Basic Flaky Piecrust

basic-flaky-pie-crust
Photo by John Kernick
Rating
Read Reviews
  • Makes 1 9-inch piecrust
  • Hands-On Time
  • Other Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories calories

In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal, with a few pea-size clumps of butter remaining.

Add 2 tablespoons of the water. Pulse until the mixture just holds together when squeezed. (Add more water as necessary; do not overprocess.)

Place the mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, wrap tightly, and chill until firm, at least 1 hour and up to 3 days.

Ingredients

  1. Check 1 1/4 cups all-purpose flour, spooned and leveled, plus more for rolling dough
  2. Check 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  3. Check 1 tablespoon sugar
  4. Check 1/2 teaspoon kosher salt
  5. Check 2 to 4 tablespoons ice water

Directions

  1. In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal, with a few pea-size clumps of butter remaining.
  2. Add 2 tablespoons of the water. Pulse until the mixture just holds together when squeezed. (Add more water as necessary; do not overprocess.)
  3. Place the mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, wrap tightly, and chill until firm, at least 1 hour and up to 3 days.