Ultra Flaky Pie Crust
Transform your homemade pies with this Ultra Flaky Pie Crust recipe, the ultimate foundation for both sweet and savory creations. Made with a perfect balance of cold unsalted butter, a hint of apple cider vinegar or lemon juice, and just enough water to bring it all together, this dough delivers unparalleled layers of buttery perfection. The secret lies in keeping the butter cold and working quickly, ensuring pockets of fat that melt into irresistible flakiness during baking. Whether you're crafting a golden lattice for a fruit pie or a rustic base for a savory quiche, this versatile pie crust is easy to prepare and rewards you with bakery-quality results every time. Perfect for beginners and seasoned bakers alike, this crust will be your go-to for show-stopping pies. Don't forget to chill the dough—patience is key for achieving that light, tender texture!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold)
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar (optional for sweet pies)
- 0.5 cup Cold water
- 1 tablespoon Apple cider vinegar or lemon juice
Instructions
1. Begin by preparing your ingredients: Measure out the all-purpose flour, salt, and sugar (if using) into a large mixing bowl.
2. Cut the cold unsalted butter into small cubes, about 1/2-inch pieces, and keep it chilled until ready to use.
3. Add the cubed butter to the flour mixture. Using a pastry cutter or your fingertips, break the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to prevent the butter from softening.
4. Mix the cold water and apple cider vinegar (or lemon juice) together in a small bowl.
5. Gradually add the liquid to the flour mixture, 1 tablespoon at a time, gently stirring with a fork after each addition. The dough should just come together when pinched, but avoid adding too much liquid.
6. Turn the dough out onto a clean surface and gently bring it together into a disc shape. Divide the dough in half if making a double-crust pie and wrap each portion tightly in plastic wrap.
7. Chill the dough in the refrigerator for at least 1 hour or overnight. This allows the gluten to relax and the butter to firm up, which ensures a flakier crust.
8. When ready to roll out, flour your work surface and rolling pin lightly. Roll the dough out evenly from the center outwards, turning occasionally to maintain its circular shape.
9. Transfer the rolled-out dough to your pie dish, trim any excess, and use as directed in your pie recipe. If making a double-crust pie, repeat the rolling process for the second portion of dough.
10. Chill the pie assembly in the refrigerator for at least 20 minutes before baking to maintain the flakiness.
11. Follow your specific pie recipe for filling and baking instructions. Enjoy your ultra-flaky and delicious pie crust!
Nutrition Facts
Calories |
2844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.9 g | 250% | |
| Saturated Fat | 122.0 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 241.8 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.4 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 97 mg | 7% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 383 mg | 8% | |
*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.
