Pie crust Recipe
American · Baking · 15 min total
A flaky, buttery pie crust that's perfect for both sweet and savory pies. This recipe yields a tender, easy-to-roll dough.
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 teaspoon 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 and toss to coat with flour. 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 and 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 and divide in half. Shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling.
- When ready to use, let the dough sit at room temperature for 5-10 minutes to soften slightly. Roll out on a floured surface to desired thickness.
Tips
- For a flakier crust, use very cold butter and handle the dough as little as possible.
- The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before rolling.
- If making a single crust, freeze the second disk for later use.
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