How To Make The Perfect Pie Crust
Tips and tricks plus the recipe on how you can achieve the perfect pie crust this season! Double or triple the recipe to make more than one!
Equipment
- Rolling Pin
- Parchment paper
Ingredients
- 1¼ cups All-purpose flour
- 6 Tbsp Unsalted butter
- ½ tsp Pink Himalayan salt Or preferred salt
- ½ tsp Apple cider vinegar
- 2-3 Tbsp VERY cold water
Instructions
- Cut butter into small cubes
- In a large bowl combine flour and salt
- Add cubes into flour and blend with a pastry dough blender (or your hands if you don't have one)
- Your mixture will look like a bunch of crumbles! Take your time.
- Mix in your ACV and add 3 Tbsp of ice cold water at a time. You may need up to 1/3 cup but do not pour it all in at once because it may be too much. Keep adding 1 tbsp at a time until the dough comes together.
- Form the dough into a ball. Literally. Don't overwork it.
- If making more than one, split into halves or thirds. Slightly flatten the top and bottom but not entirely flat!
- Then wrap them in plastic wrap or foil and refrigerate for 1 hour minimum to 1.5 hours.You can freeze the rest for later use.
- Next let your dough set on the counter on a parchment paper for 5-10 min.Place a second parchment paper over top and begin rolling the dough out in each direction until you get a circle!
- Remove the top parchment paper and place crust down into the pie dish carefully and then remove the other parchment paper. It's just for carrying purposes lol.
- Make sure the crust fits and then chill for 30-40 mins before use! See blog for remainder of tips and cooking instructions