Flaky Easy Pie Crust
This easy pie crust recipe produces a flaky, buttery shell that works for both sweet and savory pies. Keeping the butter cold and handling the dough as little as possible are the two steps that matter most for a tender, layered result. The dough takes about 10 minutes to mix and needs at least 30 minutes to chill before rolling.
Equipment
- Mixing Bowl
- Pastry cutter or fork
- Plastic wrap
- Rolling pin
Ingredients
- 1 ¼ cups all-purpose flour preferably unbleached
- ½ teaspoon salt
- ½ cup unsalted butter cold, diced
- 3 tablespoons ice water more if needed
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, combine 1 1/4 cups of all-purpose flour and 1/2 teaspoon of salt. Mix thoroughly.
- Incorporate the Butter: Add 1/2 cup of cold, diced unsalted butter to the dry mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Bring the Dough Together: Gradually add 3 tablespoons of ice water into the mixture, one tablespoon at a time, until the dough begins to come together. Be careful not to overwork it.
- Chill the Dough: Shape the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes before using.
- Roll Out the Dough (optional): Once chilled, roll out the dough on a lightly floured surface to fit your pie pan. Use immediately with your choice of filling.
Notes
- For a flakier crust, ensure the water you use is ice cold and your butter stays cold until incorporated.
Nutrition
Calories: 1383kcalCarbohydrates: 119gProtein: 17gFat: 94gSaturated Fat: 59gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 4gCholesterol: 244mgSodium: 1181mgPotassium: 195mgFiber: 4gSugar: 0.5gVitamin A: 2839IUCalcium: 53mgIron: 7mg
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