My Own Pie Crust

Craft the perfect foundation for your homemade pies with this easy and versatile recipe for "My Own Pie Crust." This buttery, flaky crust comes together in just 15 minutes and uses simple ingredients like all-purpose flour, cold cubed butter, and a touch of salt for savory pies or optional sugar for sweet creations. The secret to its tender texture? A splash of ice water, with an optional hint of white vinegar or lemon juice to enhance flakiness. Whether you're rolling it out for a fruit-filled dessert or a hearty pot pie, this dough is a dream to work with, yielding a golden, crisp crust every time. Perfect for both beginners and seasoned bakers, this pie crust recipe is your go-to for customizable, show-stopping pies!

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 1

Ingredients

• 2.5 cups all-purpose flour
• 1 cup unsalted butter (cold, cubed)
• 0.5 teaspoon salt
• 1 tablespoon granulated sugar (optional, for sweet pies)
• 6 tablespoons ice water
• 1 teaspoon white vinegar or lemon juice (optional)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar (if making a sweet pie crust). Mix well to evenly distribute the dry ingredients.

Step 2

Add the cold, cubed unsalted butter into the bowl. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Step 3

If using, stir in the white vinegar or lemon juice to the ice water. Gradually sprinkle the ice water over the dough, starting with 4 tablespoons and adding more as needed. Gently mix with a fork after each addition of water, just until the dough begins to come together. Be careful not to overwork the dough.

Step 4

Turn the dough out onto a lightly floured surface. Gather the dough into a ball and then press it gently into a disk shape. Wrap the dough disk tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). This allows the gluten to relax and the butter to chill, ensuring a flaky crust.

Step 5

When ready to use, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll the dough into a circle about 2 inches larger than your pie dish (typically 12 inches for a standard 9-inch pie plate).

Step 6

Carefully transfer the rolled-out dough to your pie dish, pressing it gently into the bottom and sides. Trim the excess dough, leaving about 1 inch of overhang, and crimp or flute the edges as desired.

Step 7

Follow your specific pie recipe for blind-baking (if required) or filling and baking.

Nutrition Facts

Serving size	647.3 grams (647.3g)

Amount per serving	% Daily Value*
Calories	2842

Total Fat 194.90g	250%
Saturated Fat 122.00g	610%
Polyunsaturated Fat NaNg
Cholesterol 517mg	172%
Sodium 1218mg	53%
Total Carbohydrate 241.70g	88%
Dietary Fiber 8.20g	29%
Total Sugars 13.40g
Protein 33.00g	66%

Vitamin D 0IU	0%
Calcium 91mg	7%
Iron 14mg	78%
Potassium 372mg	8%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.5%

Protein: 4.6%

Carbs: 33.9%