Description
A flaky and delicious pie crust that is simple, forgiving, and perfect for any pie filling.
Ingredients
Scale
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 cup very cold butter (2 sticks), cut into small cubes
- 6 to 10 tablespoons ice water
Instructions
- Mix flour, salt, and sugar in a big bowl.
- Add the cold butter cubes. Use a pastry cutter, two forks, or your fingertips to work the butter in until you have a mix of pea-sized and almond-sized bits.
- Drizzle in 6 tablespoons ice water. Toss with a fork. Add more water one tablespoon at a time until the dough holds when squeezed.
- Dump the dough onto the counter and gently press it together. Do not knead it; just bring it into a rough ball.
- Split into two disks, wrap tightly, and chill for at least 1 hour (overnight is even better).
- Roll one disk on a lightly floured surface. Turn it a quarter turn every few rolls to prevent sticking.
- Lay it into your pie plate without stretching it. Trim, fill, and add the top crust if necessary.
Notes
Chill your butter and mixing tools to ensure a flaky crust. If the dough gets sticky, refrigerate it briefly before rolling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg