Flaky Pie Crust
All-butter pie crust.
Ingredients
- 2 ½ cups (315 g) all-purpose flour
- 2 tbsp (30 g) granulated sugar
- ½ tsp (2 g) salt
- 1 cup (230 g) butter cold, cubed
- ⅓ cup (80 g) ice water
Instructions
Pie Crust in a Food Processor
- In a large food processor, combine the flour, sugar, and salt.
- Add the cubed butter and pulse to combine, until the butter pieces are small and the mixture feels like coarse sand.
- Slowly drizzle in the ice water, pulsing the food processor until a cohesive dough forms.
- Tightly wrap the dough in plastic wrap and allow it to rest in the fridge for about 2 hours.
- Roll out the dough and use it to line the pie plate as needed. Bake according to the instructions for your filling.
Pie Crust by Hand
- In a large bowl, combine the flour, sugar, and salt.
- Add the cold, cubed butter. Using your hands, rub the butter into the flour until the butter pieces are small and the mixture feels like coarse sand.
- Slowly add in the ice water, mixing until a cohesive dough forms.
- Tightly wrap the dough in plastic wrap and allow it to rest in the fridge for about 2 hours.
- Roll out the dough and use it to line the pie plate as needed. Bake according to the instructions for your filling.