100 Year Old Pie Crust Pastry Dough
Rediscover the art of baking with this timeless 100-Year-Old Pie Crust Pastry Dough recipe—a truly classic base that has stood the test of time for good reason. Made with simple, pantry staples like all-purpose flour, cold unsalted butter, and a touch of vinegar or lemon juice, this dough is as flaky as it is versatile. The secret lies in the masterfully balanced technique: gently working the butter into the flour for tender, buttery crumbs and hydrating with ice-cold liquid to ensure a perfectly pliable pastry. This dough is quick to prepare, refrigerates beautifully, and rolls out with ease, making it ideal for both sweet and savory pies. Whether you're crafting a family-favorite fruit pie or a savory quiche, this old-fashioned pastry dough is your go-to recipe for consistently stunning results. Classic, dependable, and utterly delicious—bring heritage baking into your kitchen today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 1 teaspoon White vinegar or lemon juice
Instructions
In a large mixing bowl, whisk together the all-purpose flour and salt until evenly combined.
Add the cold, cubed unsalted butter to the bowl. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter still visible.
In a small bowl, combine the ice water and vinegar (or lemon juice). Gradually add 1 tablespoon of the liquid mixture at a time to the flour and butter mixture, gently stirring with a fork after each addition. Stop adding liquid as soon as the dough comes together when pinched (6 tablespoons is usually enough, but you may need slightly more or less).
Turn the dough out onto a clean, lightly floured surface. Gently gather it into a ball, then divide it in half. Flatten each half into a disk about 1-inch thick. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour to chill and hydrate the dough.
Once chilled, roll out the dough on a lightly floured surface to your desired thickness, typically about 1/8 inch. Use it immediately for your favorite pie recipe, or rewrap and return to the refrigerator until needed.
Bake the pie according to the instructions of your chosen filling recipe. If blind baking, preheat the oven to 375°F (190°C), line the crust with parchment paper, fill with pie weights, and bake for 15-20 minutes until partially set. Remove weights and parchment, then bake for another 10 minutes or until golden brown.
Nutrition Facts
Calories |
2793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.9 g | 250% | |
| Saturated Fat | 122.0 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 229.1 g | 83% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 0.8 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 372 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
