Homemade Buttery Flaky Pie Crust

Ingredients: – 2 1/2 cups all-purpose flour – 1 cup (2 sticks) cold unsalted butter, cubed – 1 teaspoon salt – 1 teaspoon granulated sugar – 6-8 tablespoons ice water

Instructions: 1. Chill Ingredients: Place the cubed butter in the freezer for about 15-20 minutes before you start. Also, chill a mixing bowl and pastry cutter if you have them.

Combine Dry Ingredients: In the chilled mixing bowl, whisk together the flour, salt, and sugar.

Cut in Butter: Add the chilled butter cubes to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You should still have visible small pieces of butter throughout.

Add Water: Gradually add ice water, one tablespoon at a time, to the flour-butter mixture, tossing lightly with a fork after each addition. Continue adding water until the dough starts to come together.

Form Dough: Turn the dough out onto a lightly floured surface. Divide it in half and gently shape each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight.

Roll Out Crust: Once chilled, remove one disk of dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to soften slightly. On a lightly floured surface, roll out the dough into a circle about 1/8 inch thick, turning and flouring the dough as needed to prevent sticking.

Transfer to Pie Plate: Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and sides of the plate. Trim any excess dough from the edges.

Fill and Bake: Add your desired filling to the pie crust and follow the baking instructions for your specific pie recipe.

Cool and Serve: Once baked, allow the pie crust to cool completely before slicing and serving. Enjoy your homemade buttery, flaky pie crust!

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