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buttery flaky pie crust from bowl to pan because pie crust is easy to make!

Simple Buttery Pie Crust

A no-fail pie crust that should be refrigerated for 30 minutes after making.

Ingredients
  

  • 1 1/2 c all purpose flour
  • 1 tsp salt (lessen to 1/2 tsp if you use salted butter)
  • 1/4 c water (cold)
  • 1/2 c very cold butter (right out of the fridge) Unsalted, but if you use salted butter you will need to decrease the pinch of sal to just 1/2 tsp

Instructions
 

  • Start with the flour adding only 1 1/4 C reserving 1/4 c for rolling
  • then add in the salt, and stir together
  • next add in the butter
  • make sure to really mix that butter in with the mixture, so that smaller pieces (like about pea-sized) actually materialize througout the mixtures.
  • Now add in the water and mix well, you can use a fork or a pastry blender.
  • The dough consistency should hold together and not crumble and if it is crumbling you will need to add water a teaspoon at a time, mixing it together with each add, until it no longer crumbles and comes together without issue
  • At the time you find the dough is not crumbling, you will use etiher a plastci zippered bag or a piece of plastic wrap and place the pie dough in a ball and into the plastic of choice. Refrigerate while you prep the pie ingredients (at least a 1/2 of an hour0
  • after at least 1/2 hour, you can remove from the refrigerator and roll the pie pastry out, making it large enough to fit your pan. (pleaes note that in the casethat you have left the dough in the refrigerator longer than 45 miinutesyou will want to allow the pastry to come to room temperature for about 20 minutes. , then work with it.