Perfect Pie Crust: Buttery, Flaky, and Foolproof
A great pie crust is the foundation of any amazing pie, and this Perfect Pie Crust recipe is buttery, flaky, and easy to make. Whether you’re baking a sweet dessert pie or a savory quiche, this crust is versatile and reliable, with tips to ensure success every time.
Why You’ll Love This Pie Crust
- Buttery and Flaky: The perfect balance of richness and texture.
- Easy to Work With: Rolls out smoothly for flawless pies.
- Versatile Recipe: Works beautifully for sweet and savory fillings.
Ingredients You’ll Need
- 1 1/4 cups all purpose flour
- 1 1/4 tsp sugar
- 1/2 tsp salt
- 1/2 cup butter, cut into pieces (cold)
- 4 Tbsp ice cold water
Step-by-Step Instructions
- Cut up butter into cubes and place into the freezer for 10-15 min.
- Add flour, salt and butter into bowl and use pastry cutter to mix.
- Add water slowly to make sure you don’t add too much.
- Transfer dough onto work surface and form into ball.
- Wrap in plastic and refrigerate for 1 hour.
- If making ahead, refrigerate up to 3 days or freeze for 3 months.
Tips for Perfect Pie Crust
- Keep It Cold: Cold butter and ice water are key to a flaky crust. Chill the dough if it starts to warm up.
- Don’t Overwork the Dough: Handle it as little as possible to prevent a tough crust.
FAQ
- Can I freeze pie dough?
- Yes! Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before using.
- What if my dough cracks?
- If the dough cracks while rolling, patch it gently with a small piece of dough and press to seal.
- Do I have to blind bake the crust?
- Blind baking is only necessary for pies with no-bake fillings, like cream pies, or when the filling needs less bake time than the crust.
This Perfect Pie Crust recipe is a must-have for any baker, delivering buttery, flaky results every time. Whether you’re a beginner or a seasoned pro, follow these tips and enjoy the satisfaction of mastering homemade pie crust!
Pie Crust
Master the art of a buttery, flaky pie crust with this foolproof recipe! Perfect for sweet or savory pies, this easy guide ensures delicious results every time.
Equipment
- Pastry Cutter
Ingredients
- 1 ¼ cups all purpose flour
- 1 ¼ tsp sugar
- ½ tsp salt
- ½ cup butter, cut into pieces cold
- 4 Tbsp ice cold water
Instructions
- Cut up butter into cubes and place into the freezer for 10-15 min.1/2 cup butter, cut into pieces
- Add flour, sugar, salt and butter into bowl and use pastry cutter to mix1 1/4 cups all purpose flour, 1 1/4 tsp sugar, 1/2 tsp salt, 1/2 cup butter, cut into pieces
- Add water slowly to make sure you don't add too much4 Tbsp ice cold water
- Transfer dough onto work surface and form into ball.
- Wrap in plastic and refrigerate for 1 hour.
- If making ahead, refrigerate up to 3 days or freeze up to 3 months.
1 thought on “Pie Crust”
A confession… I usually buy pie crust. But with Kendall’s clear instructions, the photos, and video I was able to make pie crust from scratch. It was so fluffy and butter. Can’t wait to make all the pies now.