Are you tired of store-bought pie crusts that lack that homemade magic? Get ready to transform your baking game with this incredible sweet dough recipe that promises a flaky, buttery crust that will have everyone begging for your culinary secrets! Whether you're a novice baker or a seasoned pro, this foolproof recipe will elevate your pie-making skills to professional bakery standards.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Baking
Serves: 2 pie crusts
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/4 cup sugar
- 1/2 teaspoon salt
- 6 to 8 tablespoons ice water
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Whisk together until well blended.
- Add the chilled, diced unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
- Create a well in the center of the butter-flour mixture and begin adding ice water, one tablespoon at a time. Gently mix the water into the dough using a fork or your hands, being careful not to overwork the dough.
- Continue adding ice water until the dough just begins to come together. It should be slightly crumbly but hold together when pressed.
- Divide the dough into two equal portions and shape each into a flat disk. Wrap each disk tightly in plastic wrap.
- Refrigerate the dough for at least 1 hour (or up to 2 days) to allow the gluten to relax and the butter to firm up, which will help create a flaky crust.
- When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
- Roll out the dough on a lightly floured surface to your desired thickness and use as needed for your pie recipe.
Tips
- • Keep all ingredients ice-cold: Cold butter and ice water are crucial for achieving that coveted flaky texture. • Don't overwork the dough: Mix just until the ingredients come together to prevent tough crusts. • Use a light touch: Handle the dough minimally to ensure a tender, delicate crust. • Chill, chill, chill: Refrigerating the dough allows the gluten to relax and butter to firm up, creating layers of flakiness. • Use a pastry cutter or your fingertips for better butter integration, avoiding warm hands melting the butter. • If the dough feels too dry, add ice water sparingly - you can always add more, but can't remove it. • For an extra golden crust, brush with egg wash before baking.
Nutrition Facts
Calories: 410kcal
Carbohydrates: 35g
Protein: 4g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 75mg
