This pie crust recipe made with butter produces a consistent dough that bakes into a crisp and flaky pie crust every time. It's perfect for any single-crust pie.
Ingredients
- ¼ cups all-purpose flour: 1 piece
- salt: 0.25 tsp
- butter, diced and then chilled: 0.5 cup
- ice cold water: 0.25 cup (or as needed)
Metric Conversion
Stages of cooking
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Combine flour and salt in a large bowl. Use a pasty blender to cut in chilled, diced butter until mixture resembles coarse crumbs.
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Add 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/4 cup water. Shape dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight.
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Place chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed. Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish. Trim any excess dough and flute the edges.
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Blind-bake or fill and bake as directed in your pie recipe. Linz
