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Foolproof Flaky Pie Crust

Servings: 10 servings
Prep Time: 30 mins
Chill Time: 1 hr
Total Time: 1 hr 30 mins
The flakiest all-butter pie crust recipe!
Mile High Apple Pie | completelydelicious.com
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4.34 from 3 votes

Ingredients

  • 2 ½ cups all-purpose flour (300 grams)
  • 1 tablespoon granulated sugar , optional
  • 1 teaspoon salt
  • 1 cup unsalted butter (226 grams), cold and cut into cubes
  • ¼-½ cup ice cold water (60-125 ml), as needed (see Notes)

Instructions

  • Combine the flour, sugar (if using), and salt in a bowl. Add the cubed butter and toss to coat.
  • Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky.
  • Return mixture to the bowl and place in the freezer for 10 minutes to chill the butter.
  • Remove from freezer and add ¼ cup of the ice cold water. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional water a tablespoon at a time. I usually end up needing somewhere between ⅓ and ½ cup but it varies each time.
  • Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 5 days. Dough can also be frozen (double-wrapped) for up to 2 months.
  • When ready to roll out, let the dough rest at room temperature for five minutes. On a lightly floured surface, use a rolling pin to roll out the dough into a rough 13-inch circle. Dough should be about ¼ inch thick.
  • Transfer dough to 9-inch pie dish. Fill pie with desired filling. Repeat with the second disk of dough. Cut dough and make a lattice over the filling, or leave the circle intact and cover the filling completely, cutting a few vents with a sharp knife.
  • Fold the edges of the top and bottom crusts together and use your index fingers and thumb to pinch into a pattern. Brush with egg wash and sprinkle with sanding sugar, if desired.
  • Bake pie according to pie recipe instructions.
NOTES:
  • Makes enough dough for one 9-inch pie.
  • You can find my buttermilk pie crust variation here. It's my favorite for fruit pies!
  • If you're looking to speed things up, check out my tutorial on how to make pie crust in a food processor here.

Nutrition

Calories: 281kcal, Carbohydrates: 25g, Protein: 3g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 49mg, Sodium: 236mg, Potassium: 39mg, Fiber: 1g, Sugar: 1g, Vitamin A: 567IU, Calcium: 10mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Annalise

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