The Flakiest Pie Crust
Achieve pie perfection every time with "The Flakiest Pie Crust," a fail-proof recipe designed to deliver buttery, tender layers that practically melt in your mouth. Made with simple pantry staples like all-purpose flour, chilled unsalted butter, and a touch of optional apple cider vinegar for added tenderness, this pie crust strikes the perfect balance between flavor and texture. Key techniques, such as cutting in the butter to create pea-sized pieces and gradually adding ice water for just the right consistency, ensure irresistibly flaky results. Whether you're preparing a sweet fruit pie or a savory quiche, this versatile dough can be prepared ahead of time and offers easy tips for blind baking or decorative crimping. With just 15 minutes of prep, you’ll be ready to craft a show-stopping homemade pie that’s as visually stunning as it is delicious!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional, for sweet pies)
- 6 tablespoons ice water
- 1 teaspoon apple cider vinegar (optional, for extra tenderness)
Directions
Step 1
In a large bowl, whisk together the all-purpose flour, salt, and granulated sugar (if using).
Step 2
Add the chilled, cubed butter into the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. These chunks of butter are what will create the flaky layers in the crust.
Step 3
In a small bowl, combine the ice water and apple cider vinegar (if using). Gradually drizzle this mixture over the flour mixture, one tablespoon at a time, tossing the dough gently with a fork after each addition. Stop adding water when the dough just starts to come together but is not sticky.
Step 4
Turn the dough out onto a clean surface and gently press it together into a ball. Divide the dough in half and flatten each portion into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Step 5
When ready to use, remove one dough disk from the refrigerator and let it sit at room temperature for 5–10 minutes to soften slightly. Roll it out on a floured surface, rotating frequently to maintain an even thickness. Roll the dough into a circle about 2 inches larger than your pie dish.
Step 6
Transfer the rolled-out dough to your pie dish and trim any excess, leaving a 1-inch overhang. Fold the overhang under itself and crimp the edges as desired. Repeat the process with the second disk if making a double-crust pie or save it for later use.
Step 7
For pre-baking (blind baking), chill the crust in the freezer for 30 minutes. Then line it with parchment paper and fill it with pie weights or dried beans. Bake in a preheated 375°F (190°C) oven for 15–20 minutes, remove the weights, and bake for 5–10 more minutes until golden brown.
Step 8
Fill and bake the pie as per your desired recipe.
Nutrition Facts
| Serving size | 650.3 grams (650.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2842 |
| Total Fat 194.90g | 250% |
| Saturated Fat 122.00g | 610% |
| Cholesterol 517mg | 172% |
| Sodium 2399mg | 104% |
| 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 376mg | 8% |
Source of Calories