This pie crust is crispy with that flaky touch that makes it incredibly delicious to the palate. It's perfect for both sweet and savory pies. You're going to love it!
Here, I show you how to make this pie crust step by step, including all the tricks to ensure it turns out perfect.
Make sure not to overmix, as it's important to have small pieces of butter to give it that flaky touch.
Also, do not knead the dough. Kneading this dough will develop the gluten in the flour and result in a tough and dense pie crust.
It's super important that the butter and water are very cold before using. Heat is the number one enemy of this dough, so make sure the ingredients are cold and let the dough rest in the refrigerator for at least 30 minutes before rolling it out.
This pie crust is perfect for both sweet and savory pies, but if you want to make savory pies, you can omit the sugar if you prefer.
You can prepare this recipe 1 to 3 days in advance and keep it refrigerated. You can also make it and freeze it for up to 3 months.
If you're going to use frozen dough, transfer the dough to your refrigerator the night before to defrost. The next day, let it rest for about 10 minutes on your work surface, and it will be easier to handle.
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