5 Minute No Fail Flaky Pie Crust

Is there anything better than pie? It’s the PERFECT fall dessert! But let’s face it—putting together a pie takes time, right? Well, not with this 5-minute pie crust! This all-butter pie crust recipe is totally foolproof, no fuss and it never fails to impress!

It seems like pie crust is one area where people struggle. Too much rolling and it turns out tough. Too much butter and it’s oily, too little and your pie crust is dry. While all forms of pie are delicious, no one wants a disappointing crust!

So, if you’re ready for a fast, perfect pie crust, try this 5-minute pie crust recipe as your go-to pie recipe. You’ll have a share-worthy pie every single time.

Homemade Pie Crust Recipe

Do you need to bake for any upcoming holidays? Do you have last-minute dinner guests and want to impress with a festive dessert? (Try a sheet pan turkey dinner to start!) Are you thinking of picking up a pre-made treat?

Well, don’t go out of your way to stop at the bakery. In the time it takes to run to the store, you can make this deliciously flaky pie crust! It will turn out absolutely guest-ready and delicious with minimal effort. 

See the yummy pie crust in the photo above? Do you see all those flaky layers? I bet you didn’t think you could achieve those delicious layers of flakiness with 5-minute pie dough! But I promise this is a no-fail recipe that even novice home bakers will have success with!

What’s the Secret to a Never Fail Crust?

I’ve heard all kinds of secrets to flaky pie crust—vodka, lard, you name it. But you don’t need unique ingredients for perfect pie crust.

The secret to the flakiest, easiest pie dough is to keep it COLD! Chill the dough at ALL times. Cold pie dough means you need to work quickly, using very cold butter and ice water.

As you’re working on the dough, you might notice it becomes a little soft or warm. If you ever think the dough is warming up, don’t stress!  Pop it into the freezer for 2-3 minutes to chill it right back down, and you’ll be good to go.

Ready to Fill the Pie Crust?

When the pie crust is ready to go (in just 5-minutes!) fill it with my favorite easy 5-minute apple pie filling, bake the whole pie for 35 minutes, and you’re all set!

Of course, you should choose whatever filling your heart desires, but if you’re looking to make a pretty darn delicious pie in as short a time possible, this apple version is a great way to go!

You can blind bake the crust for a custard, chocolate, or cream filling. You can use this 5-minute pie crust for a delicious peach, berry, or cherry pie too. It really works with any filling you like. In the autumn, I’m pretty partial to apple or even apple-blackberry but go with any pie filling that speaks to your heart.

Oh, by the way, this pie dough keeps well in the fridge or freezer! If you need to avoid the holiday baking rush or plan dessert for a big dinner, this pie is perfect. It’s a great make-ahead option!

All Butter Flaky Pie Crust

pie crust
Make this simple butter, flaky pie crust in just five minutes! This fool-proof recipe is all butter, no shortening needed. It's the perfect pie crust for all your favorite fruit pies.
Jenna Shaughnessy
Prep Time 5 minutes
Cook Time 35 minutes
Chill time 2 hours
Serving Size 1 double crust


Flaky 5 Minute Pie Crust

  • 2 ½ cups all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 8 ounces very cold unsalted butter (2 sticks)
  • 1 cup ice water

Quick Apple Pie Filling

  • 4 Granny Smith apples peeled and cored
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon butter diced


How to Make Flaky 5-Minute Pie Crust

  • To make this simple pie crust, mix the flour, sugar, and a teaspoon of salt.
  • Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into ½-inch pieces.
  • Using a knife or pastry blender, cut the butter into the flour until it's the size of small peas. Stop once the majority of the butter is the correct size and avoid using your hands to break it in – you want to keep the butter as cold as possible.
  • Start drizzling the ice water into the flour-butter mixture to create a dough. Pour in ¼ cup first and mix together with a rubber spatula. Add more water a tablespoon at a time until your dough just comes together. I usually need about a ½ cup in total.
  • Once the dough starts to come together, use your hands to pull the dough together. Gently knead to form a ball.
  • Divide the ball in two, wrap in plastic wrap and refrigerate for 2 hours (or put it in the freezer for 15 minutes) before rolling out.

Making The Quick Apple Pie Filling

  • Dice the apples into small cubes.
  • Sprinkle with the sugar and cinnamon. Mix in the butter.
  • Roll out the pie crust dough, making sure to use plenty of flour on your surface to avoid sticking. Work quickly to keep the dough cold. If you're worried that it's not cold enough, place in the freezer for 2-3 mins to chill down again.
  • Prick the bottom of the crust several times with a fork. Optional: fill with pie weights or dried beans and bake the bottom crust for 10 minutes.
  • Fill the crust with the apple filling.
  • Brush eggwash along the edges of the dough. Place the top crust on and seal the edges with a fork or by pinching the seams together. Trim excess with a knife.
  • Wash the crust with remaining egg. Cut two slits in the top to allow venting.
  • Place in the oven at 425 °F. After 15 minutes, reduce heat to 400°F and bake for another 20 minutes or until the crust is golden brown.


This 5-minute pie crust dough will keep in the fridge for about a week and in the freezer longer. If you’re not using it that day, wrap the dough in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

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