Instructions:
- Combine the dry ingredients:
- In a large bowl, whisk together the flour, salt, and sugar (if using).
- Cut in the butter:
- Add the chilled, cubed butter to the flour mixture.
- Using a pastry cutter, fork, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. You should have pea-sized chunks of butter throughout.
- Add ice water:
- Gradually add ice water, 1 tablespoon at a time, mixing gently after each addition. The dough should begin to come together, but avoid adding too much water—just enough for the dough to hold together when pressed.
- Form the dough:
- Turn the dough onto a lightly floured surface and gently knead it into a ball.
- Divide the dough in half, flatten each half into a disk, and wrap tightly in plastic wrap.
- Chill in the refrigerator for at least 1 hour to let the dough rest and firm up.
- Roll out the dough:
- After chilling, remove one disk of dough from the fridge.
- On a floured surface, roll it out into a circle about 1/8 inch thick.
- Carefully transfer the dough to your pie dish, pressing it gently into the bottom and sides.
- Trim any excess dough, leaving about a 1-inch overhang, and crimp the edges as desired.
- Chill again:
- For best results, chill the pie crust in the refrigerator for an additional 15-20 minutes before baking or filling. This helps prevent shrinking during baking.
Tips for Success:
- Keep ingredients cold: Chilled butter and ice water are key for making a flaky crust. If your kitchen is warm, you can even chill the flour and mixing bowl beforehand.
- Don’t overwork the dough: When mixing the dough, be gentle and avoid overworking it. This will ensure the crust stays tender and flaky.
- Chill between steps: Chilling the dough before rolling it out and before baking helps the butter firm up again, which leads to better flakiness.
Enjoy your homemade pie crust with your favorite fillings, whether it’s a fruit pie, cream pie, or savory quiche!
