Pie Crust with Butter
Making a no-fail pie crust from scratch is easier than you might think. With a few simple steps and basic ingredients, you’ll have a tender and flaky crust pie with a buttery flavor that’s hard to beat.
Equipment
Ingredients
- 2 ½ cups flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 20 tablespoons butter (2 ½ sticks chilled)
- 1 tablespoon apple cider vinegar
- ¼ cup ice cold water
Instructions
- In a food processor, add flour, sugar and salt and pulse to combine.
- Cut very cold butter into 1 inch cubes and add to the food processor. Pulse until the butter is the size of peas with no large chunks remaining.
- Add vinegar and water and pulse until the dough starts to come together. Place on floured surface and form into a rough ball. Divide in half and pat into two flat disks about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.
Barbara's Notes + Tips
- This recipe makes enough for 2 single pie crusts.
- You need to use very cold butter, frozen is even better.
- Add ice to a cup of water and store in the refrigerator.
- Try to handle the dough as little as possible.
- You can refrigerate for 3-4 days or freeze for 2-3 months.
- If you don't have a food processor, use a pastry cutter or a fork to incorporate the butter into the flour.
Nutrition
Calories: 199kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 271mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 437IU | Calcium: 7mg | Iron: 1mg