Perfect Pie Crust
Achieving flaky, buttery perfection has never been easier with this *Perfect Pie Crust* recipe. Made from wholesome ingredients like all-purpose flour, unsalted butter, and just a touch of sugar, this classic pie dough delivers texture and flavor that elevates any filling—whether sweet or savory. The secret lies in cutting cold butter into the dry ingredients for those irresistible, golden layers and adding just enough ice water to create a smooth, workable dough. With minimal prep time and a make-ahead option, this recipe is a dream for home bakers looking to master their pie game. Ideal for everything from fruit-filled holiday pies to creamy quiches, it rolls out beautifully and pairs with your favorite fillings for unforgettable results. Unlock the secrets to the ultimate homemade pie crust and bake like a pro!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 6 tablespoons ice water
Instructions
1. In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Whisk them together until evenly distributed.
2. Cut the unsalted butter into small cubes and add it to the flour mixture. Ensure the butter is very cold before adding.
3. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Gradually add the ice water, one tablespoon at a time, tossing with a fork after each addition. Stop adding water when the dough begins to clump together but is not sticky.
5. Turn the dough out onto a lightly floured surface. Divide it into two equal portions. Flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
6. When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
7. Roll out the dough on a lightly floured surface to the desired size and thickness for your pie dish.
8. If making a double-crust pie, repeat the process with the second disk of dough. Use as directed in your pie recipe.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 346 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.
