Favorite Pie Crust
Master the art of homemade baking with this *Favorite Pie Crust* recipe, your go-to guide for achieving the perfect flaky and buttery foundation for any pie. Crafted with simple pantry staples like all-purpose flour, cold unsalted butter, and a touch of apple cider vinegar for extra tenderness, this versatile dough is ideal for both sweet and savory creations. The step-by-step directions ensure a foolproof process, from mixing the dough to rolling it out flawlessly. Make it ahead with ease—refrigerate for up to three days or freeze for future use. Whether you're baking a luscious fruit pie or a hearty quiche, this crust guarantees a golden, melt-in-your-mouth result every time. Get ready to elevate your pie game with this essential recipe! Keywords: flaky pie crust, buttery pie dough, homemade pie crust, versatile pastry recipe, easy pie dough recipe.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cut into cubes)
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar (optional, for sweet pies)
- 6 tablespoons Ice water
- 1 teaspoon Apple cider vinegar (optional, helps tenderize dough)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar (if using).
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
In a small bowl, mix the ice water and apple cider vinegar (if using). Drizzle 4 tablespoons of the liquid into the flour-butter mixture and gently stir with a fork to combine. Add the remaining liquid, one tablespoon at a time, just until the dough begins to come together and holds when pressed between your fingers.
Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each into a flattened disk. Wrap the disks tightly in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
When ready to use, lightly flour your work surface and rolling pin. Roll out the chilled dough to fit your pie dish. If it begins to stick or warm, return it to the fridge for a few minutes before continuing.
Use the crust immediately for your favorite pie or freeze it, tightly wrapped in plastic and aluminum foil, for up to 3 months.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 126% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.5 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 44 mg | 3% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 161 mg | 3% | |
*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.
