Description
This easy, flaky pie crust recipe yields a buttery and tender crust perfect for both sweet and savory pies. Made with simple ingredients, the crust is delightfully crisp and flaky, creating the ideal base for any pie filling.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar (optional for sweet pies)
Butter
- 1 cup (2 sticks) unsalted butter, cold and cubed
Liquid
- 6–8 tablespoons ice water
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, and sugar (if using). Mix these dry ingredients thoroughly to ensure even seasoning throughout the dough.
- Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, blend the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible.
- Add Water: Gradually add ice water, one tablespoon at a time, mixing gently just until the dough begins to hold together. Avoid adding too much water to keep the dough flaky.
- Form Dough: Divide the dough evenly into two discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour to relax the gluten and chill the butter for flakiness.
- Roll Out: After chilling, roll each dough disc out on a lightly floured surface to fit your pie pan, ensuring you maintain an even thickness throughout.
- Use or Store: Use the rolled dough immediately for your pie, or freeze the discs wrapped well for up to 3 months for future use.
Notes
- Keep the butter and water as cold as possible to achieve the flakiest crust.
- If you prefer a sweeter crust, adding 1 teaspoon of sugar is optional.
- Do not overwork the dough to avoid a tough crust.
- Chilling the dough is crucial to prevent shrinking during baking.
- Freeze leftover dough tightly wrapped to maintain freshness for up to 3 months.
