Perfect Tender Flaky Pie Crust
Master the art of baking with this Perfect Tender Flaky Pie Crust recipe, a foolproof method to achieve a golden, buttery foundation for your favorite pies. Using simple ingredients like cold, cubed unsalted butter, all-purpose flour, and a touch of apple cider vinegar, this recipe guarantees a melt-in-your-mouth crust that’s both tender and irresistibly flaky. The addition of ice water and careful handling prevents overworking the dough, while resting it in the refrigerator ensures optimal texture. Whether you're crafting a sweet berry pie or a savory quiche, this versatile pie crust recipe is your go-to for professional-quality results. Make ahead and store in the freezer for ultimate convenience! Perfect for beginners and seasoned bakers alike, this homemade pie crust will elevate your baking to a whole new level.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar (optional, for sweet pies)
- 6 tablespoons Ice water
- 1 teaspoon Apple cider vinegar
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar (if using).
2. Add the cold, cubed butter to the flour mixture.
3. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. In a small bowl, combine the ice water and apple cider vinegar.
5. Gradually drizzle the ice water mixture into the flour-butter mixture, 1 tablespoon at a time, tossing with a fork after each addition. Stop adding water as soon as the dough starts to come together—you may not need all 6 tablespoons.
6. Gently press the dough together with your hands to form a ball. Be careful not to overwork the dough.
7. Divide the dough in half, shape each half into a disk, and wrap tightly in plastic wrap.
8. Chill the dough in the refrigerator for at least 1 hour before rolling out. This helps relax the gluten and ensures flakiness.
9. Once chilled, roll out the dough on a lightly floured surface to fit your pie dish. For a double-crust pie, roll out the second disk for the top crust.
10. Use immediately or store in the refrigerator for up to 2 days or freeze for up to 3 months.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.8 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 161 mg | 3% | |
*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.
