Pie Crust Recipe

Homemade pie crust in pie dish before baking.

5 from 1 rating

from kristineskitchenblog.com

Perfect pie crust, every time! This all-butter Pie Crust Recipe makes the best flaky, buttery homemade pie crust. Easy to make, and no chilling required before rolling out the dough.

Prep Time15

Total Time15

Servings: pie crusts (for one double crust pie)

Calories: 337kcal

Ingredients

2 ¼ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
1 cup cold unsalted butter 16 tablespoons, cut into small cubes
6-7 tablespoons ice-cold water

Instructions

To Make Dough in a Food Processor:

Combine the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine the dry ingredients.
Add the cold butter cubes to the food processor. Pulse 8-10 times, until the largest butter pieces are the size of small peas.
Add 6 tablespoons of ice-cold water. Pulse just until the dough just starts to come together, adding one more tablespoon of cold water if the dough seems too dry. The dough should still look crumbly at this point, but it should hold together if you press it between your fingers.
Transfer the dough to a lightly floured work surface. Use your hands to bring the dough together into a ball and then cut the dough in half. Shape each half of the dough into a round disk.

To Make Dough by Hand:

Combine the flour, sugar and salt in a large mixing bowl. Whisk until well combined.
Add the cold butter cubes to the bowl. Use a pastry blender, two forks, or your fingers to work the butter into the flour until the largest pieces of butter are the size of small peas.
Add 6 tablespoons of ice-cold water. Use a fork to mix the dough until it comes together into a shaggy ball, adding one additional tablespoon of water if the dough seems too dry.
Transfer the dough to a lightly floured work surface. Use your hands to shape it into a ball and then cut the dough in half. Shape each half of the dough into a round disk.

Using & Storing Your Pie Crust:

Each disk of dough can be immediately rolled out into a pie crust (without chilling) or stored in the refrigerator or freezer for later. To store, wrap airtight in plastic wrap and refrigerate for up to 4 days or freeze for up to 3 months. Thaw frozen pie crust dough overnight in the refrigerator before rolling out. If the chilled dough is too firm to roll out, let it sit at room temperature for a few minutes to take the chill off.
To make a pie, roll out a disk of dough into a 12-inch round and transfer it to a deep-dish pie pan. You can gently wrap the dough around your rolling pin or gently fold it into quarters to make it easier to transfer. Lightly fit the dough into the pie dish. Do not press it down or the crust may stick to the pie dish after baking.

To Bake:

Add your filling to the pie and then top with the second rolled out crust, if desired (cut slits in the top for steam to escape). Trim the edges so that only ½-inch hangs over the edge of the pie dish. Fold the edges under and flute/crimp as desired. Bake as directed in your recipe. Or, blind bake the pie crust empty if your pie recipe calls for blind baking.

To Blind Bake (Empty):

To blind bake, prick the crust all over the bottom and sides with a fork. Cut out a 12-inch round of parchment paper and fit it into the pie crust. Fill with pie weights, dry beans or rice. Chill pie crust in the refrigerator for at least 30 minutes, until firm. Bake at 375° F for 20 minutes. Then remove the pie weights and parchment paper. Return pie crust to the oven and bake for 10-12 minutes more, until golden brown.
Let the pie crust cool and then fill it with your desired filling.

Video

Notes

Recipe can be halved to make a single crust pie, or you can freeze the second pie crust dough for later.

Nutrition

Nutrition information is only an estimate.