Are you tired of tough, disappointing pie crusts that crumble and fail to impress? Get ready to unlock the professional baker's secrets to creating the most incredibly tender, buttery pie crust that will have everyone asking, "Who made this?" Whether you're a baking novice or a seasoned home cook, this foolproof recipe will transform your pastry game and elevate your desserts from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 3 to 5 tablespoons ice water
Instructions
- Place the chilled butter and measured flour in the refrigerator for 15 minutes before starting to ensure maximum coldness, which helps create a flaky crust.
- In a large mixing bowl, combine the all-purpose flour and salt, whisking together to distribute the salt evenly throughout the flour.
- Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized butter pieces.
- Gradually add ice water, one tablespoon at a time, mixing gently with a fork. Stop adding water when the dough just begins to come together and can be pressed into a cohesive ball.
- Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and butter to firm up.
- Lightly dust a clean work surface with flour. Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.
- Using a rolling pin, begin rolling the dough from the center outward, rotating the dough quarter turns to maintain an even circular shape. Roll until the dough is approximately 1/8 inch thick and 2 inches larger than your pie dish.
- Carefully transfer the rolled dough by draping it over the rolling pin or folding it in quarters to prevent tearing. Gently position the dough into the pie dish, allowing excess to hang over the edges.
- Trim the excess dough, leaving a 1/2 inch overhang. Crimp or fold the edges as desired for a decorative finish.
- If the dough becomes too warm during rolling, return it to the refrigerator for 10-15 minutes to firm up before continuing.
Tips
- Temperature is Everything: Keep all ingredients ice-cold! Chilled butter and ice water are the magic keys to achieving that coveted flaky texture.
- Don't Overwork the Dough: Mix just until the ingredients come together. Overworking develops gluten, which can make your crust tough and chewy.
- Chill, Chill, Chill: Refrigerating the dough allows the butter to firm up and the gluten to relax, ensuring a tender, delicate crust.
- Use the Right Tools: A pastry cutter or your fingertips work best for incorporating butter. Avoid warm hands that can melt the butter.
- Practice Rolling Technique: Roll from the center outward, rotating the dough to maintain an even thickness and circular shape.
- Rescue Warm Dough: If the dough becomes too soft, immediately return it to the refrigerator for 10-15 minutes to firm up.
Nutrition Facts
Calories: kcal
Carbohydrates: 90g
Protein: 13g
Fat: 84g
Saturated Fat: 53g
Cholesterol: 225mg
