Homemade Pie Crust
Flaky, buttery, and golden brown, this Homemade Pie Crustis the perfect pie crust for both sweet and savory pies! Only 4 ingredients and 5 steps, this pie crust recipe is easy to follow and straight to the point so you can make the perfect crust to impress your guests!
Ingredients
- 2 and 1/2 cups (325 g) all-purpose flour
- 1 tablespoon sugar, optional (only add this in if you're making a sweet pie and like a light hint of sweetness to your dough)
- 1/2 teaspoon salt
- 2 sticks (230 g) cold unsalted butter
- 4 to 8 tbsp (60 to 120 ml) ice-cold water
Makes: 9inch round
Instructions
- Cut the butter into the flour. In a food processor, add in the flour, salt, and sugar (if using sugar) and pulse once to combine. Dice the cold butter and add it in and pulse 1-2 times or until the butter turns into pea-sized crumbs coated in flour.
- Make the pie dough. Immediately transfer the flour mixture into a bowl, then add in the water 1 tablespoon at a time and mix until a dough comes together. You want the butter to still be visible and not fully melted into the dough or the crust won’t turn out flaky (the bits of butter here and there create flakiness).Avoid overworking your pie crust as it may cause the butter to warm up too much. If you find that the dough is sticky, sprinkle in some extra flour. If you find it’s too dry, wet your hands and keep kneading.
- Chill. Form the pie dough into two 1-inch (2-5 cm) disc, wrap in plastic wrap and chill in the refrigerator for at least 2 hours or up to 2 days.
- Roll out the discs separately. Remove the first disc from the refrigerator, sprinkle your work surface with flour, remove the plastic wrap and begin rolling out the dough using a rolling pin. Start from the center and work your way out in all direction, turning the dough from time to time to create an even 12-inch (30 cm) disc to fit a 9-inch (23 cm) pie dish.You may flip the dough a few times to make sure it doesn’t stick and add more flour if you find it’s sticking. Place the dough into your pie dish and use a fork to create dots in the bottom of the crust. Begin rolling out the second disc when ready to top the pie with it.
- Bake, if necessary. Whether you pre-bake, fully bake or not bake the crust depends on the pie you’re making. Pre-baking the pie crust before adding the filling (blind-baking or par-baking) promotes a flaky crust that won’t turn soggy as the dough has the chance to set before a moist filling is added but is only necessary for pies with wet fillings such as Pumpkin Pie or Sweet Potato Pie.To blind bake, add a layer of parchment paper to the pie crust, place the pie weights or rice on top and bake at 350F (180C) for 10-15 minutes or until the edges begin to brown. To fully bake (for no-bake pies such as Banana Cream Pie), bake for 15-20 minutes. If you don’t need to bake it at all, simply add your desired filling.
Notes
Make-Ahead Instructions: follow the recipe through step 3 and chill the dough in the refrigerator overnight or up to 2 days. If you want to store the dough for longer than 2 days, I recommend freezing instead.
Freezing Instructions: follow the recipe through step 3 and add a layer of aluminum foil to the plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight and roll out the next day (step 4).
Storing Instructions: you can store homemade pie crust tightly wrapped in plastic wrap in the refrigerator for up to 2 days.
Nutrition
Calories: 1420kcalCarbohydrates: 125gProtein: 18gFat: 95gSaturated Fat: 59gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 4gCholesterol: 249mgSodium: 104mgPotassium: 213mgFiber: 4gSugar: 6gVitamin A: 2876IUVitamin C: 0.04mgCalcium: 54mgIron: 7mg
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