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Pie crusts Recipe

American · Baking · 15 min total

A classic, flaky pie crust that's perfect for both sweet and savory pies. This all-butter recipe is easy to make and yields a tender, golden crust every time.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 1/4 to 1/2 cup ice water

Instructions

1. In a large bowl, whisk together flour, salt, and sugar.
2. Add cold butter cubes and toss to coat. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces.
3. 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, until the dough holds together when squeezed.
4. 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 (or up to 2 days).
5. 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 1/8-inch thickness.
6. Use as directed in your pie recipe, either as a single crust or for a double-crust pie.

Tips

• For a flakier crust, keep all ingredients and tools cold.
• If the dough cracks while rolling, let it warm up a bit.
• Baked pie crust can be stored at room temperature for up to 2 days.

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