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Description
Learn how to make a perfectly flaky, all-butter pie crust with this foolproof method. Achieve a tender, buttery crust that will elevate any pie.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into 1/2-inch cubes
- 1/2 cup ice water, plus more if needed
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the cold butter cubes to the flour mixture. Cut the butter into the flour using a pastry blender, your fingertips, or a food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Do not knead.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).
- When ready to use, let the dough sit at room temperature for a few minutes if it’s too stiff. Roll out the dough on a lightly floured surface to your desired thickness and shape for your pie.
Notes
- Keep all ingredients, especially the butter and water, very cold for the flakiest results.
- Do not overwork the dough; this can make the crust tough.
- Chilling the dough is essential for easy handling and a flaky texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Baking
- Method: No-Bake Dough Preparation
- Cuisine: American
Nutrition
- Serving Size: 1/8th of crust
- Calories: 350
- Sugar: 0g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: flaky pie crust, all-butter pie crust, homemade pie crust, easy pie crust, butter pie crust, from scratch pie crust, pie dough, baking recipe, pastry dough