Flaky Pie Dough
Achieve perfectly tender and buttery results every time with this classic Flaky Pie Dough recipe! Made with just five simple ingredients—cold unsalted butter, all-purpose flour, salt, optional granulated sugar for a touch of sweetness, and ice water—this dough is the ultimate foundation for both sweet and savory pies. The secret to its signature flakiness lies in working cold butter into the flour until pea-sized bits remain, ensuring pockets of steam form as the pie bakes. Quick to prepare in just 15 minutes, this dough can be refrigerated for up to two days, making it ideal for advance preparation. Whether you're crafting a golden apple pie or a savory quiche, this versatile recipe promises a pie crust that's as crisp and flaky as it is irresistibly delicious.
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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)
- 0.5 cups ice water
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 bowl. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized chunks of butter scattered throughout.
Gradually add the ice water, 1 tablespoon at a time, tossing the mixture with a fork after each addition. Stop adding water as soon as the dough starts to come together but is not overly wet or sticky.
Turn the dough out onto a lightly floured surface and gently gather it into a ball. Divide the dough in half and shape each half into a flat, round disc.
Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days) to allow the gluten to relax and the butter to firm up.
When ready to use, roll the dough out on a lightly floured surface to the desired size and thickness for your pie or tart.
Use the dough as directed in your pie recipe, and bake according to the specific pie's instructions.
Nutrition Facts
Calories |
2841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.9 g | 250% | |
| Saturated Fat | 122.0 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 241.7 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.4 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 372 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.
