Flakey Pie Crust Recipe
American · Pastry · 15 min total
This recipe yields a tender, flaky pie crust that is perfect for both sweet and savory pies. The key is to keep the butter cold and handle the dough minimally.
15
min prep
min prep
8
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 1/4 to 1/2 cup ice water
Instructions
- In a large bowl, whisk together flour, salt, and sugar.
- Add cold butter cubes. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces.
- Drizzle 1/4 cup ice water over the mixture. Stir with a fork until the dough begins to come together. Add more water, 1 tablespoon at a time, if needed, until the dough holds together when squeezed.
- Turn the dough out onto a lightly floured surface. Divide in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling.
- When ready to use, roll out on a floured surface to desired thickness.
Tips
- For extra flakiness, freeze the butter for 15 minutes before cutting.
- If the dough becomes too warm while rolling, refrigerate for 10 minutes.
- Baked crust can be stored at room temperature for up to 2 days.
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