Description
A flaky, buttery crust that serves as the perfect foundation for any pie, whether filled with sweet fruits or savory fillings.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6 tablespoons ice water (plus more as needed)
- 1 teaspoon sugar (optional)
Instructions
- Cut the butter into small cubes and place it back in the fridge or freezer to keep it cold.
- In a large bowl, whisk together the flour, salt, and optional sugar.
- Add the cold butter to the flour mixture. Cut it in using a pastry cutter or fork until you have coarse crumbs with some pea-sized bits.
- Slowly drizzle in the ice water, starting with 6 tablespoons, mixing gently until the dough starts to clump.
- Turn the dough out onto a floured surface and gently knead just until it holds together. Divide it into two discs.
- Wrap the discs in plastic wrap and refrigerate for at least 1 hour.
- When ready to use, let the dough sit at room temperature for 5–10 minutes, then roll it out to about 1/8 inch thick.
- Fit the dough into your pie plate, trim excess dough, fold the edges under, and crimp for a beautiful finish.
- Chill again for another 15–20 minutes before baking.
- Preheat the oven to 375°F. Line the crust with parchment paper and use pie weights. Bake for 15–16 minutes, remove weights, and bake for an additional 10–12 minutes until golden brown.
Notes
Keep the butter cold for a flakier crust and do not overwork the dough.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 275mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: pie crust, dessert, baking, homemade, flaky, buttery