The Best Pie Crust
This all-butter pie crust is flaky, tender, and straightforward to make. This recipe makes a single crust, suitable for a 9-inch pie, which is ideal for recipes that require blind-baking or have a top crust made from a different material, like a crumble topping.
Ingredients
Ingredients (1 single 9-inch crust)
- 1 1/2 cups all-purpose flour 188g
- 1/2 Tbsp granulated sugar
- 1/2 tsp fine sea salt
- 1/2 cup + 2 Tbsp unsalted butter 142g, cold and cubed
- 1/4 cup + 2 Tbsp ice water 90g
The Best Pie Crust
- 1 1/2 cups all-purpose flour 188g
- 1/2 Tbsp granulated sugar
- 1/2 tsp fine sea salt
- 1/2 cup + 2 Tbsp unsalted butter 142g, cold and cubed
- 1/4 cup + 2 Tbsp ice water 90g
Instructions
- Whisk flour, sugar, and salt in large bowl.
- Cut cold butter into flour mixture until coarse crumbs form with pea-sized butter pieces.
- Add 3 tablespoons ice water, mix with fork until dough starts coming together.
- Add more water by tablespoons until dough just holds when squeezed.
- Turn onto clean surface, press into disc, wrap in plastic.
- Refrigerate at least 2 hours before using.
Notes
Keep ingredients cold throughout process. Visible butter pieces create flaky layers.
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