Description

This recipe delivers a golden, tender, and incredibly flaky all-butter pie crust using simple ingredients and a straightforward method, making pie-making a joy for home bakers.

Ingredients

Scale

2.5 cups all-purpose flour
1 cup unsalted butter, cold and cubed
0.5 cup ice water, plus more as needed
1 teaspoon salt

Instructions

Combine Dry Ingredients: Whisk 2.5 cups (300g) all-purpose flour and 1 teaspoon salt in a large bowl until well combined.
Cut In Cold Butter: Add 1 cup (226g) cubed cold butter to the flour mixture. Use a pastry blender, two knives, or your fingertips to cut butter into pea-sized pieces; the mixture should look like coarse meal with some larger butter chunks. (If it gets too warm, pop the bowl in the freezer for 5 minutes.)
Add Ice Water Gradually: Drizzle in 0.5 cup (120ml) ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together and can be pressed. Be careful not to over-mix; stop as soon as it forms a shaggy mass.
Form And Chill Dough: Gather the dough, divide if making a double crust, flatten each piece into a 0.5-inch thick disc, wrap tightly in plastic, and chill for at least 30 minutes in the refrigerator until firm.
Roll And Bake: Roll out chilled dough on a lightly floured surface to your desired thickness (about 0.25-inch thick) and shape for your 9-inch pie plate. Use immediately or par-bake as needed for your pie recipe; the edges should be lightly golden when done.

Notes

For best flakiness, use quality, very cold butter and ice water. Do not overwork the dough, and avoid adding too much water, which can make it tough or sticky. Fresh flour is also important for flavor. For a sweeter crust, add 1-2 tablespoons of sugar to dry ingredients. For savory tarts, consider adding herbs like thyme or rosemary.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Baking Component
Method: Mixing, Chilling
Cuisine: American

Nutrition

Serving Size: 1/8 of a 9-inch double-crust pie
Calories: 340 calories
Sugar: 0 g
Sodium: 290 mg
Fat: 23 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 13 mg

Keywords: All-Butter Pie Crust, Flaky, Tender, Homemade, Baking, Pie, Tart, Easy, Pastry, Dough