Description
A basic recipe for a flaky pie crust made entirely with butter.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 3 to 4 tablespoons ice water
Instructions
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water, one tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not overmix.
- Gather the dough into a ball, flatten it into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
- On a lightly floured surface, roll the chilled dough out to about 1/8 inch thickness.
- Transfer the dough to your pie plate and trim the edges as needed.
Notes
- Keep all ingredients cold for the flakiest results.
- If the dough tears while rolling, patch it with a small piece of scrap dough.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Baking
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/8 of crust
- Calories: 180
- Sugar: 0.1
- Sodium: 110
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0.2
- Carbohydrates: 20
- Fiber: 0.7
- Protein: 3
- Cholesterol: 25
Keywords: pie crust, pastry, butter crust, flaky crust, baking