This traditional pie crust is your go-to recipe for a flaky and buttery base that pairs perfectly with any filling. It's a staple that every home baker should master, making your pies irresistible and crowd-pleasing at every gathering.
The foundation of our crust is all-purpose flour, providing the necessary structure. Butter is crucial for that flaky, tender texture — make sure it's chilled and diced to incorporate well. A touch of granulated sugar enhances the flavor without making it sweet. Salt balances the flavors, essential in all baking. Finally, ice water is added to bring everything together seamlessly.
This crust is perfect for classic apple pie, creamy quiches, or even a savory pot pie. Try it with a warm cinnamon apple filling or a rich chocolate ganache for a delicious dessert option.
Start by combining the flour, sugar, and salt in a large mixing bowl. Use a whisk or fork to mix them evenly. This step ensures the salt and sugar are distributed throughout the flour, which is essential for even flavor.
Next, add your chilled, diced butter to the bowl. Grab a pastry cutter or a fork and cut the butter into the flour mixture. You're aiming for a texture that looks like coarse crumbs. This step is key to achieving that coveted flaky texture, as the little butter chunks create layers in the dough.
Now, it's time to slowly add the ice water. Do this one tablespoon at a time, gently mixing as you go. You'll see the dough start to come together. Be careful not to overmix — you want it to just hold together.
Once your dough is ready, divide it into two equal parts. Shape each into a disc, wrap them in plastic wrap, and pop them into the fridge. Let them chill for at least an hour; this resting period is crucial for the dough to relax, making it easier to roll out later.
When you're ready to bake, take out your dough and roll it on a floured surface. Aim for your desired thickness, and remember to keep your rolling pin and surface well-floured to prevent sticking.
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