Description
Achieve flaky, buttery perfection with this easy homemade pie crust! Made with a hint of apple cider vinegar for extra tenderness, it’s the perfect base for sweet or savory pies.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar (omit for savory pies)
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/4 cup ice water (plus more as needed)
- 1 tbsp apple cider vinegar
Instructions
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, salt, and sugar.
- Cut in the Butter:
- Add cold, cubed butter to the flour mixture.
- Use a pastry cutter or your hands to mix until the texture resembles coarse crumbs with some pea-sized pieces of butter.
- Add Liquid:
- Stir together ice water and apple cider vinegar.
- Gradually add a tablespoon at a time, mixing just until the dough comes together.
- Avoid overworking the dough—small butter bits should still be visible.
- Chill the Dough:
- Divide dough into two equal discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).
- Roll & Use:
- On a lightly floured surface, roll out dough to fit your pie pan.
- Use immediately for your favorite pie filling or freeze for later use.
Notes
- For extra flakiness, use a combination of butter and shortening (½ cup of each).
- Chill ingredients and tools (including the bowl) to keep the butter cold.
- Blind bake for cream pies: Pre-bake at 375°F (190°C) for 15-20 minutes with pie weights.
- Prep Time: 10 minutes
- chill time: 1 hour
- Category: Dessert, Baking
- Method: Mixing, Chilling
- Cuisine: American
