Most Incredible No Fail Pie Crust
Create the flakiest, most incredible no-fail pie crust with this simple yet foolproof recipe that’s perfect for beginners and seasoned bakers alike. Made with just six basic ingredients—including cold butter for rich flavor and a dash of vinegar or lemon juice for a tender, melt-in-your-mouth texture—this recipe ensures perfect results every time. In under 15 minutes of prep, you’ll have a buttery, flaky dough that’s easy to handle and versatile enough for both sweet and savory pies. Whether you're crafting a comforting chicken pot pie or a luscious fruit-filled dessert, this fail-safe pastry dough is your secret weapon for baking success. Pro tips like chilling the crust before baking to prevent shrinkage make this recipe even more user-friendly. Say goodbye to the stress of temperamental pastry and hello to show-stopping homemade pies!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cut into cubes)
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar (optional, for sweet pies)
- 6 tablespoons Ice water
- 1 teaspoon White vinegar or lemon juice (optional)
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 fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
Gradually add the ice water, one tablespoon at a time, gently stirring with a fork after each addition. Stop adding water once the dough starts to come together but is not overly sticky. If desired, add the vinegar or lemon juice at this stage to help prevent overmixing and create a tender crust.
Turn the dough onto a clean surface and gently press it together into a ball. Divide the dough in half and shape each half into a flat disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days) before rolling out.
When ready to use, lightly flour your work surface and rolling pin. Roll out the dough to your desired thickness, rotating it frequently to prevent sticking.
Use the rolled-out dough to line your pie dish or as a top crust for your pie. Trim and crimp the edges as-needed. Chill the dough in the pie dish for 15-20 minutes before baking to prevent shrinkage.
Follow your pie recipe’s baking instructions to complete your dish.
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 | 373 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.
