Flaky Pie Crusts Recipe
American · Dessert · 15 min total
This recipe yields a tender, flaky pie crust perfect for both sweet and savory pies. The key is keeping ingredients cold and not overworking the dough.
15
min prep
min prep
8
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter, cut into small cubes
- 1/4 cup ice water, plus more if needed
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. If too dry, add more ice water, 1 tablespoon at a time, until dough holds together when squeezed.
- Turn dough out onto a lightly floured surface. Divide in half and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- When ready to use, roll out on a floured surface to 1/8-inch thickness for pies.
Tips
- For a pre-baked crust, prick the bottom with a fork, line with parchment, fill with pie weights, and bake at 425°F for 15 minutes, then remove weights and bake 5-7 minutes more.
- Leftover dough can be frozen for up to 3 months.
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