The dough that is produced by this pie crust recipe that is prepared with butter is reliable, and it always results in a pie crust that is crisp and flaky when it is baked. It works well with any pie with a single crust.
This recipe for a flaky pie crust is ideal for both novice bakers and seasoned professionals alike, and it will soon become a staple in your recipe box.
Ingredients
- One and a half cups of all-purpose flour
- One-fourth of a teaspoon of salt
- Diced half a cup of butter, which is then cooled.
- Or when required, a quarter cup of ice-cold water
Directions
Step 1
Accumulate all of the components.
Step 2
Flour and salt should be mixed together in a big basin. After the butter has been cold and cubed, use a pastry blender to chop it into the mixture until it resembles coarse crumbs.
Step 3
It is possible that you may use less than a quarter cup of water. Slowly add one tablespoon of cold water at a time, kneading the dough with a spatula or your hands until it comes together.
Step 4
Make a disk out of the dough, cover it with plastic wrap, and place it in the refrigerator for at least four hours or overnight.
Step 5
Place the cold dough on a surface that has been thoroughly dusted with flour, and roll it out to a circle that is 11 inches in diameter. If necessary, add additional flour to your rolling pin.
Step 6
After carefully spreading the dough onto the rolling pin, unroll it over a pie dish that is 9 inches in diameter. On both the bottom and the edges of the dish, press the dough in an equal manner. To finish, flute the edges and trim away any extra dough.
Step 7
If your pie recipe calls for it, you may either blind-bake it or fill it and bake it.
Nutrition Value
| 173 | Calories |
| 12g | Fat |
| 15g | Carbs |
| 2g | Protein |