Description
A flaky, tender all-butter pie crust perfect for baked fruit and custard pies. Easy to make with simple pantry ingredients.
Ingredients
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2 1/2 cups all-purpose flour
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1 teaspoon fine salt
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1 teaspoon granulated sugar
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1 cup unsalted butter, very cold and cubed
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6–8 tablespoons ice water
Instructions
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Whisk flour, salt, and sugar together.
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Cut in cold butter until coarse crumbs form.
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Add ice water one tablespoon at a time until dough just holds together.
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Form into disk(s), wrap, and chill 1 hour.
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Roll out to 1/8-inch thickness.
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Transfer to pie dish and shape.
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Blind bake at 375°F for 15 minutes with weights, then 5–8 minutes without if required.
Notes
Store in refrigerator up to 3 days or freeze up to 3 months.
Chill before rolling and before baking to prevent shrinkage.
Do not overmix to maintain flakiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (for blind baking)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pie crusts
- Calories: 260 per slice
- Sugar: 1g
- Fat: 18g