Perfect Pie Crust
Whether you’re honing your skills for holiday pies or crafting a rustic summer fruit tart, every home baker needs a go-to recipe for a tender and flaky pie crust. This trusty pie crust recipe requires just a handful of simple ingredients and a personal touch, eliminating the need for a food processor and minimizing cleanup.
Ingredients
- 1 cup (2 sticks) unsalted butter, chilled, plus extra for greasing the pie plate
- 2 ½ cups all-purpose flour, plus more for rolling out the dough
- 1 tsp salt
- 1 tsp granulated sugar
- ¼ to ½ cup ice water
Instructions
- Cube the chilled butter and refrigerate until needed.
- In a large mixing bowl, combine the flour, salt, and sugar.
- Incorporate the chilled butter into the flour mixture using a pastry blender until it resembles a coarse meal with small, visible pieces of butter.
- Drizzle 2 tablespoons of ice water over the mixture and blend. Repeat with an additional 2 tablespoons of water, adding more as needed until the dough holds its shape when squeezed.
- Turn the dough onto a clean surface, divide it into two equal pieces, form them into disks, and refrigerate for at least 1 hour.
- When ready to roll, dust your work surface and dough with flour. Roll the dough to an even 1/8-inch thickness, keeping it cool.
- Place the rolled dough into a lightly buttered pie plate, trim the excess, and fold the edges under to reinforce the edge.