Butter Flaky Pie Crust 

Ingredients: Gather all-purpose flour, cold unsalted butter, ice water, salt, and a touch of sugar (optional) to create a flaky pie crust. Using cold butter is crucial for achieving the desired texture.

Butter Incorporation: Cut cold unsalted butter into small cubes and work it into the flour mixture using a pastry cutter or your fingertips.

Ice Water Technique: Gradually add ice water to the flour and butter mixture, a tablespoon at a time, tossing the mixture with a fork until it just starts to come together.

Chilling: Form the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes or until firm.

Rolling Out: On a lightly floured surface, roll out the chilled dough into a circle that's slightly larger than your pie dish.

Blind Baking or Filling: Depending on your pie recipe, you can either blind bake the crust before adding the filling or add the filling directly to the unbaked crust.

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