Flaky Butter Crust
Master the art of pie-making with this Flaky Butter Crust recipe, the ultimate foundation for your favorite sweet or savory creations. Featuring simple, high-quality ingredients like cold, cubed unsalted butter and optional apple cider vinegar for added tenderness, this recipe creates a perfectly tender and buttery crust with irresistibly crisp layers. The key to its signature flakiness is keeping the butter cold and working the dough just enough to achieve that magical balance of crumbly yet sturdy texture. With a quick 20-minute prep and the ability to store the dough in the fridge for up to two days, it's a versatile and time-friendly go-to for pies, tarts, and quiches. Roll it out with ease and elevate your baking game with this foolproof butter crust recipe that pairs beautifully with any filling, from classic apple pie to savory mushroom tarts!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 6 tablespoons Ice water
- 1 teaspoon Apple cider vinegar (optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
In a small bowl, mix the ice water with the optional apple cider vinegar. Gradually drizzle the mixture into the flour and butter mixture, 1 tablespoon at a time, gently stirring or folding with a fork after each addition. Stop adding water once the dough just starts to come together and holds its shape when pressed.
Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each into a flat disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
When ready to use, roll out the dough on a lightly floured surface to your desired thickness. Work quickly to keep the butter cold, as this ensures a flaky texture during baking.
Use the rolled dough as directed in your pie or tart recipe. Proceed with your filling and baking instructions.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.8 g | ||
| Protein | 17.1 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.
