The Best Damn Pie Crust of Your Life
This is by far the best pie crust I've ever had! The dough is surprisingly simple to make and always comes out tender, flaky, and buttery. I promise, it's worth the extra 15 minutes to take your pies from good to absolutely amazing!
Ingredients
- 270 grams all purpose flour (2 1/4 cups)
- 26 grams granulated sugar (2 Tablespoons)
- 1 teaspoon Kosher salt
- 226 grams unsalted butter, very cold + cut into cubes (1 cup)
- 15 milliliters apple cider vinegar (1 Tablespoon)
- 45 milliliters ice water (3 Tablespoons)
Equipment
- Food processor (optional)
Instructions
By Hand
- In a large bowl, whisk together the all-purpose flour, sugar, and Kosher salt. Toss the butter cubes in the flour to coat. Using your fingers, "rub" the butter into the flour until you have a mix of long, shaggy pieces and pea-sized chunks. Work quickly to avoid melting the butter.
- Combine the apple cider vinegar and ice water in a small measuring cup. Slowly drizzle the vinegar-water over the flour mixture, running your fingers through the flour to make sure everything is incorporated. Knead everything together just until you have a dry, shaggy dough.
- Tip the dough onto a floured surface and knead a few more times, just until the dough is smooth and there are no more dry spots. Divide the dough into 2 equal pieces. Pat each piece into a 1-inch thick disc and wrap in plastic wrap or a reusable zipper bag.
- Refrigerate the dough for at least two hours, preferably overnight. The dough can be refrigerated for up to 5 days or frozen for up to 2 months.
Food Processor
- Combine the all-purpose flour, sugar, and Kosher salt in the bowl of a food processor. Pulse a couple of times to combine. Add the butter cubes to the flour and toss to coat with a fork. Pulse the mixture about 8-12 times, just until the butter is a mix of larger marble-sized and smaller pea-sized chunks.
- Combine the apple cider vinegar and ice water in a small measuring cup. While the food processor is running, drizzle the vinegar-water over the flour mixture. Pulse a few times, just until the dough starts to clump together.
- Tip the dough onto a floured surface and knead it a few times, just until the dough is smooth and there are no more dry spots. Divide the dough into 2 equal pieces. Pat each piece into a 1-inch thick disc and wrap in plastic wrap or a reusable zipper bag. Refrigerate the dough for at least two hours, preferably overnight.
Notes
The trick to flaky pie crust is keeping that butter very cold. If it's warm in your kitchen, freeze the butter for about 5 minutes before you make the pie dough to keep it cold.
The dough may feel dry but resist the urge to add more water. Too much water will make the crust dense. Keep kneading, it'll come together eventually! (If you absolutely need more water, add it 1/2 Tablespoon (7ml) at a time).
Avoid over-mixing the dough or it will come out dense. Knead the dough just until it's smooth!
Brush the crust with egg wash for shine! If you're making a single-crust pie, you can just brush the edges and bottom with egg wash. If you're baking a double-crust pie, brush the edges and top.
If you'd like to freeze the dough, wrap the discs well in plastic wrap or a reusable zipper bag and place them in an airtight container before storing them in the freezer.
This recipe makes two nine-inch crusts. This is either one double-crust pie or two single-crust pies. If you're making a single-crust pie, you can freeze the other round of dough for later.
Serving: 19-inch pie dough, Calories: 1372kcal, Carbohydrates: 119.5g, Protein: 15.5g, Fat: 93.4g, Saturated Fat: 58.5g, Cholesterol: 244mg, Sodium: 1820mg, Potassium: 184mg, Fiber: 3.8g, Sugar: 12.5g, Calcium: 50mg, Iron: 7mg
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