Perfect flaky pie crust
This flaky butter pie crust recipe is a favorite of mine. It makes one single crust, so double the recipe if you are making double crust pies.
- Prep Time: 15-20 mins
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: Cakes, Desserts
- Method: medium
Ingredients
- 1–1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 3 to 4 tablespoons ice water
Instructions
- The first step in making crust is to whisk together the salt and flour in a large mixing bowl. Then, use a pastry blender to cut cold butter into the flour. Cut the butter into the dough until the bits are about pea-sized. If you use your hands it could melt the butter so avoid doing this. A food processor works great as well. Add your ingredients into the food processor and pulse as needed until the crumbs become pea-sized.
2. Next, add ice-cold water to your pastry mix. Start slow with just 2 or 3 tablespoons and add more as needed. When the dough holds together when pressed, that is when you know it is done.
3. Let it chill in the fridge for at least an hour to help firm up the butter.
4. Lightly dust your work surface and rolling pin with flour to prevent the dough from sticking. Using a rolling pin roll the dough from the center and move outward to the edges. Roll until you reach the appropriate size and thickness. You may need to add flour to prevent sticking as you go.
5. Drape the crust over the pin and quickly move it to your pan. Let the pastry to ease into the plate, let it settle before you move it around. Trim the excess dough but leave enough to crimp.
6. Finish the edges by using your fingers to crimp it. That’s it!
