Easy No Fail Pastry Crust
Achieve buttery perfection every time with this Easy No Fail Pastry Crust recipe, your go-to guide for creating light, flaky pie dough with minimal effort. Featuring just six simple ingredients—like cold unsalted butter, a touch of white vinegar or lemon juice for added tenderness, and optional granulated sugar for a hint of sweetness—this foolproof method guarantees consistent results. In just 15 minutes of prep time, you’ll have a versatile crust that can transform any pie, tart, or quiche into a masterpiece. With its step-by-step blending of coarse butter chunks and ice-cold water, this recipe ensures superior flakiness and flexibility, perfect for both beginners and seasoned bakers. Refrigerate the dough for a stress-free rolling experience and let it pair seamlessly with your favorite fillings. Say goodbye to pastry stress and hello to deliciously golden crusts every time!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar (optional)
- 6 tablespoons Ice water
- 1 teaspoon White vinegar or lemon juice
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and sugar (if using). Mix well to evenly distribute the dry ingredients.
Cut the cold unsalted butter into small cubes, about 1/2 inch in size, and add them to the flour mixture.
Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining. These chunks will help create a flaky crust.
In a small bowl or cup, mix the ice water and white vinegar (or lemon juice).
Drizzle the ice water mixture, one tablespoon at a time, over the flour and butter mixture. Gently toss with a fork after each addition to combine.
Continue adding the ice water until the dough just begins to come together when pinched. Be careful not to overwork the dough to ensure a tender crust.
Turn the dough out onto a clean surface and gently shape it into a ball. Divide the dough in half and flatten each half into a disc. Wrap each disc tightly in plastic wrap.
Refrigerate the dough for at least 1 hour before rolling it out. This allows the butter to chill and the gluten to relax, making the crust easier to handle and ensuring optimal flakiness.
When ready to use, roll out the chilled dough on a lightly floured surface to your desired thickness.
Use as directed in your pie or tart recipe. Bake according to the instructions for your specific dish.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.2 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 346 mg | 7% | |
*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.
