Foolproof Pie Crust

Buttery, flakey and nearly impossible to mess up. This pie crust is as easy as 1, 2, 3!

Foolproof Pie Crust

I had been wanting to try my hand at making a better pie crust recipe for years. My old go-to was a basic butter, water, and flour recipe that always came out dry, crumbly, and tough. Then I turned to store-bought alternatives that would shrink, tear, or were just tasteless. Finally, I had enough. I experimented with Vodka, shortening, and several other tips and tricks that were supposed to produce a better pie crust before I finally came up with this tried-and-true recipe.

I refused to buy store-bought ever again and always keep a batch of this crust in my freezer. Whether you make this crust by hand, in a mixer, or with a food processor, it will come out perfect every time. No more shrinking pastry, dry patches, or worry of overworked dough. Just delicious, buttery, flakey crust that will make you pie the star of the show!

Pie Crust Ingredients


Pie Crust Recipe Tips


Foolproof Pie Crust

Prep Time: 1 hour15 minutes

Cook Time: 0 Minutes

Total Time: 1 hour 15 minutes

Servings: 2 Crusts for a 9 inch pie pan

    Equipment

    Mixing Bowl

    Fork or Pastry Cutter

    Stand or Hand Mixer

    Plastic Wrap

    Parchment Paper

    Ingredients

    2 ½ cups (300g) All-Purpose Flour, 1 cup (230g) Butter, cold

    1 teaspoon (6g) Salt

    1 beaten Egg, cold

    ½ cup (110g) Ice Water

    1 ½ (10g) teaspoons Apple Cider Vinegar

Directions

1. In a large mixing bowl, combine the flour and salt

2. Using a pastry cutter, a fork, or your fingertips, cut the cold butter into the flour mixture until pebble-sized chunks of butter remain.

3. Add the beaten egg and vinegar to the ice water

4. Using the paddle attachment of your mixer on the slowest speed available, slowly add the water mixture until the flour mixture just starts to come together. You can also just mix with a spatula or spoon as you slowly add the water mixture if you don’t have a stand mixer available.

5. Dump the dough onto parchment paper and press to make a rough rectangle

6. Divide the dough in hand and stack the 2 halves on top of each other. Press down until 1 inch thick.

7. Repeat step 6 two more times. Work quickly to not overwork the dough or melt the butter.

8. Divide the dough into 2 even-sized chunks and wrap in plastic wrap.

9. Chill in fridge for a minimum of 1 hour

10. Use for whatever application you desire!


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