Flaky Pie Crust
A reliable all-butter pie crust that bakes up tender and flaky, this recipe works for both sweet and savory pies. The key is keeping the butter cold and handling the dough as little as possible — the whole process takes about 15 minutes of prep plus an hour of resting time in the refrigerator.
Equipment
- Mixing Bowl
- Pastry Cutter
- Rolling pin
- Plastic wrap
Ingredients
- 1 ¼ cups all-purpose flour preferably unbleached
- ½ teaspoon salt
- ½ cup unsalted butter chilled and cubed
- 3-4 tablespoons ice water
Instructions
- In a mixing bowl, combine 1 1/4 cups of all-purpose flour and 1/2 teaspoon of salt. Mix until thoroughly combined.
- Add 1/2 cup of chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs, with pea-sized bits of butter visible.
- Sprinkle 3-4 tablespoons of ice water over the flour-butter mixture. Gently mix until the dough just comes together, being careful not to overwork it. The dough should hold together when pinched, but should not be sticky.
- Shape the dough into a disk, wrap it tightly with plastic wrap, and refrigerate for at least 30 minutes before rolling out.
Notes
- For an even more tender crust, substitute half of the butter with chilled lard.
- This pie crust can be made ahead and stored in the refrigerator for up to 2 days or frozen for up to a month.
Nutrition
Calories: 1383kcalCarbohydrates: 119gProtein: 17gFat: 94gSaturated Fat: 59gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 4gCholesterol: 244mgSodium: 1181mgPotassium: 195mgFiber: 4gSugar: 0.5gVitamin A: 2836IUCalcium: 53mgIron: 7mg
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