All-Purpose Pie Crust
Ingredients
- • 300 g all-purpose flour
- • 5 g salt
- • 12 g granulated sugar
- • 230 g unsalted butter, cold and cubed
- • 60 ml ice water
Instructions
- 1
In a large bowl, whisk together flour, salt, and sugar until well combined.
- 2
Add cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
- 3
Drizzle ice water over the mixture, starting with 3 tablespoons. Using a fork, gently toss the mixture until it starts to come together.
- 4
Add remaining water 1 tablespoon at a time if needed, just until the dough holds together when squeezed.
- 5
Turn the dough out onto a clean surface and gently gather it into a ball. Divide in half for a double crust pie, or keep whole for a single crust.
- 6
Flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour before rolling out.
- 7
When ready to use, roll out on a lightly floured surface to about 1/8 inch thickness, rotating the dough quarter turns to maintain an even circle.
- 8
Transfer to pie pan and proceed with your recipe. For blind baking, dock the dough by pricking it all over with a fork to prevent bubbling, line with parchment, fill with uncooked rice, and bake at 375°F (190°C) for 15-20 minutes.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This foolproof pie crust has been my go-to for over a decade - it's buttery, flaky, and works beautifully for both sweet and savory pies. Keep everything cold and don't overwork the dough, and you'll have bakery-quality results every time."
