Flaky Homemade Pie Crust
Flaky Homemade Pie Crust
Ingredients
For the Pie Crust
- 2 3/4 cups all-purpose flour
- 1 tablespoon granulated sugar, vanilla bean sugar preferred
- 1/2 teaspoon salt
- 1 cup unsalted butter, very cold, cut into 1/2-inch cubes; Kerrygold brand recommended
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon vanilla bean paste, optional
- 7 tablespoons ice water, plus more as needed
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, granulated sugar (or vanilla bean sugar), and salt. Whisk together until well combined.
⏱️ 2 min
- 2
Ensure your butter is very cold. If not already, place the cubed butter in the freezer for about 15 minutes to chill thoroughly.
⏱️ 15 min
- 3
Add the very cold, cubed butter to the dry ingredients. Using your hands, a pastry blender, or a fork, work the butter into the flour mixture. The goal is to break down most of the butter into pea-sized pieces, but leave some larger, lentil-to-bean sized chunks. These larger pieces are key to a flaky crust.
⏱️ 5 min
- 4
Pour in the apple cider vinegar and the optional vanilla bean paste. Gradually add 7 tablespoons of ice water, mixing gently with a spatula or your hands. Continue mixing until the dough just begins to come together. If the dough is too dry and crumbly, add additional ice water, 1 tablespoon at a time, until it forms a cohesive ball. Be careful not to overmix, as this can develop the gluten too much and result in a tough crust.
⏱️ 5 min
- 5
Transfer the dough onto a piece of parchment paper. Gently press the dough into a flat disc, about 1-inch thick. Wrap the disc tightly in the parchment paper, then again in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 days, to allow the gluten to relax and the butter to firm up.
⏱️ 3 min
- 6
When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly, making it easier to roll. Lightly flour your work surface and a rolling pin, then roll the dough out to your desired thickness and size for your pie.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Flaky Homemade Pie Crust
Ingredients
For the Pie Crust
- 2 3/4 cups all-purpose flour
- 1 tablespoon granulated sugar, vanilla bean sugar preferred
- 1/2 teaspoon salt
- 1 cup unsalted butter, very cold, cut into 1/2-inch cubes; Kerrygold brand recommended
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon vanilla bean paste, optional
- 7 tablespoons ice water, plus more as needed
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, granulated sugar (or vanilla bean sugar), and salt. Whisk together until well combined.
⏱️ 2 min - 2
Ensure your butter is very cold. If not already, place the cubed butter in the freezer for about 15 minutes to chill thoroughly.
⏱️ 15 min - 3
Add the very cold, cubed butter to the dry ingredients. Using your hands, a pastry blender, or a fork, work the butter into the flour mixture. The goal is to break down most of the butter into pea-sized pieces, but leave some larger, lentil-to-bean sized chunks. These larger pieces are key to a flaky crust.
⏱️ 5 min - 4
Pour in the apple cider vinegar and the optional vanilla bean paste. Gradually add 7 tablespoons of ice water, mixing gently with a spatula or your hands. Continue mixing until the dough just begins to come together. If the dough is too dry and crumbly, add additional ice water, 1 tablespoon at a time, until it forms a cohesive ball. Be careful not to overmix, as this can develop the gluten too much and result in a tough crust.
⏱️ 5 min - 5
Transfer the dough onto a piece of parchment paper. Gently press the dough into a flat disc, about 1-inch thick. Wrap the disc tightly in the parchment paper, then again in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 days, to allow the gluten to relax and the butter to firm up.
⏱️ 3 min - 6
When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly, making it easier to roll. Lightly flour your work surface and a rolling pin, then roll the dough out to your desired thickness and size for your pie.
⏱️ 5 min