Flaky Pie Crust Recipe: Buttery, Tender, and Simple (Print Version)

Flaky Pie Crust Recipe that's easy to master, even with kitchen mishaps! Get that buttery, tender texture you crave for all your sweet and savory pies.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 2 ½ cups (300g) all-purpose flour
02 - 1 teaspoon fine sea salt

→ Flavor & Texture Agents

03 - 1 cup (226g) unsalted butter, very cold and cubed
04 - 1-2 tablespoons granulated sugar (optional, for sweet pies)

→ Moisture Control

05 - ½ cup ice water (plus more if needed)
06 - 1 teaspoon apple cider vinegar (my secret for tenderness)

# Instructions:

01 - First things first, get everything super cold. Cube your butter and pop it back in the freezer for about 15 minutes. Fill a cup with ice water and let it sit. I usually measure out my flour and salt into a big bowl while the butter is chilling. This step feels a bit like a science experiment, honestly, but it’s crucial for that incredible flaky texture we're aiming for. Don't skip the cold! My biggest mistake early on was not committing to this.
02 - In a large bowl, whisk together your flour and salt (and sugar, if you're using it). Now, add the super cold butter cubes. Using a pastry blender, two knives, or even your fingertips (work quickly!), cut the butter into the flour until you have a mixture with pea-sized and some almond-sized pieces of butter. This is where the magic happens for the flaky layers. Resist the urge to overwork it; you want those distinct butter pieces. I remember thinking, "Is this right?" the first few times, but trust the process!
03 - Now, drizzle in the ice water, one tablespoon at a time, mixing gently with a fork or your hands between additions. I usually start with four tablespoons and add more only if needed, up to six or seven. You're looking for the dough to just barely come together when squeezed, not wet or sticky. It should look shaggy, honestly. This is where I often add a tiny splash of apple cider vinegar, a trick I learned that really makes a difference for a tender crust.
04 - Gather the shaggy dough and gently press it together. Divide it into two equal halves. Lightly flatten each half into a disc, wrap them tightly in plastic wrap, and then—this is important—refrigerate for at least 30 minutes, or even better, 2 hours. This chilling time allows the flour to fully hydrate and the butter to firm up again, making your crust much easier to roll out without tearing. I've tried to skip this, and it was a sticky, frustrating mess.
05 - When you're ready to bake, take one disc out of the fridge and let it sit at room temperature for about 5-10 minutes to soften slightly (but still stay cold!). Lightly flour your work surface and rolling pin. Roll the dough from the center outwards, rotating it frequently and adding a tiny bit more flour if it sticks. Aim for a 12-inch circle for a standard 9-inch pie plate. I always make sure it’s a bit bigger than the plate itself, just in case!
06 - Carefully transfer the rolled dough to your pie plate. You can gently fold it in half or quarters, then unfold it into the plate. Trim the edges, leaving about an inch of overhang, then crimp or flute the edges as you like. For a single-crust pie, poke holes in the bottom with a fork, then chill again before baking. For a double-crust, add your filling! The smell of it baking is just incredible; a truly buttery crust always fills my kitchen with such a comforting aroma.

# Notes:

01 - Always use COLD butter and COLD water; it's the absolute secret to flakiness, I learned that the hard way.
02 - Don't overwork the dough! Over-mixing develops gluten, leading to a tough crust instead of a tender one.
03 - Chilling the dough is non-negotiable; it prevents shrinking and makes rolling a breeze.
04 - For an extra golden-brown crust, brush the top with an egg wash before baking.

# Equipment Needed:

01 - Large mixing bowl
02 - pastry blender (or 2 knives)
03 - rolling pin
04 - plastic wrap
05 - 9-inch pie plate

# Nutrition (Per Serving):

Calories: 250
Total Fat: 18g
Total Carbohydrate: 20g
Protein: 3g

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