Pie-lovers might debate about which filling is the best of the best (it’s blueberry crumble, no contest), but there's one thing we can all agree on: subpar crust can ruin everything. Lucky for you, we’ve got a cool little trick to master the flaky base.
What You Need:
- ½ teaspoon salt
- 2½ cups flour
- 2 sticks of unsalted butter
- 1 cup ice water
Step 1: Stick everything in the freezer for 15 to 20 minutes before you make the dough. This is the key step to achieving that golden, flaky goodness.
Step 2: Combine the salt and flour in a large mixing bowl.
Step 3: Cut the butter into cubes and toss into the flour mixture. Continue to cut the butter with two knives, mixing as you go until the butter bits are coated in flour.
Step 4: Add the ice water to your dough by sprinkling in 1 tablespoon at a time. Gently toss with a fork after each tablespoon.
Step 5: Dust the countertop with flour before dumping your soon-to-be–baked pie crust onto the surface. (Coat the rolling pin in flour, too.)
Step 6: Roll out the dough, flipping and rotating it frequently until it is wide enough to fit into your pie pan and about ¼ inch thick.
Step 7: Fold one end of the dough over your rolling pin for a seamless transfer to your pie pan. Stretch and pat the dough into place.
Step 8: Bake the crust alone at 415°F for about ten minutes before adding the filling of your choice. Serve warm and savor the utterly perfect buttery-brown crust.
Additional Reporting by Abby Hepworth