Perfect Pie Crust

Flaky, buttery pie crust that is so simple to make and delicious in a sweet or savory pie!

Pie Crust Tips:

1. Start out with COLD ingredients. You want the butter and water to be super cold when making this pie crust-it leads to a flakier dough.

2. If your dough is too crumbly or dry, simply add more water.

3. Don’t grease your pie dish! The crust has enough butter in it so it won’t stick, I promise.

4. If your crust is getting too dark around the edges, loosely cover just the edges with aluminum foil, leaving the middle of the pie exposed.

5. Don’t overmix your ingredients or it will yield a tough pie crust. You want to see little specs of butter throughout the dough.

Tools you need for this pie crust:

Pastry Cutter-This is one of my favorite tools that I use for pie crusts, biscuits, scones and more. It cuts the butter into the flour and makes for a light and flaky dough.

Rolling Pin-Every baker needs one!

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Perfect Pie Crust

Yield: 2 pie crusts

Author: Elisabeth & Butter

Prep time: 15 Mininactive time: 1 HourTotal time: 1 H & 15 M

Ingredients

• 1 cup ice cold water
• 2 teaspoons white or apple cider vinegar
• 3 3/4 cups all-purpose flour
• 4 tablespoons cornstarch
• 1/4 cup granulated sugar
• 1 1/2 teaspoons salt
• 3 sticks (1 1/2 cups) unsalted butter, cold and cut into cubes

Instructions

1. In a glass measuring cup, combine the cold water with vinegar and place in the freezer to get super cold while you prep the rest of the ingredients.
2. In a large bowl, whisk together the flour, cornstarch, sugar and salt until combined.
3. Remove 3 sticks of butter from the fridge and slice it into cubes, add it to the flour mixture and toss so that the butter is coated in flour. Using a pastry cutter, cut the butter into the flour until it resembles small peas (this should take several minutes).
4. Slowly add in the cold water and continue cutting the butter and flour until all the water is added and the dough is shaggy but holds together when you press it. If it's too dry, add 1-2 tablespoons of cold water.
5. Pour the dough onto a floured surface and gently knead it several times until it begins to come together. Don't overwork the dough. Separate the dough and form 2 disks. Wrap each disk in plastic wrap and set it in the refrigerator to chill for at least one hour or up to 5 days.
6. Roll out your pie dough and transfer to a pie dish. Fill with your desired filling and bake to perfection!

Notes:

Refrigerate the dough for up to 1 week or freeze it up to a 3 months. Wrap dough several times in plastic wrap and then stick it in a ziplock freezer bag if planning on freezing it for a while. Simply let it thaw in the refrigerator overnight before rolling out and baking.

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