Description
A flaky and buttery pie crust perfect for all kinds of fillings, cherished for its simplicity and flavor.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar (optional)
- 1 cup unsalted butter, very cold and cut into cubes
- 6 to 8 tbsp ice water
- 1 tbsp apple cider vinegar or lemon juice
- 1 egg (for egg wash, mixed with 1 tbsp water — optional)
Instructions
- To start, take a large mixing bowl and whisk together the all-purpose flour, salt, and granulated sugar until they are finely combined.
- Next, add the cubed cold butter to the flour mixture. Using a pastry cutter or a food processor, blend until the mixture resembles pea-sized crumbs.
- In a separate small bowl, mix the ice water with the apple cider vinegar or lemon juice. Gradually incorporate this wet mixture into the flour mixture. Stir until the dough begins to form clumps.
- Transfer the dough onto a lightly floured surface. Gently knead it together to form a cohesive ball. Divide this ball into two equal parts, shaping each piece into a disc.
- Wrap the discs in plastic wrap and chill them in the refrigerator for at least 30 minutes.
- Once chilled, take one of the discs and place it on a lightly floured surface. Roll out the dough into a 12-inch circle.
- Carefully transfer the rolled-out dough to a 9-inch pie plate, pressing it gently into the plate without stretching it.
- Trim any excess dough hanging over the edges. Fold the edges under and crimp as desired.
- To prevent the crust from shrinking, chill it again in the fridge for another 15-30 minutes.
- If necessary, prick the base of the crust, line it with parchment paper, and weigh it down with pie weights. Bake at 375°F for 15-20 minutes.
Notes
Always use very cold butter for optimal flakiness. Avoid overworking the dough to keep it tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 250 mg
- Protein: 3 g