Pie Crust Blue Ribbon
Achieve baking perfection with the "Pie Crust Blue Ribbon," a fail-proof recipe designed to deliver a buttery, flaky crust worthy of first place in any baking competition. Made with simple ingredients like all-purpose flour, cold unsalted butter, and a hint of apple cider vinegar for added tenderness, this recipe ensures a perfectly balanced texture every time. The secret lies in chilling the dough, allowing the butter to remain firm for maximum flakiness, while the vinegar helps prevent overworking the gluten. Ready in just 20 minutes of hands-on prep, this versatile crust is ideal for both sweet and savory pies, adapting effortlessly to all your favorite fillings. Whether you're crafting a classic apple pie or a savory quiche, this pie crust recipe promises to elevate your baking game.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar
- 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 until evenly combined.
2. Cut the unsalted butter into small cubes, ensuring it is cold. Add the butter to the flour mixture.
3. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks of butter remaining. Be careful not to overmix.
4. In a small bowl or measuring cup, combine the ice water and apple cider vinegar.
5. Gradually drizzle the ice water mixture (1-2 tablespoons at a time) into the flour mixture while gently stirring with a fork or your hands. Stop adding water once the dough just comes together and holds when pressed. Do not overwork the dough.
6. Divide the dough into two equal portions. Shape each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days to allow the gluten to relax and the butter to chill.
7. Once chilled, roll out the dough on a lightly floured surface to your desired thickness, rotating and flipping the dough frequently to prevent sticking. Use as directed in your favorite pie recipe.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.2 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 349 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.
