Homemade Flaky Pie Crust
Homemade Flaky Pie Crust
Ingredients
For the Pie Crust
- 2 3/4 cups all-purpose flour
- 1 tablespoon granulated sugar, or vanilla bean sugar
- 1/8 teaspoon salt
- 1 cup unsalted butter, Kerrygold or high-quality, chilled in the freezer for 15 minutes, then cut into 1/2-inch cubes
- 1 teaspoon white vinegar
- 1/4 teaspoon vanilla bean paste, optional, for added flavor
- 7 tablespoons cold water, plus 1 to 2 tablespoons more, as needed
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
⏱️ 1 min
- 2
Add the cubed, very cold butter to the flour mixture. Using your hands, quickly squish and work the butter into the flour. The goal is to leave some large chunks of butter (pea-sized or slightly larger) for a flakier pastry. Work quickly to keep the butter cold.
⏱️ 5 min
- 3
Pour in the white vinegar and optional vanilla bean paste. Gradually add the 7 tablespoons of cold water, mixing gently with your hands or a fork until the dough just comes together. If the dough is too dry, add 1 to 2 additional tablespoons of cold water, one tablespoon at a time, until it forms a shaggy ball.
⏱️ 4 min
- 4
Divide the dough into two equal portions. Gently flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. This chilling step is crucial for a tender, flaky crust.
⏱️ 2 min•🌡️ 35
- 5
When ready to use, remove one disk of dough from the refrigerator. On a lightly floured surface, roll out the dough into a 12-inch circle, about 1/8-inch thick, rotating and flipping the dough occasionally to prevent sticking. If the dough cracks, gently pinch it back together. Transfer to a pie plate and crimp edges as desired. Repeat with the second disk of dough if making a double-crust pie or two single-crust pies.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Flaky Pie Crust
Ingredients
For the Pie Crust
- 2 3/4 cups all-purpose flour
- 1 tablespoon granulated sugar, or vanilla bean sugar
- 1/8 teaspoon salt
- 1 cup unsalted butter, Kerrygold or high-quality, chilled in the freezer for 15 minutes, then cut into 1/2-inch cubes
- 1 teaspoon white vinegar
- 1/4 teaspoon vanilla bean paste, optional, for added flavor
- 7 tablespoons cold water, plus 1 to 2 tablespoons more, as needed
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
⏱️ 1 min - 2
Add the cubed, very cold butter to the flour mixture. Using your hands, quickly squish and work the butter into the flour. The goal is to leave some large chunks of butter (pea-sized or slightly larger) for a flakier pastry. Work quickly to keep the butter cold.
⏱️ 5 min - 3
Pour in the white vinegar and optional vanilla bean paste. Gradually add the 7 tablespoons of cold water, mixing gently with your hands or a fork until the dough just comes together. If the dough is too dry, add 1 to 2 additional tablespoons of cold water, one tablespoon at a time, until it forms a shaggy ball.
⏱️ 4 min - 4
Divide the dough into two equal portions. Gently flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. This chilling step is crucial for a tender, flaky crust.
⏱️ 2 min•🌡️ 35 - 5
When ready to use, remove one disk of dough from the refrigerator. On a lightly floured surface, roll out the dough into a 12-inch circle, about 1/8-inch thick, rotating and flipping the dough occasionally to prevent sticking. If the dough cracks, gently pinch it back together. Transfer to a pie plate and crimp edges as desired. Repeat with the second disk of dough if making a double-crust pie or two single-crust pies.
⏱️ 5 min