Description
This bakery-style pie crust is ultra-flaky, buttery, and golden—perfect for both sweet and savory pies. Made with cold butter and simple ingredients, it bakes into layers of delicate crispiness you can actually see. With this foolproof recipe, you’ll never buy store-bought crust again.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/2 teaspoon salt
1 teaspoon granulated sugar
3 to 5 tablespoons ice water
1 tablespoon vodka or vinegar (optional)
Instructions
1. Measure the flour, salt, and sugar into a large bowl.
2. Cube the butter and freeze for 10 minutes.
3. Cut the butter into the flour using fingertips or a pastry cutter until pea-sized.
4. Add ice water one tablespoon at a time, mixing just until the dough comes together.
5. Divide into two discs, wrap in plastic wrap, and chill for at least 1 hour.
6. Roll out on a floured surface, turning often to prevent sticking.
7. Fit into a pie dish, trim and crimp the edges.
8. Chill again for 15 minutes before baking.
9. Bake according to your pie filling instructions—blind bake if needed.
Notes
For best flakiness, don’t overwork the dough—visible chunks of butter are good.
Let dough rest at room temp for 5–10 minutes if it’s cracking while rolling.
Blind bake with pie weights for custard or cream pies to prevent soggy crusts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Pie Crust
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of double crust)
- Calories: 210
- Sugar: 1g
- Sodium: 105mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 41mg