Flaky Pie Crust
This is an all-butter pie crust that is flaky and tender. The recipe uses a few specific techniques, like keeping the ingredients very cold and not overworking the dough, to get the right texture. It's suitable for both sweet and savory pies.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 tablespoon granulated sugar optional, for sweet pies
- 1 stick plus 2 tablespoons unsalted butter 10 tablespoons, cold and cubed
- 1 tablespoon apple cider vinegar
- 1/4 cup ice water
Instructions
- Mix flour, salt, and sugar in large bowl.
- Cut in cold butter until mixture has pea-sized pieces.
- Combine vinegar and ice water, gradually add to flour mixture until dough just holds together.
- Form into disk, wrap in plastic, refrigerate 2 hours.
- Let dough rest 10 minutes at room temperature.
- Roll into 12-inch circle on floured surface.
- Transfer to 9-inch pie plate, trim leaving 1-inch overhang.
- Fold edges under and crimp.
- Pierce bottom with fork, refrigerate 30 minutes.
- Preheat oven to 425°F.
- Line crust with parchment, fill with pie weights.
- Bake 15-18 minutes until edges are golden.
- Remove weights and parchment.
- Bake 10-12 minutes more until fully golden.
- Cool completely before filling.
Notes
For par-baked crust, only bake 5-7 minutes after removing weights.