Description
Learn how to make a flaky, buttery homemade pie crust that elevates your pies to bakery-quality levels. This easy-to-follow recipe works for both sweet and savory fillings and guarantees perfect results every time.
Ingredients
2 ½ cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar (optional, for sweet pies)
1 cup (2 sticks) unsalted butter, cold and cubed
6–8 tbsp ice water
Instructions
- Prepare the dry ingredients:
In a large bowl, whisk together the flour, salt, and sugar (if using). - Cut in the butter:
Add cold, cubed butter to the dry ingredients. Use a pastry cutter or fingers to mix until it resembles coarse crumbs with pea-sized butter pieces. - Add the ice water:
Gradually drizzle in ice water, 1 tbsp at a time, gently mixing with a fork until the dough comes together. - Form the dough:
Turn onto a floured surface, knead gently, and divide into two discs. Wrap tightly and refrigerate for at least 1 hour. - Roll out the dough:
Let dough rest at room temperature for a few minutes. Roll into a 12-inch circle on a floured surface. - Fill and bake:
Transfer dough to a pie pan, add filling, and bake as per your pie recipe.
Notes
For best results, ensure butter and water are very cold.
Avoid overworking the dough to maintain flakiness.
Dough can be made ahead and stored for convenience.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Category: Baking
- Method: Pastry
- Cuisine: American
Nutrition
- Serving Size: Makes two 9-inch pie crusts (one double-crust pie or two single-crust pies)
