Traditional Pie Crust
A time-tested pie crust recipe that delivers a buttery, flaky crust perfect for both sweet and savory pies. This pie crust is straightforward to make and is an essential addition to any home baker's repertoire.
Prep time: 1 hourCook time: Serves: 8
Ingredients
2 1/2 cups all-purpose flour
1 cup unsalted butter, chilled and diced
1/4 cup ice water
1 teaspoon salt
1 tablespoon granulated sugar
Instructions
1. In a large mixing bowl, combine the flour, sugar, and salt.
2. Add the chilled, diced butter to the flour mixture and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
3. Gradually add the ice water, a tablespoon at a time, mixing gently until the dough begins to hold together.
4. Divide the dough into two equal parts, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour before using.
5. When ready to use, roll out on a floured surface to the desired thickness.
Storage
Store unused dough wrapped in plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Reheating
Allow the frozen dough to thaw in the refrigerator overnight before using. Bake as per pie recipe instructions.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
