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Homemade Pie Crust Recipe

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4.2 from 12 reviews

This homemade pie crust recipe creates a flaky, buttery base perfect for both sweet and savory pies. Using cold butter and ice-cold water ensures optimal flakiness, while chilling the dough before rolling helps maintain its texture. The crust can be pre-baked or fully baked depending on the pie filling, making it versatile for a variety of pie recipes.

  • Total Time: 2 hours 35 minutes (including chilling)
  • Yield: 2 9-inch pie crusts

Ingredients

Dry Ingredients

  • 2 and 1/2 cups (325 g) all-purpose flour
  • 1 tbsp sugar (optional, for sweet pies)
  • 1/2 tsp salt

Wet Ingredients

  • 2 sticks (230 g) cold unsalted butter, diced
  • 4 to 8 tbsp (60 to 120 ml) ice-cold water

Instructions

  1. Cut the butter into the flour: In a food processor, combine the flour, salt, and sugar (if using) by pulsing once. Add the diced cold butter and pulse 1-2 times until the mixture resembles pea-sized crumbs coated in flour.
  2. Make the pie dough: Transfer the flour and butter mixture to a bowl, then gradually add ice-cold water one tablespoon at a time, mixing gently until a dough forms. The butter should remain visible in chunks to ensure flakiness. Avoid overworking to prevent the butter from warming. If dough is sticky, dust with flour; if too dry, wet your hands and knead gently.
  3. Chill the dough: Shape the dough into two discs about 1 inch thick, wrap them tightly in plastic wrap, and refrigerate for at least 2 hours or up to 2 days to firm up.
  4. Roll out the discs: On a floured surface, unwrap one disc and roll it starting from the center outward to form a 12-inch circle, turning and flipping as needed to prevent sticking. Fit the rolled dough into a 9-inch pie dish and dock the bottom with a fork. Repeat with the second disc when ready to top your pie.
  5. Bake if necessary: Depending on your pie recipe, you can blind bake, fully bake, or not bake at all. For blind baking, line crust with parchment and pie weights or rice, then bake at 350°F (180°C) for 10-15 minutes until edges brown slightly. To fully bake, bake 15-20 minutes. If baking isn’t required, add your filling and proceed.

Notes

  • Use ice-cold butter and water to ensure flaky layers in the crust.
  • Do not overwork the dough to avoid melting the butter and toughening the crust.
  • Chilling the dough is essential for rolling and maintaining texture.
  • Blind baking is recommended for pies with wet fillings to prevent sogginess.
  • Sprinkle flour generously on surfaces to prevent sticking while rolling out dough.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes (optional baking time varies based on use)
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/homemade-pie-crust-recipe/