Flaky Pie Crust Recipe: Simple, Tender, & Buttery (Print Version)

Master a truly Flaky Pie Crust Recipe with my simple, buttery method. Conquer pie-making fears and create tender, golden crusts every time. No fuss, just deliciousness!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes (blind bake) minutes
Total Time: 35 minutes
Servings: 2 (9-inch) pie crusts
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Foundation Ingredients

01 - 2 ½ cups (300g) all-purpose flour, plus more for dusting
02 - 1 teaspoon fine sea salt
03 - 1 tablespoon granulated sugar

→ The Fat Factor

04 - 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes

→ Chill & Combine

05 - ½ cup (120ml) ice water, plus more if needed

→ Flavor Enhancers (Optional)

06 - 1 tablespoon apple cider vinegar

# Instructions:

01 - In a large bowl, whisk together the flour, salt, and sugar. Give it a good swirl with a fork. This step feels simple, but it ensures all those flavors are evenly distributed. I've definitely just dumped everything in before and ended up with a salty patch – oops! Just a quick whisk makes all the difference, trust me.
02 - Add the COLD, cubed butter to the dry ingredients. You can use a pastry blender, two knives, or your fingertips (work fast!). You're looking for pea-sized pieces of butter, with some smaller, crumbly bits too. This is the foundation of flakiness! I used to overmix here, but now I stop when it looks just right, a bit shaggy.
03 - Gradually add the ice water, a tablespoon at a time, incorporating it gently with a fork. If using apple cider vinegar, mix it into the first few tablespoons. You want the dough to just come together when squeezed, but not be wet or sticky. I usually start with 4-5 tablespoons and add more only if needed.
04 - Turn the shaggy dough out onto a lightly floured surface. Gently gather it into a ball, then divide it in half. Flatten each half into a disc, about 1-inch thick. Wrap each disc tightly in plastic wrap. This step is crucial for developing the gluten and allowing the butter to firm up. Honestly, don't overwork the dough here.
05 - Pop those wrapped discs into the fridge for at least 30 minutes, or even better, an hour or two. This chilling time is non-negotiable for a truly Flaky Pie Crust. It allows the flour to fully hydrate and the butter to firm up again, which prevents shrinking and ensures that glorious flakiness. I've tried to rush this step, and trust me, it's not worth it.
06 - When you're ready to bake, take one disc out of the fridge and let it sit for about 5-10 minutes to soften just slightly. On a lightly floured surface, roll it out into a 12-inch circle, rotating and flouring as needed. Don't press too hard! Gently transfer it to your pie plate, trim, and crimp the edges. Now, your homemade Flaky Pie Crust is ready for its delicious filling!

# Notes:

01 - Keep everything super cold, especially the butter. I learned that the hard way after one too many tough crusts!
02 - You can make this dough ahead and keep it in the fridge for up to 3 days. It actually gets flakier, honestly.
03 - No apple cider vinegar? Lemon juice works in a pinch for that extra tender bite, I've tried it.
04 - For a pretty crimped edge, use your thumb and forefinger to press the dough, then your other thumb to make a scallop. It looks fancy but it's easy, you got this!

# Equipment Needed:

01 - Large mixing bowl
02 - pastry blender (or two knives)
03 - plastic wrap
04 - rolling pin
05 - 9-inch pie plate

# Nutrition (Per Serving):

Calories: 350 per crust (approx.)
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 4g

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