Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Sugar: 2 tablespoons (25g)
- Salt: 1/4 teaspoon (1g)
- Unsalted butter, cold and cut into small cubes: 1 cup (2 sticks/227g)
- Ice water: 3-4 tablespoons
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Prepare a 9-inch pie plate by greasing it or lining it with parchment paper.
- In a large bowl, whisk together the flour, sugar, and salt. Add the butter cubes and cut them into the flour mixture using a pastry cutter or two forks, until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to form a 12-inch circle. Transfer the dough to the prepared pie plate and trim the edges.
- Bake the pie crust for 15-20 minutes or until golden brown.
Nutritional Information:
Per serving (1/8 of the pie crust):
- Calories: 250
- Fat: 15g (9g saturated)
- Carbohydrates: 25g (2g fiber)
- Protein: 3g
Dish Characteristics:
- Flaky and buttery crust
- Easy to make, no rolling required
- Suitable for any type of pie filling
- American classic
User Comments:
- "This pie crust is a game-changer! So easy to make and tastes amazing."
- "Love that I don't have to roll out the dough. It's a great time-saver."
- "Perfect for my Thanksgiving pie. The crust was flaky and delicious."
- "Great recipe. I've used it for apple pie, pumpkin pie, and even quiche."
- "I'm not a confident baker, but I was able to make this with ease."
Special Precautions and Tips:
- Make sure the butter is very cold to keep the crust flaky.
- Don't overmix the dough. Overmixing will result in a tough crust.
- If the dough is too dry, add a little more ice water. If it's too wet, add a little more flour.
- To prevent over-browning, cover the edges of the crust with aluminum foil during the last 10 minutes of baking.
