Description
This classic pie crust recipe, passed down through generations, is buttery, flaky, and perfect for any pie. With simple ingredients and easy steps, it’s sure to become a family favorite!
Ingredients
Units
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- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/4 cup ice water (more if needed)
- 1 tablespoon sugar (optional, for sweet pies)
Instructions
- In a large bowl, combine the flour and salt (and sugar if using). Mix well.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Slowly add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough begins to come together. You may need a little more water, but don’t add too much at once.
- Turn the dough onto a floured surface and gently knead it a few times to bring it together. Divide the dough into two equal portions. Shape each portion into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes before rolling out.
- Once chilled, roll out one disc on a floured surface to fit your pie pan. Add your filling and proceed with baking as directed for your pie recipe.
- If you are baking the crust alone (for a no-bake pie), preheat the oven to 375°F (190°C) and bake for 15-20 minutes or until golden brown.
Notes
- This dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Make sure the butter is very cold for a flakier crust.
- For a sweet pie, the optional tablespoon of sugar will enhance the flavor.
Nutrition
- Serving Size: 1 slice (1/8 of a pie)
- Calories: 200 kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg