My Favorite Pie Crust
Flaky, buttery, and perfectly versatile, "My Favorite Pie Crust" is your go-to recipe for creating show-stopping pies, both sweet and savory. Made with simple pantry staples like all-purpose flour, cold unsalted butter, and a splash of apple cider vinegar for enhanced tenderness, this homemade pie crust ensures a light and delicate texture that melts in your mouth. The step-by-step process is foolproof, guiding you through using a pastry cutter to achieve the ideal crumbly dough and chilling it for optimal flakiness. Whether you're baking a classic apple pie, a savory quiche, or a decadent chocolate tart, this pie crust delivers every time. Prep it in just 15 minutes and enjoy its make-ahead convenience by refrigerating or freezing for later. Elevate your pie-making game with this reliable and delicious pie crust recipe!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter (cold, cubed)
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar (optional, for sweet pies)
- 6 tablespoons ice water
- 1 teaspoon apple cider vinegar
Instructions
In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
In a small bowl, combine the ice water and apple cider vinegar.
Drizzle the ice water mixture into the flour and butter mixture, one tablespoon at a time, gently mixing with a fork or your hands after each addition. Continue adding water until the dough holds together when pinched but is not sticky.
Turn the dough out onto a lightly floured surface. Gather it into a ball and divide it into two equal portions, shaping each into a flat disk.
Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days) to allow the dough to rest and chill.
When ready to use, roll out one disk of dough on a floured surface to fit your pie dish, about 1/8-inch thick. Follow the recipe instructions for pre-baking (if required) or filling and baking your pie.
Store any unused pie crust in the refrigerator for up to 2 days or freeze for up to 1 month.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.9 g | 250% | |
| Saturated Fat | 122.0 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1218 mg | 53% | |
| 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 | 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.
