Description
Mastering the ultimate “deliciously flaky no-fail pie crust” recipe promises baking success for home chefs everywhere. Buttery, tender layers guarantee a perfect pastry foundation that elevates sweet and savory pies with professional-level precision.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups (300 grams) all-purpose flour
- 1 cup (227 grams) unsalted butter, chilled and diced
Seasoning:
- 1 teaspoon salt
- 1 teaspoon sugar
Liquid:
- 6 to 8 tablespoons (90 to 120 milliliters) ice water
Instructions
- Sift dry ingredients – flour, salt, and sugar – into a spacious mixing vessel, ensuring even distribution.
- Utilize a pastry cutter or cold butter knife to methodically slice chilled butter into the flour mixture, creating a texture reminiscent of rough, uneven pebbles.
- Gradually introduce ice-cold water, incorporating one tablespoon at a time, gently folding and pressing until the dough begins to cohesively bind.
- Partition the tender dough into two equal segments, carefully molding each portion into flat, circular discs with smooth edges.
- Encase each disc securely in transparent culinary wrap, protecting from moisture and potential freezer burn.
- Allow dough to rest and chill in the refrigerator for a minimum of 60 minutes, permitting gluten to relax and butter to solidify, which guarantees an extraordinarily flaky, tender crust.
- Remove from refrigerator approximately 10 minutes prior to rolling, enabling slight temperature adjustment for effortless manipulation.
Notes
- Keep butter ice-cold and cut into small cubes for ultimate flakiness.
- Use a pastry cutter or food processor to blend ingredients quickly without warming the butter.
- Minimal handling prevents gluten development, ensuring a tender crust.
- Replace part of the butter with vegetable shortening for an extra-crisp texture if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Rolling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 225
- Sugar: 1
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg