Perfect Never Fail Pastry Crust
Master the art of pie-making with this *Perfect Never Fail Pastry Crust* recipe, your ultimate guide to achieving buttery, flaky perfection every time. Ideal for both savory and sweet creations, this foolproof recipe combines cold, diced butter, a touch of vinegar or lemon juice, and just the right amount of ice water to ensure your crust is tender yet sturdy. The dough comes together effortlessly, thanks to a simple blend of all-purpose flour, salt, and optional sugar for added sweetness. With a quick chill in the fridge, this crust is ready to roll out into a beautifully smooth canvas for pies, tarts, or quiches. Say goodbye to crumbly or soggy crusts—this recipe guarantees success with minimal effort. Perfect for seasoned bakers and beginners alike, it's a must-try for your next baking adventure!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, diced into small cubes)
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar (optional, for sweet pies)
- 6 tablespoons Ice water
- 1 teaspoon White vinegar or lemon juice
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar (if using).
Add the cold, diced butter into the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter scattered throughout.
In a small bowl, combine the ice water and vinegar (or lemon juice). Gradually add this mixture to the flour-butter mixture, one tablespoon at a time, gently tossing the dough with a fork after each addition. Stop adding water once the dough begins to come together and holds its shape when pressed.
Turn the dough out onto a clean surface and gently knead it a few times to bring it together. Divide it into two equal portions, shape each into a flat disk, and wrap tightly in plastic wrap.
Chill the dough in the refrigerator for at least 1 hour before rolling it out. This allows the butter to solidify and helps relax the gluten, which contributes to a flaky crust.
When ready to use, roll out the dough on a lightly floured surface to your desired thickness, rotating the dough frequently to prevent sticking. Use immediately for pies, tarts, or other pastry-based recipes.
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.3 g | 253% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 250.3 g | 91% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 13.6 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 89 mg | 7% | |
| Iron | 11.6 mg | 65% | |
| Potassium | 319 mg | 7% | |
*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.
