Easy Pie Crust Recipe
User Reviews
5
Easy Pie Crust Recipe
Description
The Easy Pie Crust Recipe relies on cold, diced butter combined with flour, sugar, salt, and ice water to make a classic pastry dough. Pulsing the mixture until coarse crumbs form preserves small bits of butter that contribute to a flaky texture once baked. Just enough ice water is added to bind the dough while keeping it dry enough to handle easily. The dough is gathered without kneading and chilled as two disks, which helps maintain its tenderness and allows for easier rolling when preparing pies or tarts.
The result is a versatile crust that can be used in sweet or savory pies. The subtle sweetness from the small amount of sugar balances the salty notes, making the pastry suitable for various fillings. Handling the dough gently and chilling it ensures a crisp crust with a tender crumb that holds up well to baking.
This dough can be rolled out after resting in the refrigerator for at least an hour. It is best used within a day or two, or it can be wrapped tightly and frozen for future use. Keeping the butter cold and not overworking the dough ensures the best texture in the finished crust.
Ingredients
Ingredients for Butter Pie Crust Dough Recipe:
- 2 1/2 cups all-purpose flour plus more to dust, *measured correctly
- 1/2 Tbsp granulated sugar
- 1/2 tsp salt sea salt
- 1/2 lb butter 2 sticks) diced into 1/4" pieces, cold unsalted
- 7 Tbsp water 7 to 8 Tbsp, ice
Instructions
- Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
- Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.
- Add 7 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
- Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people (makes 2 single or 1 double crust)
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbs | 20g | |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 40mg | 13% |
| Sodium | 99mg | 4% |
| Potassium | 32mg | 1% |
| Vitamin A | 470IU | 9% |
| Calcium | 8mg | 1% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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