This recipe will guide you through the process of making a fail-proof pie pastry that is flaky, tender, and delicious. With just a few simple ingredients and a little bit of patience, you can create a perfect crust for all your favorite pies. Whether you're a seasoned baker or a beginner, this recipe is sure to impress!
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cut into small cubes
- 6-8 tablespoons ice water
Directions
- In a large bowl, whisk together the flour and salt.
- Add the cold butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing gently with your hands after each addition. Stop adding water when the dough starts to come together but is not too wet. Be careful not to over-mix.
- Divide the dough in half and shape each half into a disc. Wrap them in plastic wrap and refrigerate for at least 30 minutes.
- Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Gently transfer the dough to the pie dish, pressing it into the bottom and sides.
- Trim any excess dough, leaving a 1-inch overhang. Fold the overhang under and crimp the edges with your fingers or a fork.
- Fill the pie crust with your desired filling and bake according to the recipe of your chosen pie.
- Allow the pie to cool completely before serving.
Interesting Facts
The key to a flaky pastry is using cold butter and keeping the dough cold throughout the process.
The addition of salt in the dough enhances the flavor of the pastry.
Refrigerating the dough allows the gluten to relax, resulting in a tender crust.
You can customize the pie pastry by adding herbs, spices, or even grated cheese for a savory twist.
This never-fail pastry can be used for both sweet and savory pies.