Flaky Pie Crust Recipe

This recipe for pie crust is all you'll ever need to make perfect pies! Flaky pie dough is perfect for those delicate top layers of your double crust pies like apple or berry. This recipe is enough to make two 9" pie shells.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

resting time 2

Total Time 35

Servings crusts

Calories 1295kcal

Author Elizabeth Marek

Ingredients

10 oz pastry flour
¼ teaspoon salt
8 oz very cold butter grated
3 oz ice water

Instructions

Grate your cold butter into a bowl and then place into a bowl with your pastry flour and salt. Coat the butter with the flour until most of the flour is combined with the butter.
Add in a little water to the mixture and making your hand into a "claw" I start stirring the flour together to get the mixture to start sticking. Do NOT knead
Keep adding in little drizzles of water until your flour and butter mixture is mostly stuck together. Press everything together and wrap in plastic wrap to chill for one hour. Flatten, do not store in a ball.
To use the dough, break off however much you need and roll out between two pieces of parchment paper. Place crust on top of mealy dough crust and cut vents or shapes as desired. Bake until golden brown.

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