Description
A simple recipe for a tender and flaky pie crust made only with butter, perfect for sweet or savory pies.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick or 8 tablespoons) unsalted butter, very cold and cut into 1/2-inch cubes
- 3 to 5 tablespoons ice water
Instructions
- Combine the flour and salt in a large bowl.
- Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Sprinkle 3 tablespoons of ice water over the mixture. Gently toss with a fork until the dough just begins to come together. Add more ice water, one teaspoon at a time, if the dough is too dry. Do not overmix.
- Gather the dough into a ball. Flatten it into a 1-inch thick disk. Wrap the disk tightly in plastic wrap.
- Refrigerate the dough for at least 1 hour, or up to 2 days.
- On a lightly floured surface, roll the chilled dough out to a 12-inch circle.
- Carefully transfer the dough to your pie plate. Trim and crimp the edges as desired.
- Chill the shaped crust for 30 minutes before baking or filling.
Notes
- Keep all ingredients, especially the butter and water, very cold for the flakiest results.
- If the dough gets warm while rolling, return it to the refrigerator for 15 minutes.
- You can freeze the wrapped disk of dough for up to 3 months. Thaw it in the refrigerator overnight before using.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Baking
- Method: No-Bake/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/8 of crust
- Calories: 205
- Sugar: 0.1
- Sodium: 110
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0.3
- Carbohydrates: 19
- Fiber: 0.7
- Protein: 3
- Cholesterol: 33