Are you tired of tough, bland pie crusts that crumble disappointingly? Get ready to transform your baking game with the ultimate Roll Perfect Pie Crust recipe that will have your family and friends begging for your baking secrets! This foolproof method guarantees a buttery, flaky crust that's so delicate it practically melts on your tongue, making every pie a showstopping masterpiece.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tbsp ice water
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, whisking together to ensure even distribution.
- Add the chilled, diced unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse, pea-sized crumbs. This process helps create a flaky texture in the final pie crust.
- Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork. The goal is to add just enough water to help the dough come together without becoming too wet.
- Once the dough starts to form clumps, gently press it together with your hands. If it crumbles, add a little more ice water. Be careful not to overwork the dough, as this can make the crust tough.
- Divide the dough into two equal portions and shape each into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). Chilling allows the gluten to relax and the butter to firm up, which helps prevent shrinking during baking.
- When ready to roll, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
- Lightly dust your work surface and rolling pin with flour. Place one disk of dough in the center and roll outward from the middle, rotating the dough periodically to ensure an even thickness.
- Roll the dough to about 1/8 inch thick and approximately 2 inches wider than your pie dish. Carefully transfer the dough to the pie dish by gently rolling it onto the rolling pin and unrolling it over the dish.
- Trim the edges, leaving a slight overhang. If making a double-crust pie, repeat the rolling process with the second disk and place it on top of the filling.
- Crimp or flute the edges as desired, and cut a few slits in the top crust to allow steam to escape if making a double-crust pie.
- Chill the prepared pie crust for 15-20 minutes before baking to help maintain its shape and prevent shrinkage.
Tips
- Temperature is Key: Always use COLD butter and ice water. The colder your ingredients, the flakier your crust will be.
- Don't Overwork the Dough: Treat your pie crust like a delicate friend. Mix just until it comes together to prevent developing tough gluten.
- Chill, Chill, Chill: Refrigerating the dough allows the butter to firm up and the gluten to relax, which prevents shrinkage and maintains that perfect texture.
- Flour Matters: Use all-purpose flour for the best balance of protein and texture in your pie crust.
- Precision Counts: Measure ingredients carefully and follow the technique of cutting butter into flour until it resembles coarse crumbs.
- Practice Makes Perfect: Don't get discouraged if your first attempt isn't flawless. Pie crust is an art that improves with practice!
Nutrition Facts
Calories: 2740kcal
Carbohydrates: 240g
Protein: 32g
Fat: 186g
Saturated Fat: g
Cholesterol: 610mg
