Flaky Pie Crust
Follow this step-by-step recipe for beautiful flaky pie crust every time!
Servings: 1 Double Crust Pie
- 1 cup unsalted butter, cold
- 2 cups all purpose flour
- 2 tablespoon white sugar
- 2 teaspoon salt, Kosher
- 100 mls ice cold water
- 1 teaspoon white vinegar
Place the flour, sugar and salt in the bowl of a food processor. Pulse 3-4 times just to combine.
Take the butter out of the fridge and cut into small cubes. Add to the flour mixture. Pulse until the butter is broken down into green pea - chickpea size pieces.
Remove the lid and pour in the ice cold water and vinegar. Pulse until the dough comes together.
Turn out onto lightly floured board or counter top. Shape into a short log and divide equally in half. Press each piece into a flat disk and wrap with plastic wrap. Let chill in fridge for at least 30 mins and up to 3 days.
- Dough can be frozen for 3 months. Let thaw in fridge overnight.
- If you don't have a food processor you can follow the steps using your hands to break the butter into small pieces. Use a wooden spoon to stir in the water and vinegar and when it becomes too hard to stir turn the dough out onto the counter and gently bring together with your hands.