Everyone should have a go-to pie crust recipe, and this Traditional Buttery Pie Crust is just what you need. It's flaky, rich, and perfect for sweet or savory fillings. Let's make your pies the star of any gathering!
The magic of this crust starts with all-purpose flour, which provides the structure and flakiness. Unsalted butter is key for that rich, buttery flavor and flaky texture. Make sure it's chilled and diced for the best results. The salt enhances all the flavors, while a touch of sugar adds a hint of sweetness, balancing the savory butter. Finally, ice water brings it all together. Add it gradually to ensure the dough just holds together without being sticky.
This pie crust is the foundation for countless delicious pies. Use it for a classic apple pie, a savory quiche, or a creamy chicken pot pie. Pair with a scoop of vanilla ice cream for dessert pies or a fresh salad alongside savory ones.
Start by grabbing a large mixing bowl. Combine the flour, salt, and sugar. Stir them around to distribute the salt and sugar evenly through the flour. Next, add the chilled, diced butter. Use a pastry cutter if you have one; if not, your fingers work just fine. Mix until you have a bowl of coarse crumbs — think pea-sized pieces of butter.
Now, it's time for some cold water. Add it slowly, a tablespoon at a time, while gently mixing. You want the dough to start clumping together, but it shouldn't be wet. Once it's just holding together, divide the dough into two equal parts. Shape each half into a disc, then wrap them in plastic wrap. Pop them in the fridge for at least an hour. This rest time lets the gluten relax and the butter firm up, which is crucial for a flaky crust.
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