Description
This Flaky, Buttery Homemade Pie Crust recipe yields two 9-inch pie crusts perfect for double-crust pies or two single-crust pies. Made with simple ingredients like all-purpose flour, cold unsalted butter, and ice water, this crust packs a tender, flaky texture suited for both sweet and savory pies.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar (optional, for sweet pies)
Butter
- 1 cup (2 sticks) unsalted butter, cold and cubed
Liquid
- 6-8 tbsp ice water
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and sugar (if using) to ensure even distribution.
- Cut in the Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Add Ice Water: Gradually add 6 tablespoons of ice water to the mixture, stirring gently with a fork or your hands until the dough just begins to come together. Add additional water, a tablespoon at a time, if the dough is too dry but be careful not to overwork it.
- Form Dough and Chill: Gather the dough into a ball, then divide it in half. Flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This chilling step allows the gluten to relax and the butter to firm up, which helps create a flaky crust.
- Roll Out Dough: After chilling, lightly flour your work surface and rolling pin. Roll each disk out into a 9-inch circle, ready to be used as a single crust or top and bottom for a double-crust pie.
- Use as Desired: Fit the rolled dough into your pie pan, trim the edges, and fill with your preferred filling. For a double crust, place the second rolled dough on top and crimp the edges. Proceed with baking according to your pie recipe.
Notes
- Keeping the butter and water cold is critical for a flaky crust.
- Do not overwork the dough to avoid toughness.
- The sugar is optional and should be omitted for savory pies.
- Chilling the dough for at least 1 hour improves texture and workability.
- The dough can be refrigerated for up to 2 days or frozen for up to 1 month.
