This pie crust recipe yields one 9-inch crust. It’s flaky, delicious and easy to make. I doubled it for my apple pie and I had SO much dough leftover. I saved it for some mini pies for later in the week. Just pop that dough in the freezer until then.
Flaky Pie Dough
(cut-in method)
yields one 9-inch crust
500g all purpose flour
350g chilled butter - cut into 1/2” cubes
150g ice water (extra if needed)
5g salt
Sift flour and salt into a bowl.
Cut the butter into the dry ingredients until the consistency reaches small flakes of butter.
Make a well in the center of the cut-in butter and flour mixture.
Add the ice water to the well and incorporate it into the dry ingredient.
Fold the dough over in itself and cut in half.
Place one half over another and press together.
Wrap the finished dough in plastic wrap and chill for 4-24 hours before using.
This dough is perfect for those fun, decorative crusts.
