Are you tired of store-bought pie crusts that crumble and disappoint? Get ready to unlock the secret to the most buttery, melt-in-your-mouth pastry crust that will transform your baking game forever! This classic American-style single pie crust recipe is so simple yet so magical, it will have your family and friends begging for your baking secrets. Whether you're a novice baker or a seasoned pro, this foolproof recipe will elevate your pies from ordinary to extraordinary with just a few simple ingredients and some expert techniques.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 1 crust
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 3 to 5 tablespoons ice water
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, whisking together to ensure even distribution.
- Add the chilled, diced unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Gradually add ice water, one tablespoon at a time, gently mixing with a fork or your hands. Stop adding water when the dough begins to come together and can be formed into a loose ball.
- Transfer the dough onto a clean, lightly floured surface. Gently knead the dough just a few times to help it come together, being careful not to overwork it.
- Shape the dough into a flat disk, approximately 1-inch thick. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
- After chilling, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
- On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter and 1/8-inch thick, rotating and adding flour as needed to prevent sticking.
- Carefully transfer the rolled dough to a 9-inch pie dish, gently pressing it into the bottom and sides without stretching the dough.
- Trim the excess dough around the edges, leaving a 1/2-inch overhang. Fold the overhang under and crimp or flute the edges as desired.
- The crust is now ready to be filled or pre-baked according to your specific recipe requirements.
Tips
- Keep everything cold! Chilled butter and ice water are crucial for achieving that sought-after flaky texture.
- Don't overwork the dough - mix just until it comes together to prevent tough pastry.
- Use a light touch when handling the dough to maintain those delicate butter layers.
- Chill the dough for at least 30 minutes to relax the gluten and firm up the butter.
- If the dough becomes too warm while rolling, refrigerate it for 10-15 minutes to make it easier to handle.
- Use a pastry cutter or your fingertips to incorporate butter - uneven butter pieces create those beautiful flaky layers.
- Rotate your dough while rolling to ensure an even thickness and prevent sticking.
Nutrition Facts
Calories: kcal
Carbohydrates: 82g
Protein: 12g
Fat: 74g
Saturated Fat: 46g
Cholesterol: 190mg
