This No-Fail Pie Crust is the perfect base for any pie, whether sweet or savory. With a delightfully flaky texture and a buttery flavor, this pie crust is incredibly easy to make and guarantees a tender, crispy result every time. Ideal for both novice and experienced bakers!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tablespoons ice water
Directions
- In a large bowl, combine the flour, salt, and sugar.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the ice water, a tablespoon at a time, until the mixture comes together.
- Divide the dough in half, shape into discs, and wrap in plastic.
- Refrigerate for at least 1 hour before rolling out.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8 servings
Variations
- Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Gluten-Free: Use a gluten-free flour blend and add xanthan gum according to the package instructions.
- Herbed Crust: Add finely chopped herbs like rosemary or thyme to the dough for a savory twist.
Storage/Reheating
- Storage: Wrap the dough discs in plastic wrap and store in the refrigerator for up to 3 days. For longer storage, freeze the wrapped dough for up to 3 months.
- Reheating: Thaw frozen dough in the refrigerator overnight before using. Roll out and proceed with your recipe as directed.
10 FAQs
- Can I use salted butter instead of unsalted?
Yes, but omit the added salt in the recipe to avoid an overly salty crust. - What if my dough is too dry?
Add more ice water, a tablespoon at a time, until the dough comes together. - How can I make the dough easier to roll out?
Ensure the dough is well-chilled and lightly flour your rolling surface to prevent sticking. - Can I use a food processor to make this dough?
Yes, pulse the flour, salt, and sugar, then add the butter and pulse until the mixture resembles coarse crumbs. Add ice water gradually. - How thick should I roll out the dough?
Aim for about 1/8 inch thick for a standard pie crust. - How do I prevent the crust from shrinking while baking?
Chill the dough thoroughly before baking and use pie weights if baking a blind crust. - Can I make this dough in advance?
Yes, prepare and refrigerate the dough up to 3 days ahead or freeze for longer storage. - Why is my crust not flaky?
Ensure the butter is cold and cut in properly, and avoid overworking the dough. - Can I add flavorings to the dough?
Yes, you can add spices like cinnamon or nutmeg for sweet pies or herbs for savory dishes. - What’s the best way to handle the dough?
Handle the dough gently and avoid overworking to keep it tender and flaky.
Conclusion
This Deliciously Flaky No-Fail Pie Crust is a fundamental recipe that every baker should have in their repertoire. With its buttery, flaky texture and ease of preparation, it’s perfect for creating a variety of delicious pies. Whether you’re making a classic apple pie or a savory quiche, this crust will provide the ideal foundation for your culinary creations. Enjoy baking!
PrintDeliciously Flaky No-Fail Pie Crust
- Total Time: 1 hour 15 minutes
Description
Achieve perfect, buttery, and flaky pie crust every time with this no-fail recipe. Ideal for both sweet and savory pies, this crust is a kitchen essential for any pie lover.
Notes
- For best results, keep all ingredients cold and handle the dough as little as possible.
- You can freeze the dough for up to 3 months if not using immediately.
- Prep Time: 15 minutes
- Cook Time: 60 minutes