Pie Crust (Flaky Butter Crust)

Name: Pie Crust (Flaky Butter Crust)
Ingredients: 250 g (2 cups) All-purpose flour; 200 g (1¾ sticks) Unsalted butter (very cold, cubed); 60–90 ml (4–6 tbsp) Ice water; ½ tsp Salt; 1–2 tsp (optional) Sugar (for sweet pies)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesPieCrustFlakyButterFromScratchHomemadeBakingEssentialSweetOrSavory

Nutrition (per serving)

200Calories

3 gProtein

18 gCarbs

14 gFat

1 gSugar

300 mgSalt

Ingredients

250 g (2 cups) All-purpose flour
200 g (1¾ sticks) Unsalted butter (very cold, cubed)
60–90 ml (4–6 tbsp) Ice water
½ tsp Salt
1–2 tsp (optional) Sugar (for sweet pies)

Method

In large bowl whisk flour + salt + optional sugar.
Add cold cubed butter → cut in with pastry blender, two forks, or fingers until mixture resembles coarse crumbs with pea-sized butter pieces visible (do NOT overwork — visible butter = flaky layers).
Drizzle ice water 1 tbsp at a time → stir with fork after each addition until dough just begins to hold together when squeezed (do not knead).
Turn dough onto lightly floured surface → gently form into ball (if too dry add 1 tsp more ice water) → divide into 2 discs → wrap tightly in plastic.
Refrigerate at least 1 hour (or up to 3 days) — chilling is crucial for flakiness.
To roll: Remove one disc from fridge → let sit 5 min → roll on floured surface to 3–4 mm thick circle (about 30–35 cm diameter) → turn dough ¼ turn every few rolls to prevent sticking.
Transfer to 23 cm pie pan → press into bottom and sides → trim overhang to 2 cm → fold under → crimp edges with fingers or fork.
For blind bake (empty shell): prick bottom with fork → line with parchment → fill with pie weights or dried beans → bake 190 °C (375 °F) 15 min → remove weights → bake 10–15 min more until golden.
For filled pie: add filling → top with second rolled crust if double → seal edges → cut vents → bake according to pie recipe.
Makes 2 single 23 cm crusts or 1 double — ultra-flaky, buttery homemade pie crust for sweet (apple, pumpkin) or savory (quiche, pot pie).