Flakiest and Easiest Pie Crust
Achieve bakery-level perfection with this Flakiest and Easiest Pie Crust recipe, your new go-to for buttery, melt-in-your-mouth pastry. Crafted in just 15 minutes of prep time, this foolproof recipe combines simple pantry staples—like all-purpose flour, cold unsalted butter, and a touch of apple cider vinegar or lemon juice for extra tenderness. The key to its signature flakiness lies in chilling the dough thoroughly, allowing the butter to create delicate layers as it bakes. Whether you're crafting a sweet fruit pie or a savory quiche, this easy pie crust recipe delivers consistent, professional results every time. With step-by-step instructions and versatile tips for single or double-crust pies, you'll master pie crust like a pro in no time!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cut into small cubes)
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar (optional, for sweet pies)
- 6 tablespoons Ice water
- 1 teaspoon Apple cider vinegar or lemon juice
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar (if using).
2. Add the cold, cubed butter to the bowl. Using a pastry cutter, fork, or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits of butter remaining.
3. In a small bowl or measuring cup, combine the ice water and apple cider vinegar or lemon juice.
4. Gradually drizzle the ice water mixture (1 tablespoon at a time) over the flour and butter mixture, gently stirring with a fork after each addition. Stop adding water once the dough starts to come together and can be pressed into a ball without falling apart. Avoid overmixing.
5. Divide the dough into two equal portions. Shape each portion into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This allows the butter to chill and the gluten to relax, resulting in a flakier crust.
6. When ready to use, remove one dough disc from the refrigerator. Let it sit at room temperature for 5-10 minutes to soften slightly, making it easier to roll out.
7. On a lightly floured surface, roll the dough into a 12-inch circle (about 1/8-inch thick). Transfer it to your pie dish, trimming any excess overhang and crimping the edges as desired.
8. Follow your pie recipe for pre-baking (blind baking) or filling and baking the assembled pie.
9. Repeat the process with the second disc for a double-crust pie or save it for another recipe.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.8 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| 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.
