This homemade pie crust recipe yields a flaky tender crust with rich buttery flavor. It has simple, natural ingredients and uses only butter (NO SHORTENING). Also, learn how to form a fluted pie rim and “blind bake” or pre-bake pie crust.
This pie dough recipe yields 2 single crusts or 1 double crust. Homemade pies are irresistibly delicious. I’ve never been satisfied with a store-bought pie the same way. The taste and texture of an all-butter pie crust can’t be beat and knowing what went into it will make you feel like ‘Martha Stewart’ (or should I say ‘Natasha’s Kitchen’… I couldn’t resist) ;). Watch the VIDEO tutorial below and you will be a pro in no time!
Easy Pie Crust Recipe
This homemade pie crust dough recipe yields a flaky tender crust with rich buttery flavor. This recipe uses only butter (NO SHORTENING) so it is all natural.
Prep: 10min
Total: 10min
Yield: 12
Serving Size: 1 serving
Nutrition Facts: calories 232 kcal, Carbohydrate 20 g, Protein 2 g, Fat 15 g, Saturated Fat 9 g, Cholesterol 40 mg, Sodium 99 mg, servingSize 1 serving
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 Tbsp granulated sugar
- 1/2 tsp sea salt
- 1/2 lb COLD unsalted butter ((2 sticks) diced into 1/4″ pieces)
- 7 Tbsp ice water ((7 to 8 Tbsp))
Instruction:
- Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
- Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.
- Add 7 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
- Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.
How To Make Easy HOMEMADE PIE CRUST Recipe
FAQ
What is the secret to a good pie crust?
- Use Very Cold Butter or Fat. …
- Retain Some Chunks. …
- Limit the Water. …
- Chill the Dough. …
- Roll the Dough, Turn the Dough. …
- Think Curbs, Not Driveways. …
- Let the Dough Fall Into the Pan. …
- Chill the Lined Pie Pan.
Is pie crust better with butter or Crisco?
Do you have to bake the pie crust before baking?
What are the 3 types of pie crust?
