Overnight Pie Crust (Make-Ahead Friendly)
A buttery, flaky pie crust you can refrigerate overnight for stress-free baking.
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Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar optional, for sweet pies
- 1 cup 2 sticks cold butter, cut into cubes
- ½ cup ice water add more ice water 1 tablespoon at a time as needed.
Instructions
- In a large bowl, whisk together flour, salt, and sugar.
- Add cold butter. Cut it in with a pastry cutter or pulse in a food processor until mixture resembles coarse crumbs.
- Slowly drizzle in ice water, mixing just until dough holds together. Do not overwork.
- Divide dough into two disks. Wrap each tightly in plastic wrap.
- Refrigerate for at least 2 hours, or overnight.
- When ready to use, roll out on a lightly floured work surface. Fit into a pie plate or tart pan as needed.
- Bake at 350℉. Partial blind bake (with parchment and pie weights)- 22 min. Full blind bake-remove pie weights after 22 min, bake additional 5 minutes. Or follow baking instructions for your pie filling of choice.
Notes
- Use a light dusting of flour. too much can turn the crust tough.
- Rolling between parchment layers makes transferring the dough to the pie plate much easier.
- If cracks appear, just press them back together.
- To freeze unbaked dough: Wrap your disk in plastic wrap, then aluminum foil, and place in a freezer bag. It keeps for up to 3 months.
- To freeze rolled-out crust: Fit the dough into a pie pan, wrap the entire pie plate in plastic wrap and foil, and freeze. Bake straight from frozen — no need to thaw.
- Give the dough at least 2 hours to chill; otherwise, you’ll end up with a tough crust.
