Flaky Pie Crust
This flaky pie crust is buttery and perfect for your savory or sweet fillings! It works well with 2 different chilling methods so that you can have a pie ready when you need it!
Ingredients
- 1½ cups King Arthur Gluten Free Measure for Measure Flour (218g)
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold
- ¼ cup + 2-3 teaspoons ice cold water (32ml +2-3 tsp)
- ½ teaspoon white vinegar
Instructions
- In a medium sized bowl, measure in the flour and salt and stir together. Cut the cold butter in cubes and add into the flour mixture. Use a pastry cutter or two knives to chop up the butter until it resembles crumbs.
- Next, add in the cold water and vinegar. Use your hands to mix the dough together, roughly forming it into a ball and adding the extra teaspoons of water as needed. (Add only enough water for the dough to stick together, too much water will make a chewy crust)
- Place the dough in a large plastic bag with a seal and shape the dough into a flat disc.
- Refrigerate the dough for 2 hours or freeze the dough for 15 minutes. Both methods work well, though I prefer to refrigerate my pie dough.
- Preheat the oven to 375°F. Lightly oil a 9'' pie pan.
- Then remove the dough from the refrigerator or freezer and roll the dough out in between two sheets of parchment paper. Roll it until the dough is between about 1/8'' and 1/16'' thickness.
- Remove the top parchment paper and hold the pie pan upside down over the dough while gently lifting up the parchment and dough and flipping it right side up into the pan. Make sure the dough is pressed against the pie pan so there are no gaps. Fill any cracks by pressing in extra dough and shape the top ridge of the crust as desired. Use a fork to prick the bottom of the dough several times.
- Place the pie pan on a cookie sheet to avoid any pieces falling to the bottom of the oven. Par-bake the crust for 15 minutes before filling the pie and continuing to bake as your recipe calls for. If you are making a no-bake filling, fully bake the pie crust for 40-45 minutes. The crust will be ready when the center turns to a light golden brown.