Go Back

Flaky Pie Crust

A perfect pie crust that combines rich flavor with a tender, flaky texture, ideal for both sweet and savory fillings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 1 crust
Course: Baking, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Provides structure and stability.
  • 2 tablespoons sugar Adds sweetness and helps achieve a golden color.
  • 1 teaspoon kosher salt Enhances flavor.
Wet Ingredients
  • 1 cup butter Chilled and cubed to create flakiness.
  • 6 tablespoons ice water Helps bind the dough while keeping it cold.
Baking Components
  • 1 sheet parchment paper Prevents sticking.
  • 1 cup pie weights or dried beans/rice Prevents crust from puffing up during baking.
Storage
  • 2 pieces jumbo ziptop bags For storing dough in the fridge or freezer.

Method
 

Preparation
  1. Pulse the flour, sugar, and salt together in a food processor.
  2. Add the chilled, cubed butter and pulse until the butter is the size of peas.
  3. Add the ice water and pulse until the mixture is crumbly but holds together when pinched.
  4. Alternatively, whisk flour, sugar, and salt in a bowl, add butter, and use a fork to mix, then add ice water.
  5. Lay two clean tea towels on a surface and divide the dough between them.
  6. Twist the corners of the towel to form dough purses.
  7. Wrap in plastic wrap or parchment, place in ziplock bag, and chill.
Cooking
  1. Preheat your oven to 425ºF.
  2. Roll out the chilled dough on a floured surface until about 15 inches in diameter.
  3. Transfer to a pie plate, trim excess dough, and crimp the edges.
  4. Chill the shell for 30 minutes if time permits.
  5. Lay parchment paper over the crust, fill with weights, and bake for 15-20 minutes.
  6. Remove the weights and bake for an additional 2-3 minutes for a parbaked crust, or 10-12 minutes for a blind-baked crust.
  7. Allow to cool completely before storing.

Notes

Use cold ingredients and tools for best results. Always chill the dough to prevent shrinkage.