A perfectly flaky pie crust made from only butter, this easy pie crust recipe will be the only one you'll ever need!
Author:Catherine Zhang
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:1 pie shell 1x
Category:Pie
Method:Easy
Cuisine:American
Ingredients
UnitsScale
300g All purpose flour (2 1/2 cups)
1 tbsp Granulated sugar
Pinch of salt
240g Unsalted butter (1 cup), chilled and cubed
60ml Ice water (1/4 cup), approx
Instructions
Combine the flour, sugar, and salt in a large bowl or food processor
Add the butter and use a pastry cutter or your fingers to work the butter into the flour. Or pulse it in the food processor, until it reaches a sand-like consistency with pea-sized chunks of butter throughout.
Add the cold water and mix until a rough dough forms
Double-Crust Pie
Divide the dough in half
Roll half the dough into a large circle slightly larger than the size of your pie dish
Line your pie dish, dock the base with a fork and trim any excess
Place the other half of the dough between two sheets of baking paper and roll it out into a round, 2mm in thickness
Put it on a baking tray
Place the pie dish and baking tray in the fridge to chill for 1-2 hours, or overnight
Remove from the fridge and assemble your pie
Single-Crust Pie
Remove 1/4 of the dough, and roll out 3/4 of dough between two sheets of baking paper to a large circle slightly larger than your pie dish
Remove the baking paper from either side and line your pie dish, trimming any excess
(You can use the excess dough to fix any cracks that have formed, roll it into cookies on the side, or freeze it for next time)
Dock the base with a fork and place it in the fridge to chill for 1-2 hours, or overnight
Preheat the oven to 200C/390F
Line the inside of the pie crust with a scrunched-up piece of baking paper and fill it with baking beans or rice
Blind bake the pie crust for 15 minutes
Remove the baking beans or rice, reduce the oven temperature to 180C/355F and bake for another 12-15 minutes, or until lightly golden in color