Flaky Pie Crust
Follow this step-by-step recipe for beautiful flaky pie crust every time!
Prep Time15 minutes mins
Cook Time0 minutes mins
Chill Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: crust, dessert, flaky, pie
Servings: 1 Double Crust Pie
Calories: 326kcal
- 227 g / 8 oz unsalted butter, cold
- 2 cups all purpose flour
- 2 tablespoon white sugar
- 2 teaspoon salt, Kosher
- 100 mls/3 oz 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.
2 cups all purpose flour, 2 tablespoon white sugar, 2 teaspoon salt, Kosher
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.
227 g / 8 oz unsalted butter, cold
Remove the lid and pour in the ice cold water and vinegar. Pulse until the dough comes together.
100 mls/3 oz ice cold water, 1 teaspoon white vinegar
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.
NUTRITION FACTS are an estimate only and are based on ⅛ of a double crust pie.
Serving: 1of 8 | Calories: 326kcal | Carbohydrates: 27g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 582mg | Potassium: 34mg | Fiber: 1g | Sugar: 3g