Flaky Pie Crust
Master the art of the perfect flaky pie crust with this foolproof recipe that guarantees buttery layers and a tender bite every time. Made with cold cubed butter and just the right touch of apple cider vinegar for extra softness, this crust is ideal for both sweet and savory pies. Whether you're rolling it out for a classic apple pie or a hearty quiche, the dough's delicate balance of flakiness and structure will elevate your baking game. With simple ingredients like all-purpose flour, salt, and optional sugar, and a quick 20-minute prep time, this recipe is as versatile as it is delicious. Chill the dough for optimal texture and bake it to golden perfection—or pair it with an unbaked filling, depending on your creation. Perfect for beginners and seasoned bakers alike, this flaky pie crust is your new go-to foundation for all things pie!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cut into cubes)
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar (optional, for sweet pies)
- 6 tablespoons Ice water
- 1 teaspoon Apple cider vinegar (optional, for extra tenderness)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar (if using).
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Stir the apple cider vinegar (if using) into the ice water. Gradually add the ice water mixture, one tablespoon at a time, to the flour and butter mixture. Use a fork or your hands to gently mix until the dough begins to come together. Be careful not to overwork it.
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 helps the gluten relax and the butter firm up for a flakier crust.
When ready to use, lightly flour a clean surface and a rolling pin. Roll out one disc of dough into a circle about 1/8-inch thick and 2 inches larger than the diameter of your pie pan.
Transfer the rolled-out dough to the pie pan, gently pressing it into the bottom and sides. Trim the edges, leaving about a 1/2-inch overhang, and crimp or decorate the edges as desired.
For a baked pie crust (blind baking), preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights, dried beans, or rice. Bake for 15 minutes, then remove the weights and parchment paper, and bake for an additional 5-7 minutes until lightly golden.
If using the crust for an unbaked filling, follow the specific pie recipe's instructions.
Enjoy your perfectly flaky pie crust in your favorite pie!
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 241.6 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 92 mg | 7% | |
| Iron | 13.9 mg | 77% | |
| 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.
