Whether you’re making a fruit pie or a classic chicken pot pie, this pie crust recipe is the one to keep on hand. After testing several versions, we’ve landed on this tried-and-true favorite. It’s flaky, buttery, and effortlessly elevates any dish that calls for a crust.
Ingredients:
- 1 cup all purpose flour
- ½ teaspoon salt
- ½ cup salted butter, cold(1 stick)
- 2 tablespoons ice water
Directions:
- Measure ⅔ cup of flour and ½ teaspoon salt into a medium bowl. Stir together.
- Cut the cold butter into 8-ish pieces to make it easier to work with, then add it to the flour mixture. Use a pastry blender to continue to work the butter into the flour until the butter is in small, pebble sized pieces.
- Switching to your hands, continue to work in the butter until there are no butter chunks left and it is mostly incorporated. It will be clumpy at this point.
- Add the remaining ⅓ cup of flour and use the pastry blender to cut it into the mixture evenly.
- Add the 2 tablespoons of ice water to the mixture and mix to bring the dough together into a ball.
- Wrap tightly with plastic wrap and flatten slightly to make a disc. This will make the dough easier to roll out later.
- Place in the fridge to chill for at least 20 minutes, or up to three days.
- To use, remove from the fridge ten minutes before rolling and proceed with your recipe instructions.
Check out our other recipes using our Pie Crust:
Enjoy,
Katie + Beth | Twins at the Table
