Fool Proof Flaky Pie Crust
Pie crust can be tricky. Getting a good flavor, flaky texture, and getting it to easily roll out can all be tricky to accomplish all in one recipe. I have tested and tested many different recipes and have finally found the one! It works out every time for me, so I am excited to share! Recipe makes 2 crusts (top and bottom)
Prep Time 10 mins
Cook Time 20 mins
Chill Time 2 hrs
Course Dessert
Cuisine American
- 2½ cups all purpose flour
- 2 Tbsp sugar (if making savory pie, leave sugar out)
- 2 tsp salt
- 2 sticks butter (I prefer using salted) cold
- ½ cup ice cold water
- 1 Tbsp white vinegar
If using food processor
Combine the flour, sugar, and salt. Cut the cold butter into small cubes and add to the flour mixture. Pulse the food processor about 10 times or until there are no more chunks of butter that are bigger than the size of a pea. There should be some small pieces of butter in there so dont mix it completely.
Pour ice water and vinegar into the mixer and pulse until it is mostly combined. The texture should be like damp sand, still crumbly, but if you pinch the dough, it would stick together. Its important to not over mix if you want a flaky crust.
Divide the mixture in half and press each half into a flat circular disk. Tightly wrap each disk in cling wrap and chill in the fridge for at least an hour.
If not using food processor
Combine flour, sugar, and salt in a medium bowl. Using a dough cutter (or your fingers) cut in cubes of butter until there are no more chunks of butter that are bigger than a pea. There should be some small pieces of butter in there so dont mix it completely.
Using a wodden spoon, pour water and vinegar into the mixture. Mix until just combined. The texture should be like damp sand, still crumbly, but if you pinch the dough, it would stick together. Its important to not over mix if you want a flaky crust.
Divide the mixture in half and press each half into a flat circular disk. Tightly wrap each disk in cling wrap and chill in the fridge for at least an hour.
For rolling out and baking
Dust a clean counter top and a rolling pin with a little bit of flour. Roll dough out until it is about 1 ½ inches bigger than your pie dish. Carefully roll dough around rolling pin, wrapping around it lightly, dont press down when it is wrapped or else it will stick to itself. Transfer dough onto pie plate and unwrap until it lays flat on dish. Gently press and stretch dough so it is laying in the plate completely. Trim edges.
Bake following the instructions of whatever pie recipe youre using!