Buttery No Fail Pie Pastry
Achieve pie perfection every time with this Buttery No Fail Pie Pastry recipe—a foolproof guide to creating flaky, tender, and melt-in-your-mouth pie crusts. This recipe combines a classic blend of all-purpose flour, chilled unsalted butter, and a touch of optional apple cider vinegar for unbeatable tenderness. Quick and simple to prepare, the dough comes together in just 20 minutes and chills beautifully for later use. Whether you're crafting a sweet fruit pie or a savory quiche, this versatile pastry is easy to work with and guarantees consistent, delicious results. Keywords: flaky pie crust, buttery pie pastry, no fail pie dough, homemade pie crust, easy pie recipe.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 0.5 teaspoons salt
- 1 tablespoon granulated sugar (optional, for sweet pies)
- 6 tablespoons ice water
- 1 teaspoon apple cider vinegar (optional, for tenderness)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar (if using).
Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Measure out 6 tablespoons of ice-cold water in a small bowl. If desired, stir in the apple cider vinegar into the water to help ensure a tender crust.
Gradually drizzle the ice water (1 tablespoon at a time) over the flour-butter mixture, gently tossing with a fork after each addition. Continue adding water until the dough just holds together when pinched.
Divide the dough in half and shape each portion into a flat disc. Wrap the discs tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, to allow the dough to rest and chill.
When ready to use, let the dough sit at room temperature for about 5 minutes to soften slightly for easier rolling. On a floured surface, roll out the dough to your desired thickness and size for your pie dish.
Proceed with your pie recipe as directed. Be sure to keep any unused dough well-wrapped and chilled until needed.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.9 g | 250% | |
| Saturated Fat | 122.0 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 241.7 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.4 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 376 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.
