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An easy homemade flaky pie crust recipe that uses simple pantry ingredients and can be used for sweet or savory pies. Includes instructions for preparation, chilling, rolling, blind baking, and storage.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour (about 320 grams)
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 6 to 8 tablespoons ice-cold water

Instructions

  1. Combine the flour, salt, and sugar in a large mixing bowl or food processor.
  2. Add the cold, cubed butter to the flour mixture.
  3. Cut the butter into the flour using a pastry cutter, food processor, or fingertips until the mixture resembles coarse crumbs.
  4. Slowly add ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together.
  5. Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for about 1 hour.
  6. Preheat the oven to 400°F (190°C).
  7. On a lightly floured surface, gently press the dough into a disc about 3/4 inch thick.
  8. Roll out the dough into a 12-inch circle.
  9. Carefully transfer the dough to a 9-inch pie plate and trim the edges.
  10. Place parchment paper over the crust and fill with pie weights, dried beans, rice, or baking balls to prevent puffing.
  11. Bake the crust for 15 minutes.
  12. Remove the parchment paper and weights carefully.
  13. If a partially baked (blind) crust is needed, bake for an additional 5 minutes or until the bottom looks dry.
  14. For fully baked crust, bake until golden brown, about 15 to 20 minutes.
  15. For a double-crust pie, repeat rolling for the top crust without blind baking. Place over filling, trim edges to 1 inch, fold and press to seal.

Notes

Keep all ingredients cold to ensure a flaky crust—freeze butter ahead and chill flour mixture., If kitchen is warm, chill dough intermittently to prevent butter from melting., You can store unrolled dough in the fridge for up to 3 days or freeze for up to 3 months., When ready to bake frozen dough, thaw overnight in the fridge., Variations include substituting half the flour with whole wheat, adding sugar for a sweeter crust, mixing butter and shortening for extra flakiness, or adding fresh herbs for savory pies., Serve sweet pies with vanilla ice cream or whipped cream; savory pies go well with salads or roasted vegetables., Leftover crust scraps can be baked into tartlets or used as pot pie toppings.

Nutrition

Find it online: https://gingerbaking.com/perfect-pie-crust-recipe/