The Best Pie Crust Of All Time
Flaky, tender, and perfectly golden, this pie crust is the ultimate foundation for both sweet and savory pies.
Equipment
Ingredients
Crust
all-purpose flour (chilled)
300 g
unsalted butter (chilled, cubed)
225 g
granulated sugar
15 g
salt
5 g
ice water (ice-cold)
60 ml
Instructions
Prepare ingredients
Cut butter into small cubes and freeze for 15 minutes. Measure ice water and keep cold.
Mix dry ingredients
Combine flour, sugar, and salt in a large bowl.
Cut in butter
Add cold butter cubes to flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
Add ice water
Drizzle ice water over flour mixture, 1 tablespoon at a time, tossing with a fork until dough just begins to hold together when pressed.
Form dough
Gather dough together and divide into two equal disks. Wrap each disk tightly in plastic wrap.
Chill dough
Refrigerate dough disks for at least 1 hour or up to 2 days before rolling out.
Original recipe
Storage
Wrap tightly in plastic to prevent drying out
Notes
• Makes enough for one 23cm double-crust pie or two single-crust pies
• Can be made up to 3 days ahead and stored in refrigerator
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