Flaky Pie Dough

Hello from CA (and I mean Carboholics Anonymous, not the state)! I must admit, this Russian mom fell off the wagon again with a crazy week-long baking spree. Why? Because she finally nailed the perfect pie crust recipe. I know, disastrous  right?!   


To top that, it’s rhubarb season in CA (the state). So, I think you can guess what I’ve been up to! There is a rhubarb pie bubbling in the oven right now… ohm… my 3rd this week. 

The rhubarb pie recipe (my new favorite, can’t you tell!?) is to follow in a later post (once my hands stop shaking from all that sugar, and I take some photos). Here is everything on how to make the flaky pie dough I’m so much in love with!


Flaky Pie Dough

From While Chasing Kids | Desserts | American

This doesn’t just make a fabulous crust; it also is very easy to remember. The flour to butter to water ratio is 3 to 2 to 1. Add a quarter of a teaspoon of salt for each 100 grams of flour and you got yourself The Perfect Dough! This recipe yields two 9 inch pie shells.


cal Calories 158kcal

fat Total Fat 10g

High sat-fat Saturated Fat 6g

chol Cholesterol 27mg

sodium Sodium 199mg

carbs Total Carbohydrate 14g

Serving size 38g Calories from fat 93kcal Fiber 1g Protein 2g Sugar 0g
16 servings


  • 300 g all-purpose flour
  • 3/4 tsp salt
  • 200 g butter
  • 100 ml water


  1. Measure water, dissolve salt in it, and place it in the fridge
  2. Cut butter into pea-sized cubes and place in the freezer for at least 20 minutes.
  3. To make the dough combine cold butter and flour and pulse briefly until the mixture resembles coarse meal.
  4. Slowly add cold water and pulse again for several seconds until the dough begins to come together in a ball but not completely smooth. There still will be butter chunks. If needed, finish kneading with your hands until the dough forms into a ball (try to handle the dough as little as possible).
  5. Separate the dough into disks, 1-inch thick. Wrap them in plastic and refrigerate for at least 2 hours or overnight.
  6. Roll disks on floured surface one at a time to 1/8 inch thick. Carefully line the baking dish with the dough, overlapping about ½ inch (the dough will shrink during baking)
  7. For recipes that call for uncooked shell, refrigerate until ready to use.
  8. For baked shells, preheat oven to 375⁰F/190⁰C. Line the shells with parchment paper and fill with pie weights (I use dry beans). For partially baked shells, bake for about 20 minutes, remove weights. Carefully poke with a fork the dough if it bubbled during the baking. Bake for another couple more minutes. For a fully baked shell, bake for about 25 minutes till light brown. Remove the weights, poke the dough, and bake for another 5 minutes till the dough is golden brown.
  9. Let the shells cool completely on wire racks before filling.


  • The dough could be made a day in advance and refrigerated. Cooked shells will keep for up to a week in the fridge, or for up to two weeks in the freezer.


  1. Korena in the Kitchen says:

    What a great photo! I love making pies – there’s something so satisfying about it. I’ve only ever had strawberry-rhubarb pie but I’m intrigued by rhubarb on its own so I’m looking forward to your recipe.

  2. Debbie says:

    I can’t wait to try this pie crust, my husband is very picky crust eater. I found your blog while searching for a poppyseed roll like my grandma used to make as I don’t have her recipe.

    • Anastasia says:

      The pie crust turns out pretty flaky! Though, if you cook it with filling in – it takes much longer to bake it. My rhubarb pie takes 1.5 hours to bake but the wait is worth it!

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