Description
This classic Pie Pastry recipe creates a buttery, flaky crust perfect for both sweet and savory pies. Simple ingredients and easy steps make it ideal for beginners and experienced bakers alike!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 6–8 tablespoons ice water
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits.
- Gradually add ice water, one tablespoon at a time, mixing gently with a fork after each addition until the dough starts to clump together.
- Gather the dough into a ball, divide it into two equal portions, and flatten each into a disk.
- Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour before rolling out and using.
Notes
- Keep all ingredients as cold as possible for the flakiest crust.
- If the dough feels too dry, add a bit more ice water, one teaspoon at a time.
- Dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 mins
- Cook Time: undefined
- Category: Baking / Basics
- Method: Mix + Chill
- Cuisine: American / Classic
Nutrition
- Serving Size: 1 slice (1/8 of a double-crust pie)
- Calories: 130 kcal
- Sugar: 0 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 24 mg
Keywords: pie crust, homemade pastry, easy pie dough, flaky crust, baking basics