Perfect Pie Crust Recipe

Ingredients

• 2 sticks Unsalted Butter (cold, cut into 1/2‑inch cubes)
• 2 cups All-Purpose Flour (sifted)
• pinch Salt (kosher or table salt)
• 0.5 cup Ice Water (chilled)
• 2 tablespoons Crisco or Lard (optional) (optional for extra flakiness)

Instructions

1. Prepare Dry Ingredients

   In a large mixing bowl, whisk together 2 cups all‑purpose flour and a pinch of salt.

   Time: PT2M

2. Cut in Butter

   Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs with some pea‑size pieces.

   Time: PT5M

3. Add Water

   Drizzle ½ cup ice‑cold water over the mixture, stirring gently with a fork until the dough just comes together. If the dough feels dry, add a tablespoon more water.

   Time: PT3M

4. Form and Chill Dough

   Gather the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

   Time: PT30M

5. Roll Out Dough

   On a lightly floured surface, roll the chilled dough into a 12‑inch circle. Transfer it to a 9‑inch pie pan, gently press into the corners, trim excess, and dock the bottom with a fork.

   Time: PT10M

6. Blind Bake (Optional)

   Preheat the oven to 375°F. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 12‑15 minutes until the edges are lightly golden. Remove the weights and parchment, then bake another 5 minutes if a firmer bottom is desired.

   Time: PT15M

   Temperature: 375°F

Nutrition Facts

Calories

312

Protein

4g

Carbohydrates

38g

Fat

16g

Fiber

1g