My Own Pie Crust
Craft the perfect foundation for your homemade pies with this easy and versatile recipe for "My Own Pie Crust." This buttery, flaky crust comes together in just 15 minutes and uses simple ingredients like all-purpose flour, cold cubed butter, and a touch of salt for savory pies or optional sugar for sweet creations. The secret to its tender texture? A splash of ice water, with an optional hint of white vinegar or lemon juice to enhance flakiness. Whether you're rolling it out for a fruit-filled dessert or a hearty pot pie, this dough is a dream to work with, yielding a golden, crisp crust every time. Perfect for both beginners and seasoned bakers, this pie crust recipe is your go-to for customizable, show-stopping pies!
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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 white vinegar or lemon juice (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar (if making a sweet pie crust). Mix well to evenly distribute the dry ingredients.
Add the cold, cubed unsalted butter into the bowl. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
If using, stir in the white vinegar or lemon juice to the ice water. Gradually sprinkle the ice water over the dough, starting with 4 tablespoons and adding more as needed. Gently mix with a fork after each addition of water, just until the dough begins to come together. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface. Gather the dough into a ball and then press it gently into a disk shape. Wrap the dough disk tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). This allows the gluten to relax and the butter to chill, ensuring a flaky crust.
When ready to use, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll the dough into a circle about 2 inches larger than your pie dish (typically 12 inches for a standard 9-inch pie plate).
Carefully transfer the rolled-out dough to your pie dish, pressing it gently into the bottom and sides. Trim the excess dough, leaving about 1 inch of overhang, and crimp or flute the edges as desired.
Follow your specific pie recipe for blind-baking (if required) or filling and baking.
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 | 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.
