If you know me, you know I love pies… and galettes! So, I’ve made a lot of them and tried quite a few different pie crust recipes until I finally settled on this one.
This recipe gives you a flaky crust with an amazing buttery flavor!
The only thing that you should know before starting is that all the ingredients must be cold. Because you don’t want the butter pieces to melt in the dough, we need to keep those pieces to get to the flaky crust!
OK, let’s get started.
Pie Crust Recipe:
Ingredients:
Yields: one 12 inch pie crust
- 1 ¼ cups cold all-purpose flour
- 1/2 tsp salt
- 5 tbs cold butter (unsalted)
- about one-third of a cup Ice cold water
Instructions:
1. The first thing you need to do is to measure flour and salt, whisk them in a bowl and place them in the fridge for at least an hour. I always do this step the night before so in the morning I can start making my crust right away!
2. Cut the unsalted butter in small cubes and freeze them for 10 minutes so they are very cold.
3. Also, measure water and add a few ice cubes in it. Keep in mind that the amount of water is not very precise because every time you may need a little bit more or less. But one-third of a cup is a good place to start. Instead of adding ice to the water, you can place the measured amount of water in the freezer for about 15 minutes or until it’s very cold but not yet frozen.
4. Once you have everything ready, add the butter cubes to the flour and salt. Then use your fingers to work the butter into the flour so you’ll end up with pea-sized pieces of butter. You have to work quickly so that everything stays cold.
5. When there are no very large pieces of butter left, start drizzling your ice-cold water about 1-2 tablespoons at a time. This time use a fork to distribute the water. Keep adding water and mixing until the dough starts to come together and you don’t see any dry spots. You can test the dough by squeezing the dough pieces together, they should hold together.
6. Now bring the dough pieces together to form a ball and knead it just a few times until it comes together. Flatten it into a disc. Chill the dough for 2 hours or up to 3 days.
7. Flour your work surface and rolling pin slightly. Roll out the dough with a rolling pin, then carefully transfer to a lightly greased (I use cooking sprays) pie plate, trim and decorate the edges.
8. Follow your desired pie recipe.
Making the pie crust ahead of time:
You can refrigerate the pie crust for 3 days or freeze it for up to 3 months. Just take it out of the freezer into the fridge the night before and in the morning you’re good to go!
Looking for some pie recipes to go with this crust?
- Perfect Apple Pie Recipe
- Cherry Pie
- My Favorite Pumpkin Pie Recipe
- Saffron Cardamom Pear Pot Pies
- Rhubarb and Strawberry Jam Galette
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