Print

The Ultimate Guide to Making an Easy Pie Crust: Flaky, Buttery, and Foolproof

easy pie crust
Print Recipe

This easy pie crust recipe is a versatile and foolproof base for all your pie-making adventures. Whether you’re baking a sweet fruit pie, a savory quiche, or a creamy tart, this buttery, flaky crust will elevate your dish to the next level. With simple ingredients and step-by-step instructions, you’ll master the art of pie crust in no time. Plus, we’ve included tips for success and nutritional information to help you along the way.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks (1 cup) chilled unsalted butter, cut into small pieces
  • ¼ to ½ cup ice water

Instructions

  1. Combine Dry Ingredients:
    In a medium bowl, mix the flour, salt, and sugar until well combined.
  2. Cut in Butter:
    Add the chilled butter pieces to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
  3. Add Ice Water:
    Sprinkle 4 tablespoons of ice water over the mixture. Gently mix with your hands until the dough begins to come together. If the dough is still crumbly, add more ice water, one tablespoon at a time, until it holds together. Be careful not to overwork the dough.
  4. Divide and Chill Dough:
    Divide the dough into two equal portions. Flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).
  5. Roll Out Dough:
    On a lightly floured surface, roll one disk of dough into a 14-inch circle, about ⅛-inch thick. Carefully transfer the dough to a 9-inch pie plate by rolling it onto the rolling pin and unrolling it over the plate.
  6. Shape and Crimp Crust:
    Gently press the dough into the bottom and sides of the pie plate. Trim the edges to a 1-inch overhang, fold them under, and crimp the edges using your fingers or a fork. Repeat with the second disk if making a double-crust pie.
  7. Bake or Freeze:
    Use the crust as directed in your pie recipe. If pre-baking (blind baking), prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, or until lightly golden.

Notes

  • Keep Everything Cold: Cold butter and ice water are key to a flaky crust. If the dough gets too warm while rolling, chill it for 10 minutes before continuing.
  • Don’t Overwork the Dough: Overmixing can lead to a tough crust. Mix just until the dough comes together.
  • Freeze for Later: Wrap the dough disks tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before using.

Nutrition

Find it online: https://recipes.swedishinarabic.net/the-ultimate-guide-to-making-an-easy-pie-crust-flaky-buttery-and-foolproof/