Pie Crust Recipe
User Reviews
4.9
Pie Crust Recipe
Description
The Pie Crust Recipe uses a combination of flour, sugar, salt, and cold butter cut into small cubes. Processing part of the flour with some butter coats the flour with fat, helping reduce gluten formation and resulting in flakiness. The addition of ice water brings the dough together without warming the butter, which is critical to prevent greasiness and toughness.
After mixing, the dough is formed into disks, tightly wrapped, and chilled for at least an hour or up to two days, with options for freezing. Chilling solidifies the butter and relaxes gluten, improving handling and baking results. The dough should be handled gently to avoid overworking and to maintain visible bits of butter that melt into flaky layers when baked.
This crust is adaptable for a range of pie types and can be rolled out on a cool surface. It produces a tender, lightly sweetened base with a subtle buttery flavor that pairs well with sweet or savory fillings.
Ingredients
- 3 cups all-purpose flour (360g)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup butter cut into cubes (227g, cold unsalted
- 4 to 6 tablespoons water 60-90ml, ice
Instructions
- In the work bowl of a food processor, combine 1½ cups of flour, sugar, and salt. Pulse a few times to combine.
- Add half of the butter. Process until very crumbly and starting to ball up, about 30 seconds. Scatter in the remaining butter and the remaining 1½ cups of flour. Pulse 2 times just to distribute.
- Drizzle 4 tablespoons of ice water over the mixture. Pulse a few times. Add additional water, a tablespoon at a time, as needed, and pulse once or twice after each addition. The mixture should easily stick together when squeezed, but not feel wet or dry.
- Transfer the dough onto the counter and form it into a ball. Cut the ball in half and press each half into a dish. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days. The disks can also be frozen for a few months and thawed in the fridge overnight before using.
Notes
- Measure flour by weight or use the spoon and level method to avoid packing it and drying the crust.
- Keep all ingredients cold, including water and butter, to ensure flakiness.
- If mixing by hand, cut the butter into flour until pea-sized pieces remain, then add water gently.
- Avoid overworking the dough; small visible butter pieces are desirable.
- Chill dough disks well before rolling to prevent shrinkage and improve texture.
- For hot kitchens, chilling countertops can help maintain dough temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(9-inch) piecrusts
Amount Per Serving
Calories 1519 kcal
% Daily Value*
| Calories | 1519kcal | 76% |
| Carbohydrates | 149g | 50% |
| Protein | 20g | 40% |
| Fat | 94g | 145% |
| Saturated Fat | 59g | 295% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 4g | 200% |
| Cholesterol | 244mg | 81% |
| Sodium | 1181mg | 49% |
| Potassium | 228mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2836IU | 57% |
| Calcium | 57mg | 6% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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