The Best Pie Crust Recipe
Achieve buttery, flaky perfection every time with *The Best Pie Crust Recipe*, a foolproof guide to crafting a pie crust that’s as versatile as it is delicious. Featuring a blend of simple, pantry-staple ingredients like all-purpose flour, cold unsalted butter, and a touch of optional apple cider vinegar for enhanced texture, this recipe delivers a crust that’s tender, crisp, and beautifully golden. Perfect for both sweet and savory pies, this dough comes together in just 20 minutes of prep time, with easy-to-follow steps that ensure success—even for beginners. Whether you're baking a lattice-topped fruit pie or a savory quiche, this recipe makes two generous crusts, so you can freeze one for later. Ideal for everything from holiday baking to everyday desserts, this pie crust is destined to become a staple in your kitchen. Keep your pastry game strong with this simple yet impressive technique!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
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 apple cider vinegar (optional, enhances texture)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and sugar (if using). Stir to mix evenly.
Add the cold, cubed unsalted butter to the bowl. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour mixture. Work quickly until the mixture resembles coarse crumbs with visible pea-sized butter pieces.
In a small bowl, mix the ice water and apple cider vinegar (if using). Gradually drizzle the liquid into the flour mixture, one tablespoon at a time, tossing with a fork to moisten the dough. Stop adding water as soon as the dough starts to come together when pinched. You may not need all the water.
Turn the dough out onto a clean surface and gently knead it just until it holds together. Divide the dough into two equal portions, shape each into a disk, and wrap tightly with plastic wrap.
Refrigerate the dough for at least 1 hour, or up to 2 days, before rolling it out.
When ready to use, lightly flour a clean surface and rolling pin. Unwrap one dough disk and roll it out to your desired size and thickness, rotating the dough frequently to prevent sticking.
Gently transfer the rolled-out dough to your pie dish and trim any excess overhang, leaving about 1 inch of dough around the edge. Crimp or decorate the edges as desired.
Repeat with the second disk, or store it in the refrigerator or freezer for future use.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.8 g | ||
| Protein | 17.1 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.
