Ultimate Buttery Pie Crust (for a double crust)

Every unforgettable pie starts with a truly great crust — one that’s buttery, tender, and perfectly flaky. This all-butter pie crust is a timeless classic: simple to make, reliable to roll out, and sturdy enough to cradle even the juiciest fruit fillings. Whether you’re baking a rustic apple pie, a silky custard, or a festive holiday favorite, this crust is your perfect foundation for pie-making magic.

Ingredients

2 ½ cups (315 g) all-purpose flour

1 teaspoon salt

1 tablespoon sugar (optional, enhances flavor — especially good for fruit pies)

1 cup (2 sticks / 226 g) unsalted butter, cold and cubed

½ cup ice water (plus 1–2 tbsp extra if needed)

1 teaspoon apple cider vinegar (optional — helps keep the dough tender)

Instructions

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, salt, and sugar. Keep everything cold if possible — a chilled bowl is a bonus.

Step 2: Cut in the Butter

Add the cold, cubed butter to the flour.

Using a pastry cutter, fork, or your fingertips, work the butter into the flour until you have pea-sized pieces with some slightly larger chunks remaining.

Tip: Visible butter chunks = flakier layers.

Step 3: Add Ice Water

Drizzle in the ice water and vinegar a tablespoon at a time, gently tossing the dough with a fork or your hands.

Stop when the dough just holds together when squeezed — do not overmix. You should still see bits of butter.

Step 4: Chill

Divide the dough into two equal disks, flatten slightly, and wrap each tightly in plastic wrap.

Chill in the fridge for at least 1 hour (or up to 2 days).

For longer storage, freeze for up to 3 months.

Chilling lets the flour hydrate and the butter firm up — key for a flaky crust.

Step 5: Roll It Out

Lightly flour your work surface and rolling pin.

Roll one disk into a 12-inch circle for a 9-inch pie dish.

Fit it gently into the pan without stretching. Trim excess.

Repeat with the second disk for the top crust (or save for another pie).

Step 6: Optional Blind Bake (for custard or cream pies)

If your filling doesn’t get baked (like chocolate cream or banana), blind bake:

Chill the rolled crust in the pie dish 30 minutes.

Line with parchment and fill with pie weights or dried beans.

Bake at 375°F (190°C) for 15–20 minutes, remove weights, and bake 10–15 more until golden.

Step 7: Finish and Bake

For fruit pies, simply fill, top (or leave open-faced), brush with egg wash, sprinkle with sugar, and bake as your recipe directs.

Tips for the Flakiest Crust

Keep everything cold — even your flour and bowl if you can.

Don’t overwork the dough. A light hand = flaky layers.

A quick 10-minute chill in the freezer after assembling your pie helps it hold its shape in the oven.

Brushing with egg wash (1 egg + 1 tbsp cream) gives a rich, golden finish.

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