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All-Purpose Flaky Pie Crust
Melissa Hart

All-Purpose Flaky Pie Crust

One batch makes a double crust or two single shells, so this is the dough to learn before choosing a filling. Keep the butter cold enough to stay visible in flat pieces. Those streaks melt in the oven and make the layers; blending them smooth defeats the whole job.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1 cup cold unsalted butter cut into 1/2-inch cubes
  • 1 tbsp apple cider vinegar
  • 7 tbsp ice water plus up to 2 tbsp as needed
  • 2 cups ceramic pie weights or dry beans for blind baking

Method
 

  1. Whisk the flour, sugar and salt in a wide bowl.
  2. Cut in the cold butter until flat pieces ranging from pea to almond size remain.
  3. Stir the vinegar into 7 tablespoons ice water, drizzle it over the flour, and toss until the dough holds when squeezed, adding up to 2 tablespoons more water only to dry patches.
  4. Divide the dough into 2 disks, wrap them, and refrigerate for at least 30 minutes before rolling.
  5. For a fully baked single shell, roll one disk into a 12-inch circle, fit it in a 9-inch plate, crimp, chill for 20 minutes, line with parchment, and fill with the pie weights.
  6. Bake at 375°F for 20 minutes, remove the weights and parchment, and bake for 8 to 10 minutes more until the bottom is dry and golden; use both chilled disks unbaked when a double-crust recipe directs.