For the flakiest crust, ensure all your ingredients are very cold. You can even chill the flour and bowl beforehand. If the dough becomes too warm while you're working with it, return it to the refrigerator for a few minutes to firm up. Don't overwork the dough! Overmixing develops the gluten, resulting in a tough crust. Mix just until the dough comes together. For a sweeter crust, add 1-2 tablespoons of granulated sugar to the flour mixture.
The Best Pastry Crust
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME15 mins
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SERVING16 People
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VIEWS10
Craft the ultimate foundation for your culinary creations with this exceptional pastry crust. Eschewing shortening, it embraces the rich, delicate flavor of butter, promising a light, flaky texture that elevates fruit tarts, custard pies, empanadas, and savory pot pies alike.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol27 mg
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Fiber1 g
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Protein2 g
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Saturated Fat6 g
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Sodium108 mg
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Sugar0 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a large bowl, whisk together the sifted flour and salt. (2 minutes)
02
Step
7 mins
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. (5-7 minutes)
03
Step
3 mins
Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition. Continue adding water until the dough just comes together, but is not wet or sticky. (2-3 minutes)
04
Step
2 mins
Turn the dough out onto a lightly floured surface and gently gather it into a ball. Divide the dough in half, flatten each half into a disc, and wrap each disc tightly in plastic wrap. (2 minutes)
05
Step
30 mins
Refrigerate the dough for at least 30 minutes, or up to 2 days. This allows the gluten to relax, resulting in a more tender crust. (30+ minutes)
06
Step
7 mins
On a lightly floured surface, roll out one disc of dough into a circle slightly larger than your pie plate. Gently transfer the dough to the pie plate and trim and crimp the edges as desired. (5-7 minutes)
07
Step
7 mins
Repeat with the second disc of dough if making a double-crust pie, or save it for another use. (5-7 minutes)
08
Step
30 mins
Bake according to your pie filling recipe instructions. For a blind-baked crust, prick the bottom of the crust with a fork, line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, then remove the weights and parchment and bake for another 5-10 minutes, or until golden brown. (20-30 minutes)
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Jamal Fritsch
Jun 29, 2025I've always struggled with pastry, but this recipe was a game-changer. The tip about keeping everything cold is key!
Ignacio Mohr
Jun 21, 2025Delicious and versatile! I've used it for both sweet and savory pies with great success.
Paul Bode
Jun 20, 2025This is now my go-to pastry crust recipe! So easy to follow and the result is perfectly flaky.