Description
Discover the ultimate buttery, flaky pie crust recipe perfect for sweet or savory pies. With simple ingredients and an easy method, this versatile crust guarantees delicious, melt-in-your-mouth results every time.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar (optional, for sweet pies)
1 cup unsalted butter, cold and cubed
6–8 tablespoons ice water
Instructions
- Mix Dry Ingredients: Whisk together flour, salt, and sugar (if using) in a large mixing bowl.
- Cut in Butter: Add cold, cubed butter. Use a pastry cutter or fingers to mix until coarse crumbs form with pea-sized butter pieces.
- Add Ice Water: Gradually drizzle ice water, tossing with a fork until the dough starts to hold together.
- Form Dough: Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
- Roll Out: Roll one disk into a 12-inch circle for a 9-inch pie pan. Trim edges, leaving a slight overhang.
- Assemble Pie: Use as desired for single or double-crust pies, blind baking or filling as needed.
- Bake: Follow specific baking instructions for your pie recipe.
Notes
For a nutty flavor, substitute half the flour with whole wheat flour.
For a sweetened crust, increase sugar by 1 tablespoon.
Use pie weights for blind baking to prevent shrinkage.
- Prep Time: 15 minutes
- Category: Pie Crusts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 double-crust pie or 2 single-crust pies
- Calories: 180 kcal
