Are you tired of store-bought pie crusts that crumble and disappoint? Prepare to revolutionize your baking game with this incredibly simple, all-butter pie crust that will make your friends and family think you've been secretly trained by a professional pastry chef! This foolproof recipe transforms just four basic ingredients into a golden, buttery masterpiece that's crisp, tender, and absolutely irresistible. Whether you're a baking novice or a seasoned pro, this pie crust will become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
Instructions
- Begin by gathering all your ingredients: 1 1/4 cups of all-purpose flour, 1/4 teaspoon of salt, 1/2 cup of unsalted butter (chilled and cubed), and 3-4 tablespoons of ice water. Ensure your butter is well-chilled for a flaky crust.
- In a large mixing bowl, combine the all-purpose flour and salt. Use a whisk or a fork to mix them together until well blended.
- Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. You should see small pea-sized pieces of butter throughout the mixture.
- Once the butter is incorporated, slowly add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Continue adding water until the dough starts to come together but is not sticky. You may need 3 to 4 tablespoons of ice water.
- When the dough has formed, turn it out onto a lightly floured surface. Gently knead the dough just until it holds together, being careful not to overwork it.
- Shape the dough into a disc, about 1 inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This resting period helps to relax the gluten and makes rolling out easier.
- After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter, ensuring it is about 1/8 inch thick.
- Transfer the rolled-out dough to a 9-inch pie pan. Gently press the dough into the pan, making sure to cover the bottom and sides evenly. Trim any excess dough hanging over the edges, leaving about 1/2 inch overhang.
- Fold the overhang under itself to create a thicker edge, then crimp or flute the edges as desired. This adds a decorative touch to your pie crust.
- Your pie crust is now ready to be filled with your favorite pie filling. If your recipe requires a pre-baked crust, you can poke holes in the bottom with a fork and bake according to your pie recipe's instructions.
Tips
- Temperature is Key: Keep your butter ice-cold! Cold butter creates those coveted flaky layers that make a pie crust truly exceptional.
- Minimal Handling: The less you work the dough, the more tender your crust will be. Mix just until the ingredients come together.
- Resting Matters: Don't skip the 30-minute refrigeration. This allows the gluten to relax and prevents shrinkage during baking.
- Flour Power: Use a light touch when flouring your surface. Too much flour can make the crust tough.
- Versatility: This crust works perfectly for sweet and savory pies, from classic apple to a decadent quiche.
- Make Ahead: You can prepare the dough and refrigerate it for up to 2 days or freeze for up to a month, making meal prep a breeze.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 2g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 30mg
