Easy No Fail Pastry Crust
Achieve buttery perfection every time with this Easy No Fail Pastry Crust recipe, your go-to guide for creating light, flaky pie dough with minimal effort. Featuring just six simple ingredients—like cold unsalted butter, a touch of white vinegar or lemon juice for added tenderness, and optional granulated sugar for a hint of sweetness—this foolproof method guarantees consistent results. In just 15 minutes of prep time, you’ll have a versatile crust that can transform any pie, tart, or quiche into a masterpiece. With its step-by-step blending of coarse butter chunks and ice-cold water, this recipe ensures superior flakiness and flexibility, perfect for both beginners and seasoned bakers. Refrigerate the dough for a stress-free rolling experience and let it pair seamlessly with your favorite fillings. Say goodbye to pastry stress and hello to deliciously golden crusts every time!
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Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar (optional)
- 6 tablespoons Ice water
- 1 teaspoon White vinegar or lemon juice
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, salt, and sugar (if using). Mix well to evenly distribute the dry ingredients.
Step 2
Cut the cold unsalted butter into small cubes, about 1/2 inch in size, and add them to the flour mixture.
Step 3
Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining. These chunks will help create a flaky crust.
Step 4
In a small bowl or cup, mix the ice water and white vinegar (or lemon juice).
Step 5
Drizzle the ice water mixture, one tablespoon at a time, over the flour and butter mixture. Gently toss with a fork after each addition to combine.
Step 6
Continue adding the ice water until the dough just begins to come together when pinched. Be careful not to overwork the dough to ensure a tender crust.
Step 7
Turn the dough out onto a clean surface and gently shape it into a ball. Divide the dough in half and flatten each half into a disc. Wrap each disc tightly in plastic wrap.
Step 8
Refrigerate the dough for at least 1 hour before rolling it out. This allows the butter to chill and the gluten to relax, making the crust easier to handle and ensuring optimal flakiness.
Step 9
When ready to use, roll out the chilled dough on a lightly floured surface to your desired thickness.
Step 10
Use as directed in your pie or tart recipe. Bake according to the instructions for your specific dish.
Nutrition Facts
| Serving size | 522.5 grams (522.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1959 |
| Total Fat 98.90g | 127% |
| Saturated Fat 56.50g | 283% |
| Cholesterol 248mg | 83% |
| Sodium 1201mg | 52% |
| Total Carbohydrate 241.40g | 88% |
| Dietary Fiber 8.20g | 29% |
| Total Sugars 13.20g | |
| Protein 31.80g | 64% |
| Vitamin D 0IU | 0% |
| Calcium 65mg | 5% |
| Iron 14mg | 77% |
| Potassium 346mg | 7% |
Source of Calories