge for 2-3 days or freezes beautifully for up to 3 months. Wrap it tightly in plastic to prevent drying out. Baked crusts hold at room temp for 1 day (cover loosely with foil).

Step-by-Step Instructions for Flaky Pie Crust

Master the technique for layers that shatter at the touch with this time-tested approach.

Step 1: Combine Dry Ingredients for Even Distribution

In a large bowl, whisk together the 2.5 cups All-Purpose Flour, 1 tsp Salt, and 1 tbsp Granulated Sugar until fully incorporated. This ensures the salt and sugar are evenly dispersed throughout the flour before the fat is added.

I always use the spoon and level method for measuring flour to avoid compacting it, which would make the crust tough. The sugar is optional but adds a subtle sweetness that complements fruit fillings perfectly.

Step 2: Cut in Cold Fats for Maximum Flakiness

Add the 1 cup Unsalted Butter (cubed into ½-inch pieces) and 0.25 cup Shortening to the flour mixture. Use a pastry cutter or two forks to cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

The key here is keeping the fats cold—this creates the flaky layers we’re after. The butter provides flavor while the shortening adds extra flakiness. Work quickly to prevent the fats from melting into the flour.

Step 3: Add Ice Water Gradually for the Perfect Dough

Create a well in the center of the flour mixture and add 0.33 cup Ice Water all at once. Use a fork to gently toss the mixture, adding up to 1 tbsp more water if needed, until the dough just begins to come together.

Be careful not to overwork the dough—it should look shaggy with some dry bits remaining. Overmixing develops gluten, which makes the crust tough rather than tender. The ice water helps keep the fats solid while you work.

Step 4: Chill and Rest the Dough for Easy Rolling

Turn the dough out onto a lightly floured surface and gently shape it into a disk about 1 inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.

This resting period allows the gluten to relax and the fats to re-solidify, making the dough much easier to roll out. It also prevents shrinkage during baking. I’ve found that chilling the dough overnight produces the flakiest results.

Step 5: Roll and Shape for the Pie Pan

On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick. To prevent sticking, lift and turn the dough occasionally as you roll, adding more flour only as needed.

Transfer the dough to a 9-inch pie pan by loosely folding it in half and then in half again before placing it in the pan. Unfold and gently press it into the bottom and up the sides without stretching. Trim the edges to leave a ½-inch overhang, then crimp as desired. Chill for 30 minutes before filling and baking for best results.

Creative Variations of These Flavors

Sweet Nutmeg Version

Add ½ tsp ground nutmeg to the dry ingredients for a warm, aromatic twist. This pairs beautifully with apple or pumpkin fillings. I discovered this variation while foraging for wild herbs—nutmeg adds that extra layer of complexity. 🌰

Savory Herb Crust

Mix in 1 tbsp chopped fresh rosemary or thyme with the flour for a savory option. Perfect for quiches or pot pies. I source my herbs from local farmers markets—the freshness makes all the difference.

Cheese Lovers’ Delight

Incorporate ½ cup grated Parmesan or sharp cheddar into the dry mix before adding fats. The cheese creates a golden, crispy edge that’s irresistible. Use high-quality cheese for the best flavor.

Whole Wheat Blend

Replace 1 cup All-Purpose Flour with whole wheat flour for a nuttier, heartier texture. The dough may need an extra 1-2 tbsp ice water to come together. This adds a rustic touch to your pies.

I often ride my vintage motorcycle to the local butcher shop for fresh ingredients to pair with this crust.

Brown Butter Variation

Brown ½ cup of the butter before cubing and chilling for the dough. This adds a deep, caramelized richness that’s next-level. Let the butter cool completely before using—warm butter ruins the flakiness.

Frequently Asked Questions