Perfect Pie Crust

This perfect pie crust is easy peasy to make. High-fat European butter gives it its richness and superb flakiness.

Prep Time15

Chill1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings | 1 (9-inch) single pie crust

Calories: 197

Ingredients

▢ 1 1/4 cups all-purpose flour
▢ 1/4 teaspoon kosher salt
▢ 10 tablespoons unsalted butter, preferably a high-fat, European-style such as Plugra, chilled and cut into 1/2-inch pieces (or see Variations for a variety of fat to use)
▢ 2 to 5 tablespoons ice water

US - Metric

Instructions

In a food processor, pulse together the flour and salt. Add the butter and pulse until the mixture forms chickpea-size pieces (3 to 5 pulses).
Add the ice water, 1 tablespoon at a time, and pulse until the mixture is just moist enough to hold together.
Form the dough into a ball, wrap with plastic, and flatten into a disc. Refrigerate for at least 1 hour before rolling out and baking.

Notes

Perfect Pie Crust Variation

Not Just Butter Perfect Pie Crust

You can experiment with different textures and flavors by substituting 3 to 4 tablespoons butter in the recipe above with any of the following fats: shortening, lard, beef suet, duck fat, or an unsweetened nut butter, such as hazelnut butter, almond butter or mixed nut butters. All should be well chilled before using.

Nutrition