Classic Pie Crust

Pie crust recipe This recipe yields 3 crusts. I made a double batch in this video that’s why my ratios look larger than they should. 3 3/4 cups flour 1 Tbsp sugar (add 2 for sweet pies) 1/2-1 tsp salt (add 1/2 for sweet pies) 1/2 tsp baking powder Mix before cutting in cold butter 1 3/4 cup COLD unsalted butter Cut in butter until sandy and pebbly texture, you want pebbles of butter, that is what makes the crust flaky and crispy. Do NOT over mix. Do NOT use warm butter, keep butter inside fridge or freezer until you add it. Frozen butter will be harder to cut in but will allow more time to cut it in, you’ll need to work a little faster if using cold butter from the fridge. Again do NOT use warm or room temperature butter. 2/3 cup ice cold water 1 tsp white vinegar 2 Tbsp sour cream Mix well before adding to dry mixture. Add wet to dry all at once and mix until dough is just incorporated. Do NOT over mix. Over mixed dough will result in a gummy crust. You want to see the pebbles and streaks of butter. Store dough in fridge for 3 days or in the freezer for up to a month. Make it early so you don’t have to worry about making it the day before thanksgiving. #piecrust #recipe #crust #pie #buttery #butter #flaky #thanksgiving #basics #bestrecipe #grandmasrecipe #cannonkitchen