The Perfect Pie Crust
Flaky, buttery, and foolproof! This perfect pie crust recipe is easy to make, rolls out beautifully, and bakes up golden and crisp every time.
Servings: 2 crusts
Calories: 1423kcal
Ingredients
- 2 ½ cups (312g) plain/all-purpose flour
- 2 tablespoons caster/granulated sugar
- 1 teaspoon salt
- 1 cup (226g) unsalted butter cold and cubed
- 6 - 8 tablespoons ice cold water
Instructions
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Using a pastry cutter or food processor, cut the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces.
- Add the water, 1 tablespoon at a time, mixing after each addition until a crumbly dough starts to come together.
- NOTE: If using a food processor, do not process to the point that a large ball of dough is formed. The dough should be quite crumbly with large clumps, and should stick together when you press a piece between your fingers.
- Transfer the dough to a lightly floured surface and gather into a ball. Divide the dough in half and shape each half into a 1-inch thick disc.
- Wrap tightly in clingfilm and refrigerate for at least 1 hour before use.
Notes
The dough can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge before use.
This recipe makes two crusts. You can halve the recipe if you only need one crust, or you can freeze the other half for another use.
Nutrition
Serving: 1crust | Calories: 1423kcal | Carbohydrates: 131g | Protein: 17g | Fat: 93g | Saturated Fat: 58g | Cholesterol: 243mg | Sodium: 1817mg | Fiber: 4g | Sugar: 12g